Even though I’ve lived in Florida, a.k.a orange capital of the U.S., my entire life, lemon is by far my favorite citrus. I love the smell (so clean!), the taste—everything. I will add lemon zest to pretty much anything, and I’ll never turn down a lemon dessert, be it lemon ice cream, lemon meringue pie, lemon bars and, now, this lemon-yogurt cake from Ina Garten.
The cake couldn’t be simpler or more foolproof to make—it comes together so quickly, and if you like lemon like I do, you’re in luck, because you not only pour lemon simple syrup over the top of it when it’s still warm, when it cools down a bit, you slather it with lemon glaze. It’s tangy and bright-flavored and just sweet enough. Make it.
A note: I actually used gluten-free flour in my cake, because even though I don’t have gluten sensitivity, some people I love do and I figure it’s never a bad idea to cut back a bit on my wheat intake. So I picked up a bag of Cup4Cup flour at Williams-Sonoma a few weeks ago, and although I was a little hesitant about the texture of the batter while I was stirring everything together (it seemed a bit gummy), it baked up really well. That said, Cup4Cup is pricey, so if you’re not wanting to spend the money, I also saw gluten-free flour at Trader Joe’s last week, although I can’t vouch for how well it works.
Photo: My own.