Cakes

Lemon Strawberry Yogurt Cake

I have a question – my mind is quite flummoxed and I need to know if it’s just me or has the world gone mad?

My current state of perplex-ed-ness (don’t look at me like that) is due to a recent discussion with my boss……while sounding off his frustration about the business and the lack of motivation/participation by the employees, he actually said to me, “I’m so tired of being responsible for everything that happens in this company, why do I have to do everything? Why is it my responsibility to make sure everything is done? I’m so sick of going home stressed every night!”

Ummmm – here’s the thing –  last time I checked, when you’re the boss, the entire company is YOUR responsibility. I’m reminded of that scene in A Bug’s Life, when the the head grasshopper (voiced by Kevin Spacey) said to the Queen Ant in Training (voiced by Julia Louis Dreyfus), “First rule of management – everything is your fault”.

In my boss’s case, however, the current state of affairs is a direct result of his inability to see long term and make appropriate changes in the company format. Until then, I just have to sit back and ride the train.

Until it runs off the tracks, that is.

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Lemon Strawberry Yogurt Cake – adapted from Ina Garten

1 1/2 cups all-purpose flour
2 tsp. baking powder
1 cup plain whole-milk yogurt (I use Fage Greek Yogurt)
1 cup sugar
3 large eggs
2 tsp. grated lemon zest (2 lemons)
1/2 tsp. vanilla extract
1/2 cup vegetable oil
2 tbs. fresh lemon juice
3/4 cup chopped fresh strawberries
1 cup confectioners’ sugar
2 tbs. fresh lemon juice

Preheat the oven to 350 degrees F. Spray an 8 inch loaf pan with nonstick spray and set aside.

Sift together the flour and baking powder into a small bowl. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, vegetable oil and lemon juice. Fold the dry ingredients into the wet ingredients, then fold strawberries into the batter. 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.

When the cake is done, allow it to cool in the pan for 10 minutes, then remove to a wire rack to cool completely. For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

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