Well anyway, I guess I was inspired to make a cake for Julia. It was light, flavorful and delicious. I hope you enjoy it as much as my husband and I did.
Lemon Yogurt Cake with Vanilla Honey Yogurt Mascarpone Sauce
Yields: 8 servings
For the Cake:
2 cups gluten free all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup lemon olive oil
1 cup organic pure cane sugar
3 large eggs
2 lemons, zested and juiced
1 1/4 cups organic whole yogurt (I used Stonyfield)
For the Sauce:
1/2 cup mascarpone, at room temperature
1/2 cup organic whole yogurt
1 teaspoon vanilla
2 Tablespoons heavy cream
zest of one lemon
juice of 1/2 lemon
For the cake:
Preheat oven to 350 degrees F.
Grease a 9-inch pan. Sprinkle with Confectioner’s sugar. Place parchment liner in bottom of pan to ensure easy removal.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the olive oil and sugar. Add the eggs, one at a time, then the lemon juice, lemon zest, and yogurt.
Whisk to combine.
Gradually stir in flour mixture.
Transfer batter to the prepared pan and bake until top is golden brown and a toothpick inserted in center comes out clean, 30-35 minutes.
For the sauce:
In a medium bowl, combine the mascarpone, yogurt, honey, vanilla, zest and lemon juice. Add the heavy cream and stir until combined.
Pour the mascarpone mixture over cake and serve.
Happy Birthday to Julia on what would have been her 102nd birthday.