I finally caved and bought a subscription to one of my favorite cooking magazines, Bon Appetit. So it only makes sense that I would be taking some of the recipes, or the inspiration from them, for a spin. I am saddened that all of their amazing sounding salmon, clam, and steak dishes might have to wait to be back in the land of large supermarkets that stock everything, but I always love more things to try. So I found this cake and even though I just got a mixer (hallelujah!) I didn’t even need it. This was so simple to make, and is basically a pound cake. Which is great because you can’t really go buy pound cake at the bakery here like back home.
What You Need:
1 1/2 cups flour
2 tsp. baking powder
3/4 tsp. salt
1 cup sugar
1 Tbs. grated lemon zest
3/4 cup whole milk yogurt (recipe calls for Greek, but plain regular whole-fat yogurt worked fine)
1/2 cup vegetable oil
1/2 tsp. vanilla
Oven is heated to 350 (my new oven still runs hot so I have to be careful, I overcooked and burned the edges of the first one). Spray a loaf pan with cooking spray and dust with flour to coat. Whisk together the flour, baking powder, and salt in a bowl. In a separate bowl rub the lemon zest with the sugar. I love how the Grenadian green lemons produce a fun color to this.
Then mix in the yogurt, vanilla, oil and eggs and whisk to blend. Carefully fold in the dry ingredients just to blend and pour into prepared muffin pan. Be sure to smooth the top so it comes our pretty! Bake until golden brown and tester comes our clean which should be about 50 minutes. Then just let it cool.
The cake tastes great plain – I even served it for snacks at church one week. But since I was feeling like a special treat I bought some frozen berries from the store and made my homemade whipped cream (with my mixer!) and we made berry shortcake. Tyler was in little piggy heaven!