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Lemon Yogurt Cake with Blueberry Sauce

August 7, 2010

As previously mentioned, I love the idea of a cake that doesn’t need frosting or a zillion pans. I also had a giant tub of plain yogurt in my refrigerator that needed to be used up. Behold, lemon yogurt cake. The recipe I used for the cake is a hybrid between two recipes. The sauce was inspired by this recipe, but ended up becoming a thing of its own after I got impatient with it and dumped some blueberry preserves in  to thicken it up. This cake has 1/3 cup of oil and an entire cup of sugar, so I don’t know if it can legitimately be called “healthy,” but it does have yogurt in it, so points for that!  This cake is not overly sweet, which I love. The sauce soaks in to it and it is perfect, in my opinion, especially for summer when we want to get up from the table and go for a walk or bike ride rather than to hibernate. That said, if you are looking for something buttery and very sweet, this is not your cake.

Lemon Yogurt Cake, Inspired by Ina Garten and Smitten Kitchen

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1 cup plain unsweetened yogurt
1/3 cup vegetable oil
1 cup sugar
zest of one lemon
1/4 cup lemon juice
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Procedure

  1. Preheat oven to 350 degrees and grease the sides of a 9-inch round springform pan (or sides and bottom of a cake pan if you don’t have springform)
  2. Whisk together yogurt,  oil, sugar, juice, zest and eggs. Sift in flour, baking soda, powder, and salt, stirring until combined but not overmixing. (The batter will be a little lumpy)
  3. Pour batter into prepared pan and bake for 35-40 minutes until set and knife in the center comes out clean
  4. Let cool for 10 minutes before removing sides of pan or inverting on a plate. (Note: I used a springform pan, so I can’t vouch for how well this cake comes out of a regular cake pan.)
  5. Dust cake with powdered sugar and serve warm or at room temperature, with or without sauce (see following recipe.)

Blueberry Sauce

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Ingredients

2 cups blueberries

1/4 cup water

2 TBS lemon juice

3 TBS sugar

1/4 cup blueberry preserves

Procedure:

  1. Combine berries, sugar, water and lemon juice in a food processor or blender until smooth
  2. Strain with a fine mesh strainer to remove the tough skin parts
  3. Heat sauce over medium heat with the preserves until slightly thickened (3-5 minutes)

 

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