Lemon Yogurt Cake

I’ve wanted to try the Yogurt Cake from chocolateandzucchini for ages, and when my parents brought me some lemons thought it would be nice to try the yogurt cake with a lemony twist.

Formula, cake:

  • 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

Syrup:

  • 1/3 c fresh lemon juice + 3 tbsp granulated sugar, cooked until dissolved, then stirred in 1/2 tsp lemon zest

Process notes

  • 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

Results

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.

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