Saturday, July 28, 2012

Frugal Recipe: Lemon Yogurt Olive Oil Cake

Contributed By Marissa Bognanno, Professional Chef & Zumba Instructor, and Author of The Boot Blog

Want to see the three reasons why I love baking at home?
1) Cookbooks galore with a sweet stand to hold them up 2) a KITCHEN AID 3) tons of ingredients at my disposal. Thanks, Kate. This morning I woke up with the strongest desire to bake (cloudy days do that to me) and this lemon yogurt cake was just calling out to me. I put on some jazz (gets me in the baking zone) and got to work. I decreased some of the sugar, which I do every time I bake, and added olive oil because I love how it tastes in this Clementine Cake. (Which you should also make, if you have some clementines hanging around. It's a recipe that never fails and everyone loves.) The result, my friends, was nothing short of spectacular. 
Lemon Yogurt Olive Oil Cake
(based on this recipe)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
3/4 cup granulated sugar
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup olive oil
for the glaze:
1/3 cup granulated sugar
1/3 cup freshly squeezed lemon juice

Preheat the oven to 350 degrees. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the olive oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Meanwhile, heat the 1/3 cup lemon juice and remaining 1/3 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 sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. Sprinkle some confectioner's sugar on for garnish. 
[Print this recipe]
Take a bite of the cake and pop a fresh raspberry in your mouth; I can't even explain to you how good it is. 
It's going to be a packed weekend, as every day has been around here lately, and I can't wait. Hope yours is as good as a fresh raspberry on a summer day. 


  Stay Frugal & Fit My Friends!
 
Michael J. Schiemer B.S. CPT
Owner of FRUGAL FITNESS Worldwide Wellness & Elite Cheapskate 
Owner & Personal Trainer of RESULTS Private Fitness Boston, MA
Author of The Frugal Diet, The Frugal Workout, & The Ultimate Fitness Guide Series  FRUGAL FITNESS TV Twitter Facebook Fitness eBooks

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