This was one of the first years that I didn't go home for Easter. So a few of my friends and I got together to have an Easter dinner of our own. I had the guys head out to the grocery store (by themselves, scary!) to pick up the ingredients for the dinner. It was what I assumed a private chef would feel like, with a nice big kitchen and all of your ingredients waiting for you. To say the least we had a great dinner; ribeye roast with malbec-garlic reduction, parmesan mashed potatoes, and bacon roasted brussels sprouts.
Had I had an extra hour, I would have prepared this beautiful lemon yogurt cake as the ending to our perfect meal. It's reminiscent of the overly indulgent lemon loaf that Starbucks offers, but much lighter. I made this beautiful cake for Alex to share with his co-workers on the first day of spring. It's perfect.
Lemon Yogurt Cake
Yield: 8 Servings
1 1/2 cups flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup greek yogurt
1 1/3 cups sugar
2 lemons, zest and juice separated
1/2 tsp vanilla
1/2 cup vegetable oil
1 cup powdered sugar
1 tbsp heavy cream
Preheat your oven to 350 degrees and lightly grease a loaf pan. Place the flour, baking powder, and salt into a small bowl, whisk them together. In a large 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 45 minutes.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. For the glaze, combine the powdered sugar, 2 tbsp lemon juice, and heavy cream. When the cake is completely cooled, pour the glaze over the top.
*This recipe is adapted from Ina Garten's "Barefoot Contessa at Home"