April 26, 2016

Lemon Yogurt Cake with Strawberry Sauce

Lemon Yogurt Cake with Strawberry Sauce

I love a good everyday cake. A cake that does not require a mixer, and can take on almost any flavor profile. They are not intimidating, and they can be enjoyed on a weeknight that needs a little something special. This lemon yogurt cake with strawberry sauce fits those requirements. It is made with ingredients you most likely have on hand, and can be ready in under an hour. When I need a sweet fix this pound cake can make a hectic week feel a little calmer. 


Lemon Yogurt Cake with Strawberry Sauce
Lemon Yogurt Cake with Strawberry Sauce
Lemon Yogurt Cake with Strawberry Sauce

 Lemon Yogurt Cake with Strawberry Sauce

Lemon Yogurt Cake
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup greek yogurt
1 cup sugar
2 eggs
2 teaspoons lemon zest
1 teaspoon vanilla extract
1/3 cup lemon juice
1/2 cup canola oil

Preheat oven to 350 degrees. Grease and flour a loaf pan and set aside. 

Sift together flour, baking powder, and salt in a bowl. Set aside. In a separate bowl, whisk together yogurt, sugar, eggs, lemon zest, vanilla extract, and lemon juice. Slowly add flour mixture into wet ingredients and whisk until combined (the mixture will be lumpy). Then, stir the oil into the batter until smooth. Pour batter into loaf pan. 

Bake for 40 minutes until top is golden brown and interior is set. Allow the cake to cool in the pan for 5 minutes then remove from pan onto a cooling rack. Allow cake to cool completely. 

Strawberry Sauce 
1/2 cup strawberries 
3 tablespoons sugar 
1 tablespoon water 

Combine strawberries, sugar and water in a small saucepan over medium heat. Cook for about 5 minutes, stirring constantly, until strawberries have broken down and a sticky sauce has formed. Run sauce through a strainer to remove any seeds. Pour warm sauce of cake, reserving some for individual pieces. 

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