The hot weather in Saigon is making it pretty easy to stay indoors with the AC on full blast. I have had a one day weekend for several months and it will continue for on for who knows when. By the time Sunday comes along, I just want to just hibernate and relax. Cooking and baking while stressful for some, can always magically rebalance me out.
I remember the first time making this lemon lime yogurt cake. It was back when I was living in Washington, DC in 2006. It was right before my first trip back to Southern California to visit my old undergrad stomping grounds. I made two loaves, one with lemon and the other I mixed in some matcha for a lemon green tea loaf. I remember spending countless hours on it (even made multiple renditions) to make it absolutely perfect.
I’ve been going through all the past recipes I have saved and tried. Coming back to this recipe eight years later, I can’t help but laugh how my younger-self tried so hard back then as this lemon lime yogurt cake did not make a regular appearance in my baking repertoire.
This time, I didn’t even bother sifting the dry ingredients. I substituted part of the all-purpose flour with cake flour for a more tender crumb. I lowered the sugar content because I only had 3/4 cups of plain yogurt and added sweetened yogurt to make the 1 cup. I had some streusel topping leftover and I added it to some of the cakes. Lastly, the individual portioning allowed for a quicker baking time.
The bright citrus flavor of the lemon and lime screams Spring and it is a breeze to make. The individual portions are a great sweet addition to a Mother’s Day brunch, baby showers, and dainty tea parties.
Lemon Lime Yogurt Cake
Slightly adapted from Barefoot Contessa at Home by Ina Garten
(makes 9 individual cakes)
1 cup all-purpose flour
½ cup cake flour
2 tsp baking powder
½ tsp kosher salt
1 cup plain whole-milk yogurt
3/4 cup of sugar
3 extra-large eggs
2 tsp grated lemon and lime zest (1 lemon and 1 lime)
½ tsp pure vanilla extract
1/4 cup of vegetable oil
1/4 cup of melted butter
1/3 cup freshly squeezed lemon juice
1/4 cup of sugar
For the glaze:
1 cup confectioners’ sugar
2 tbsp freshly squeezed lemon juice
1/2 tsp of lemon or lime zest
Preheat the oven to 350 degrees. Grease muffin tins or use silicon muffin molds.
Whisk well together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 3/4 cup sugar, the eggs, lemon zest, vanilla, melted butter, and oil. Slowly whisk the dry ingredients into the wet ingredients until incorporated. Pour the batter into the prepared pans (3/4 of the way up) and bake for about 40 minutes, or until a cake tester placed in the center of a muffin comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/4 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar, lemon juice, zest and pour over the cake.