Pinterest makes it so easy for me to find recipes. The picture does the talking and draws me in! Once I click on the picture, in most cases I can find the blog that showcases the recipe. So it's so simple! I decided that while I was pinning recipes, I was going to make sure that I actually tried some recipes, and often. Today, I made Ina Garten's Lemon Blueberry/Poppy Seed Loafs!
Oh. My. Goodness!
While I watch Ina all the time and I love her food, I did not make these until I saw the loaves on Pinterest. Again, a picture is worth a 1000 words! I got the recipe from Fresh From The Oven.
I had to make both blueberry and poppy seeds for my loaves. My husband works in an industry where he cannot eat poppy seeds due to random drug testing, so we have to be careful.
I'm including the recipe here because I will certainly be making these again. Please give it a try.
Lemon Yogurt Cake
adapted from Ina Garten's Barefoot Contessa At Home
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 containers of 5.3oz organic Greek yogurt
1 1/4 cups sugar, divided
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/4 cup freshly squeezed lemon juice (from 2 lemons)
2 tablespoons of poppy seed
1/4 cup of frozen blueberries (more if you are making a big loaf cake)
Preheat the oven to 350 degrees F. Grease and flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan or the mini loaf pans.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan.
Add in your preferred add on ingredients (poppy seed or blueberries) and bake for about 50 minutes, (if you are using the big loaf pan) about 25-30 minutes (if you are using smaller pans),or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/4 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.
adapted from Ina Garten's Barefoot Contessa At Home
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 containers of 5.3oz organic Greek yogurt
1 1/4 cups sugar, divided
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/4 cup freshly squeezed lemon juice (from 2 lemons)
2 tablespoons of poppy seed
1/4 cup of frozen blueberries (more if you are making a big loaf cake)
Preheat the oven to 350 degrees F. Grease and flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan or the mini loaf pans.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan.
Add in your preferred add on ingredients (poppy seed or blueberries) and bake for about 50 minutes, (if you are using the big loaf pan) about 25-30 minutes (if you are using smaller pans),or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/4 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.
