As promised in my Banana Walnut Chocolate-Chip post, here’s my Citrus Yogurt Cake! It’s actually pretty perfect to bake both at the same time given that they are both 4×8 inch loaves and bake at the same temperature for the same amount of time. So why not?
I must preface this post with a little discussion about my life heros. Of a list of people I love, people I love to watch, people I want to be…my top three:
Tina Fey because, well, who doesn’t love Tina Fey? Or Liz Lemon for that matter.
Michelle Obama for her spirit of generosity, serious ambition and success in life (pre-Barak), her J Crew wardrobe which I am immensely jealous of, overall wonderful-ness, and (Hello!) she’s First Lady and gets to live in the White House!
And lastly, Ina Garten, aka The Barefoot Contessa. I don’t think she’s ever made a dish that I haven’t drooled over. I love her simplistic take to classic French cooking. She is equally wonderful and proficient at baking and cooking. And I really want her Hamptons house, garden, and kitchen. To me she is greater than Julia Child. (All the foodies go gasp!) Whatever, Ina rocks!!
Why is any of this relevant? haha…it’s not really. Only because I adapted this recipe from Ina’s Lemon Yogurt Cake.
On the day I set out to make this recipe, I laid out all my ingredients (including my mom’s wonderful homemade Yogurt) only to discover that I only had 1 lemon. So I improvised by turning this Lemon cake into a Citrus cake. (You see how I did that? Pretty clever if I do say so myself.) I must say though, I kind of like it better this way. It has just enough lemon flavor but I think the orange adds a little bit of sweetness with a little tang to balance out the sourness of the lemon.
The absolute BEST part of this cake is the citrus syrup that you pour over it. It gets soaked up by the cake and turns it into this moist delicious sweet tangy amazingness. Don’t skip this step! Trust me.
And, in case you need more incentive to bake this cake (silly reader…have you looked at the pictures???) I suppose you could make this “low-fat” by adding a little less vegetable oil, using only egg whites, and only adding 3/4 c sugar. But still, don’t skip the citrus syrup! I’m serious, it’s the best part!!
Also, in Ina’s original recipe, she made a glaze to cover the cake in addition to a lemon syrup. I didn’t find that I needed the glaze. It was delicious enough (and sweet enough) without it, but if you feel the need, go for it!