If you are someone who visits smitten kitchen as often as I visit smitten kitchen, then you know Deb loves cake. I have a couple of her cakes flagged, but really, when do I make cakes? Only for birthdays.
Until yesterday. When I read this. Much like cookies, I’m pretty picky when it comes to cake. It’s not my hands-down favorite dessert, so it needs to be good enough to be worth the calories. I have two favorite cakes (both lemon), one of which comes from Grandma Glass of Milk and the other from Ina.
Ina’s cake is why I knew Deb’s yogurt cake would be more than just good. And a yogurt cake in a 9 inch pan instead of a loaf pan ensured it would also be fast! So I made it last night (albeit with lemons and raspberries, because that’s what I had). The day Deb blogged it, I made it; a feat I’ve never accomplished. Recipes, even from my favorite bloggers, waste away for months in my digital recipe box until I stumble upon them again, looking for ways to amuse myself. But this was in the oven in a matter of minutes.
And it was perfect. It was simple food at its best. I resisted the urge to add the zest of 3 lemons because that’s not how this cake rolls; it’s understated, and the flavor combinations are endless. Go play in your kitchen and see what happens.
*Also, can we please talk about springform pans? I was afraid of mine, but I used it for this cake. What a breeze! I might never look back.