Lemon Yogurt Cake with Blueberry Sauce

[Guest guest]

This recipe is from one of my favorite TV chefs, Ina Garten. I've

made it 3 or 4 times and it is soooo, soooo good! Hope you enjoy it

as much as my husband and I do!

Blessings!

MtWitchCat

 

 

Lemon Yogurt Cake & Blueberry Sauce

from...the Barefoot Contessa

 

 

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

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. 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, 1 cup sugar, the eggs, lemon

zest, and vanilla. Slowly whisk the dry ingredients into the wet

ingredients. With a rubber spatula, fold the vegetable 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, cook 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.

 

For the glaze, combine the confectioners' sugar and lemon juice and

pour over the cake.

 

Blueberry Sauce

 

 

1 1/2 pints fresh blueberries, rinsed

1 cup vanilla sugar

1 tablespoon fresh lemon juice

 

Combine the blueberries and vanilla sugar in a large heavy saucepan.

Add 1 cup water and the lemon juice and bring to a boil over high

heat, stirring occasionally. Reduce the heat and simmer for 15

minutes, or until the mixture begins to thicken.

Remove from the heat and strain through a fine sieve. Cool to room

temperature, cover and refrigerate.