Comments on: lemon yogurt anything cake

By: The Flavor Carousel

The Flavor Carousel — Sun, 05 Feb 2012 05:20:21 +0000

I made your Lemon – raspberry muffins, substituting cranberries for the raspberries. This recipe reminds me of that – delicious and intense! How awesome would it be with that flavor as well?

By: Alex

Alex — Fri, 06 Jan 2012 18:35:01 +0000

I made this yesterday evening (choosing to go the lemon and poppyseed route) and it is amazing! My boyfriend and I have seriously had to police ourselves in order not to finish the whole thing today. Yum!

By: laurel

laurel — Sun, 01 Jan 2012 17:37:15 +0000

Such a good cake! This time I made it with a cara cara orange, blackberries cut in half, olive oil, whole goat yogurt, .5 c whole spelt flour, 1 egg + 2 flax seed/arrowroot powder egg substitutes, sugar reduced by 25%, no glaze. Rich without being too sweet, excellent crumb in a dense but not rubbery texture.

I wonder if it would work with heavy coconut cream sub’d for yogurt?

By: Heather W

Heather W — Fri, 09 Dec 2011 18:55:20 +0000

I was out of plain yogurt, but I did have some leftover pineapple cinnamon yogurt I had made before… which turned out perfectly! Since the yogurt was already flavored and sweetened, I cut the sugar in half. and MMMHMMM is it yummy!

Thanks for the inspiration!!

By: shayne

shayne — Sat, 03 Dec 2011 15:27:14 +0000

this is coming out of the oven right now…can’t wait

By: Jenna

Jenna — Wed, 30 Nov 2011 03:04:46 +0000

I just tried making this with blackberries and lemon tonight. It was a spectacular failure. The stick was completely clean when I pulled it out of the oven, and every time I poked it to let the lemon soak in, but when I flipped it out of the baking dish it was completely raw in the center. Like fell apart and oozed everywhere. I’m not really sure what went wrong, everything seemed perfect-golden top, clean toothpick…..and then straight up batter in the center.

By: Jordan

Jordan — Sat, 12 Nov 2011 16:40:54 +0000

I used Chobani greek yogurt with peaches and some frozen mixed berries. I also mixed a little lemon juice with fresh squeezed sweet Texas oranges, which made the glaze delicious! This little cake was a piece of Heaven.

By: lynn @ the actors diet

lynn @ the actors diet — Sat, 12 Nov 2011 01:25:06 +0000

i made a “pear” version of this today! http://theactorsdiet.wordpress.com/2011/11/11/pear-yogurt-bread/

By: Sarah F

Sarah F — Thu, 13 Oct 2011 23:29:29 +0000

Oh, how I love this cake! Last time, I made it with the blueberries but I think using gluten free flour (Bob’s Red Mill all purpose–works great in this recipe) caused the berries to sink. It was still delish and incredibly moist, but left me with a mushy blueberry mess at the bottom. Today I tried it without the blueberries and used poppyseeds instead. I also subbed over a teaspoon of almond extract for the vanilla, the juice of 1 lemon, and used honey greek yogurt. It browned a little more on the bottom without the blueberries. Hopefully this sticks around for more than a day this time…

By: Katie

Katie — Thu, 18 Aug 2011 17:06:11 +0000

I just made this cake last night and it’s absolutely delicious. I brought leftovers to work and everyone loved it. Thank you! I also had a question about the end directions:
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.
–When I flipped the cake out onto a cooling rack it was upside down, so I struggled with flipping it back over to poke tiny holes into the top to add the lemon/sugar. Was I suppose to leave it upside down and poke holes through the bottom instead?