http://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe/index.html. It was originally found in the Barefoot Contessa At Home cookbook. And, totally unrelated, but super awesome, I have an autographed copy. I didn't get to meet Ina, but my aunt and uncle sent me an autographed copy as a wedding present and its still one of my favorite gifts. I photocopy pages I use so I don't ruin the book (I tend to explode ingredients over recipes and cookbooks while I cook). The Barefoot Contessa is (in full disclosure mode) not my favorite Food Network show, but her recipes are among my all-time favorites. This is one of my go-to dessert recipes. It's decadent and indulgent, but in a surprising twist, is made from fat-free yogurt and canola oil instead of butter and shortening. It's not guilt-free by any means, but it is reduced guilt. And it's super light and fresh tasting. I've made it many times just as the recipe reads, but this time I switched things up a bit and subbed raspberry yogurt for plain, and lime for the lemon. I also skipped the simple syrup soak and found it didn't make a difference in the taste. Give this a try the next time you have company or you need something to infuse a little summer into a dreary day. Oh, and if you double the recipe it makes a really nice bundt cake and play with the citrus and yogurt flavors (orange and vanilla would be pretty amazing I bet).
Raspberry Lime Yogurt Cake
- 1 1/2 Cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 Cup raspberry fat-free (or low fat) yogurt
- 1 1/4 Cups sugar
- 3 eggs
- 2 tsp grated lime zest
- 1/2 tsp vanilla extract
- 1/2 Cup canola oil (or vegetable oil)
- 1/4 Cup freshly squeezed lime juice
For the glaze:
- 1 cup powdered sugar
- 2 Tbsp freshly squeezed lime juice
Grease and flour a loaf pan. Preheat the oven to 350°. In a bowl, whisk together the dry ingredients. In a seperate large bowl, whisk together the yogurt, sugar, eggs, lemon juice and zest, and vanilla. Slowly and gently add the dry ingredients to the wet. Once combined, fold in the oil until completely incorporated. Pour into the prepared pan. Bake for 50-60 minutes until a toothpick comes out clean. Let cool. When cooled, drizzle the glaze over the top.
Whisk the powdered sugar so there are no lumps and then slowly whisk in the lime juice until smooth.