Tuesday, March 16, 2010
French-Style Yogurt Cake with Lemon
Here is the delicious lemon cake from A Homemade Life that I was telling you about. There's lemon zest in the batter, then you pour a lemon syrup over the cake while it's still warm. Once it has cooled, you pour a sugary lemon glaze over the top. Are your cheeks zinging yet? Time to step into the confessional. This is my second attempt at this cake. The first one was baked to the exact directions of 30 minutes. When I took it out it had a perfect dome on top, think St Paul's. Turning away for a brief second, my gaze returned to a sunken crater...think meteorite in Utah! 'How bad could it be?' I asked myself as I began drizzling syrup over the golden sponge which then pooled like a lemony swimming pool in the crater. It quickly became apparent that things were bad...real bad. My cake was now oozing through the bottom, extruding through the holes of my cooling rack and pooling on my stove top. In nuclear terms, it was a core meltdown. Now bless R for his 'if one is good then two are better' rule when it comes to buying things. With the second pot of yogurt that he brought home with the other ingredients, I whipped up another cake. This time adding on another 10 minutes to the baking time. When seven toothpicks came out clean I was confident that it was well and truly done. The first cake wasn't a total loss as I cut out the soft centre and cut up the ring around the outside into fingers. Popping them into a Ziploc bag I sent them back with The Heiress, who was home this weekend, for snacking on. There's that saying 'when life presents you with lemons, make lemonade' but in my case it was cake. Thanks again, Molly Wizenberg!