I’ve unofficially begun a Biweekly Baking tradition during the week. It’s usually cookies, but Owen and I have a playdate today and I think it’s nice to bring a little snack for the moms and/or the kids if someone is hosting you. Cookies didn’t really seem to fit the bill for that.
I recently got around to reorganizing my Pinterest boards a little to make it easier for myself to find recipes. I had almost 300 (!!) compiled in one big food board, and it was getting chaotic. During this process, I stumbled across a recipe for yogurt cake that I had pinned and forgotten about. Seemed like the perfect solution for my playdate offering.
The focus of this recipe is Greek yogurt – it uses two single-serving cups – and I think that’s what gives the cake it’s unique texture. My loaf did not come out bread-like or fluffy, which I was expecting based on the photo that accompanied the original recipe. Instead, it came out weighing a ton and is dense, moist and almost undercooked-looking (although it isn’t). Don’t let this scare you! It’s really delicious.
The original recipe offers add-ins to make the loaf lemon-poppy or with berries. She also made hers in two mini-loaf pans rather than one big one. I can’t say for sure whether or not that would affect the texture or not. I made one big lemon-blueberry. It was the right decision!
This time I took my own photo. All artsy-fartsy and what not. Ha.
Would I make this loaf again? You bet. I’m really enjoying it. And the perk of it being so dense is you can slice small, thin slices to make it stretch further, or make yourself feel better about eating five slices in a row. Not that I would know anything about that.
Lemon-Blueberry Yogurt Loaf (my comments in bold)
From Fresh From the Oven
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 containers of 5.3oz organic Greek yogurt
1 1/4 cups sugar, divided
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/4 cup freshly squeezed lemon juice (from 2 lemons)
1/4 cup of frozen blueberries (more if you are making a big loaf cake) (I used just about 1/2 cup)
Preheat the oven to 350 degrees F. Grease and flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. (Don’t skip this step. Mine slid right out no problem when cooked.)
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
Add in blueberries and pour the batter into the prepared pan. Bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. (Mine was still loose in the middle at 50 minutes. I think my total cooking time was about 57 minutes.)
Meanwhile, cook the 1/4 cup lemon juice and remaining 1/4 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a foil-lined sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
Eat, enjoy, share with friends. Although if you’re my playdate friend, you’re only getting a few slices, because I can’t stop eating it. Sorry!