LIME YOGURT CAKE WITH FRESH STRAWBERRIESAdapted from Smitten Kitchen  This cake is amazing. Moist and warm and light and absolutely perfect. So perfect I’ve made it twice in two weeks and I think I’ll probably make it again tomorrow. The original recipe calls for blackberry sauce, which I made the first time and liked a lot, but nothing quite beats fresh strawberries. Today was also the first time I’ve ever used a springform pan, which I bought yesterday for $5 though I wasn’t supposed to spend any of our limited money for the month. I compensated for the pan by taking the bus instead of a cab home from way out in the countryside, and then had to haul all my grocery bags about fifteen blocks home. I regretted buying the pan the whole way home, though of course now I feel pretty damn good about it.  Ingredients: 1 cup whole milk plain unsweetened yogurt 1/3 cup vegetable oil (olive oil works too, though it will alter the flavor)1 cup sugarzest of one lime1/4 cup lime juice2 eggs1 2/3 cups all-purpose flour1 1/2 teaspoon baking powder1/2 teaspoon baking soda1/8 teaspoon salt1 pound of strawberries, cleaned and sliced Directions: 1. Preheat the oven to 350 degrees. Grease the sides of a 9-inch round cake pan or springform pan with oil or butter and line the bottom with parchment paper if the pan is not springform.2. In a large mixing bowl, whisk together the yogurt, oil, sugar, lime zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over your yogurt batter. Stir with a spoon until just combined.3. Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature with slice strawberries on top. 
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LIME YOGURT CAKE WITH FRESH STRAWBERRIESAdapted from Smitten Kitchen  This cake is amazing. Moist and warm and light and absolutely perfect. So perfect I’ve made it twice in two weeks and I think I’ll probably make it again tomorrow. The original recipe calls for blackberry sauce, which I made the first time and liked a lot, but nothing quite beats fresh strawberries. Today was also the first time I’ve ever used a springform pan, which I bought yesterday for $5 though I wasn’t supposed to spend any of our limited money for the month. I compensated for the pan by taking the bus instead of a cab home from way out in the countryside, and then had to haul all my grocery bags about fifteen blocks home. I regretted buying the pan the whole way home, though of course now I feel pretty damn good about it.  Ingredients: 1 cup whole milk plain unsweetened yogurt 1/3 cup vegetable oil (olive oil works too, though it will alter the flavor)1 cup sugarzest of one lime1/4 cup lime juice2 eggs1 2/3 cups all-purpose flour1 1/2 teaspoon baking powder1/2 teaspoon baking soda1/8 teaspoon salt1 pound of strawberries, cleaned and sliced Directions: 1. Preheat the oven to 350 degrees. Grease the sides of a 9-inch round cake pan or springform pan with oil or butter and line the bottom with parchment paper if the pan is not springform.2. In a large mixing bowl, whisk together the yogurt, oil, sugar, lime zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over your yogurt batter. Stir with a spoon until just combined.3. Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature with slice strawberries on top. 
Zoom Info
LIME YOGURT CAKE WITH FRESH STRAWBERRIESAdapted from Smitten Kitchen  This cake is amazing. Moist and warm and light and absolutely perfect. So perfect I’ve made it twice in two weeks and I think I’ll probably make it again tomorrow. The original recipe calls for blackberry sauce, which I made the first time and liked a lot, but nothing quite beats fresh strawberries. Today was also the first time I’ve ever used a springform pan, which I bought yesterday for $5 though I wasn’t supposed to spend any of our limited money for the month. I compensated for the pan by taking the bus instead of a cab home from way out in the countryside, and then had to haul all my grocery bags about fifteen blocks home. I regretted buying the pan the whole way home, though of course now I feel pretty damn good about it.  Ingredients: 1 cup whole milk plain unsweetened yogurt 1/3 cup vegetable oil (olive oil works too, though it will alter the flavor)1 cup sugarzest of one lime1/4 cup lime juice2 eggs1 2/3 cups all-purpose flour1 1/2 teaspoon baking powder1/2 teaspoon baking soda1/8 teaspoon salt1 pound of strawberries, cleaned and sliced Directions: 1. Preheat the oven to 350 degrees. Grease the sides of a 9-inch round cake pan or springform pan with oil or butter and line the bottom with parchment paper if the pan is not springform.2. In a large mixing bowl, whisk together the yogurt, oil, sugar, lime zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over your yogurt batter. Stir with a spoon until just combined.3. Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature with slice strawberries on top. 
Zoom Info
LIME YOGURT CAKE WITH FRESH STRAWBERRIESAdapted from Smitten Kitchen  This cake is amazing. Moist and warm and light and absolutely perfect. So perfect I’ve made it twice in two weeks and I think I’ll probably make it again tomorrow. The original recipe calls for blackberry sauce, which I made the first time and liked a lot, but nothing quite beats fresh strawberries. Today was also the first time I’ve ever used a springform pan, which I bought yesterday for $5 though I wasn’t supposed to spend any of our limited money for the month. I compensated for the pan by taking the bus instead of a cab home from way out in the countryside, and then had to haul all my grocery bags about fifteen blocks home. I regretted buying the pan the whole way home, though of course now I feel pretty damn good about it.  Ingredients: 1 cup whole milk plain unsweetened yogurt 1/3 cup vegetable oil (olive oil works too, though it will alter the flavor)1 cup sugarzest of one lime1/4 cup lime juice2 eggs1 2/3 cups all-purpose flour1 1/2 teaspoon baking powder1/2 teaspoon baking soda1/8 teaspoon salt1 pound of strawberries, cleaned and sliced Directions: 1. Preheat the oven to 350 degrees. Grease the sides of a 9-inch round cake pan or springform pan with oil or butter and line the bottom with parchment paper if the pan is not springform.2. In a large mixing bowl, whisk together the yogurt, oil, sugar, lime zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over your yogurt batter. Stir with a spoon until just combined.3. Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature with slice strawberries on top. 
Zoom Info
LIME YOGURT CAKE WITH FRESH STRAWBERRIESAdapted from Smitten Kitchen  This cake is amazing. Moist and warm and light and absolutely perfect. So perfect I’ve made it twice in two weeks and I think I’ll probably make it again tomorrow. The original recipe calls for blackberry sauce, which I made the first time and liked a lot, but nothing quite beats fresh strawberries. Today was also the first time I’ve ever used a springform pan, which I bought yesterday for $5 though I wasn’t supposed to spend any of our limited money for the month. I compensated for the pan by taking the bus instead of a cab home from way out in the countryside, and then had to haul all my grocery bags about fifteen blocks home. I regretted buying the pan the whole way home, though of course now I feel pretty damn good about it.  Ingredients: 1 cup whole milk plain unsweetened yogurt 1/3 cup vegetable oil (olive oil works too, though it will alter the flavor)1 cup sugarzest of one lime1/4 cup lime juice2 eggs1 2/3 cups all-purpose flour1 1/2 teaspoon baking powder1/2 teaspoon baking soda1/8 teaspoon salt1 pound of strawberries, cleaned and sliced Directions: 1. Preheat the oven to 350 degrees. Grease the sides of a 9-inch round cake pan or springform pan with oil or butter and line the bottom with parchment paper if the pan is not springform.2. In a large mixing bowl, whisk together the yogurt, oil, sugar, lime zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over your yogurt batter. Stir with a spoon until just combined.3. Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature with slice strawberries on top. 
Zoom Info

