Triple Lemon Yogurt Cake from Awesome on 20

Triple Lemon Yogurt Cake

Triple Lemon Yogurt Cake from Awesome on 20

I made this truly awesome lemon pound cake for a truly awesome human. It’s my friend Lindsey’s birthday, and I absolutely had to celebrate it. We’ve been through some major ridiculousness together. She was the maid of honor at my wedding, even though she broke her leg four weeks before. I wouldn’t have survived without her. Even though we don’t get to spend as much time together as we once did, I don’t love her an ounce less. 

Triple Lemon Yogurt Cake from Awesome on 20

You know you’ve found a good friend when she volunteers to taste all your experimental recipes. Luckily, this triple lemon yogurt cake is a sure thing. I’ve been making it for a few years, and it comes from an Ina Garten recipe, so you know it’s solid. 

I say triple lemon because it has bright lemony wonderfulness going on in three different places. First of all, the cake batter is loaded with lemon zest, as well as some plain yogurt to make it extra moist and tangy. After the cake comes out of the oven, it gets steeped in lemon syrup while it cools. And finally, the whole thing gets a gorgeous dripping lemon glaze to up the pucker factor. It’s a beautiful thing.

Triple Lemon Yogurt Cake from Awesome on 20

Being a nerdy introvert, I don’t have very many friends that I really trust and connect with. It’s a rare and wonderful thing to find someone who allows you to completely be yourself. I would make a hundred thousand cakes for this girl. Happy birthday, Lindsey! You’re the best!!!

Triple Lemon Yogurt Cake
Yields 1
A lovely, tart, super moist, lemony pound cake perfect for best friends.
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Prep Time
20 min
Cook Time
50 min
Prep Time
20 min
Cook Time
50 min
For the cake
  1. 1-1/2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1 cup plain yogurt
  5. 1 cup sugar
  6. 3 eggs
  7. zest of two lemons
  8. 1/2 teaspoon vanilla extract
  9. 1/2 cup vegetable oil
For the syrup
  1. 1/3 cup sugar
  2. 1/3 cup lemon juice
For the glaze
  1. 1 cup powdered sugar
  2. Juice of 1 lemon
For the cake
  1. Preheat oven to 350 and spray your 9 inch loaf pan with butter and flour cooking spray. You may also want to line the bottom with parchment paper for insurance.
  2. In a small mixing bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, whisk together yogurt, sugar, eggs, lemon zest, and vanilla. Add the dry ingredients to the wet ingredients and quickly but gently whisk everything together.
  4. Add vegetable oil to the batter and fold in with a rubber spatula. It will take a minute, but don't worry, it will eventually come together.
  5. Pour your batter into your prepared pan and bake for 50 minutes or until a toothpick comes out clean.
  6. Allow to cool in pan for about ten minutes, then remove to a wire rack over a baking sheet for a yummy cake bath.
For the syrup
  1. While your cake is baking, combine sugar and lemon juice in a small sauce pan. Heat until sugar is dissolved and mixture is clear. Remove from heat.
  2. Once you have your cake out of the pan, slowly pour the syrup over the top of the still warm cake. Allow the syrup to sink in while the cake cools.
For the glaze
  1. In a small bowl, stir together powdered sugar and lemon juice. Once your cake has cooled completely, spoon the glaze over the top of the cake, and just let gravity do its thing. Slice off a piece for your best friend. The love will be abundantly clear.
Adapted from Ina Garte
Adapted from Ina Garte
http://awesomeon20.com/
Lemon Linguine from Awesome on 20

Lemon Linguine

Lemon Linguine from Awesome on 20

It’s true that Honolulu has nearly perfect weather. Never any extreme temperatures, no severe weather warnings or natural disasters. A nice breeze most days to keep things pleasant. The polar vortex drops our temperatures to the high 70’s. We are extremely lucky in the weather department. I know you’re all hating me right now.

But every now and then, winter will bring us a stretch of gloomy days. Rain, cool temperatures, gray skies, gray seas, wet sand. It’s a nice change. A chance to break out the warm clothes, get cozy, and not worry about being too hot. We’re in it now. Day after day of rain and gloom. So I decided to create my own sunshine.

lemon linguine1

I absolutely adore this lemon linguine recipe from Nigella Lawson. It’s bright and creamy. Every bite brings a smile to my face. And when you see how simple it is to make, you won’t be able to stop smiling, either. You can basically have the whole thing ready in the time it takes to boil pasta. In fact, the bit that takes the longest is waiting for the stupid water to boil.

