Sunday, May 18, 2014
Cake for a rainy day
The rain kept us out of the garden today, so… cake!
This one is a French-style Yogurt Cake from A Homemade Life - a lovely book by Molly Wizenberg. Check out her new book Delancey and her excellent food blog Orangette.
I left out the lemon zest, and it's perfectly delicious without the syrup or the icing.
(I forgot to take a picture... we devoured it too quickly.)
1 1/2 c flour
2 tsp baking powder
Pinch of salt
2 tsp lemon zest
1/2 plain yogurt
1 c sugar
1/2 c veg oil (I used olive oil: still delicious!)
1/4 c powdered sugar
1/4 c lemon juice
1 c powdered sugar
3 tbsp lemon juice
Preheat oven to 350F.
Grease a 9" round cake pan with butter (I used an 8" cast iron skillet instead).
In a medium bowl, whisk together flour, baking powder, and salt. Add lemon zest and whisk again.
In a large bowl, combine yogurt, sugar, and eggs, stirring to mix well.
Add flour mixture and stir just to combine.
Add the oil and stir well - it will look terrible, but keep going and it will all come together.
Pour into pan and bake for 25-35 min (closer to 45 if you use the skillet) - use a toothpick to make sure the center is done.
Cool for 15 min before adding the syrup.
Remove cake from pan, whisk together syrup ingredients, and spoon atop cake.
Whisk together icing ingredients and spoon over cooled cake.
Wait an hour for icing to firm up, or just eat it now.