French Yogurt Cake

1 1/2 cup all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 cup sugar
1 lemon, grated and zest
1/2 cup plain yogurt
3 eggs
1/4 teaspoon pure vanilla extract
1/2 cup citrus olive oil

Center a rack in the oven and preheat the oven to 350°. Generously butter an 8 1/2-x-41/2-inch loaf pan and place the pan on a baking sheet. A cake pan, Bundt cake pan or any other pan may be used; you made need to adjust the cooking time.

Whisk together the flour, baking powder and salt.

Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic.

Add the yogurt, eggs and vanilla and whisking vigorously until the mixture is very well blended.

Still whisking, add the dry ingredients, then switch to a large rubber spatula and fold in the oil. You’ll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.

Bake for 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it should be golden brown and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold, and cool to room temperature right side up on the rack.

Glaze (optional)

½ cup lemon marmalade mixed with 1 teaspoon water

To Make the Glaze:

Put the marmalade in a small saucepan or in a microwave-safe bowl, stir in the teaspoon of the water and heat until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.

Adapted from Dorie Greenspan

Lemon Chiffon Cup Cakes with Fresh Berries

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2 cups all purpose flour
1½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup vegetable oil
8 eggs, separated
¼ cup lemon juice
¼ cup water
2-1/2 tablespoon grated lemon zest
Lemon Glaze
6 tablespoon butter, melted
1 tablespoon grated lemon zest
2 cups powdered sugar
3 tablespoon lemon juice
1 teaspoon vanilla extract

Preheat oven to 325°F.

In large bowl, add flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined. In large bowl, beat egg whites until stiff peaks form.

Fold ⅓ of whipped egg whites into the batter to lighten. Gently fold in the remaining egg whites until mixture is combined; do not over mix or batter will deflate. Pour into ungreased pan; tap gently on counter to release air pockets.

Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven and allow to cool completely. Run knife around the sides and center of cake to loosen.

For glaze, combine butter, zest, powdered sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula. Glaze will set hard within 30 minutes.

For Berries and Cream

Whip 1 pint fresh heavy cream and fold in sliced mixed berries.

Makes 24 cupcakes or 1 large Bundt cake

Courtesy of Martha Stewart

Photo: Marcus Nilsson

Citrus Olive Oil Cake

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Citrus Olive Oil Cake

You can make this cake with any flavored or un-flavored olive oil that you like. Instead of poppy seeds try adding some dried cranberries or cherries. For serving dust with powdered sugar or make a citrus glaze with orange or lemon juice mixed with some powdered sugar and drizzle over the top of the cake, I like serving this with fresh raspberries on the side and a dollop of freshly whipped cream wouldn’t hurt either!
I’ve used cake pans, bundt cake pans and small Mason jars for this cake, just be aware of your baking time, test by inserting a clean toothpick into the center of the cake and it comes out dry.

2 cups flour
1 ¼ cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
3 large eggs, beaten
1 ½ cups whole milk
½ cup Orange olive oil, or any flavored olive oil
1 orange, zested
1 teaspoon vanilla
½ cup sliced almonds
1 tablespoon poppy seeds, optional

Preheat the oven to 350°.

Sift together the flour, sugar, salt, baking powder and baking soda Make a well in the center of the dry ingredients and whisk in the eggs, milk, olive oil, zest and vanilla.  

Add the almonds and poppyseeds to the batter, and mix with a spatula or wooden spoon.  

Pour the batter into a greased Bundt cake pan. Bake for 55 to 60 minutes, until the cake is golden on top. Cool the cake, invert on a plate and dust with confectioners sugar if you like.

If using Mason jars, spray the inside of the jar with oil spray and fill only 2/3 of the jar with batter. Place jar on a baking sheet and when all jars are done place the sheetpan into the oven and bake accordingly. Check the cakes at 30 minutes and then every 5 minutes until a toothpick comes out clean.