Lemon and Blueberry Yogurt Cake with Vanilla Glaze

Lemon & Blueberry Yogurt Cake - Candy Coated Culinista

Lemon & Blueberry Yogurt Cake – Candy Coated Culinista

I was walking to work one morning and it was such a nice day out (for March), that I decided to take my walk to work outside and not use the underground PATH. When I got to Yonge & King there were free samples of Silhouette Greek Yogurt being handed out. I was given blueberry and since Mr. C. has his favourite yogurt already in the house and I don’t like the stuff unless it’s in a smoothie, (It’s a texture thing). I decided to find a recipe where I could use it and not waste my freebies. I knew that yogurt could be used in cakes to make it extra moist so I made a go of it.

Yield/Serving: 1 bread loaf pan & 1- 9” cake pan
Prep Time: 30 minutes for cake, 10 minutes for syrup and 10 minutes for glaze
Cook Time: 55–60 minutes for Bread loaf and 50-55 minutes for 9” cake pan
Difficulty level is: Medium (Labour intensive but so worth it)

Ingredients
Cake
• Flour to grease the pans
• Butter to grease the pans
• 3 cups all-purpose flour
• 4 tsp baking powder
• ½ tsp of salt
• 400g Blueberry Greek Yogurt
• 2 cups sugar
• 6 eggs
• 2/3 cup canola oil
• Lemon zest grated from one lemon
• 2 tsp pure vanilla extract
• 125g (4.4 oz) fresh blueberries & 2 tsp flour
Lemon Simple Syrup
• 2 freshly squeezed lemons, juiced
• 2/3 cup sugar
Vanilla Glaze
• 3/4 cup powdered sugar
• 1 tsp pure vanilla extract
• milk, as needed

Assembly/Method
Cake
1. Preheat the oven to 350°.
2. Grease and flour a bread loaf pan.
3. In a bowl, sift together the flour, baking powder, and salt.
4. In a separate large bowl (or your mixer bowl), whisk together the yogurt, sugar, eggs, canola oil, lemon zest, and vanilla extract.
5. Now add the dry ingredients into the wet ingredients and mix (using the paddle attachment) until batter is smooth.
6. In a small bowl sprinkle 2 tsp of flour over blueberries and toss to coat.
7. Gently fold blueberries into the cake batter.
8. Pour the batter into the prepared pans and bake for about 50-60 minutes, or until toothpick tester comes out clean.
9. Now start of the lemon simple syrup. (see below)
10. When the cake is finished baking, run a silicone knife along the edges of the pan to loosen.
11. Let it cool in the pan for 10 minutes.
12. Transfer cake to wire cooling rack on top of a sheet pan.
13. Pour the lemon syrup over the cake and allow it to soak in.
14. Let cake cool (for at least an hour or longer if you have the time).
15. Prepare the vanilla glaze. (see below)
Lemon Simple Syrup
1. In a small sauce pan over medium heat, stir together the lemon juice and sugar.
2. Cook until the sugar dissolves completely.
3. Turn off heat and set aside.
Vanilla Glaze
1. In a small bowl, stir together the powdered sugar, vanilla extract, and enough milk to make a glaze consistency.
2. Pour over the cooled cake and let it run down the sides.
3. Transfer to a serving platter, slice and enjoy!

Tips
• I was making dinner and baking at the same time so counter space was at a premium for me. If you don’t have lots of counter space you can take the cake out of the pans and let it cool, and put the cakes back in the pan and pour the simple syrup on them. When it’s time to pour the glaze on, you can place the cakes on some wax paper on a cutting board and let it cool – This is what I did.

Please Enjoy

Reviews
I gave Mr. C. six thick slices to take into work in the morning, and within an hour of him getting in, he emailed me to say. I have requests for the cake recipe.
“I have to say that was delicious indeed. And I didn’t feel guilty eating it…should I have?”

“I do like my lemon-y desserts. Also, it’s totally moist and that glaze was definitely the best”

Mr. C. said, “The cake was really moist and I enjoyed the bursts of fruit flavor when you bit into those pieces. The lemon added a bit of tartness to it and the hint of vanilla glaze on the outside made for a sticky mess on my hands, but it balanced against the tartness of the lemon nicely. If anything I would ratchet up the icing used a little bit to balance between the sweetness and tartness, as the blueberries were fairly tart themselves.”

Lemon & Blueberry Yogurt Cake - Candy Coated Culinista

Lemon & Blueberry Yogurt Cake – Candy Coated Culinista

Lemon & Blueberry Yogurt Cake - Candy Coated Culinista

Lemon & Blueberry Yogurt Cake – Candy Coated Culinista

Lemon & Blueberry Yogurt Cake - Candy Coated Culinista

Lemon & Blueberry Yogurt Cake – Candy Coated Culinista

Lemon & Blueberry Yogurt Cake - Candy Coated Culinista

Lemon & Blueberry Yogurt Cake – Candy Coated Culinista

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Lemon Tart

Lemon Tart - Candy Coated Culinista

Lemon Tart – Candy Coated Culinista

Tarts were on my list of recipes that I was apprehensive to make. I love the look of tarts but thought this was hard to make; but after this simple recipe I will be making a lot more tarts. I am already thinking of flavour pairing as I type. The cooking club the challenge was lemons and I could make a lemon tart, lemon mascarpone cheesecake or lemon glazed loaf. As I already have a lemon glazed loaf of my own with a twist, I thought I should probably break in that tart pan begging to be used. See my picture in their gallery here.

From Chatelaine

Yield/Serving: 8
Prep Time: 25 min.
Cook Time: 50 min.
Difficulty level is: Easy

Ingredients
Crust
• 1 ¼ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp lemon zest, about 1 lemon
• ½ cup cold unsalted butter, cut into small cubes
• 1 egg yolk
Filling
• 2 eggs
• 5 egg yolks
• 1 cup granulated sugar
• 1/3 cup 35% cream
• 2/3 cup lemon juice, about 3 lemons
• Confectioners’ sugar, for dusting

Assembly
1. Preheat oven to 350°F.
2. In a food processor combine flour, sugar and lemon zest until mixed.
3. Add in butter and egg yolk and combine until crumbs start to clump together.
4. Pour mixture into a 9” tart pan with a removable bottom.
5. Press mixture down and up the sides of the tart pan with your fingertips.
6. Line the tart pasty with parchment paper and pour pie weight or dried beans on top and bake for 25 min on a baking sheet.
7. In a large bowl whisk eggs, egg yolk and sugar until well combined.
8. Slowly whisk in cream followed by the lemon juice through a sieve.
9. Once tart crust has baked, remove parchment paper and pie weights and pour the filling into the tart through a sieve.
10. Place back on the baking sheet and bake for 30 minutes, or until the edges start to bubble and the centre looks smooth.
11. Let cool completely on a wire rack and then refrigerate for at least 1 hour to let the filling set.
12. Unmold tart and sift confectioners’ sugar overtop and serve.

Tips
• I use a mini processor I was saving for my macarons and used the chop setting and it did the job.
• The filling should jiggle a little once it comes out of the oven.
• My tart didn’t bubble at the sides and I baked it for 30 minutes exactly.
• Will keep refrigerated for up to 2-3 days.
• Use the bottom of a ramekin to evenly press the dough crust down.
• A trick to unmold the tart is to rest the pan on an overturned bowl and let the rim slide away. Then loosen tart from the base using a thin butter knife. (I was surprised how easy this was)

Please Enjoy

My thoughts
This was perfect; it was tangy, sweet and tart. I was pleasantly surprised that this came out so well on my first attempt, as I usually have setting issue with my recipes that move from oven to fridge. I think this will be another easy simple recipe for my repertoire when I have to make a recipe in short order.

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