Lemon, parm, cream, egg yolks. Buttery pasta tossed in a creamy sauce. If you want to make things complicated, you could add some veggies or grilled chicken. I can’t be bothered with all that fussing. A big bowl of lemony pasta is all I need to remember the feel of the sunshine on my shoulders.

Lemon Linguine from Awesome on 20

Try this recipe if you need a quick shot of sunshine in your life. Lemon linguine is one of my favorites.

Lemon Linguine
Serves 6
A bowl of bright, creamy, lemony pasta is just the thing to bring a little sunshine into your winter.
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 1 pound linguine
  2. 2 egg yolks
  3. 2/3 cup heavy cream
  4. 1/2 cup grated parmesan
  5. zest of 1 lemon
  6. juice of half a lemon
  7. salt and pepper
  8. 4 tablespoons butter
  9. parsley for garnish, optional
Instructions
  1. Fill a large pot with water and put it on a burner cranked all the way to high. Slap a lid on it, and let it come to a rapid boil.
  2. Once water is boiling, add a tablespoon of salt, then stir in the linguine. Cook for about 9 minutes, stirring occasionally. Before draining the pasta, pull out a half cup or so of water, in case you need to thin your sauce a bit.
  3. While you're waiting for your water to boil and your pasta to cook, combine egg yolk, cream, parmesan, lemon zest and juice, and salt and pepper in a small bowl. Whisk to combine. We're just mixing everything together.
  4. Once you've drained your pasta, return it to the hot pot. Add the butter to the pasta, and toss the pasta until the butter is melted and the strands are coated and glossy.
  5. Add your sauce and give everything a good stir to get each bit coated in sauce. If you want things to be a bit more loose, add a tablespoon or two of your starchy pasta water.
  6. Tear some parsley over the top, if you're feeling fancy. Plop yourself down with a big bowl and a fork and get cozy.
Adapted from Nigella Lawson
Adapted from Nigella Lawson
http://awesomeon20.com/
Lemon Polenta Cake

Lemon Polenta Cake (Gluten-Free)

Lemon Polenta Cake

My husband bought us the most wonderful present the other day. Really it’s for his chameleon, but I like to pretend it’s for me. I just can’t wait until it starts working its magic.

Little Lemon Tree

We now have our very own lemon tree! It’s being protected from the chickens so they don’t try and eat all the leaves off of it before it has a chance to fulfill it’s mission of giving me luscious beautiful fresh lemons. I used to live in a country where lemons were nearly impossible to find, so they’re rather precious to me.

Lemon Polenta Cake

I’m so in love with our baby tree that I absolutely had to share this lemon polenta cake. Can you keep a secret? This cake is gluten free. Whatevs. It’s totally delicious and lemony and heavenly with an amazing texture.

Cornmeal plus lemon syrup equals sweet sticky cake of magnificence.

And it’s all mature and sophisticated with it’s frostingless simplicity, so you can pretend to be an adult when you serve it. It’s stunning even in its lack of decadence.

Lemon Polenta Cake

I can’t wait until we have our first backyard lemons. I’ll probably do a little dance. What else can I make with them?

Lemon Polenta Cake (Gluten-Free)
Yields 1
A simple and delicious lemon cake that's naturally gluten free
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
for the cake
  1. 200 grams (1-3/4 sticks) unsalted butter, room temp
  2. 200 grams (1 cup) sugar
  3. 200 grams (2 cups) ground almonds
  4. 100 grams (3/4 cup) cornmeal
  5. 1-1/2 tsp baking powder
  6. 3 eggs
  7. zest of 2 lemons
for the syrup
  1. juice of 2 lemons
  2. 125 grams (1 cup) powdered sugar
for the cake
  1. Line the bottom of a 9-inch springform pan with parchment, and grease the sides with butter
  2. Preheat your oven to 350.
  3. With a mixer, beat the butter and sugar together until light and fluffy.
  4. Combine the almonds, cornmeal, and baking powder in a separate bowl, then mix a third of the mixture into the butter and sugar. Add an egg and combine. Continue alternating dry ingredients and eggs until everything is combined.
  5. Finally mix in the lemon zest.
  6. Transfer the batter to your pan and bake for 40 minutes until the edges start to pull away from the pan.
  7. Cool in the pan on a wire rack.
  8. In a small saucepan, boil the lemon juice and powdered sugar until the sugar is dissolved.
  9. With a toothpick, prick tiny holes in your cake, then pour the syrup over the cake and let it sink in.
  10. Once cool, remove the collar from your pan. Serve a big wedge with wine and experience pure joy.
Adapted from Kitchen by Nigella Lawson
http://awesomeon20.com/
 

Cake images by Monica Szczupider

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