November 24, 2008

Lemon Yogurt Cake

AFter sleeping beauty for almost 2 months,finally I could manage a little time to refresh my food blog.
FOr me, it is very difficult to updating my blog every week,as for me fighting with the mood and finding the quiet time to write nowadays is very tough.
That is why, sometimes my motivation to be back blogging are people who keep on updating their blogs with their drooling pictures. I keen to make a good pictures like them,learning by trying to understand my camera, but still if mood doesnt there, then brrrrrrrrrrrrrrrr.
Anyway thank you to all foodie bloggers. Because of you all, I could fulfill my desire to enjoy good cakes and food from my hand.

ANd here is my Lemon Cake which I baked just 2 days after Jasmita´s bday cake. Got this recipe from a foodie friend Elsye from Dapur Saya. She captures her lemon cake so nicely, until I could see the texture of the cake which looks like my favourite Fermented Cassava Cake( Cake Tape).

Very excited to bake it, I miss that cake alots,but little bit dissapointed as I cant feel the sense of Tape. But of course stupid me,its a LEMON only my head full with sense of tape. Thats why!!

But actually, this is good for Lemon lovers,especially after my Jasmita´s bday cake,its really changing the sense of sweetness from butter cream to sweet sour of Lemon Cake..

Recipe Lemon Yogurt Cake
Source : Food Network

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Direction :

Preheat the oven to 350F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the 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 all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

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