Lemon Yogurt Anything Cake

SMITTEN KITCHEN(8)
Tracy Gladney: "Super delicious! I made blueberry bread with wal…" Read More
22Ingredients
60Minutes
420Calories

Ingredients

US|METRIC
  • vegetable oil
  • olive oil
  • 3 tablespoons vegetable oil (with a nut or coconut oil)
  • grapefruit
  • Orange
  • blackberries (Swapping, or raspberries for the blueberries)
  • 1/3 cup poppy seeds (instead of the blueberries for a lemon-poppy cake)
  • 1/2 cup chopped walnuts (toasted, or pecans)
  • almond extract (Swapping, for the vanilla)
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 1/2 cups all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup yogurt (plain whole-milk)
  • 1 cup sugar
  • 3 large eggs (extra-)
  • 2 teaspoons grated lemon zest (approximately 2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups blueberries (fresh or frozen, [updated to note] no need to thaw, I used wild blueberries, hence the tiny size)
  • 1/3 cup lemon juice (freshly squeezed)
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    NutritionView More

    420Calories
    Sodium9% DV220mg
    Fat35% DV23g
    Protein12% DV6g
    Carbs17% DV50g
    Fiber16% DV4g
    Calories420Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat2.5g13%
    Trans Fat0g
    Cholesterol55mg18%
    Sodium220mg9%
    Potassium210mg6%
    Protein6g12%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber4g16%
    Sugars31g62%
    Vitamin A6%
    Vitamin C40%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(8)

    Tracy Gladney 7 days ago
    Super delicious! I made blueberry bread with walnuts topped with an orange glaze. The only yogurt I had on hand was non-fat and the recipe called for full milk yogurt, so, I substituted sour cream. It was the best loaf I have ever made! Thank you for the versatile cake recipe!
    Pauline Dolce 2 months ago
    Overly crumbly. Not suitable for slicing at a school fair but delicious. Will make it 3 days in advance next time and leave out some of the liquid.
    Ashley Shuler 9 months ago
    Good. Will make again
    Jacquie Ye a year ago
    Great recipe, easy, tasty and fun to play w the variation
    Brey a year ago
    Very interesting taste combination. The sour of the lemon and sweet of the blueberries. It took 1 hour and 10 minutes to bake on 180 degrees Celsius. The fresh lemon and sugar syrup was too sour to palate so I added about 1/4 cups of icing (powdered sugar) to the freshly squeezed lemon juice. This took the acidity away. I drizzled it over the cake after it had cooled down as I didn't want it to soak into the cake while it was hot. This was a good option. Didn't add any nuts to the cake either.
    Gemma R. 2 years ago
    Good, I made a few changes I used self raising flour, less than a cup of sugar, 1/2 cup of maple syrup, the zest of a lime, the juice of the lime in with the oil, so slightly less oil and I used olive oil. Also I used dried blueberries and raspberries.. Turned out great. Thanks for the recipe
    dee pap 4 years ago
    Awesome! Made with frozen wild blueberries moist, not overly sweet and very light!!! But most of all extremely easy!!
    Tina R. 4 years ago
    This was a super delicious recipe, however- if you use regular blueberries you are going to probably want to go with 2/3 cup, 1 1/2 made the loaf very full of berries (almost no bread at all) on the bottom where the berries settled.This is sweet bread but it turns out balanced with the lemon. We will definitely have this again.

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