Lemon Yogurt Cake

This cake is so summery and not heavy like pound cake. The lemon makes it so zesty! I'll definitely be making it again soon.

Lemon Yogurt Cake
Ina Garten
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (I used fat free)
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
1. Preheat the oven to 350 degrees F.
2. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
3. Line the bottom with parchment paper. Grease and flour the pan.
4. Mix together the flour, baking powder, and salt into a large bowl.
5. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
6. Slowly whisk the dry ingredients into the wet ingredients.
7. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
8. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
9. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
10. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.
11. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
12. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Pide with yogurt dip

Pide with yogurt dip from Cooking Light

After visiting a Persian restaurant with some friends from that area of the world and loving the food, they made me some beef tongue, prepared in a Persian style. I decided I wanted to try making a traditional Turkish appetizer at home to go along with the beef tongue, which, by the way, was delicious and very tender. I love trying food from different cultures.

Ingredients
Dip: 1 cup fat-free plain yogurt
1/2 cup minced green onions
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 (8-ounce) block
1/3-less-fat cream cheese, softened

Pide: 8 cups all-purpose flour (about 36 ounces)
2 teaspoons salt
1 package dry yeast (about 2 1/4 teaspoons)
2 1/3 cups warm water (100° to 110°)
Cooking spray
1 large egg yolk, lightly beaten
1 teaspoon nigella seeds (these you ususally have to purchase at a Turkisk/Persian market)

Preparation

To prepare dip, combine the first 8 ingredients, stirring with a whisk until blended and smooth. Cover and chill until ready to use.
To prepare pide (PEE-dah), lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and yeast in a large bowl. Add water; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour.
Preheat oven to 500°.
Place a 13 x 15-inch baking sheet in oven; heat 10 minutes.
Place egg yolk in a small bowl; set aside. Remove baking sheet from oven; lightly coat with cooking spray. Quickly turn dough out onto preheated baking sheet. Pat or roll dough to edges of pan, being careful not to touch hot pan. Brush dough with egg yolk; sprinkle with nigella seeds.

Bake at 500° for 18 minutes or until golden brown. Remove from oven; release pide from baking sheet with a thin spatula. Place on a wire rack. Using a serrated knife, divide bread by making 4 lengthwise cuts and 3 crosswise cuts to form 20 equal portions. Serve warm or at room temperature with dip.

Yield
20 servings (serving size: 1 piece pide and about 1 1/2 tablespoons dip)
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Nutritional Information
CALORIES 224(14% from fat); FAT 3.4g (sat 1.9g,mono 0.9g,poly 0.3g); IRON 2.5mg; CHOLESTEROL 19mg; CALCIUM 44mg; CARBOHYDRATE 40.1g; SODIUM 353mg; PROTEIN 7.3g; FIBER 1.6g
Sabine Zempleni, Lincoln, Nebraska ,
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Cooking Light, JANUARY 2006