Thursday, October 19, 2006

Yogurt Cake

yogurt cake cl

There’s nothing quite like a simple slice of butter cake. Be it pound or otherwise, sometimes I don’t need any glaze or frosting to adorn my cake. The yogurt in this light pound cake provides a slight tang that is enhanced by the addition of lemon. I originally thought this cake would be more lemony but it was a very mild, delicious cake.

By the way, I baked my cake in a nonstick tube pan. Since my pan has a dark finish, I should have decreased my oven temperature by 25 degrees (from 375F to 350F), but I forgot. The edges of my cake came out very dark but didn’t taste burnt.

yogurt cake

Yogurt Cake

2 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 pound (2 sticks) unsalted butter, softened at room temp.
1 1/2 cups granulated sugar
1 tbsp finely grated lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
3 large eggs, at room temp.
1 cup plain yogurt

Preheat oven to 375F. Butter and flour a tube or bundt pan.

Sift together flour, baking soda and salt. Set aside.

In the bowl of a stand mixer, cream butter and sugar until light and fluffy, about 3 minutes on medium speed.

Add lemon zest and beat for 30 seconds. Add lemon juice and vanilla and beat for 30 seconds.

Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.

On low speed, mix in one-third of the flour mixture until flour is just incorporated. Mix in half of the yogurt. Repeat, ending with last third of the flour.

Pour batter into prepared pan. Bake for 45-55 minutes until the top is light golden brown. Cool for 30 minutes in pan then turn out onto a cooling rack.


Anonymous said...

hi Mary,
nice! I love yoghurt, I love lemon and I love a simple cake...
so I think it's a winner! =)
I agree about the icing/glaze - I only sprinkle some sugar on top before it goes in the oven - that crusty top is amazing...! =)

veuveclicquot said...

Another yoghurt cake lover here! Love lemon & love using my bundt pan... This is going on the to-make list for our next office party. :) Merci!

clarice said...

Mary I am a huge poundcake fan and this one sounds yummy. Thank you Clarice

Anonymous said...

I love yogurt cake. It is the first one I learned to bake. I like the fact that it is so forgiving that you can play with flavors and additions a great deal.
Thanks for sharing.

Ivonne said...

Oh it's so pretty and yummy!!!

Anonymous said...

I love the texture you get from putting yoghurt in cakes. Another awesome creation Mary!

Dianka said...

Yum, looks delicious! I love using yogurt in baking, it always comes out so moist and really rounds out the sweetness.

peabody said...

I really like your second picture, it looks cool.

Anonymous said...

In 2007, I was working with a friend as a hiking guide in France. Lovely as that whole experience was (obviously) one of my friend and I's favorite memories is making this cake with the local yogurt late in the afternoons. It was so easy and so delicious-I must have made it 100 times that year! Just revisited your blog to snag the recipe and make it again! Thanks Mary!

Maria said...

I really like this recipe, but I want to use a loaf pan. ¿Should I use the same amount of ingredients or half?

Alpineberry Mary said...

Maria - You can make the full recipe and use 2 loaf pans or make half and use 1 loaf pan.

Maria said...

Thank you!
I'm sure I'll love it