lemon yogurt cake

1½ cups unbleached all-purpose flour
2 teaspoons baking powder
1 pinch kosher salt
1 cup goat milk yogurt
1⅓ cups white sugar, divided use
3 large eggs
zest of 2 Meyer lemons
1 teaspoon vanilla
½ cup canola oil
⅓ cup Meyer lemon juice

Instructions

1. Preheat oven to 350 degrees.
2. Grease a loaf pan and line the bottom with parchment paper.
3. Sift together the flour, baking powder and salt.
4. In another bowl, mix together the yogurt, 1 cup of the sugar, eggs, lemon zest and vanilla.
5. Whisk the dry ingredients into the wet ingredients. Stir in the canola oil and mix well.
6. Pour batter into greased loaf pan and bake 45 minutes, or until a cake tester comes out clean.
7. Allow hot cake to rest for 10 minutes before turning onto a baking rack.
8. In a small saucepan, heat the remaining ⅓ cup sugar with the lemon juice, just until sugar dissolves.
9. Place the rack with the cake over a large plate and drizzle glaze over cake until it is absorbed.

(back to blog)

Ina Garten shortbread hearts

3/4 pound unsalted butter at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

 Glacé Icing
1lb powdered sugar (about 3 3/4 C)
6T milk or water
6T light Corn Syrup (6T is equal to 1/4 C plus another 2 T)
1 t extract (I use almond because I use almond in my sugar cookies)
With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.
You will use this same recipe for both glazing and piping. Thickened, you can pipe outlines, and as you thin it, you can use it for “flooding” cookies.  Make sure to let them dry overnight to fully harden for stacking.

(go back to blog)