Monday, January 18, 2010

Lemon Yogurt Cake

Simple. Delicious. Try not to eat the batter with a spoon--it will be a struggle.

Lemon Yogurt Cake
Adapted from A Homemade Life by Molly Wizenburg (of Orangette). Serves 9
1-1/2 cups unbleached all-purpose flour
2 tsp baking powder
pinch of salt

zest of two lemons
1/2 cup fat-free plain yogurt (I used stony field farm because I had it home)
1 cup sugar
3 large eggs
1/2 cup light tasting olive oil

1/4 cup powdered sugar, sifted
1/4 cup lemon juice

1 cup powdered sugar, sifted
3 tbsp lemon juice

Preheat oven to 350
Grease 9-inch round cake pan (or in my case, the heart pan my Mom gave me a couple years back) with organic olive oil spray (I really hate to use cooking spray and such but I just haven't weaned myself off its convenience, not yet anyway).
In a medium bowl, whisk together the flour, baking powder and salt.
In a large bowl, combine the yogurt, sugar, lemon zest and eggs, stirring to mix well. Add the flour mixture and stir to just combine. Add the oil and stir well.
Pour into the prepared pan and bake for 25-35 minutes, until cake tester inserted in the middle comes out clean.
Cool the cake in the pan on a wire rack for 15 minutes. Run a knife around the edge of the pan and invert onto wire rack.
Flip back over so that rounded top is up. Set the rack over a pan or large plate.
In a small bowl, whisk together the syrup ingredients and spoon the syrup slowly over top of warm cake.
Let cake cool completely.
In a small bowl, combine the glaze ingredients. Whisk well so that sugar is completely dissolved. Spoon the icing over the cooled cake.
Cake can be served immediately, but glaze will be set after about 1 hour.

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