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Monday, January 24, 2011

Lemon Yogurt Cake with Blueberry sauce

This is a recipe from Ina Garten from food network.   We had a birthday celebration on Sunday for JR's birthday which was actually Monday.  We had an Italian Feast, home made Manicotti (crepes and all), a sausage filled puff pastry with roasted peppers and provolone cheese, two types of Italian Bread, carrot cupcakes with cream cheese frosting and this cake.  Wow I'm full again.  LOL  Oh yeah one healthy thing, we had a salad too.  :)
I will post all the other recipes very soon.
 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


    Preheat the oven to 350 degrees F. 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 or wax paper. 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.

    Blueberry sauce:
    1 1/2 pints fresh blueberries, rinsed   
    1 cup sugar  
    1 tsp vanilla   
    1 tablespoon fresh lemon juice


      Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.

      Remove from the heat and strain through a fine sieve if you want.  I left mine so you can get the nice taste of the blueberries and pieces. Cool to room temperature, cover and refrigerate.

      When ready to eat slice cake and serve with blueberry sauce.  Now doesn't that look just YUMMY???
       Thanks for taking the time from your busy day to stop by.  Have a wonderful day and Remember to Find the Time to Do ALL the THings You. LOVE.

      1 comment:

      The Country Rose said...

      OK, I had to think about the combo of lemon and blueberry for a minute, but I decided that it sounds like a tasty combo :D. It looks really yummy!


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