I can't write much today, as the first asparagus of the season is roasting away in the oven, waiting to be eaten for dinner - but I want to pass along this cake recipe before another day went by.
Remember all that talk about boring a few weeks back? Well, something got into me, and I made a cake. I made this cake with our new favorite yogurt - Straus Family Creamy Plain Whole Milk Yogurt, suggested by the source of the recipe herself -Molly Wizenberg. Yogurt has definitely found a new home in this cake.
French-Style Yogurt Cake with Lemon
Note: I did not make the glaze, and I added chopped toasted almonds.
For the cake:
1/2 cup plain yogurt
1 cup granulated sugar
3 large eggs
1 1/2 cups unbleached all-purpose flour
2 tsp. baking powder
2 tsp. grated lemon zest
1/2 cup canola oil
For the glaze:
Juice from 2 lemons
1/4 cup powdered sugar
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, baking powder, and zest, mixing to just combine. Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter. Pour and scrape the batter into a buttered 9-inch round cake pan.
Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.
Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup. Serve.