Monday, July 5, 2010
Lemon Yogurt Cake
Our neighbor's lemon tree has produced a bountiful crop this year and they recently told us we could take what we'd like. They didn't have to tell me twice! In search of a new recipe to try which featured fresh lemon, I thought a pound cake might be fun to try. The second cookbook I pulled off my shelf had just what I was looking for...Lemon Yogurt Cake. While it didn't have the usual richness from butter like a typical pound cake, it was wonderfully moist with a great flavor. In addition to the lemon zest providing a fresh flavor to the cake, the lemon syrup and lemon icing both delivered an amazing taste while not being too in-your-face with lemon. On my first attempt I simply poured the lemon syrup over the freshly baked cake as the directions indicated, but I ended up with too much of it saturating the top center of the cake and leaving it with a gooey under baked appearance (as you can see in the photo). My second attempt at this recipe produced better results and it was warmly received at the office. This time instead of pouring the syrup over it, I used a pastry brush and basted each of the sides and ends of the loaf several times to more evenly distribute the sweet lemon wonderfulness. The combination of sweet, tart, and rich moistness really make the cake outstanding!