A very Happy Easter and Sunday to all. I hope that everyone has had their fare share of sweets (fresh fruit or chocolate, your choice). However, if you are like me, then I’m sure you also thought that pairing a new Cadbury bunny with strawberries at 10am seemed like a smart idea. I am usually not a milk chocolate fan, but boy, Cadbury has me sold on their silky milk chocolate. Something about the Brits. 😉
Meghan and I started the morning with a nice long run (90+ minutes for M and 7 miles for me), a lovely sit-down breakfast (really hodgepodge of things from the fridge including some carrot cake bread) with the fam, and some fun Easter bags from my mom. She is always so crafty with her gifts, including a fun magazine, book, sports bra, and chocolate bunny 🙂
Our family is having more of a low-key Easter, played some golf in the afternoon and then a casual dinner. No lamb or ham for us this year, but some very tasty ribs, sweet potato, and asparagus are on the menu. But, I also had to ponder over a special dessert recipe because if you hadn’t already caught on, I have an enormous sweet tooth. I’m sorry, but I have no qualms about splurging once in awhile and we will just call the head of the chocolate bunny an hors d’oeuvre.
Meghan and I settled on lemon yogurt cake from my Barefoot Contessa cookbook. Add in some strawberry slices on top and you have the perfect taste of spring for this fine Easter evening. Per usual, I strayed a bit from the original recipe, but it seems to have come out just fine and I doubt anyone will question it or its slightly healthy twist (unless the darker color gives away the wheat flour)
Lemon Yogurt Cake
makes 1 loaf
3/4 cup wheat flour
3/4 cup white flour (you can go all white or all wheat, but I had to split for the sake of my family’s tastes)
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 cup sugar (it calls for 1 1/3 but I was still in sugar coma from the bunny, so we just altered it a bit….any tips how to reduce sugar?)
3 extra-large eggs
4-6 tsp lemon juice (or 2 tsp lemon zest … the more the merrier)
1/2 tsp vanilla extract
1/4 cup applesauce (1/2 cup vegetable oil)
1 cup confectioner’s sugar
2 tbsp lemon juice
1. Preheat the oven to 350F. Grease a loaf pan and line it with some parchment paper (optional but helps it come out of the pan). You can also grease and flour the pan if desired.
2. Take the dry ingredients (flour, baking powder, and salt) and sift into one bowl. I like to use a fork and stir it all together.
3. In another bowl, start to whisk the yogurt, sugar, eggs, lemon zest, and vanilla. Start to add in the dry ingredients.
4. Use a rubber spatula and slowly add in the applesauce. Pour the batter into the pan and bake for about 50 minutes or until a toothpick comes out clean.
– Cook about 1/3 cup lemon juice and 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear.
– When the cake is finished and has cooled for about 10 minutes, start to drizzle the sauce over the top and allow it to soak in. Set the cake to cool.
– Glaze: Combine the confectioner’s sugar and lemon juice and pour over cake.
Hope everyone had a wonderful day! 🙂