Inspired by a fellow food blogger... lemon yogurt cake!

I have been so inspired by the plethora of lemon yogurt cake recipes in the food blogosphere recently. Lemon anything has always been a favorite of mine, in particular, the iced lemon loaf at Starbucks (which I know is totally commercially produced). I decided to finally attempt to reproduce this Starbucks favorite by following the recipe of fellow blogger, Closet Cooking, for his Lemon Yogurt Cake... with blueberries!

The recipe is so simple, it took just a few moments to put it all together. Basically, you just combine the wet and dry ingredients...


Then add the blueberries (I used frozen)...


Pour into a greased/floured loaf pan...


Bake for about an hour in a 350 degree oven (until a toothpick comes out clean, or I use a chopstick, in true Korean style!). Then I made the glaze, which is very simple and straightforward. I just used lemon juice, since I did not have limoncello on hand. Plus the alcohol would have killed me (I suffer from the common Asian malady, alcohol allergy). I poured it over the cooled cake, but as you can see, my glaze was WAY too loose and it all kind of pooled around the cake, instead of on the cake. But, the glaze was tasty anyway!


It is such a tasty, simple, and moist cake, I highly recommend you try it yourself. The lemon zest adds just enough lemony flavor to the cake itself, and the glaze is what really makes it lemony. The yogurt adds a bit of tartness, and you definitely do NOT miss the butter in this cake.


Lemon Yogurt Cake with Blueberries

1.5 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 Tbsp lemon zest
1 cup yogurt (I used plain nonfat)
1 cup white sugar
3 eggs
1/4 cup vegetable oil
1/2 tsp vanilla extract (I actually forgot to add this! Still turned out tasty, though)
1 cup blueberries (I used frozen)

For the glaze:
1 cup confectioners sugar
1 Tbsp lemon juice
1 Tbsp limoncello (or just another Tbsp of lemon juice)

Directions:
1. Mix flour, baking soda, baking powder, and salt in a bowl.
2. Mix lemon zest, yogurt, sugar, eggs, oil, vanilla extract in another bowl.
3. Combine wet and dry ingredients.
4. Mix in the blueberries.
5. Pour the batter into a greased loaf pan.
6. Bake in preheated 350 degree oven for about an hour, or until a toothpick (or chopstick) comes out clean.
7. Mix ingredients for the glaze, and pour on the cake once it has cooled completely.
8. Slice. Enjoy!