Lemon Yogurt Cake

Ingredients:

1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt 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. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

2 Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. 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.

3 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.

4 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. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

5 For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Blueberry Crumb Cake

Ingredients:

For the streusel:
1/4 cup granulated sugar

1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted 1 1/3 cups all-purpose flour

For the cake:

6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest 2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder

1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries Confectioners' sugar for sprinkling

Directions:

1 For the cake:

2  Preheat the oven to 350 degrees F. Butter and flour a 9- inch round baking pan.

3  For the streusel:

4  Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

5 For the cake:

6 Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.Ä

7 Spoon the batter into the prepared pan and spread it out with a knife. 

8 With your fingers crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake ester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

Source: Ina Garten recipe