|Disappearing Before Its Debut!
My parents (aka the Flintstones) are voracious espresso drinkers. Averaging at least 5 double espressos EACH every day.
Well, Shawn was out of town for work and they were going to stay overnight to protect Daisy & me from monsters under the bed.
Mom & Dad are known to wake up several in the night and sneak off to the kitchen for some coffee and whatever snack I leave near the espresso machine.
So I was in the market for something new to bake.
That's when I saw the article about "pound cake's healthy cousin."
YO, what, like boiled broccoli?
Were these people kidding?
I rolled my eyes and was just about to turn the page when I saw it:
A golden-yellow slice of moist cake with the sunlight shining through the li'l air pockets.
Ok, I had to at least try the recipe just once, right?
Damned glad I did, too, because it was a breeze to make and so delicious that Mom ate 2 slices before the cake ever hit the dish!
Lemon YOgurt Cake
1 1/2 cups cake flour
2 teaspoons baking powder
pinch of salt
3/4 cup sugar
juice & zest of 1 lemon
3/4 cup yogurt (I like Byblos brand)
1/2 cup olive oil
2 tsp vanilla
Combine dry ingredients. Blend the rest. Gently add dry to wet and pour into a greased baking pan.
I used my faithful baby Nordicware bundt pan. It always yields a beautiful cake that simply pops right out.
Bake @ 350*F for ~ 1 hour.
Maybe you should make two.
You'll probably eat the first one by yourself before it ever sees that fancy cake stand!