Thursday, September 22, 2011

lemon yogurt cake with cream cheese frosting and strawberries

my mood was not the greatest this morning.
for no reason at all really. i was just being a grump.

sorry people that i encountered this morning.

but not to worry, self. there are a few things that will always put a little pep in my step.

uno.. coffee. in my favorite weird mug. and sticking my face in the bag of coffee beans. mmm they smell like magic.

next. go to office depot and buy some new pens. oh my god yes.
having new pens is an incredible feeling.

all i want to do is write all day with this new pen in my hand.

3. strawberries. still sweet.

4. plan out a fake dream life where i drive an old vw bus and run an underground cheese operation.

5. cream cheese frosting. lots of it.

now combine numbers 3 and 5...with cake.
next, break into your friend's house and leave it on her kitchen counter when she isn't home.

make sure her rascal of a cat bones doesn't get it it before she does.
i'd like to personally thank bones for not massacring the cake. i appreciate that bonesy boy, i could see you eyeing it..but you kept away. well played. 10 cat points for you.

and now, sweet success, my mood has lifted.

you would totally want to encounter me now. i'm holding a new pen and have leftover cream cheese frosting in the fridge.

i'd be a joy to hang out with. seriously, come over. we could dance together, be upbeat, eat spoonfuls of frosting, watch the youtube.

now as for this cake. this is messy. indulgent. good eatin.

3 layers of lemon yogurt cake. each layer soaked in lemon syrup.
3 layers of cream cheese frosting

this equation equals do it.

i'm gonna wrap this up...if you wake up tomorrow in a funk...maybe you should smell some coffee beans, make cake, and buy some pens.

and finally, to my darling marvelous bestest friend ever, i hope you liked your cake. 
happy birthday to the both of us.

Lemon Yogurt Cake
from Barefoot Contessa at Home

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain whole-milk yogurt
1 1/2 cups sugar, divided
3 large eggs
2 tsp grated lemon zest (from 2 lemons)
1/2 cup vegetable oil
1 tsp vanilla
1/3 cup fresh squeezed lemon juice (from those 2 lemons)

preheat the oven to 350. grease an 8 or 9 inch loaf pan. line the bottom with parchment paper. grease and flour the pan. 
sift together the flour, baking powder, and salt into 1 bowl. in another bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, oil, and vanilla. slowly whisk the dry ingredients into the wet. with a rubber spatula, fold in the vegetable oil. pour the batter into the pan and bake for 50 minutes until a toothpick comes out clean. 
cook the 1/3 cup lemon juice with the remaining 1/3 cup sugar in a small saucepan until the sugar dissolves and the mixture is clear. 

Cream Cheese Frosting

12 oz cream cheese, softened
1 stick unsalted butter, softened
1 tsp vanilla
2 1/2 cups confectioners sugar

beat the cream cheese with the butter in an electric mixer til smooth. beat in the vanilla and sugar. you can taste and adjust the sugar to your liking. 

Chop up about 2 cups of strawberries. mix with juice of half a lemon and a tablespoon or two of sugar. 

to assemble: slice the loaf into two or three layers, whatever you prefer. brush each layer with the lemon syrup and let it soak into the cake. place bottom layer on plate. spread with a layer of cream cheese frosting. then a layer of berries. continue until it's all stacked up into a beautiful mess. 


  1. awwww thats the cutest picture!!!!! i dig it

  2. Oh kids will definitely won't stop indulging by the rich and creaminess of that yogurt cake. I personally will like it as well.

  3. thanks webb for being the best friend eva

  4. yayyy so easy to make and soso delishhhh

  5. I'm your newest follower, your blog is fantastic!

  6. hello hello hello hello hello and thaNK YOU!

  7. Just a correction I saw while making your wonderful cake, you forgot to put the amount of oil you're supposed to put in. I looked up the original recipe and it said 1/2 cup! Thanks for sharing this wonderful recipe! I can't wait to eat it!