- 2 large eggs, room temperature
- 1 c yogurt (homemade)
- 160 g granulated sugar
- scant 1/3 c canola oil
- 250 g freshly-milled hard white wheat flour
- 1 1/2 tsp baking powder (opened a new container of Clabber Girl)
- 1/2 tsp baking soda
- pinch salt
- seeds from 1 vanilla bean
- 1 tbsp fresh lemon juice
- 1 1/2 tsp lemon zest
- 1/3 c fresh lemon juice + 3 tbsp granulated sugar, cooked until dissolved, then stirred in 1/2 tsp lemon zest
- greased and lined a 9-inch round cake pan
- used cake pan strip during baking
- baked 30 min., cooled 10 min. in pan, turned out and brushed with syrup
Well, I’m noticing a theme with my cakes: my fear of overbaking and drying them out has made me underbake them way too often. This cake was gooey in the middle, and not in a good way. In a strange-taste, bad texture way.
And somehow, the next day I noticed the bottom quarter of the cake slices had turned grey. Grey. So weird. I don’t know if it was the vanilla beans, the underbaking, or something wacky with the lemons or yogurt.
I do think moving from soft white wheat flour to hard white wheat flour helps the texture — this cake doesn’t seem to fall apart as easily as some I’ve made in the past.
I did like the fully-baked outer edge though! I’d be curious to try this recipe without the citrus, just regular vanilla flavor. But now I have my eye on this hot milk cake recipe with ermine buttercream.