Two summers ago I found myself searching for a job, living back home and looking for something to get me out of bed in the morning. In an attempt to fill my days, I stumbled upon this world, this blog world. I’d heard about it, but spent little time looking around.
Well, it didn’t take long for me to get hooked. In fact, as of today, I subscribe to 75 blogs in my Google reader and write my own blog (I know, duh!). Needless to say, I spend more time then I care to admit reading, researching and looking at blogs.
What’s your point, Kristina? Well, one of the first blogs I stumbled upon two summers ago was Tuesdays with Dorie, a blog of bloggers (say that ten times fast!) baking their way through the esteemed Dorie Greenspan’s cookbook, Baking: From My Home to Yours. Although I didn’t have a blog at the time, I started playing along. I baked with them once a week. It gave me something to do. Plus, my mom’s co-workers were thrilled to eat the goods!
I loved it. While I stopped baking alongside the Tuesdays with Dorie bloggers, I do check-in from time to time. As for the cookbook? Well that gets plenty of use…
A few weeks ago, I was looking for a light, summer, citrusy cake. I immediately went to Dorie and, as usual, she did not steer me wrong.
Oh, and it gets better after a day or two. Love that.
French Yogurt Cake
Printer Friendly Version
1 cup flour
1/2 cup almond flour* (or, if you prefer, just use another 1/2 cup of flour)
2 teaspoons baking powder
pinch of salt
1 cup sugar
zest of 1 lemon
1/2 cup plain yogurt
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup canola oil
*You can make almond flour by grinding almonds to a fine powder. You can also buy it from specialty stores, such as King Arthur’s Flour.
Preheat the oven to 350℉. Generously butter a loaf pan and place the pan on a baking sheet. Set aside.
Whisk together the flour, almond flour (if using), baking powder and salt.
Put the sugar and lemon zest in a medium bowl. Using your fingertips, rub the zest and the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla extract. Whisk vigorously until well blended. Whisk in the dry ingredients. Using a spatula, fold in the oil.
Pour the batter into the prepared pan. Bake for 50 to 55 minutes or until the cake begins to come away from the sides of the pan and is golden brown. Move the pan to a rack to cool for 5 minutes. Run a knife around the edge of the pan. Turn the cake out onto the rack and allow to cool completely. Cut and enjoy!
Source: Baking: From My Home to Yours by Dorie Greenspan