Quick Lemon Cake - SRC

Welcome to summer!

We finished up school a couple of weeks ago, just in time for our visit from Grant's parents (all the way from California).  This was their first visit to my home state of Arkansas and we had a great time exploring around, boating on a couple of area lakes, touring museums, and even taking a short vacation to Branson.  It was a terrific way to kick-start our summer break.

For my Secret Recipe Club assignment this month, I had the pleasure of perusing Jane's Adventures in Dinner, where Jane, who was trained as a chef and is now a teacher, has an amazing collection of scrumptious sounding recipes......like Smoked Chicken and Cheese Popovers, Slow cooker Chicken Parmesan, and  Oven Fried Onion Rings among many others.

But I just couldn't resist the appeal of this quick and easy Lemon Cake.  One of the flavors that just screams "Summer!" to me is lemon.  Creamy lemon bars, ice-cold glasses of lemonade, lemon cookies.....everything bright and fresh. Well, if you can stand heating up the oven to bake, a lemon cake is a wonderful treat to enjoy.....pretty much any time.

Jane calls  it a "Two Minute" cake.....not because it is fast to whip up, but because it disappears in about two minutes.  I enforced portion control and managed to make it last over two meals - but I'm sure my kiddos would  have devoured the whole thing in a single sitting if I had let them.

It's a dense cake - with the surprising addition of cornmeal.  It has no oil or butter - but is made moist by lots of yogurt.  I just used plain, but I'm sure you could use vanilla or even lemon yogurt with great results.
My favorite part was the glaze - bursting with flavor from the lemon zest and juice....it just complements the cake perfectly.

Quick Lemon Cake
adapted slightly from Jane's Adventures in Dinner

Cake:
2 cups plain yogurt
Zest and juice from 1 large lemon
2 eggs
1 cup sugar
1 tsp. baking powder
1 tsp. baking soda
3/4 cup cornmeal
2-1/2 cups all-purpose flour

Glaze:
Zest and juice from 1 large lemon
1 cup powdered sugar, sifted

Preheat oven to 350°.
Butter and flour a bundt pan - set aside.
In a large mixing bowl, combine yogurt, lemon zest and juice, eggs, and sugar.  Stir well.  Add in the baking powder, baking soda, cornmeal, and flour.  Fold gently until combined.  Don't overstir.  Pour into prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Cool for a few minutes in the pan, then loosen edges and remove from pan to a platter.
Use a toothpick to poke little holes all over the top of the cake.
In a small bowl, combine lemon juice and zest with powdered sugar.  Pour slowly over warm cake.  The glaze will sink in and basically disappear....but don't worry, you'll still taste it!