I vaguely remember Ina Garten making a lemon yogurt cake on her show years ago. Floating around her white kitchen in a billowy denim shirt, she conjured the treat from eggs, sugar, and butter with her soothing voice. It must have made an impression, because last week when I was poking around my refrigerator looking for ingredients to flavor a cake, the tub of yogurt and handful of lemons sitting on disparate shelves lit up my brain.
The yogurt adds a tang and spring to the cake that is most welcome, especially as we soldier through the winter. Feel free to substitute oranges or grapefruits for the lemons, this cake is splendid with any variety of citrus. An extra dusting of sugar on top before baking will reward you with a shimmering crust to present at the table. Winter baking need not be entirely cinnamon and cloves and apples and nuts. Lighten your load, bake a bright cake, remind yourself that Spring is on its way.
Non-sequitur: Ina Garten=Grimace?
¾ cup Brown Rice Flour
⅓ cup Millet Flour
⅓ cup White Rice Flour
¼ cup Tapioca Starch
2 teaspoons Baking Powder
1 teaspoon Salt
¾ cup Sugar
⅓ cup Safflower Oil
1 cup Plain Yogurt (dairy or non-dairy)
2 Eggs
Zest and Juice of 2 Lemons
Sugar for dusting
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Heat your oven to 350 degrees and line a 9×5 loaf pan with parchment paper.
In a small bowl, measure and mix the dry ingredients (everything through the salt).
In a separate bowl, whisk together the sugar and oil until well blended.
Add the yogurt and whisk until it’s smooth.
Add the eggs one at a time and stir to combine.
Add the lemon zest and juice and mix well.
Pour the batter into your prepared loaf pan and sprinkle the top with additional sugar (this makes a lovely crust).
Bake the cake for 45-55 minutes, or until a knife inserted into the center comes out clean.
Let the cake cool in the pan for 5 minutes before removing it to a wire rack to cool completely.