AND it goes with everything.
I really, really like making Yogurt Cake. It really is a foolproof cake- though it does take two bowls to mix the ingredients in. What I like is that I can’t seem to mess it up- and I can vary the flavor of the cake by using different citrus to flavor it. The recipe in my Recipe Trove is for Orange Yogurt Cake, but this past weekend I made a Lemon Yogurt Cake, subbing in lemon for all the orange stuff. I know I’ve made it in the past with lime as well.
Simple enough, you mix the dry ingredients in one bowl, the wet ingredients in a second one, and then you mix the two together. Pour everything into a greased pan and bake it for 20 minutes or so, and you have a delicious cake that is ready to eat as is, OR it is an excellent base for one of the many fresh fruits of the season. We enjoyed our Lemon Yogurt Cake this past weekend with some fresh-from-the-field strawberries and whipped cream. It was pure summer, but even better, it was purely easy.
I did find that when I used a full fat Greek style yogurt to make this cake that I thought it came out a touch on the greasy side. Otherwise, use whatever yogurt you have on hand- I’ve used vanilla yogurt before with good results, and I’ve used a citrus yogurt to match as well too. As an added bonus, this recipe doubles easily too- just use two pans instead of one and divide the batter between the two. So easy, and so good. I’ll re-post the recipe here again- it’s so easy, you really should make it to go with that pile of seasonal berries- it’s a perfect match, I promise!
Orange Yogurt Cake
Preheat oven to 350ºF. Grease an 8-inch or 9-inch cake pan with cooking spray.
In a small bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk to combine.
In a second bowl combine yogurt, oil, zest, orange juice, egg, and vanilla. Mix well. Add wet ingredients to dry ingredients and fold together. Batter will be quite thick.
Spread the batter in the prepared pan. Bake at 350ºF for 20-25 minutes, depending on the size of your cake pan. The cake is done when it is a golden brown and a toothpick inserted near the middle comes out clean.
Allow to cool for 5 minutes in the pan, and then invert onto a cooling rack. Dust with powdered sugar or glaze to serve. Can be served warm, at room temp, or chilled.
To make a glaze, combine about 1 cup of powdered sugar with 2-3 teaspoons of orange juice. Stir to combine, adding more orange juice if too thick, or adding more powdered sugar if too thin. Spread over the cake and garnish with additional orange zest if desired.