Say “Bye-Bye” to Citrus Juice & “Hello” to Citrus Zest (Part II)

May 17, 2011 § Leave a comment

I know you can’t see it, but there is actually an orange and lemon yogurt cake under all of the fresh berries and homemade whip cream.  Citrus zest intensifies this cake’s wonderful flavor and makes your house smell like a citrus grove on a warm day.  The aroma of lemon and orange completely fill your home as the cake is baking…it’s a great way to relieve stress.

The bottom line is that this is a very easy recipe that gives you a deliciously light and moist cake for breakfast, with tea or coffee, or for dessert with berries and cream.


  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 cup plain whole-milk yogurt
  • 1  cup sugar
  • 3 extra-large eggs
  • 1 tbsp. citrus zest (both lemon and orange)
  • 1/2 tsp. pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed citrus  juice (use the juice from the orange and lemon that you zested)


1.  Preheat the oven to 350 º.  Butter and flour a standard loaf pan.  Sift together the flour, baking powder, and salt into a bowl.

2.  In a large bowl, whisk together the yogurt, sugar, eggs, lemon and orange zest and juice, and the vanilla.

3.  Slowly whisk the dry ingredients into the wet ingredients (a little at a time).  Fold the vegetable oil into the batter making sure it has been incorporated throughout.

4.  pour the batter into the buttered and floured loaf pan and put it into the oven for 50-60 minutes, or until a cake tester inserted into the middle of the loaf comes out clean.

5.  While the cake is baking, you can make the topping for the yogurt cake.  Put 1/4 cup low-fat cottage cheese in a bowl.  Sweeten the cottage cheese by adding sugar to taste.  Then add 1/4 – 1/3 cup homemade whip cream.  Fold the whip cream into the cottage cheese to keep the topping light and fluffy.

6.  When the cake is done, cool it on a wire rack for 10-20 minutes.  After 10-10 minutes, carefully take the cake out of the pan and allow it to cool completely through.  Serve with mixed berries and whipped topping.  I think a mixture strawberries, blueberries, blackberries, and raspberries go really well with the cake.


Apple Cake

June 5, 2010 § 1 Comment

I love making a breakfast treat on Monday that will last me the rest of the week.  When I am running out the door at 6:00 a.m., to head for work, it’s really nice just grabbing something already made and then filling up a thermos cup with coffee.  Breakfast is done in an instant.

This apple cake was great for just that.  I made it  Monday night, let it cool, and then put it in a glass cake stand.  It was there for me every morning until Friday.  I just cut off one wonderful wedge at a time….what a time saver!  It goes great with coffee because it is not too sweet and has a great spiced flavor from the cinnamon and nutmeg.


  • 1/2 cup vegetable oil
  • 2 large apples, peeled, cored, and cut into chunks (I used Fuji apples)
  • 1/2 cup chunky all natural apple sauce ( I love Trader Joe’s chunky apple sauce)
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp. salt
  • 1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 3/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • Powdered sugar for dusting the top of the cake


1. Preheat your oven to 350°.  In a medium saucepan, bring apples and 1/4 cup water to a simmer over high heat.   As soon  as the water starts to simmer, reduce heat to medium and cover the saucepan.  Cook the apples until they are very tender (about 10-15 minutes).  Mash the apples with a whisk, while still on medium heat.  Try to get most of the water to evaporate (about 2-4 minutes).  Remove the saucepan from heat.

2. Whisk the dry ingredients (do not mix in the brown sugar) together in a medium to large-sized bowl.  Once all the dry ingredients, except for the brown sugar, are whisked in a bowl set aside.

3.  Whisk the brown sugar into the cooked apple mixture.  When the brown sugar has melted, mix in the chunky apple sauce, oil, and the eggs.

4.  When the wet ingredients have been mixed, pour them into the bowl with the dry ingredients.  Mix.

5.  Pour the batter into a 8-inch nonstick round cake pan.  Bake in the oven until golden brown and a toothpick, inserted into the middle, comes out clean (about 30-35 minutes).  Cool the cake, in its pan,  on a wire rack for about 30 minutes.  Turn the cake out of the pan and l;et it cool on the wire rack until it is completely cooled.  Dust with powdered sugar.

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