(blueberry) lemon yogurt cake

If you remember, I got my teeth pulled on friday. I’ve been living off of soft foods for the past few days, except for the few instances where pretzels really called my name and so in their name I suffered a bit of, uh, mild discomfort.
It was okay, though. I ate milkshakes, potatoes, couscous, and some reese’s peanut butter cups. I got by.
I finished the weekend off by making this recipe for lemon yogurt cake that I’ve been seeing everywhere from Ina Garten’s TV show to the internet, on too many food blogs than I can count. Desperate to ween myself off of banana bread, the only loaf cake I ever make, I baked a batch of this much discussed recipe. As many others suggested, I added blueberries to the batter, which, to my surprise, produced an incredibly sour flavor when cooked. Like, I avoided the areas densely populated by blueberries when eating. The rest of the cake, though it was difficult to discern its true flavor through the intensity of the berries, was lemony, moist, and delicious.
Maybe it was my particular bag of fruit? I didn’t hear about such problems with anyone else’s loaves. To be safe, though, I would, sigh, avoid blueberries, unless you’re quite sure of their delectability. The original recipe, though delicious on its own, hardly needs added fruit, though I’m sure it would only make it better. But improvise at your own risk.
Lemon Yogurt Cake
from Ina Garten
Note: If you insist on adding fruit (at least do it right): Mix 1 1/2 cups of the fruit of your choice with 2 tablespoons flour and add to the final batter. If using frozen fruit, let it thaw first.
For the cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
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4 Responses to (blueberry) lemon yogurt cake

  1. Oh, I love yogurt cakes, and I love blueberry-lemon loaves. I’m guessing this would be the perfect cake for me! Gorgeous photos too – this is going into my must-bake list.

  2. Paul says:

    I was the lucky recipient of my daughter’s Blueberry, lemon yogurt cake( I literally snatched the entire loaf off the kitchen counter while she was distracted!) I’ve been enjoying a slice each night with a cup of coffee and my favorite TV shows. A little sour yes. But soooo moist and lemony. And I’m loving all those blueberries! Thanks Emmy!

  3. Rachel says:

    Yum! I love the combination of blueberry and lemon. This looks wonderful!

  4. Gourmantine says:

    I’m crazy about anything with blueberries. I wondering about making it in muffin tins and having cute little cakes instead… thanks so much for sharing!

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