De Baking Psychopath

I made this simple but fresh-tasting lemon yogurt cake for a dinner party with friends. It was dense and sturdy, but moist and excellent with some vanilla ice cream! I would definitely make this again if I was looking for a citrusy, not-too-sweet dessert. I got to use my beloved Greek yogurt again for this recipe, although I will say that despite fat-free yogurt working fine for me, probably a low-fat or full-fat yogurt would have tasted a bit moister/richer. For the lemons, I used the juice and zest from some Meyer lemons I had picked up at Costco (and thus I reduced the sugar a teeny bit from the recipe since Meyer lemons are not quite as sour as regular). Lemon Yogurt Cake (adapted from Barefoot Contessa at Home ) Ingredients : 1 & 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole-milk yogurt (I used skim Greek-style yogurt) 1 cup sugar 3 large eggs 2 teaspoons grated lemon zest (approx. 2 lemons worth) 1/2 teaspoon vanilla ext...

Previously on this blog, I have revealed my go-to buttermilk pancake recipe . It has stood the test of time and trials of other recipes, emerging yet victorious again with my latest innovation-- replacing the buttermilk for Greek-style yogurt! When asked for descriptors for this new version, I got these responses: "Fluffy...Good crunch on outside...moist...holds shape well." Which are actually a good demonstration of exactly what was lacking in the previous version: heft and structure. The original recipe was moist and tender to almost the point where there was some collapse of the crumb, which sometimes comes across as being mushy instead of moist. I've been on a Greek-style yogurt kick lately. It is thick and goes well with many sorts of jams and cereals/nuts, I can get non-fat versions in bulk on my normal grocery shopping runs to Costco. Here, they boost the protein content, with twice as much protein as normal yogurt or buttermilk. I like the sturdiness ...