and it's so perfect for these pans. And so darn easy to whip up---no mixer needed. And best of all, I found the cakepans at the thrift store. Heavy weight pans with 6 cake-lets per pan.
Lemon yogurt cake
adapted from Ina Garten recipe
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain or lemon yogurt
2 T lemon juice(1 small lemon)
1 cup sugar
3 large eggs
3 teaspoons grated lemon zest (I used one lemon)
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
syrup: 1/2 cup freshly squeezed lemon juice, 1/2 c sugar
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan(or makes 6 mini bundts or one bundt). Line the bottom with parchment paper(I just sprayed the pan). Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and juice, oil and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Pour the batter into the prepared pan and bake for about 50 minutes(mini bundts took 35), or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/2 cup lemon juice and remaining 1/2c sugar in a small pan until the sugar dissolves and the mixture is clear(I used the microwave). 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 sugar mixture, slowly, over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
I poked the cakes with a skewer and slowly poured the syrup over with a teaspoon while they were still in the pan and let them cool. I had no trouble getting them out of the pan.
Next time I will add some frozen blueberries to the batter. Doesn't really need the glaze.
Lemon yogurt cake
adapted from Ina Garten recipe
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain or lemon yogurt
2 T lemon juice(1 small lemon)
1 cup sugar
3 large eggs
3 teaspoons grated lemon zest (I used one lemon)
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
syrup: 1/2 cup freshly squeezed lemon juice, 1/2 c sugar
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan(or makes 6 mini bundts or one bundt). Line the bottom with parchment paper(I just sprayed the pan). Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and juice, oil and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Pour the batter into the prepared pan and bake for about 50 minutes(mini bundts took 35), or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/2 cup lemon juice and remaining 1/2c sugar in a small pan until the sugar dissolves and the mixture is clear(I used the microwave). 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 sugar mixture, slowly, over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
I poked the cakes with a skewer and slowly poured the syrup over with a teaspoon while they were still in the pan and let them cool. I had no trouble getting them out of the pan.
Next time I will add some frozen blueberries to the batter. Doesn't really need the glaze.