fantastic group of ladies shooting the last increment of Skinnytaste's second cookbook. It's been a joyful, wild and busy ride (another cookbook fell right in the middle and one other starts 5 days after we wrap up) but you can bet I will be showing up as much as possible until December that the market ends.
I haven't had much time to cook and photograph for this blog lately but one thing I did take time to bake and shoot was this Brown Butter Lemon Yogurt Cake because I knew with the two sweet toothed people in the house that I would not have much time to do so before it was all gone...! Except I think I ate most of it! Call it editing deadlines, planning nerves. I'm just putting it on a case of "Spring is here! Give me lemons! Give me cake!".
This cake is a slight departure from my usual olive oil cake. I cook butter on the stove until its wonderful nutty aroma filled the kitchen and used Bulgarian yogurt instead of regular yogurt. It adds an even tangier flavor and enhances the lemon kick in the cake. This recipe makes one large loaf or two smaller loaves if you want to make the goodness last. We obviously can't resist that long...
Brown Butter Lemon Yogurt Cake:
Note: if you cannot find Bulgarian yogurt, use regular yogurt. Greek yogurt will make it too thick.
I use either a cup for cup gluten free flour mix or a regular all purpose flour called White Lilly which is softer than other all purpose flours. If you use another brand, take out 2 tablespoons flour so the cake remains soft and not brick-ish.
Makes one large loaf or two small ones.
4 oz unsalted butter
2 large eggs
1 cup sugar
1 cup Bulgarian yogurt (see note)
zest of one lemon
juice of two lemons
2 cups all purpose flour or cup for cup gluten free mix (see note)
2 teaspoons baking powder
pinch of salt
1 cup powdered sugar
2 -3 tablespoons milk
1/3 cup toasted sliced almonds
zest of a lemon
In a small saucepan over medium heat, melt and cook the butter until a nutty smells develops and it starts turning caramel brown, Remove from the heat and let cool slightly.
Preheat oven to 350F and place a rack in the middle.
In a large bowl, beat the eggs, using a whisk. with the sugar until well mixed. Add the yogurt and cooled butter and mix well for a minute.
Add the lemon zest and juice and mix for 30 seconds. Add the flour, baking powder and pinch of salt and mix until the batter is smooth.
Divide the batter among two buttered small loaf pans or one large one and bake for about 40-45 minutes.
Let cool for an hour if you decide to ice the cake(s).
To prepare the icing, place the powdered sugar in a large bowl. add the milk one tablespoon at a time until of spreadable consistency. Pour over the cake(s) and top with the toasted almond and the lemon zest.