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.
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:
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
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