It is super important to follow directions: on one way streets, when putting together your first baby’s crib, and of course, when you’re trying to bake a cake. Talking on the telephone, signing for a FedEx package and writing a blog post while baking are all big no nos if you’re hoping for your culinary craft to have a snowball’s chance in hell. Success is not likely if your head’s not in the game.
It’s a wonder mine turned out anywhere near edible, but maybe everyone ate it simply because I didn’t have time to make dinner and they were all too hungry to care. But I expect you to care, so don’t answer the phone, wave the FedEx guy away, and for Pete’s sake, leave the blogging until you’re finished. This way, you will not measure incorrectly (which I did), add the wet to the dry (guilty), boil your syrup down to a crusty black char (uh huh), or have your cake pop out of its springform pan and slide across the kitchen floor like a kid on a toboggan (yep, but it turned out okay because the dog stopped it dead in its tracks with a big hoof just before it would have crashed into the cat’s litter box. Really—I wiped everything down with bleach before I served it for supper. Delish.)
Follow directions.
But only one set at a time.
Almond Lemon Yogurt Cake with Lemon Syrup & Glaze
Cake
4 eggs room temp
1/2 cup sugar (I used coconut sugar, but granulated is fine)
1 stick butter, melted and then cooled
6 oz. lemon yogurt
3/4 cup all-purpose flour
3/4 cup almond flour
3/4 cup cornmeal or quinoa flour
1 tablespoon baking powder
1/2 teaspoon salt
Lemon zest of 1 1/2 lemons
Syrup
Juice of 1 freshly squeezed lemon
1/2 cup water
1/2 cup granulated sugar
Glaze
1 cup confectioner’s sugar
4 oz. lemon yogurt
Freshly squeezed juice of one lemon
Directions (ahem!)
Preheat the oven to 350 degrees. Butter a 9 inch springform pan.
In a standing mixer, whisk together your eggs and sugar, beating on medium high for ten minutes. They should fluff up nicely.
While that’s happening, mix together the first six ingredients in a large bowl.
Return to your eggy bowl. Pop it on low speed, add your yogurt and then drizzle in your butter.
Now remove the bowl from its stand and lightly sprinkle 1/4 of the flour mixture over the top of your wet ingredients and fold. Fold the dry into the wet 3 more times.
Pour into your buttered pan, pop it into the oven and set the timer for 20 minutes.
Check with a toothpick. If it comes clean, you’re finished, if not, try five more minutes.
While your cake is cooking, make your lemon syrup.
Pop your syrup ingredients into a small saucepan and heat to boil for five minutes. Allow to cool.
When the cake comes out of the oven, immediately transfer it onto a rimmed baking sheet and pour your glaze slowly over it. Pastry brushes are pretty useful here.
Let the whole thing cool and transfer the sticky cake onto a proper serving platter.
Make your glaze.
Whisk together your sugar, yogurt and lemon juice until silky. Spread, let set, then hand everyone a fork.
Dig in.
Now don’t forget to head on over to the main post (here) to see what I’m bletherin’ on about this week. And check out what we’re talkin’ bout down at the pub (here) too!
Shelley Sackier 