hello sunshine

Ina Garten’s lemon yogurt cake has been on my to-bake list for quite a while now..what better day (night) to start than 11pm on a Tuesday with 5 lemons in my fridge. Throw in a handful of blueberriesfor good measure and you’ll end up with the moistest lil’ teacake! I was rather surprised by how yummy this turned out..considering my past few (failed) attempts at loaf cakes which gave me interiors resembling steamed huat kuehs, tunnelings and rivulets and all – Ugh texture in other words =(

THIS however..was superbly moist yet crumbly, with a strong hint of tangy lemon balancing out the sweetness of the cake. Best of all, no butter involved at all! Withall the blueberries and lemons involved, you can almost convince your nutritionist that its a healthy cake.

For some reason or other, Grease was on tv that night (think its my 8th  time watching it!) –  John Travolta & ONJ’s 80s dance moves paired with the whiff of lemony goodness in the background..ahh now we’re talkin.

Lemon Blueberry Yogurt Cake (adapted from Ina Garten’s lemon yogurt cake)

Ingredients for the loaf cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt (I used light sourcream and it worked just as well) 
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons lemon zest, grated (zest of 2 lemons)
1 cup fresh blueberries (coated lightly with some flour)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup fresh lemon juice

For the glaze : (I omitted this cos..I was lazy. oh well.) 
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice


1) Preheat the oven to 350°F.
2) 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.
3) Sift together the flour, baking powder, and salt into 1 bowl.
4) In another bowl, whisk together the yogurt, oil, 1 cup sugar, the eggs, lemon zest, and vanilla.
5) Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold in the blueberries making sure it’s all incorporated. (to avoid blueberries sinking to the bottom, lightly coat them with flour before folding them into the batter)
6) 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.

7) 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 the lemon syrup aside.
8) 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 syrup over the cake and allow it to soak inches Cool.

9) For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.


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