Friday, October 19, 2012

Lemon Yogurt Cake

Jud and I love lemon pound cake. The one at Starbucks is awesome.  This is pretty close. It is very lemony. The recipe is for a cake, but I decided to make lemon cupcakes instead. I made some of them tiny and some of them regular size.  We can't possibly, or should I say we shouldn't, eat a whole cake, so I froze the little ones and saved the larger ones.  I will pull them out of the freezer in a couple of weeks.

Printable Version: Lemon Yogurt Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt ( I used Brown Cow- vanilla)  ( I had a hard time finding an 8 oz plain whole milk yogurt.
1 1/3 cup sugar, divided use
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoons vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice (syrup to pour over baked cake)
Preheat oven to 350 degrees F. Grease an 8 1/2 by 1 1/4 by 2 1/2-inch loaf pan. Line bottom with parchment paper. Grease and flour the pan. I just sprayed the mini-muffin tins with cooking spray. I used paper liners in the larger muffin tins.

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. I baked the larger muffin tins about 20-25 minutes and the mini-muffins about 15-20 minutes.

Meanwhile, cook the 1/3 cup lemon juice and the 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 1 cup confectioners' sugar and 2 tablespoons freshly squeezed lemon juice and pour over the cake.

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