Smitten Kitchen’s lemon yogurt anything cake

The core recipe comes from Ina Garten … here are other ideas:

  • Swapping all of the vegetable oil with olive oil
  • Swapping a few tablespoons of the vegetable oil with a nut or coconut oil
  • Swapping grapefruit, orange, blood orange or lime for the lemon
  • Swapping blackberries or raspberries for the blueberries
  • Using 1/3 cup of poppy seeds instead of the blueberries for a lemon-poppy cake
  • Adding 1/2 cup of toasted, chopped walnuts or pecans
  • Swapping almond extract for the vanilla
  • Covering the cake, once completely cooled, with a glaze of 1 cup of powdered sugar whisked with 2 tablespoons lemon juice
  • Adding 1 cup chocolate chips to an orange version, producing something reminiscent of  Orange Chocolate Chunk Cake
  • This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.
  • It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.
  • This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.

1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar (leave out the extra tablespoon if you aren’t going to glaze)
3 extra-large eggs
2 teaspoons grated lemon zest (approx 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed*
1/3 cup freshly squeezed lemon juice (ignore if you aren’t going to glaze)

Preheat the oven to 350°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 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil.

Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. 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, if you want to glaze the cake, cook the 1/3 cup lemon juice and remaining 1 tablespoon 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 before flipping out onto a cooling rack.

If you want to glaze, carefully place the cake 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 (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

*Miniature wild blueberries are great for this, and pose the least risk of sinking.

Smitten Kitchen

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