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Lemon Yogurt Cake

xxoliviarussellxx
Aug 28, 2013
3 min read

I want to apologise for taking so long to write my next post.

I would've had a post for you guys on Monday, but....well let's start from the beginning.

This past Saturday, I experienced a rather traumatic event that I do not wish to go into detail with, as I'm not looking to be the poster child for crime. But my car, PS3, cell phone and laptop were all stolen. The car has since been recovered, but the other three have not. So I won't be able to Instagram, tweet or Facebook as much, and all posts must be done when I'm am at work since I no longer have a laptop. These items will be replaced, but until then, I'm lucky to be unharmed, and to have an office job where I have access to a computer and my own card reader.

As a lot of you know, I recently changed jobs, and now work at a school.

I have to admit I'm learning so much about youth and families, but I cannot say that I'm happy about any of this new knowledge.

So this is where my psychology skills and training are going to be put to the test!

And last night I put my baking skills to the test!

(Bad segway? Ugh, I tried)

Today is both my aunt and brother's birthday!

You may remember last year when I made Cheesecake Brownies, (a recipe I intend to improve on). So last night I pushed myself again and make a Lemon Yogurt Cake.

Last year my brother barely ate the cheesecake brownies so this year I baked only for my aunt!

I was afraid to try it because it seemed tricky, but it turned out to be so easy!

I was inspired by the recipe from Gluten Free Goddess.

I wish I could say that I followed this to the T, but I didn't.

Mainly because at 7:30 pm, there was nowhere to buy rice or almond flour. So I substituted and made it my own! Isn't that what we're supposed to do with recipes?

I made a mini cake with some of the leftovers so that I could taste it before giving it to my aunt, and I must say, IT IS DIVINE!!!!

It's spongy and sweet!

And just the perfect thing to drown my sorrows after that finale for Pretty Little Liars last night. Seriously? EzrA? Ugh! How could you guys do this to me?! I was finally on board with the whole Aria and Fitz thing and you betray me like this? I'm going to continue to sob while you guys enjoy my new recipe.

Lemon Yogurt Cake Recipe

Ingredients: 2 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup packed organic light brown sugar

5 medium free-range organic eggs

4 oz. light cream cheese softened (I used Philadelphia Neufchatel Cheese, it has 1/3 less fat than cream cheese)

1/2 cup plain or lemon yogurt (I used peach)

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Instructions: Preheat the oven to 350ºF. Line the bottom of a 9-inch Springform or cake pan with buttered parchment paper.

In a bowl whisk together the flour, baking powder, baking soda,and sugar.

Beat the eggs in separate large mixing bowl until they are light and foamy. Beat in the cream cheese and yogurt until combined.

Add in the lemon juice and vanilla; beat to combine.

Add in the flour mixture a bit at a time and beat on medium speed for a minute or two.

Pour the batter into the prepared cake pan. Bake in the center of a pre-heated 350ºF. oven for about 30-40 minutes or until a wooden toothpick inserted into the center of the cake emerges clean.

Cool on a wire rack; and release from the pan. Dust with powdered sugar.

Makes at least 10 servings (depends on how you cut).

This cake freezes well.