Glazed Meyer Lemon Yogurt Cake
Posted by fourclankitchen on February 18, 2012
Anyone reading this blog for a while already knows that I love simple, delicate tasting, fruity desserts. This French yogurt cake meets all of these requirements. It really a pound cake without the pound of butter or eggs. It is enriched with yogurt and flavored with lemons and olive oil. It is light enough to eat for breakfast or with Sunday afternoon coffee. Dressed up with a glaze, it is fancy enough to bring to someone’s house. This recipe, attributed to Dorie Greenspan was originally published in Bon Appetit (Feb 2005). This version called for a cup of yogurt which was simply too much and made for a soggy cake. Later, nearly the same recipe was published in New York Times and contained half that amount of yogurt: this worked much better and is the recipe I used below with one addition. Surprisingly neither version called for any lemon juice, which I think is a mistake. Besides, the last of my Meyer lemons were screaming to be used up and so I did. Greenspan’s recipes call for a marmalade glaze: I had some homemade peach jam and this is what I used.
- 1 cup all-purpose flour
- 1/2 cup ground almonds (I used Bob’s Red Mill Almond flour; you can also use another 1/2 cup all-purpose flour)
- 2 teaspoons baking powder (should be less than 6 mos. old)
- 1/4 tsp salt
- 1 cup sugar
- Grated zest of 1 Meyer lemon (any lemon will do)
- 1/2 cup plain yogurt (whole milk yogurt is preferable)
- 3 large eggs
- 1 teaspoon pure vanilla extract (the original calls for 1/4 tsp)
- 1/2 cup olive oil or a flavorless oil, such as canola or safflower
- Juice of one very large meyer lemon (adjust this to taste)
- 1/4 cup peach jam (the original calls for 1/2 cup lemon marmalade, strained, for glazing the top, thinned with 1 tsp water (the glaze is optional)
- Center a rack in the oven and preheat the oven to 350 degrees. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside.
- Whisk together the flour, ground almonds, baking powder and salt.
- Put the sugar and zest in a medium bowl and, working with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic.
- Add the yogurt, eggs, lemon juice and vanilla to the bowl and whisk vigorously until the mixture is very well blended.
- Still whisking, stir in the dry ingredients, then fold in the oil. Pour the batter into the pan and smooth the top.
- Slide the baking sheet into the oven and bake 45 to 50 min, or until the cake begins to come away from the sides of the pan and a tester comes out clean.
- Transfer the pan to a rack, cool for 5 minutes. Unmold and cool to room temperature.
- To make the glaze: Put the marmalade in a small pot or a microwave-safe bowl, stir in the teaspoon of water and heat until the jam is hot and liquefied. Brush the cake with the glaze. If using peach jam, simple heat in the microwave for a few seconds and brush on.