Lemon Yogurt Pound Cake/Macerated Berries

DSCN4135Lemon Yogurt Cake

Fresh out of the oven

Fresh out of the oven

I have been playing around with this recipe for a while. I originally got the inspiration from Barefoot Contessa television show. I like anything with lemons, and love using them as often as possible. I have made changes in this recipe that suit me.  It is easy and very yummy served with fresh berries. I have also used oranges in place of lemons; it gives it a different flavor but just as good.

Lemon Yogurt Pound Cake:

Ingredients:

1 1/2 cups all purpose flour and a little bit extra flour to dust the pan

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain yogurt (greek yogurt is perfect. you can use low fat)

1 cup sugar

3 extra large eggs (not cold from fridge, let sit out for a while)

3 teaspoons grated lemon zest (2 lemons). Save lemons after zesting for glaze

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

Glaze:

1 cup confectioner’s sugar

2 tablespoons freshly squeezed lemon juice

directions:

Preheat the oven to 350 degrees. Grease a loaf pan (I use Pam baking spray) and Line the bottom with parchment paper  (will make removal of cake easier). Dust a little flour in pan and shake it out.

Sift together the flour, baking powder, and salt in one bowl. In another bowl, whisk the yogurt, sugar, 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 incorporated well. Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. (I try and check after 40 minutes or so)

In a separate bowl combine the confectioner’s sugar and lemon juice mix with a wire whisk until smooth. it makes a lovely white (did I mention delicious?) frosting. once cake is completely cool Pour the glaze over the top of the cake and allow the glaze to drizzle down the sides, frosting will harden a bit.

Serve with berries. or, you can do Macerated Berries with Vanilla Cream which is awesome on the side. Not necessary, but delish even on it’s own!

Macerated Berries:

 6 cups fresh mixed berries (approx. 2 lbs.), Divided into 2 bowls

3/4 cup sugar

1/4 cup freshly squeezed orange juice

Vanilla cream:

1 1/2 teaspoon Vanilla Extract

1 cup chilled heavy cream

1/3 cup sour cream

1/4 cup sugar

Directions:

Berries: Using a masher (or the back of a wooden spoon,) mash 1 cup berries with the sugar and OJ in a large bowl until sugar begins to dissolve. Gently stir in remaining 5 cups berries. let sit at room temp. tossing occasionally, until berries are juicy (1- 2 hours)

Vanilla Cream:

Put Chilled heavy cream, sour cream, and sugar in a medium bowl. Using a whisk or electric mixer (electric is best), beat until soft peaks form. Cream can be made 30 minutes before serving. Cover and Chill.

One response to “Lemon Yogurt Pound Cake/Macerated Berries

  1. Reblogged this on Cooking with Candi and commented:

    It’s a grey gloomy Monday in NY and this cake is a spot of sunshine on a plate. It’s bright , sweet and yummy and perfect for reblog Monday. Certain to brighten up even a miserable day. I originally posted this in July 2011. Keep this one for summer baking. It’s a winner.

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