I was lucky enough to find Meyer lemons in the market this week, and immediately started rummaging through my cookbooks and recipes to find something good to make with them. This recipe is an adaptation from Ina Garten’s Barefoot Contessa At Home. I used lemon soy yogurt where real yogurt was called for, and I think it really added a lovely lemony taste – light and delicious. My cake sunk in the middle after I removed it from the oven. I tested it with my cake tester, which came out clean, but after I cut it (see photo below), it was ever so slightly not done in the very center. Not enough to ruin the delightful and sunny experience of this lemony cake in the middle of winter. Enjoy!
Lemon yogurt cake
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 containers of soy lemon yogurt, for a total of 10.5 ounces in this recipe
1 1/4 cups sugar, divided
3 large eggs
2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup canola oil
1/4 cup freshly squeezed lemon juice
2 tablespoons poppy seeds
Preheat oven to 350 degrees F. Grease and flour an 8 1/2 x 5 x 3″ loaf 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.
Add in the poppy seeds and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/4 cup lemon juice and remaining 1/4 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. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.