yogurt cake?

So how do we encounter new food ideas? Sometimes by serendipity. We usually keep plain lowfat yogurt in the fridge for frequent use with our rice and bulgur dishes as a side condiment, but this time while shopping Ani did not read the fine print "vanilla" where the word "plain" usually is, and we ended up with a 32 oz container of the wrong yogurt, one that we never use. What to do? A yogurt cake mysteriously appears on our Facebook feed from Laura in the Kitchen. One cake, 3/4 cup yogurt. We have 4 cups to figure out how to make disappear. Let's do that math. 4 divided by 3/4 equals 16/3 equals 5 1/3 cakes. I don't think so. But this cake is so lemony, we can do a few before the yogurt spoils or we lose interest.

Laura's Facebook and website don't give any back story of who she is. So a Google search turns up the fact that she grew up in Napoli until moving to the US at age 12, which is why she has no real detectable accent now. bob's oldest woman friend in Italy is Laura from Napoli, host of some of bob's early Italian cheesecakes in the 1980s and the source of our zucchini pasta recipe that we frequently make. What a coincidence! In Italy the "au" in Laura is pronounced like the "ou" in Ouch! or Couch Potato! or Pouch. Even better: Grouch! English is so irregular!

Ani did not really get the kitchen math about the Yoplait 6oz  yogurt container in the video, which our 2 cup glass pyrex measuring thing says is 3/4 cup of liquid ounces. 3 containers of flour then translates into 3 x 3/4 = 2 1/4 cupSs of flour. She only added 1 1/2 cups so it took longer but still came out great in the 9x5 inch pan. Next time we will add enough flour to fill the round ring bundt pan she suggests using.

ingredients

wet ingredients

1 6 oz container vanilla yogurt (3/4 c)

2 containers sugar (1 1/2 c)

1 container vegetable oil (3/4 c)

3 eggs

zest of 1emon

dry ingredients

3 containers all purpose flour (2 1/4 c)

1 t of baking powder

1/4 t salt

instructions

1. Preheat oven to 350 degrees.
2. Grease a 9" bundt pan or 9x5" loaf pan with non-stick spray and set aside.
3. In a bowl, whisk together the wet ingredients and mix just until combined then pour the batter in your prepared pan.
4.  Bake for 40-45 minutes (closer to 55 minutes if using a loaf pan).
5. Optionally dust with confectioner's sugar.
6. Then allow to cool.

notes

1. Laura in the kitchen: Who she is, Facebook, website, YouTube channel, yogurt cake recipe and video [fun to watch].
2. Ahah, she moved to Camden across the river from Philly, her dad opened a pizza shop and married an American woman or vice versa! So she is local.
3. We (bob) are now almost stalkers.
4. While checking her out we found this delicious looking limoncello ricotta cake. But no yogurt. Our limoncello has been sitting around too long though, it needs attention. 3 layers of sponge cake, one layer of chocolate custard, one of vanilla custard. Nostalgia strikes. But this looks labor intensive.
5. None of these cakes are very healthy, but bob's crusade to try to strive for healthier even partially whole grain dessert products has not won many collaborators.
6. See dr bob's cheesecake story see Laura's kitchen in Napoli.
7. Laura's zucchini pesto pasta [deja vu!].
8. Illustrations available.