LIME YOGURT CAKE WITH FRESH STRAWBERRIES
Adapted from Smitten Kitchen 

This cake is amazing. Moist and warm and light and absolutely perfect. So perfect I’ve made it twice in two weeks and I think I’ll probably make it again tomorrow. The original recipe calls for blackberry sauce, which I made the first time and liked a lot, but nothing quite beats fresh strawberries. Today was also the first time I’ve ever used a springform pan, which I bought yesterday for $5 though I wasn’t supposed to spend any of our limited money for the month. I compensated for the pan by taking the bus instead of a cab home from way out in the countryside, and then had to haul all my grocery bags about fifteen blocks home. I regretted buying the pan the whole way home, though of course now I feel pretty damn good about it. 

Ingredients:

1 cup whole milk plain unsweetened yogurt 
1/3 cup vegetable oil (olive oil works too, though it will alter the flavor)
1 cup sugar
zest of one lime
1/4 cup lime juice
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 pound of strawberries, cleaned and sliced

Directions:

1. Preheat the oven to 350 degrees. Grease the sides of a 9-inch round cake pan or springform pan with oil or butter and line the bottom with parchment paper if the pan is not springform.
2. In a large mixing bowl, whisk together the yogurt, oil, sugar, lime zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over your yogurt batter. Stir with a spoon until just combined.
3. Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature with slice strawberries on top. 

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