Last-Minute Dessert, Anyone?

Pin It

What do you do when you've invited a friend over for lunch, but you forget to plan a menu?  Well, soup is always a good start... especially if it's this delicious pozole:

Other good things to have: an organic grocery store within ten minutes' walk of your flat, which, if you're lucky, will have fresh wheat bread on sale; a head of organic lettuce from your weekly veg box; the most amazing salad dressing in the world, imported from the good old US of A; and Greek yogurt.  For making a lemon yogurt cake!  Oh, and a nice servant boy is always good to have on hand as well.

In all honesty, this was another of those moments where I look up a recipe, play with it a bit, kinda wing it a few times, and then hold my breath while the thing bakes.  And, as usual, I didn't have the right size loaf pan (now remedied– keep your eyes peeled for yet another loaf cake!), so it came out kinda flat and funny-looking.

But it tasted pretty good, I thought!  And I'm guessing my guest and the bf thought so too, since the entire thing was gone within an hour of finishing our soup.  Not too shabby for a thrown-together, one-bowl, easy-peasy cake!  I highly recommend this recipe for those days when you just need a quick cake to serve to guests, or to eat all in one sitting until your stomach hurts.  I'm certainly not judging.

Lemon Greek Yogurt Cake

     loosely based on this recipe from Allrecipes

Preheat oven to 325F/165C and grease a 9x5 loaf pan.

In a large bowl, cream until light and fluffy:

     1/2 c (115g) butter

     1c sugar with the zest of one lemon rubbed in with your fingers

One at a time, beat in:

     2 eggs

Add:

     juice of one lemon

Combine in a separate bowl:

     1c + 2 Tbsp flour

     1/4 tsp baking soda

     1/4 tsp salt

Add flour mix to batter, alternating with:

     1/2 c Greek yogurt (we had honey flavor, and that worked really well, but plain would be fine too)

Stir until just combined, then pour into pan and bake 40-50 minutes, until a tester comes out clean.  Cool 10 minutes in the pan, then turn out onto a rack to finish cooling.