March 30, 2011

Recipe: Iced Lemon Yogurt Pound Cake


I'm home today suffering from a bad foot. Ok, well maybe not suffering.  

Last night after I let my dog Noodles in the house, I ran after her and just as I was about to prevent her from getting to the coffee table, I accidently slammed my left food against the corner of the couch and my poor little toes smashed up against it.

It was painful then and it's painful now.  I hope that it turns out to be nothing more than a bad sprain.  And since I drive a stick-shift, I need both my feet healthy to operate my car.

Today I made pound cake to up my spirits.  Cake seems to make everything better.  It's cheap therapy.  I found this recipe to be just like Ina Garten's recipe for Lemon Yogurt Cake, except one or two of the ingredients are slightly off measurement wise.

This came close to the lemon cake at Starbucks (which I am obsessed over), though I can't seem to get the icing thick enough aside from several repeat attempts at glazing.

This cake is so simple to make that I can make it whenever the mood strikes.  Maybe now I can keep from shelling out the two bucks it costs for a slice at Starbucks.




Iced Lemon Yogurt Pound Cake
Recipe adapted from Epicurious
Makes one 8-inch loaf

Ingredients

For the Cake:
1 1/2 cups unbleached all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (8 oz) lemon yogurt or plain yogurt (not nonfat)
1 cup sugar
3 large eggs
zest of one lemon - about 1 tablespoon packed
juice of one lemon
1/4 teaspoon vanilla extract
1/2 cup vegetable oil

For the Icing:
1 cup powdered sugar
lemon juice

Preparation - Cake
1.  Preheat oven to 325 F.  Grease a 8-inch loaf pan with butter or cooking spray and set aside.
2.  Combine flour, baking powder and salt in small bowl and set aside.
3.  In a large nonreactive bowl, mix together yogurt, sugar, eggs, lemon zest, lemon juice and vanilla.
4.  Slowly add in dry ingredients then add vegetable oil and mix until combined.
5.  Transfer mixture to greased loaf pan and place inside oven on middle rack.
6.  Bake 40-45 minutes or until toothpick inserted into center comes out clean.

Preparation - Icing
Add sugar to bowl then add 1-2 teaspoons lemon juice and mix well with a spoon until desired consistency is reached.  Pour over cake.  (I like my icing thick so I added very little lemon juice).

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