It all started with a craving for something sweet the first night. There is something about lemon that makes my mouth water (I guess that's a product of the sourness, but it's also soooo tasty!), and I had just watched an episode of Simple, Fresh, Delicious on Viva and Lovoni Walker had made Lemon Yogurt Cake, so I decided to give it a whirl. This was at 9:30 at night. I think I was done about 11:30. I was so tired, I fell asleep right away, which is good when the bed is empty and you have to invite the dog up to fill it (she was very happy).
This is absolutely delicious and the lemon syrup on top absolutely clinches the deal! I didn't have plain yogurt, and I wasn't about to go out at 10:00 to find some, so I used raspberry and reduced the sugar a bit. I had panics because my lemons weren't giving up their peel, so I ended up adding a packet of dehydrated lemon juice. I also used only lemon juice in the syrup, because I wanted it tart. The cake is crumblier than my own recipe (more like a coffee cake), but no less good in the end.
Honestly though, I think it's a bit more work than even I am willing to do, so I'll stick with my tried and true recipe for the lemon poppy seed loaf below (which is more like a pound cake). I bet you could substitute the butter for full fat yogurt in my recipe and it would be ultra moist!
|Trust me, it tasted as good as it looks!|
Lemon Yogurt Cake
- 3/4 cup butter, softened, room temperature
- 3/4 cup plain yogurt, room temperature
- 1/2 cup honey
- 1 1/2 tablespoon finely grated lemon zest
- 2 eggs
- 1/3 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/3 cup honey
- 3 tablespoons water
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
InstructionsTo make the lemon syrup, heat and stir all ingredients in a medium saucepan over medium heat until sugar is dissolved. Simmer, uncovered, for about 5 minutes or until thickened slightly.
Grease a 9 inch x 5 inch (23 cm x 12.5 cm) loaf pan. Line base and sides with parchment paper. Preheat oven to 350ºF (180?C). Beat butter, yogurt, honey and zest in a medium bowl using an electric mixer until combined.
Beat eggs and sugar in small bowl using an electric mixer until, thick and creamy. Stir egg mixture into yogurt mixture with flour and baking powder. Spread the mixture into the prepared pan. Bake in the preheated oven for about 40 minutes or until cooked when tested.
Pour hot syrup over hot cake; let stand until cold.
Cuts into about 12 slices
Here's my own recipe that I've been making for years:
Lemon Poppy Seed Loaf
Lemon and poppy seeds are some of my favourite things!
1/2 cup butter, softened
1 cup granulated sugar
1-1/2 cups all purpose flour
3 tbsp poppy seeds
1 tbsp grated lemon rind
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/3 cup granulated sugar
1 tsp grated lemon rind
1/2 cup lemon juice
In large bowl, beat butter with sugar until fluffy; beat in eggs, one at a time.
In a separate bowl, combine flour, poppy seeds, lemon rind, baking powder and salt; stir into butter mixture alternating with milk.
Pour into greased loaf pan. Bake at 325ºF oven for about 1 hour or until tester comes out clean. Place pan on rack to cool.
In a small pot, heat sugar, lemon rind and juice until sugar dissolves. With a skewer or chopstick, pierce 12 hoes in hot loaf, right to bottom; pour lemon syrup over loaf. Let cool in pan overnight. Makes 1 loaf.
Coming Up: Vanilla and Chocolate Ice Creams Perfected!