As a Stonyfield ambassador, I received a copy of the new Yogurt Culture book. In it, Cheryl Sternman Rule shares over 100 recipes for yogurt-infused dishes in chapters like Flavor, Slurp, Dine, and Lick. I got hungry just thumbing through the book. The pictures are mouth-watering and the dishes sound delicious. I got a lot of fun ideas for new ways to cook with yogurt!
Cheryl offered me the opportunity to share one of her recipes in the book with you. I immediately went to the Bake section. And when I saw the iced almond-lemon loaf cake recipe, I knew I found a winner.
Iced Almond-Lemon Loaf Cake
Yogurt appears twice in this sunny loaf cake: A full cup of it gives the batter tenderness and moisture, and a spoonful in the icing delivers tang and shine. Bold lemon and almond flavors play off the yogurt beautifully, enhancing and deepening its impact. For the cake 10 tablespoons (1¼ sticks) unsalted butter, at room temperature, plus soft butter for greasing the pan 2 cups all-purpose flour 2 teaspoons baking powder ¼ teaspoon baking soda 1 teaspoon kosher salt ½ cup almond meal Zest of 2 large lemons 1 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons pure almond extract 1 cup plain whole-milk or low-fat yogurt (not Greek) For the icing ½ cup confectioners’ sugar 1 tablespoon plain whole-milk or low-fat yogurt (not Greek) 1 tablespoon fresh lemon juice Prep. Preheat the oven to 350°F, with a rack in the center position. Generously butter a 9-by-5-inch loaf pan. Mix the batter. Into a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk in the almond meal and lemon zest. In a stand mixer fitted with the paddle, cream the butter and granulated sugar until light and fluffy, about 5 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides as needed. Beat in the almond extract. Slowly beat in half the dry ingredients, then the yogurt, then the remaining dry ingredients until incorporated. Raise the speed to medium and beat for 1 to 2 minutes to develop some structure. Bake the cake. Scrape the batter into the prepared pan and smooth the top. Bake until risen and lightly browned and a skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan on a rack for 15 minutes. Slide a knife around the perimeter and invert the cake onto the rack. Cool completely, then flip right side up. Ice the cake. Sift the confectioners’ sugar into a medium bowl. Whisk in the yogurt and then the lemon juice, 1 teaspoon at a time, until the icing is smooth, thick, and drips slowly from the whisk. Wave the whisk over the cake to drizzle lines of icing, or scrape the icing over the cake and smooth with an offset spatula. Store. Once the icing firms, cover the cake with plastic wrap. It can be kept at room temperature for up to 48 hours, or covered with a layer of foil and refrigerated for up to 5 days.
Zesting the lemons.
Getting all the dry ingredients together.
Whisking away. I love this little OXO whisk.
I used the lowfat Stonyfield plain yogurt in this recipe and it tasted great! With how much butter is going into this recipe I really don't think you need the full fat. And sidenote, this OXO wooden reamer is perfect for juicing lemons.
As delicious as the icing sounded, my clumsy hands pulling the bread out of the oven gave me some of the top to taste test. And this bread is perfect just as it is. It's moist, it's sweet, and it's the perfect blend of almond and lemon flavors. While I'm sure the icing tastes great, I did not want to mess with perfection.
So we immediately sliced it up and started chowing down. I was in baked goods heaven.
To keep myself from eating the whole thing, I'm surprising my co-workers with some of the loaf tomorrow. I hope they enjoy it as much as I do!
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Questions of the Day: What's your favorite kind of baked good? Have you ever baked with yogurt before?
P.S. Looking for more yogurt recipes? Try this cauliflower and squash lasagna
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