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Super Sour Lemon & Berry Cake

Super Sour Lemon & Berry Cake

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Baking's my favorite thing to do at the moment, and as I've been feeling under the weather the last two weeks or so, I've been craving a lot of citrus lately. I wanted something that was actually sour rather than just slightly-lemon flavored and sweet, so when I found Deb Perelman's adaptable "lemon yogurt anything" 2008 Smitten Kitchen recipe, I got really excited. I made the cake last Thursday, and I was pleasantly surprised with just how sour my take on the cake turned out to be after I upped the lemon quantities! Deb also made the cake with blueberries, and I stayed away because they would be too sweet (though I normally love blueberries!) and settled on mixed berries instead. Thankfully, I found a pack of frozen cranberries, raspberries, mulberries, and blueberries that /weren't/ sweetened, and they were perfect. (I actually prefer cooking with frozen berries because 1) they're more accessible in Switzerland, and 2) they don't break apart as easily when mixed into batter.) 

Extra plus to this cake: it's made with yogurt and olive oil, so even my "I won't touch anything with butter" mother who hates when I bake because she has no sweet tooth... actually loved this cake and asked me to never bake anything else again.

My take on the recipe is below the cut. I loved it so much that when I came down with another but different bout of the flu this week, I made the cake again.

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Super Sour Lemon & Berry Cake
closely adapted from Smitten Kitchen

  • 1 1/2 cups + 1 tablespoon flour 
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain yogurt
  • 1 cup + 1 tablespoon sugar
  • 3 eggs
  • 1 large lemon to zest completely
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup olive oil (preferably the lighter, cooking kind)
  • 2 cups frozen berries (preferably with cranberries included)
  • 1/2 cup freshly-squeezed lemon juice

Preheat oven to 350°F/ 176°C. 
Line bottom of loaf tin with parchment paper. Oil and flour entire tin. 

Mix Ingredients
Whisk 1 1/2 cup flour, baking powder, and salt together in one large bowl.
Zest lemon. Whisk yogurt, 1 cup sugar, eggs, lemon zest, vanilla extract, and olive oil in another large bowl.
Slowly whisk the dry ingredients into the wet ingredients. Fold in berries with extra tablespoon of flour. 

Pour batter into the pan and bake for 55-60 minutes or until knife comes out clean. Note that it is a very moist cake. Set aside to cool for 10 minutes. 

When around 20 minutes of baking time are left, cook 1/2 cup lemon juice with 1 tablespoon sugar in a small pan, on low heat until the sugar dissolves completely. Set aside. 
After the cake has cooled for 10 minutes, flip it out onto a cooling rack already set over a sheet pan (or the likes).
Poke tiny holes into the bottom of the cake with a toothpick. 
Carefully pour the lemon juice mixture onto the cake, evenly distributing it with a spoon. 
Leave to cool. Eat a quarter of the cake in one sitting. 

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