In a way, this is a belated mother's day post. But not one about my own mother, wonderful and lemon-loving though she is. No, this post is about a recent visit I paid to a soon to be mother and dear friend at her home in North Carolina. Does that sound idyllic? Because it was, in the way that only a marathon catch-up session with your oldest friend can be. But the first trimester of pregnancy? There is nothing idyllic looking about it. Forget girl talk and gossip over salted caramel cupcakes--she was lucky if she could keep down a saltine or two.
Until one day when she announced that a lemon cake sounded not just tolerable, but actually appetizing. So I quickly set to work making this Lemon Yogurt Cake, which I figured would be both nutritious (probiotics! vitamin c!) and tasty (citrus! sugar!) The only change I made was that I decided to forgo the lemon syrup glaze, and mix the extra lemon juice directly into the cake itself. (Did that sound convincing? Because in reality, I misread the recipe and accidentally dumped the full 1/3 of a cup of lemon juice into my batter. Chalk it up to pregnancy brain by association).
But if I make this cake again (and oh, I think I will), I will add extra lemon juice to the batter on purpose next time. Because the cake that resulted from my creative measuring was bright, tangy and not too sweet, which provided ample justification for eating it with every meal for the rest of my trip. A slice of cake at 10am? I am so using that as ammunition the day she tries to scold me for letting her kids eat cake for breakfast. Because you just know I'm going to be that kind of honorary aunt. And I can't wait.
Lemon Yogurt Cake
Recipe by Ina Garten, available here
Recipe Note: I ended up using 1 cup of sugar and 1/3 cup of lemon juice in my batter. I glazed the cake with powdered sugar thinned with a combination of lemon juice and cream.