Ann Estelle's Friend and Orangette's French Yogurt Cake~

Remember Georgia?


Ann Estelle's friend in Mary Engelbreit's Home Comapanion..this little Valentine cut-out is from 1999~

I wish I had saved them all:)

I still love the look and idea of cut out dolls..memories of the past..Colorforms too:)
All the little outfits..like this special one for Valentine's♥


Too cute!

The magazine was always so inspirational to me..I don't know why I stopped picking it up..I think we were so busy moving..work etc..once our home was done.. I felt I had enough ideas..magazines..
I wish I had not stopped:)

I was also looking at the recipes from Molly Wizenberg's book again..A Homemade Life..


...because I had liked it so much when I read it.. It's a keeper book..I told you that..


So leafing through..I saw another recipe for a lemon yogurt cake..I have made a few..but I thought I would try hers..the double glaze sounded good:)

You will remember this little plate if you have visited me for a while..





La Recette

Ingredients
Cake:

1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
pinch of salt
2 teaspoons grated lemon zest
1/2 cup well-stirred plain whole-milk yogurt (not low-fat or non-fat)
1 cup sugar
3 large eggs
1/2 cup vegetable oil, such as canola
Icing:

1 cup powdered sugar, sifted
3 tablespoons lemon juice
Preparation
Preheat the oven to 350 degrees Fahrenheit.

Grease a 9-inch round cake pan with butter or cooking spray. Line the bottom of the pan with a round of parchment paper, and grease it too.

In a medium bowl whisk together the flour, baking powder, and salt. Add the lemon zest, and whisk to mix thoroughly.

In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour mixture and stir just to combine. Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter. Pour and scrape the batter into the prepared pan.

Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.

Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.

When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.

Serve immediately.

I did a few things differently.. I added the edible flowers that I had received from Hélène.. and VE~ I still love them♥

and when I added some of the sugar and lemon zest to the cake..I did what Dorie Greenspan did in a recipe I made of hers..I always do this now..I rub the zest with some sugar.. between my fingers...it releases the oils from the zest..perfumes the sugar and makes the lemon taste more pungent.I love lemons.. I also added a touch of lemon Olive Oil which she says you can do~

If you too enjoy the taste of lemons..rub the zests like that..a flavor kick! I added some zest to the icing also..and used some granulated sugar ..not all icing sugar.. dissolving the sugar in the lemon juice..I find all icing sugar tastes somewhat too artificial.


It's a very good little cake..I made mine in a large heart shape and cut smaller ones..

I dedicate this post to Sarah..
Who always posts such wonderful Mary Engelbreit ideas..books..decor..Thank you:)
I know every day when I read my daily page on my calendar./.that you are reading the same thing:)
It may mean something different to each of us that day..but that's what I love about that calendar:)

A footnote here..
I prepared this post a while ago..imagine my surprise when I saw Sarah's post..
I find it uncanny and quite charming in a way..:)