|A version of the very adaptable citrus yogurt cake with lemon|
|Lemon poppyseed version basking in the sun.|
|Sometimes I add random berries or fruits. One|
of the two loaves pictured here (I can't recall
which one) was made dairy-free using a mix
of vinegar and water instead of yogurt.
|Experiment with whatever citrus you feel like. The original,|
with grapefruit, is awesome. So are orange and lime and lemon
|Zesting kumquats...not recommended. Plus, they don't make|
very much juice for the glaze. Worth doing once for the novelty.
IngredientsAdapted for altitude and other minor changes from Smitten Kitchen.
High altitude adjustments shown in blue.
For the cake:
1 cup + 1 Tbsp all-purpose flour
1/2 cup whole wheat pastry flour
2 tsp minus 1/8 tsp baking powder
1/2 tsp kosher salt
1 cup + 1 Tbsp plain or Greek yogurt
1 cup minus 1 Tbsp sugar
Zest of 2 lemons*
1/4 tsp vanilla extract
1/2 cup vegetable oil
For the glaze:
2 Tbsp sugar
Juice of 2 lemons (or other citrus fruit)
* I'm not fussy with the amount of zest: I zest the two lemons, limes, or tangerines that I then use for the glaze, so there's no waste. If the limes or tangerines are really small, use 3. If using grapefruit, you only need 1. If doing kumquats....don't do kumquats. Just kidding, if you desperately want to use kumquats, you should. Zest a ton of them (see above pic).
Preheat the oven to 350 F. Line the bottom of a loaf pan with parchment paper and grease/spray.
Sift the flours, baking powder, and salt into a bowl. In a larger bowl, whisk the yogurt, sugar, eggs, zest, and vanilla. Pour the dry ingredients into the wets in a few small batches, gently whisking between each addition. This is the weird step: fold the vegetable oil into the batter with a spatula. Get it as well-incorporated as you can.
Pour the batter into the loaf pan and bake for 50 minutes before beginning to check on it. Use a skewer or cake tester in the center and remove from the oven when it comes out clean. I find that the sides of the cake brown alarmingly while the inside is still wet, but it always comes out great in the end.
Right after the cake comes out of the oven, make the glaze: cook the juice of 2 lemons (or 2 limes, or 2 tangerines, or 1 grapefruit, or 2 oranges) on high heat with 2 Tbsp sugar. Let it boil and bubble for a few minutes until it gets just a little thick, but do not let it burn. Now, you can choose to leave the cake in the pan and poor the glaze over, or get the cake out and add the glaze. My vote is to leave it in, to minimize glaze loss. Whatever you do, don't skip this glaze: it's the best. It is a tart, tangy zing on the tongue against the sweet and mild cake. Yum.