Lemon-Glazed Yogurt Cake with Pluot Sauce

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H o hum. It's August now and there's absolutely nothing going on these days. It's extremely hot here and I'm sure it's the same for many of you. I'm going to try cooking an egg in my car today and maybe some popcorn. I'll update you on how that goes in my next post.

I come home after work, sweaty, dirty and sticky. Sticky from making sweet tea and spilling soda all over my legs. I wait tables at a cafe, and this is prime tourist season in Branson, so many people stop at the cafe to eat on their way to Branson, Missouri. I get out of work every night around eleven, exhausted and cranky. We have another two weeks of being busy, and then I think we'll slow down when school starts. Then I will be happier.

So I usually bake something after work, and that means lately I have been baking around midnight and one in the morning, which is nutty and I need to stop.

I baked this Lemon-Glazed Yogurt Cake the other night, and made a pluot sauce to go with it. It's pretty.

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Mmm crunchy lemon edges.

I'm finally getting around to baking with some summer fruit! I've been buying peaches, plums, pluots, blackberries and blueberries. I have my eye on some cherries too.

I think pluots (a hybrid of plum and apricot) are my new favorite fruit. Do I dare say... they're better than plums? Because they are. They're sweeter and juicier. I might have to rename my blog to Sugar Pluot.

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This yogurt cake is light, lemony and delicious, and pairs well with the honey-pluot sauce. You can eat the pluot sauce by the spoonful because it's so good!

I hope you have a good day! Eat some dessert for me.

Cake3


Lemon-Glazed Yogurt Cake with Pluot Sauce

1 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon meringue powder
1/4 teaspoon salt
1/2 cup oil
1/2 cup granulated sugar
2 large eggs
1 cup vanilla Greek yogurt

6 tablespoons confectioners' sugar
1 tablespoon lemon juice
1/8 teaspoon vanilla extract

Pluot Sauce
1 1/4 cups coarsely chopped peeled ripe pluots
2 tablespoons granulated sugar
4 teaspoons honey

Preheat oven to 350 degrees F. Coat a (9-inch) loaf pan with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, meringue powder and salt. In a large mixing bowl, using a mixer on medium speed, beat oil, sugar and eggs for 2 minutes. Beat in yogurt until combined. Reduce mixer speed to low and gradually beat in flour mixture until combined.

Place batter into loaf pan. Bake 35-40 minutes or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached. Cool 20 minutes in pan.

In a small bowl, stir together confectioners' sugar, lemon juice and vanilla until well combined and smooth; poke holes into cake using a toothpick, and drizzle glaze over cake. When glaze is set, remove cake from pan and slice.

To make the pluot sauce, stir together pluot, sugar and honey in a small saucepan until well combined. Bring mixture to a boil over medium heat, whisking frequently, and continue to cook for 2 minutes. Chill sauce before serving with cake.

Makes 8 servings


25 comments:

  1. Wow, I can't believe you bake that late at night!! That's dedication :D Your yoghurt cake is really really beautiful...never heard of pluot sauce though!

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  2. I've never had pluots but they sound divine. Gorgeous colour sauce and I can imagine it's a lovely combination with the cake.

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  3. Very nice Emily. I love this type of cake. I made a similar yogurt one with an orange sauce. I'd love to try your sauce. Sounds delicious. It's been hot here too and I haven't baked much or even cooked much. It's going to hit 100 again here starting Wednesday for 3 days. Whew.....however, I'd rather have this than all the snow we had this past winter!!!

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  4. Sugar Plum (Pluot)would be a good name:D I will need to keep my eyes open for some Pluots.

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  5. I totally understand how busy work can be--my job is outrageously busy as of now and I am counting down the days till school starts so I can focus on that instead haha.

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  6. "Crunchy lemon edges". THAT does sound good. Greek yogurt really is the best.

    I'm not with you on the pluot bandwagon, I think they're too sweet and a bit mealy, but your sauce would be awesome with plums. PS Your gorgeous sauce looks like it was secretly sieved. Was it?

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  7. Emily, we love Pluot's. Last year was the first time I had tried them & I fell in love:) I just recently found some at Walmart that were ginormous & delicious...more purply than normal. The kids were fighting over the last one!
    The sweet tea you make is delicious by the way...sorry it makes you all sticky...it's for a good cause!!

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  8. what an incredible picture...it is perfect!!! that has to go to food gawker!! and your cake looks delicious, what a glorious crumb! and the sauce is devine.....wow....I am blown away!!

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  9. It looks so simple yet that sauce makes it sound so delicious.

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  10. I totally understand--risotto cravings hit me when I'm coming back from work at 8:30 PM! I have actually never heard of a pluot before, guess we don't have those in France! Your cake is super beautiful :)

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  11. I wait tables too and you are so right...It's crazy! My restaurant is in a mall though so I don't know if school starting is going to slow anything down. But please don't stop baking! I loveeee all the tasty treats you make!

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  12. Wow! I've been reading your blog for a while now, but didn't realize you're from Branson. I visit there most summers and absolutely love it. Table Rock Lake is the best.

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  13. sugar pluot doesn't have quite as nice a ring to it, but they are delicious and certainly worthy of the spotlight! great dessert. :)

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  14. That looks and sounds decadent and wonderful! Your pictures are so nice too!! I am very impressed! I have such a long list of recipes to make from your blog.

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  15. Gosh, baking at midnight! You are even more mad than I am. But heh, if creations such as this are churned out .. I ain't complaining. Love anything lemony, and especially with crunchy sides.

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  16. This is the first time I hear of pluots, Emily - but I can tell I would love them!
    What a tender, delicious cake, yum!

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  17. This looks amazing! I have never had a pluot but I keep seeing them all over. I now know I should give them a try :) Also my favorite part is the crunchy lemon edge too...yum!

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  18. Lemon cake is da bomb. This reminds me a bit of the classic Barefoot Contessa recipe, except Ina Garten would never be able to bake this well under the conditions you're under! Brava!

    I've never had pluots. I think it has something to do with the fact that I don't really like apricots much (unless they're dried - the only fruit I like better dried than fresh). The sauce is certainly pretty.

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  19. Yogurt cake is the first cake that kids learn how to make in France. In France yogurts are sold in individual portions so you use the yogurt container as a measure for the other ingredients : so if it's one cup yogurt:
    1 cup yogurt
    * 2 cups flour
    * 2 cups sugar
    * ½ cup oil
    * 3 small eggs
    * 1 tsp baking powder
    * vanilla flavor to taste
    and then bake for 30 min at 350 to 375F

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  20. Thanks everyone!

    Sue, oh no! Really? Now I'm questioning myself. I thought they were so good and sweet! And no, I didn't strain it. Just pureed the sauce well.

    Christy, haha. Thank you! That's nice! It was nice meeting you! Did the pictures turn out?

    Lindsay, I feel for you. :(

    Christianne, hi there! Thank you for reading! Yes, I'm from Ozark. Table Rock is the best.

    Sandrine, that cake sounds great!

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  21. Yes the pictures were great...thank you!! I'll tag you whenever we can find our camera cord (misplaced), or I break down & buy a new one and will then find the original one:)

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  22. The sauce is such a pretty color! I've been enjoying pluots too and wish I had a piece of your cake right now!

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  23. Love the color of that sauce. Pluots sound interesting :)

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  24. I've seen so many recipes lately for lemon desserts! So far, I think yours must be the best! The other one I really like is Ina Garten's Lemon Yogurt Cake. What do you think? Thanks again for sharing this delicious lemon recipe!

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