My family and I are not a big fan of mix-and-bake "yogurt cakes" because some that I had baked before can be quite dense and too "doughy" to eat.
To be honest, I baked this lemon yogurt cake purely out of curiosity... When I first saw this recipe, I was surprised that the recipe has lots of positive feedback and wanted if know the winning factors of this mix-and-bake "yogurt cake" recipe.
Like most of the mix-and-bake "yogurt cakes", this cake did has a dense and non-fluffy texture but was surprising very moist and delicious to eat. Every slice of this cake is fully infused with lemon flavours. Although its texture is not fluffy, it is not doughy to eat. Now, I can see the reasons why this Barefoot Contessa recipe is a true winner.
|Baking this super-easy lemon cake|
|Pouring the lemon syrup for a finishing touch|
Here's the recipe from Food Network
(with my modification in blue)
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
(reduced to a total of 220g -1 cup, divided to 170g and 50g)
3 extra-large eggs
2 tsp grated lemon zest (2 lemons)
1/2 tsp pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tbsp freshly squeezed lemon juice
(I didn't make this glaze for my cake)
Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch (10 cm x 20 cm) 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 (170g) , 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 min, 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 (50g) 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 min. 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.(I didn't make this glaze for my cake)
Note: I baked this cake at 150°C fan forced for 60 min.
This post is linked to the blog hop event, Cook like a Star, organised by me, Bake for Happy Kids. To join, simply cook or bake a Contessa Barefoot recipe and blog hop with us. For more details, please see this.