Lemon-Yogurt Cake, Revisited

The Littlest's teacher has the flu. There weren't any substitutes available so he just stayed with me. And that's okay. He's still little and has been working so very hard. When we found out yesterday morning and were on our way home after waving goodbye to the big kids, he cheered, 'I'm free!' How could I mind?

We've been keeping busy, he and I. He's been my shadow; holding my hand, pushing the miniature-sized cart at the grocery store, and spontaneously saying, 'Mommy, I love you.' like a verbal pinch. He can't believe his luck.
If I've done it, he's done it with me. We discovered a very rocky path on Clementine's morning walk that he felt was just the right amount of 'scary' and 'cool', stomped through ice crusted mud puddles ('slippery') at the lake, played at the playground (we were the only ones there), read the same French story about a bunny a million times (in French and also on the fly translated into English) and have fallen for each other like only a mommy and her Littlest can.
'Littlest, I love you.'

Today, we also made lemon yogurt cake. It is the same lemon yogurt cake we made together two years ago.

Turns out the Littlest and I like lemon yogurt cake in January. This time we made it with blueberry yogurt rather than the passion fruit of the recipe back then. We did the rest the same, although he was able to hold the electric mixer on his own this time around. He's grown.

If you've got someone at home with you who likes to make cake or if you just feel like a little sunshine lemon in the middle of winter, may I suggest, lemon yogurt cake.

Lemon (Blueberry)Yogurt Cake

Butter a bundt pan.

Pre-heat oven to 350F/180C.

1 cup vegetable oil
1/2 cup unsalted butter, melted
2 cups sugar
4 eggs
1 cup each, natural Greek yogurt and blueberry yogurt (2 cups yogurt total)
3 teaspoons lemon zest
2 teaspoons pure vanilla extract
2 tablespoons fresh lemon juice
1/2 teaspoon baking soda
4 teaspoons baking powder
1/4 teaspoon salt
4 cups all purpose flour

Mix the vegetable oil, melted butter and sugar with an electric mixer until well blended.
Add the eggs one at a time, mixing between each addition.
Add the yogurt and blend well. Add lemon zest, juice, and vanilla extract.

Mix dry ingredients and then add to the yummy lemony yogurt mixture. Blend very well.
Pour into a greased non-stick bundt pan, wiping any excess off the sides.
Put into the pre-heated oven and cook for 50-60 minutes.


If the top appears to be getting too brown but the inside is too moist, turn the heat down to 325.

Allow to cool completely and then turn onto a serving platter or cake stand. (This is important and was not heeded by me this time. I'm terrible for reading directions. Even my own!)

With the blueberry yogurt added in it tastes like the best blueberry muffin you've ever had. So, so yummy.