I had a reunion on Friday night for my trippees from the community service trip I led a few weeks ago to the Orient Land Trust down in the San Luis Valley. Dinner and dessert both went quite well- I made savory crepes with a vegetable egg scramble and some stir-fried rainbow chard, tofu, and onions on the side. For dessert, and the recipe I'm sharing with you today, I came up with a lemon yogurt cake topped with vanilla icing and a raspberry sauce. It came out wonderfully! The yogurt in the cake keeps it moist and dense, and the sweet and sour flavors comes together to create a perfect blend.
Ingredients
(adapted from SmittenKitchen's lime yogurt cake)
For the lemon yogurt cake:
•1 C plain unsweetened yogurt
•1/3 C vegetable oil
•1 C sugar
•zest of one lemon
•1/4 C lemon juice
•2 eggs
•1 2/3 C all-purpose flour
•1 1/2 t baking powder
•1/2 t baking soda
•1/8 t salt
For the icing: use your favorite vanilla icing recipe or favorite storebought (although we all know my thoughts about storebought...)! Stay away from a buttercream on this cake, however.
For the sauce:
• 12 ounces fresh or frozen raspberries (if using frozen, start with half the water)
•1/4 C water
•3 T sugar
•1 tablespoon fresh lemon juice, depending on how sweet you'd like your sauce
Directions
For the cake: Preheat the oven to 350˚F. Grease a 9-inch cake pan and line the bottom with baking parchment if the pan is not springform. In a large mixing bowl, whisk together the yogurt, oil, sugar, lemon zest and juice. Add eggs one at a time and mix well. Mix flour baking powder, baking soda and salt together in a mixing bowl, and add dry mixture to yogurt mixture. Stir with a spoon until just combined. Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, remove the sides. Otherwise, flip the cake onto a plate and flip it back on the rack.
(adapted from SmittenKitchen's lime yogurt cake)
For the lemon yogurt cake:
•1 C plain unsweetened yogurt
•1/3 C vegetable oil
•1 C sugar
•zest of one lemon
•1/4 C lemon juice
•2 eggs
•1 2/3 C all-purpose flour
•1 1/2 t baking powder
•1/2 t baking soda
•1/8 t salt
For the icing: use your favorite vanilla icing recipe or favorite storebought (although we all know my thoughts about storebought...)! Stay away from a buttercream on this cake, however.
For the sauce:
• 12 ounces fresh or frozen raspberries (if using frozen, start with half the water)
•1/4 C water
•3 T sugar
•1 tablespoon fresh lemon juice, depending on how sweet you'd like your sauce
Directions
For the cake: Preheat the oven to 350˚F. Grease a 9-inch cake pan and line the bottom with baking parchment if the pan is not springform. In a large mixing bowl, whisk together the yogurt, oil, sugar, lemon zest and juice. Add eggs one at a time and mix well. Mix flour baking powder, baking soda and salt together in a mixing bowl, and add dry mixture to yogurt mixture. Stir with a spoon until just combined. Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, remove the sides. Otherwise, flip the cake onto a plate and flip it back on the rack.
For the sauce: Combine raspberries, water, sugar and lemon juice in blender or food processor. Purée until smooth, then press through a fine mesh sieve to remove the seeds. Cover and refrigerate until cold.
Frost cake and pour syrup over individual slices. Enjoy!
Why you didnt bring me none. wtf yo.
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