Comments on: lemon yogurt anything cake

By: deb

deb — Tue, 17 Nov 2009 21:24:57 +0000

2nd try — That’s “beat”, not “bean” in the second graph of the recipe. (I guess the first time I changed it, it didn’t actually register stupidbadconnectivityargh.)

By: Michelle

Michelle — Tue, 17 Nov 2009 21:02:27 +0000

ok I just clicked the surprise me button and was brought to this heavenly looking cake that I will for sure be adding to the mix for post Thanksgiving brunch. Am thinking I will try it with sour cherries that I have frozen from the farmers market as well as the lemon and blueberry version since I have a ton of frozen blueberries from the summer. I can’t wait to give this a shot and have learned that the surprise me button is awesome!

By: Judith in Ottawa

Judith in Ottawa — Wed, 21 Oct 2009 12:29:34 +0000

I did it with light olive oil, full-fat yogurt, poppy seeds, a few pecans and almond slices (could have used more of those last two), and a bit of grated fresh ginger. Husbeast pronounced it the best thing he has ever eaten. I actually wondered what he REALLY wanted, so fullsome was his praise!

Thanks!

By: Jennifer in NYC

Jennifer in NYC — Tue, 15 Sep 2009 16:38:40 +0000

I made this last night and it made for a delicious breakfast this morning!
I love the combination of lemon and blueberry and was thriled I finally got to try this recipe.
I also loved yesterday’s post about Lamb kabob’s. I have always marinated with oil, garlic and rosemary, but am going to give the yogurt marinad a try. It looks like a winner.
I am a long time reader and want to wish you and your husband well with the baby:)
Best wishes!

By: Mara

Mara — Fri, 28 Aug 2009 15:32:45 +0000

I made this recipe, but doubled it for a bundt cake.
But my cake, despite from smelling great, is extremely heavy and dense…as if I added liquid concrete to the batter. After some googling and I think I have discovered an explanantion. Your recipe calls for baking powder, but this seems incorrect; baking soda is the more appropriate ingredient and here’s why:

Baking soda is intended for batters that include buttermilk, yogurt, sour cream, molasses, honey, maple syrup, citrus, or other fresh fruit or fruit juice. (The majority of which are included in this cake!!)

When the baking soda makes contact with these acidic ingredients, the soda fosters a chemical reaction that produces carbon dioxide gas. This gas expands in the heat of the oven, creating bubbles…and the trapped bubbles create steam, which releases into the batter and makes the cake moist and light.

But the recipe called for baking powder, whic does not require an acidic ingredient to produce that much needed chemical reaction.

The result? A dense cake that never chemically reacted.

Now, I need to leave work and re-bake my cake with baking soda!

By: Christina

Christina — Tue, 25 Aug 2009 00:42:58 +0000

Made this one last week for an event at a nursing home. I cut down on the zest and skipped the glaze at the end – the cake had just the perfect lemony twinge to it. I used blueberries from the market that I had thrown in the freezer, and cut down the oil (I used olive) to 1/3 cup. It was tasty and moist – the berries all sunk straight to the bottom, but the ladies raved about it anyway!

By: Kate

Kate — Sun, 23 Aug 2009 01:20:42 +0000

Lemon and Rhubarb yummy! this cake looks like a sublime variation of the famous Lemon Drizzle cake so beloved of the Lemon Loving Fraternity.
As for me I make myself daily a large bowl of Lemon Yoghurt with half a pot (250g) of Greek Yoghurt and 2 lemons. I used to use one but the amount has inexorably crept up.
I am addicted and it is a brilliant way to incorporate 2 of your 5 a day and get a gigantic calcium boost.

By: Nadia

Nadia — Tue, 18 Aug 2009 18:23:38 +0000

Sorry to post again on the same recipe but I made this again, this time following it to a T, but using 200g of fresh raspberries instead of the blueberries. FABULOUS. Much nicer than my strawberry version (which wasn’t sufficiently sour for my tastes). I was asked to skip the lemon syrup though as the cake on its own with icing sugar scattered on top is just lovely.

By: Annie

Annie — Sun, 16 Aug 2009 16:24:18 +0000

Just made this yesterday and it turned out great! Thank you so much for this recipe.

By: amy

amy — Fri, 14 Aug 2009 00:43:50 +0000

I’m slowly making my way through your recipes here. Found local blueberries for half price bc they were picked wet (so, smushy and hours away from spoiling) and thought I’d bake to use them up. It was, um, a disaster. A heaping pile of purple berry smush with a few spots of cake mixed in – ugh. Used lime instead of lemon and didn’t love the combo. Had to bake it forever. I know this was totally my fault bc of the extra juice in the berries…just wanted to share my experience!