Comments on: lemon yogurt anything cake

By: allyson

allyson — Wed, 16 May 2012 22:39:35 +0000

I love the combination of lemon and blueberries and this pound cake hit the spot! Everyone else in my family loved it too. I substituted the whole milk yogurt with non-fat and it turned out just fine. So glad I came across this!

By: The Fiery Epicurean

The Fiery Epicurean — Thu, 03 May 2012 16:37:54 +0000

Made this cake for my B&B guests. Followed the recipe exactly, the batter tasted excellent and the cake is in the oven so I’m sure it will be outstanding, as everyone else notes. Thank you Deb for another fabulous recipe!

By: Amanda Cowan

Amanda Cowan — Tue, 01 May 2012 17:00:22 +0000

Made this as muffins this morning for my daughters birthday. I did just the lemon and blueberry (since I was specifically looking for lemon and blueberry with yogurt). I omitted the glaze since they were sweet enough. I had less than 1/4 cup of oil, so I used part vegetable oil, part coconut oil, and part melted, cooled butter. I also used turbinado sugar, and cut back slightly on the 1 cup called for. They were deliciously moist and yummy. The best part is that I had enough to wrap up and stick in the freezer for the kiddos to grab in the mornings if they like. Thanks!

By: Kelli Bullock

Kelli Bullock — Tue, 01 May 2012 15:51:38 +0000

This looks delicious, and I plan to make it soon. Also, I just thought I’d let you know that one of your pictures is on pintrest but not linked to your site. I found you by googling “yogurt anything cake”. Just thought I’d you know.

By: jiyoon

jiyoon — Thu, 26 Apr 2012 22:19:55 +0000

I just made this with orange zest + semisweet chocolate chips…DIVINE!

Things I did differently than the original recipe:
1. Bake at 350 for 75 min.
2. Used non-fat plan yogurt
3. Made orange syrup a bit thicker, poked holes in cake with a fork and drizzled it in.
4. After cooling it by placing in the fridge a bit, it felt moist, almost too moist for me. So I stuck it in the oven at 275 for 30 min, with the fan on as to “air out” the excessive moisture…I don’t know if that’s a standard technique but I did it anyways and now it has the right moisture content :)

This one’s definitely, definitely a keeper…Thank you so much!

By: Sabrina

Sabrina — Sat, 21 Apr 2012 02:54:31 +0000

Just made this with half coconut oil/half canola oil and adding 1/3 cup poppy seeds like you suggested. Se delicious and easy. Came out to 20 medium muffins. Oh, and I used Greek Yogurt plus milk because I didn’t have regular yogurt at home. Can’t wait to try other versions… like with the blueberries. One question for you: The muffins stuck a lot to their little paper cups. Anything I can do to help that somehow? It doesn’t seem to happen with every dough.

By: Jaclyn

Jaclyn — Tue, 10 Apr 2012 05:19:07 +0000

Deb, if using poppy seeds, would you recommend soaking them, or is it all right to just add them straight to the batter? Thanks!

By: AMS

AMS — Wed, 04 Apr 2012 07:36:03 +0000

I made this yesterday with no juice or zest, subbed almond essence for the vanilla (and doubled the amount) with dried cherries and chocolate chips. OH MY! Very, very good.

By: Rhapsody

Rhapsody — Tue, 03 Apr 2012 01:32:18 +0000

I just made it with a big Meyer lemon and some fresh strawberries. Wow!!

By: laurie

laurie — Wed, 28 Mar 2012 12:51:30 +0000

Accidentally added the lemon juice directly to the batter. Very lemony! I think it may have affected the texture somewhat, but no one complained. We left out the berries.
I was wondering about mixing the batter. Do you gently stir like a muffin batter or mix well like a typical cake? I aimed for something in between.