An IT find that followed me home 🙂

Sorrento, Italy

The Citrus lined streets of Sorrento, Italy

Limoncello….my favourite was the one in the background (cream limoncello)

We had lunch at the Grand Hotel Excelsior Vittoria-absolutely beautiful inside & out

A lemon snack outside before going inside for lunch

Driving along the coast you will see lemon stands

Pompeii, Italy

Yes, I bought lemonade 🙂

Gorgeous!

Lemon love

Now where’s that recipe I promised? I’ve added it below (with a few changes from the original)…courtesy of the Barefoot Contessa who’s recipe I came across….it’s a keeper!! Moist, full of flavour, and it smells delicious 🙂

Lemon Yogurt Cake

Cake:
1-1/2 cups flour
2 tsp baking powder
½ tsp sea salt
1 cup plain greek yogurt
1-1/3 cup sugar (divided)
4 large eggs
2 tsp grated lemon zest (2 lemons)
½ tsp pure vanilla extract
½ cup vegetable oil
1/3 cup freshly squeezed lemon juice

Glaze:
1 cup icing sugar
2 tbsp freshly squeezed lemon juice

(makes 1 loaf…so I double the recipe and freeze one for when company comes)

Preheat the oven to 350 degrees. Grease a loaf pan & line the bottom with parchment paper. (I don’t need to do this step with the stoneware pans I use)

Sift together flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup of the 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 and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Notice some batter still in the bowl? The benefits of being the baker…you get to lick it!

Yes, when it looks like this outside…I bake 🙂

Going in….

Coming out

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 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. Then remove the cake from the pan and carefully place on a baking rack which is over a sheet pan (this keeps the mess from the next step under control). Brush on the lemon-sugar mix; coating all the sides of the cake while it is still warm.

Yummm….smells so good!

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
(I didn’t do this part as I didn’t think the loaf needed it)

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Note: I wanted to see if there was any difference between using a metal loaf pan vs a stoneware pan. I made 3 difference recipes and found the following:

The loaves made in the stoneware pan rise higher, are more moist, and come out of the pan easily (they don’t need parchment or greasing). I’ve been changing out my metal baking pans for stoneware and am very happy with the finished products…..so is everyone else in the family 😉