cake!

so this past week end was my mum’s birthday. amongst other things, I wanted to give her something hand made so I baked her a lemon cake. oh ho, but not just any cake. . i’ve been meaning to make this cake for years my friends, years.. it’s ina’s infamous Lemon Yogurt Cake. so maybe not so known to everybody, but those ” in the know”…or nerdy foodies, like myself.

Here’s the recipe and some wonderfully photo-shopped (it was a dark

kitchen!) snap shots to accompany.

lside2

glamour shot.

lwholetilt1

yesss….

pp21

and all packaged up n ready to go!

INA GARTEN’S (aka Barefoot Contessa) LEMON YOGURT CAKE from the foodtv site


Ingredients

  • 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

Directions

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.

PS. i love reading comments from other bakers on the site.. of their little tweaks n such (altho with ina i tend to gloss over the negatives- u are a nutjob not to love her cooking!) But for this recipe, i followed it to the T and came out perfectly perfect. really really good. best lemon cake ever. catch my drift. so when ina says lemon syrup AND lemon glaze-you best listen.

PPS. subing grapefruit/ lime/orange/blood-orange for the lemon or throwing in some blueberries/blackberries/cranberries into the mix were a few variations I read bout. also you may double the recipe for a bundt pan or adjust baking time for cupcakes. speaking of which, i need this- Cathedral Bundt Pan. or even this would do- Castle Bundt. the description says it “gives desserts a magical presentation” !!!!!!!!

already excited for my next batch..

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