Saturday, January 17, 2009

Lemon Yogurt Cake a la Barefoot Contessa, my Idol

This is a knock out.
I made it this afternoon after coming home from the ass-chapping cold outdoors, and it turned out beautifully!  Love that Ina Garten!  Here's the recipe from the Barefoot Contessa "At Home" cookbook with directions and my own modifications below:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (1 small container of organic yogurt does not make 1 full cup so buy a bigger tub, or 2 cups of plain yogurt and I don't think my yogurt was whole-milk)
1 1/3 cups sugar, divided
3 extra large eggs (I used 3 regular large omega-3 white eggs -- Ina uses extra large eggs b/c she thinks she gets better value for bigger eggs, but you don't really seem to need extra large eggs for this recipe)
2 teaspoons grated lemon zest (off of 2 lemons - it looks like a lot after you zest them right into the bowl, so I extracted some, but now regret it, so use it all up)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil (didn't have veggie oil, so used canola instead)
1/3 cup freshly squeezed lemon juice (after you zest the 2 lemons, squeeze them to make all the juice you need for this entire recipe including the glaze)

For the glaze:
1 cup of confectioner's sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees.
Grease a standard sized loaf pan.
Butter the pan.
Line the bottom with parchment paper.
Butter the parchment paper.
Flour the entire pan.

Sift together ONLY flour, baking powder and salt in a medium sized bowl.
In a larger bowl, whisk the yogurt, ONLY 1 cup of the sugar, all 3 eggs, lemon zest and vanilla extract.  (DON'T MIX THE OIL IN YET!  Although I screwed up and mixed the oil in, too, and it still came out fine).
After you mix that up, slowly whisk in the dry ingredients into the wet ingredients.  With a rubber spatula, fold in the veggie oil into the batter, making sure it's all incorporated.  Pour the batter into the loaf pan and bake for about 50 minutes, or until a tooth pick place in the center comes out clean.  (My loaf took the 50 minutes in my oven).

Meanwhile...cook the 1/3 cup of remaining sugar plus the 1/3 cup of lemon juice (the juice from the 2 zested lemons), in a small pan until the sugar dissolves and the mixture is clear.  Set aside.  (You could also make the glaze now and have it ready for the end now, as well).

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 (I used my toaster oven's rack and mini-sheet pan).  While the cake is still warm, pour the lemony-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.  

This was so easy to make, it's unbelievable.  And it tastes SOOOO good.  You won't regret it.

1 comment:

kachma said...

you're making musti jealous.