Camping • June 2009 • Yogurt-Lemon Pound Cake

Camping • June 2009 • Yogurt-Lemon Pound Cake

The third morning we woke up to sound of rain hitting the roof of the tent. We all huddled together under a tarp we had suspended from the trees to give shelter over our cooking area. The rain didn't let up for hours so along with a pot of coffee that we had percolated over a small burner we enjoyed a Yogurt-Lemon Pound Cake. This pound cake freezes extremely well, only completed cooled and iced, slice the cake and wrap the entire loaf in a double layer of plastic wrap, place in a freezer bag with as much air removed as possible and freeze. Thaw over night in the refrigerator before unwrapping.



Yogurt-Lemon Pound Cake
Makes 1 loaf

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt (at least 2.5% fat)
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable or canola oil

Lemon Syrup:
1/3 cup sugar
1/3 cup freshly squeezed lemon juice

Glaze:
1 cup confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice
1/4 teaspoon cream of tartar

Preheat the oven to 350°F. Grease a stoneware loaf pan. If using an 8 1/2 x 4 1/4 x 2 1/2-inch nonstick loaf pan, line the bottom with parchment paper, then grease and flour.

Sift together the flour, baking powder, and salt into a bowl. In another bowl whisk together the yogurt, eggs, sugar, vanilla, and lemon zest. Slowly which the dry ingredients into the wet ingredients. With a rubber spatula, fold the oil into the batter making sure it's completely incorporated. Pour the batter into the prepared pan and bake for 50- 60 minutes, or until a cake tester or skewer inserted into the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup of lemon juice and 1/3 cup of 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. Carefully place on a baking rack over a sheet pan. While the cake is still warm, spoon the lemon syrup over the cake and allow it to soak in. Cool completely.

For the glaze combine the lemon juice, cream of tartar and confectioners' sugar in a bowl and whisk to combine. Mixture should be very thick. If mixture is too dry and will not allow for spreading add in additional lemon juice 1/4 teaspoon at a time. Using a offset spatula, spread the glaze over the pound cake and allow slightly drip down the sides and dry.

Tip: To garnish with candied lemon zest, zest a lemon using a zester/scorer into long thin strip. Toss with granulated sugar and allow to dry on baking rack. Once dry the can be used to garnish the top of the cake.