Monday, February 20, 2012

Lemon Yogurt Cake

Perfect Pairing:  Blueberry Sauce

I love cooking.  I have a blog dedicated to the fact that I love cooking and sharing recipes with people.  I could spend hours going through cookbooks and cooking magazines.  I will spend a ridiculous amount of time picking out the perfect menu for an occasion, and I thoroughly enjoy every moment of it.  Chopping, stirring, grating, and prepping are all therapeutic to me.
Food photography is a different story.  I often find myself frustrated over lighting, props, and backgrounds.  There have been a few great recipes that I would love to share, but when I try to photograph the finished product the picture just does not do it justice.  I end up not posting the recipe until I can make it again and try the photo in a different environment.   I recently made a French onion fondue appetizer that was very tasty.  I loved the recipe and flavor, but oh my goodness the picture was not good.  Hopefully I will be able to figure out a different way to photograph it because I do want to share that recipe.
Desserts are my friend when it comes to photography.  I don’t know why, but they always seem much more photogenic than a soup or salad.  Maybe it is that many desserts have structure and pretty colors and lines.  I have come to enjoy shooting sweets.  This cake was a good example. I just think it looks so pretty and feminine.  I imagine distinguished ladies enjoying it after lunch with a glass of tea. 
This lemon yogurt cake recipe came from the Barefoot Contessa.  Since baking is almost a scientific formula, I did not make many deviations from her recipe.  I did choose to use 0% fat Greek yogurt instead of whole milk yogurt.  It turned out beautifully.  It was light and refreshing.  I had some leftover, so I sliced it and wrapped each individual piece in plastic wrap and froze the slices in a Ziploc.  It was still delicious after being frozen.
The Perfect Pairing for this cake is homemade blueberry sauce.  The sauce is simple to prepare and absolutely divine.  The berries were a great compliment to the lemon cake.  I am pretty sure this sauce would be great on anything.  I stirred some into my morning oatmeal and that was pretty awesome.

Blueberry Sauce
Lindsay at Perfecting the Pairing

·         3 pints fresh blueberries
·         1 ¾ cup sugar
·         1 ¾ cup water
·         ½ tsp vanilla
·         2 Tb fresh lemon juice
Combine the blueberries and remaining ingredients in a medium saucepan.  Stir to combine.  Bring to a boil over medium heat, stirring occasionally.  Reduce to a slow simmer and cook for 15-20 minutes, or until the sauce has thickened and the berries begin to pop. 
Remove from heat and allow to cool.    

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