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.
Hello & Welcome!
I'm Olivia, a twenty-six year old grad student studying in Switzerland. This is where I share my thoughts on the academic journey, culture, travels, baking, and my daily life abroad. Read More.