Thursday, October 20, 2011

Lemon Cake with Blueberry Sauce

Big hit, easy to make, tastes great when it sits overnight to soak up all the lemony goodness!


1 1/2 c all purpose flour
2 tsp baking powder
1/2 tsp salt
1 c plain yogurt (I used Greek style, should use whole milk, not fat free)
1 c sugar
3 large eggs
2 tsp grated lemon zest
1/2 tsp vanilla extract
1/2 c vegetable oil

How to:

Preheat oven to 350. Grease & flour a standard size loaf pan.

Mix together the flour, baking powder and salt. In a separate bowl, whisk together the yogurt, sugar, eggs, lemon zest and vanilla. Whisk dry ingredients into the wet. Fold oil into batter with a spatula. (I found I had too much oil, so pour slowly, fold and stop adding oil when it no longer incorporates totally into the batter. Pour off excess if it doesn't incorporate. Yup, just as hard as it sounds!)

Pour batter into pan and bake about 50 minutes. Toothpick inserted into cake should come out clean.

Blueberry sauce:

2 c whole blueberries fresh or frozen, mashed. (Frozen should be thawed first.)
1/3 c sugar
1 tsp vanilla
1 tbsp lemon juice

Put blueberries, sugar and lemon juice in a saucepan to boil. Rolling boil for 1 minute, remove from heat, add vanilla. Reheat to serve or serve immediately poured over lemon cake (or ice cream, or pancakes, or waffles, get the picture!)

We get 15 slices out of this recipe (using a really good knife when the cake was cold). Can be doubled and frozen for later use.

Printable recipe page.

White Cedar Inn Bed and Breakfast 178 Main Street Freeport, Maine 04032 

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