Alas, this cake was consumed before any photographic evidence could be obtained. I posted this under dessert and breakfast recipes because, although technically a cake, I think of it more like a nice brunch or tea item. This cake is best baked 24 hours in advance so that it has a chance to soak up all the lovely syrup.
Lemon Yogurt Cake - serves 10ish *this cake was inspired by Nigella Lawson's "Baby Bundts" from the How to be a Domestic Goddess book.
for the cake:
7 ounces plain yogurt - I like to use strained, Greek-style yogurt - if you use standard plain yogurt, reduce the amount of yogurt to 6 ounces
1 tbsp heavy cream
1 tbsp fresh lemon juice
12 tbsp butter, melted
4 eggs
zest of 1 lemon
1 3/4 cup AP flour
1/4 cup high gluten (bread) flour - optional, but it provides a nice fat crumb. You can use 2 cups AP flour and leave this out if you like
1 tsp baking soda
scant 1 cup sugar
pinch salt
for the syrup:
1/2 cup lemon juice
1/4 cup lemon flavored vodka (optional, replace with lemon juice if desired), but I think the vodka gives it a nice, full mouth feel. The alcoholic heat will diminish after the cake has "ripened," leaving only its rich flavor behind
1/2 cup confectioner's sugar
Combine all three ingredients in a small saucepan and heat for a few minutes to melt the sugar, or microwave for 30 seconds.
Preheat the oven to 325 degrees. Spray a Bundt cake pan with baking spray (with flour), or grease the pan thoroughly with butter, then dust with flour, shaking the excess flour out before filling. Set aside.
Combine the yogurt, cream, lemon juice, butter, eggs and zest in a small bowl. In a separate bowl, whisk together the flours, soda and salt and add the the wet ingredients to the dry. Stir to combine. Pour the mixture into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the cake top is springy. The cake should not be brown, or only very slightly.
Cool the cake slightly, 10 minutes or so, and then invert it onto a wire rack. Prick the surface all over with a toothpick and, using a pastry brush, coat the entire surface with the syrup. Repeat three times, allow the cake to sit for 10 minutes, and then turn the cake by placing a plate on top of it and turning the plate, cake and wire rack over, and then lifting the rack off. Prick the top of the cake all over with a toothpick and repeat the syrup-basting process. Allow the cake to sit for a few hours, covered in aluminum foil, and then baste it again. I like to allow the cake to sit overnight, and then, about an hour before serving, I baste both sides again, repeating until the syrup is gone.
Serve cake plain, or with a little whipped cream and fresh berries.
