Today I’m really excited to share one of my favorite cake recipes. The two cake recipes that show up at my house every few weeks would be this cake and my sour cream banana bread. They are both quick breads and do not require a ton of prep time, which is why I love them. I can easily have the batter whipped up and in the oven in less than 15 minutes, unlike most cakes that require more time and effort, and a stand or hand mixer. All you need is a couple bowls, and a whisk to mix this batter up. I also love these two recipes because I can convert the recipe into mini loaves, so we can keep some at home and share the rest.
I stumbled across this recipe watching Ina Garten on Food network a couple years ago, and I am ever grateful for her MAD baking skills. Her recipes never let me down. Her friends seem to have a ball at her beautiful home in the Hamptons, and her recipes are always flavorful yet approachable.I often comment that if she’s ever looking for a new dinner buddy, I’m game! I have considered sending her a message to let her know this, but I figure that might come across as a little weird and blow my chances 😦 I guess I might have to stop at hoping. Sorry for the detour… back to the recipe.
There are a few slight differences in my recipe and execution. I use Greek yogurt instead of regular yogurt, because I like the thicker consistency. As far as the pan size goes, this time as I mentioned, I am using mini loaf pans. I have a silicone pan that makes 6 mini loaves so I double this recipe and it fits it perfectly. The mini loaves cook in 30 minutes.She uses an 81/2 by 41/2 by 21/2 inch pan, but I have used a 9 by 5 inch pan and it worked out great too. Just cut the cooking time down slightly. I also skip the lemon sugar syrup that she pours over the cake while it’s still warm. I like it less sweet, but that is totally a personal preference. If you want to go all the way with Ina’s recipe, follow this.
Here we go…..
1 1/2 cups All Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Kosher Salt
1 Cup Sugar
3 large eggs
1/2 teaspoons Pure Vanilla Extract
2 teaspoons grated lemon zest (2 lemons)
1/2 Cup Vegetable Oil
1 Cup Confectioners’ sugar
2 Tablespoons fresh squeezed lemon juice
1. Preheat the oven to 350 degrees F. Grease your loaf pan (she uses an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan).
2. Sift together flour, baking powder, and salt into a bowl. In another larger bowl, whisk together the yogurt, sugar, eggs, lemon zest and vanilla. In 3 batches, add the flour mixture to the wet ingredients. Using a spatula, fold in the oil into the batter. Make sure it’s all incorporated.
3. Pour batter into prepared pan and bake for about 50 minutes, or until a tooth pick in the center comes out clean. Place on a cooling rack (with a cookie sheet under it).
4. Combine the confectioners’ sugar and lemon juice for the glaze and pour over the cooled cake.
This is a variation I made a few months ago with a cup of fresh blueberries. YUM! I think raspberries would also work really well. It took an extra 10 min of cook time because of the moisture in the fruit.
Devotion For the Day: