The Food Maven Diary
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Lemon Yogurt Cake
All my pals at Sutter Home Winery's Build a Better Burger contest in Napa Valley (see the October 10th diary entry) were raving about the cakes served for breakfast at the Sutter Home Inn. Besides the following, the Lemon Yogurt Cake, which I loved, too, there was a pumpkin loaf, a cinnamon swirl loaf and who knows what else. Truthfully, I don't like sweets in the morning so I only had a bite of each.
Sutter Home's Lemon Yogurt Cake
Makes 1 10-inch bundt cake
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 eggs
1 cup canola oil
1 3/4 cups sugar
2 cups lemon yogurt
3 tablespoons fresh lemon juice
Sift together the flour, salt., baking soda, and baking powder.
In a bowl, beat the eggs, then add the sugar and oil and beat until fluffy.
Mix the lemon juice with the lemon yogurt.
Add the flour mixture to the egg mixture alternately with the lemon yogurt, ending with yogurt.
Spoon into a greased and floured 10-inch bundt pan and bake in a preheated 325-degree oven for 50 to 60 minutes.
Cool for about 15 minutes or so in the pan, then turn out onto a rack and cool completely before slicing.
