Comments on: lemon yogurt anything cake

By: SpoonMeasure

SpoonMeasure — Sat, 06 Mar 2010 15:23:32 +0000

I made this (with the blueberries) as cupcakes for a birthday because I have a bizarre affliction that involves putting quick breads in muffin pans. I glazed them then put your Swiss buttercream frosting on top. That was the first time I made swiss buttercream, it was a near disaster, but it turned out delicious. Moist lemony cake with buttery rich frosting. Thanks Deb!

By: Calvine

Calvine — Mon, 22 Feb 2010 15:37:46 +0000

Hi Deb! I just wanted to write that I had great success with this recipe. I went for the poppy seed version, folding in 1/3 cup of poppy seeds after folding in the oil (not sure if that is the right moment to add them but it worked!). The loaf was moist and delicious. Also, I skipped the lemon glaze to make it more of a breakfast loaf (ha!) and it still had plenty of lemon flavor. Thanks for a great description, all of your add-in/replacement ideas are really helpful for recipes like this!

By: Leah

Leah — Sun, 21 Feb 2010 07:20:30 +0000

I made this with applesauce instead of oil, fat free yogurt and the Costco triple-berry mix. I also doubled the amount of Meyer lemon juice and poured the lemon/sugar mixture on while it was just out of the oven. The effect was wonderful. It made the cakes settle to half their height and they were both sweet and tart. Very moist and absolutely delicious.

By: Bethany

Bethany — Sun, 14 Feb 2010 00:57:31 +0000

Just made an orange walnut version – used 1 Cara Cara orange for both the zest and the juice, and toasted a 1/2 cup of walnuts and added – and it’s DELICIOUS. Super moist and filling. I think next time I’ll try a raspberry lemon pistachio version.. mmmm..

By: Lea

Lea — Sun, 07 Feb 2010 10:19:33 +0000

Just made this (yes, at 4 am central), and it looks so amazing!
I made one loaf (2/3 of the batter) and divided the rest into 10 mini muffins. I wanted to experiment with the muffins so added various things, such as semi-sweet chocolate chips, almonds, dried cranberries, blueberries. In terms of the basic ingredients, I used half brown sugar/white sugar, went light on the olive oil, and after looking at the comments about baking powder/soda, ended up using both (3/4 powder, 1/4 soda) and my cake/muffins rose exactly to my desired height : D (3/4 in a mini muffin filled out).

This is my first time using the Meyer lemons and they are so heavenly in scent and color. I love them, and I love this recipe. Thanks so much!

By: laura

laura — Sun, 24 Jan 2010 22:49:01 +0000

just made this with tart wild blackberries………fantastic!!!!!!

By: deb

deb — Sat, 23 Jan 2010 22:33:08 +0000

You could toast the coconut and grind it in with the flour. You could also swap a little bit of the yogurt with coconut milk.

By: SaveMyPolarBear

SaveMyPolarBear — Sat, 23 Jan 2010 22:07:55 +0000

I had to try this, to go with my current yoghurt obsession, so I made it today with grapefruit zest* and it’s lovely. Light yet moist and really satisfying. However, I don’t quite get the point of the ’syrup’. I don’t think the cake really needs it. Maybe if it were thicker…

I can’t wait to try more variations. Orange with finely grated chocolate,instead of chips! I’m also excited about the lime-coconut combo – but does anyone have advice on how to administer the coconut? I’m afraid the grated stuff would interfere with the lovely texture….maybe some coconut oil?

*and a tiny bit of sour cream because I didn’t have full-fat yoghurt.

By: Lisa

Lisa — Thu, 21 Jan 2010 00:26:09 +0000

A friend received a gift of backyard-picked lemons, oranges, tangerines and grapefruit mailed from her Florida boyfriend (we are in Michigan), and she in turn gifted me and so I had to make this cake. I used the zest from one orange and one freakishly large lemon, and used olive oil. I skipped the blueberries and threw in about a quarter cup of toasted pine nuts, used plain 2% homemade yogurt, and made the syrup with lemon and orange juice. Since I was leaving out the fruit I thought this might be a smallish loaf and so baked it in my smaller bundt pan. It nearly overflowed while baking, but settled nicely as it cooled. The cake baked perfectly in 40 minutes, was nice and golden on the outside and spectacularly moist on the inside. The flavor is intense enough (I used quite a bit of zest because I wanted it to be very citrusy) but not overwhelming–just bright and sunny. Thank you for such a lovely recipe and all the ideas. If we finish this cake by tomorrow I will try a grapefruit variation by the weekend!

By: Janae

Janae — Mon, 18 Jan 2010 21:41:21 +0000

I made this today using orange instead of lemon, and included toasted walnuts. Reduced to 1/3 c. oil and 2/3 c. sugar. Cake was moist and flavorful. Loved it! Also, after I brushed on the orange-sugar glaze, I sprinkled it with sugar for a pretty finish. So lovely. Wonderful with tea.