There’s nothing like a weekend of heavy rain to incite some cozy baking action in the Joie de Jude kitchen. Armed with a ludicrously large bag of Meyer Lemons and a 3lb tub of Fage greek yoghurt, (thanks to Mr.B who made an impromptu stop at Costco the night before), I scoured around for a fresh recipe that would incorporate the two perfectly. Regularly on the hunt for a heavenly cake to accompany my incessant tea drinking, I found a Martha Stewart recipe that screamed spring – perfect to add a little brightness to an unusually grey day in LA. I’m not a massive fan of dry cakes, but greek yoghurt, it seems, is the ideal solution for attaining that moist consistency. I’ve altered the recipe a little, adding a little vanilla essence (as I didn’t have vanilla bean), as well as substituting the cane sugar for coconut sugar. (A personal preference of mine). It’s also a really easy recipe to make gluten free. Just substitute the all purpose flour and baking powder with gluten free versions – I think King Arthur multi-purpose flour works best. Refreshing, light and moist, this is the cake to brighten all your senses on a cold, rainy day. Spring is just around the corner!
Meyer-Lemon Yogurt Cake
For the cake:
1/2 cup fruity olive oil, more for brushing
1 cup all purpose flour, more for dusting
1/2 cup almond flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup coconut sugar/or cane sugar
3 large eggs
1/2 cup greek yogurt
2 teaspoons Meyer lemon zest
1/4 teaspoon vanilla essence
For the topping:
1/4 cup cane sugar
1 Meyer lemon, thinly sliced
1 cup confectioners’ sugar
1 tablespoon low-fat Greek yogurt
What to do:
- Preheat the oven to 350 degrees. Brush an 8-inch springform pan with olive oil and dust with flour.
- In a medium bowl, mix together flours, baking powder and salt.
- In a large bow, whisk together sugar and eggs until combined. Add oil, yogurt, lemon zest and vanilla essence.
- Add dry ingredients into wet ones and mix until just barely incorporated. Pour mixture into prepared pan.
- Bake until golden brown, about 45 mins. Let cake cool completely before unmolding.
- In a small saucepan, bring cane sugar and 1/2 cup water to a boil. Add lemons and gently simmer until rind is transparent, about 7 minutes. Remove from heat, drain and let cool.
- In a small bowl, whisk together confectioners’ sugar, oil, yogurt, and 2 teaspoons of water until smooth. Add a little more water if it’s still too thick.
- Spoon topping over cake and top with drained lemon slices.