Final installment of our Mothers Day Dinner, 2011.
What’s a dinner without dessert? Since most moms are watching their weight, I chose this yummy, simple, Lemon Yogurt Cake. It’s made with yogurt and oil, instead of butter, is moist and delish, without being too high in calories. It’s wonderful served with fresh berries of any kind. You can make it today or tomorrow and it will still be fresh on Sunday*. I recommend storing it covered in the fridge, then just slice and serve on Sunday. Want some extra fat? Serve with whipped cream or ice cream.
Oh – side note, One of my bff’s sent an email around asking:what we loved most about being a mom, or what you have learned by being a mom. I loved the responses- here are a few for your pondering, laughing and crying pleasure…
-What my children do, is not as important as who my children are.
-Sometimes, all you can do is tell them that you love them, and that you’ll love them no matter what.
-When you’re a mom, your life and time are not your own, but that’s OK, because I’m having the time of my life!
-Just when you know all the answers, there are no more kids at home to try them on!
-Just when you know all of the answers, all of the questions change!
-If I don’t want the blame for their mistakes, I can’t take credit for their successes.
-The capacity for human love is, evidently, unlimited.
-This whole mothering thing is a giant set up for heart-break, they will never love us as much as we love them. We give them our hearts for a couple decades, and then they run off with them!
-There could never be a more importantjob than taking helpless babies and helping them to grow into good and happy people. Nor a more difficult, more thankless, more more rewarding, or more fulfilling one in all of humanity.
-I am happy I am over one of the worst mothering days ever. The day I tried to use a book called “Potty Training in a Day” to train my twins. That is bunk. When my husband got home, I was sitting on the kitchen floor, with the two little potty chairs, books, food and all the items needed to train the children. As he came through the door, I began to cry and yelled “I am worth more than this!” Oh how wrong I was. Being a mother is worth it all.
I am blessed to be surrounded by women who, just like my mom, are examples of courage, integrity, virtue, charity, kindness, hope and love. From my close childhood friends, to my sisters in law, to my neighborhood friends, each has taught me something about mothering, by the way they live and love each day. They’ve mothered my kids and loved them no matter what, and my kids have felt their love.
Thanks for being you.
Happy Mother’s Day.
Lemon Yogurt Cake
Barefoot Contessa– At Home
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole milk yogurt
1 cup sugar
3 extra large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon vanilla
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice (for syrup)
1/3 cup sugar
1 cup confectioners sugar
2 tablespoons fresh lemon juice
Preheat oven to 350 degrees
Grease an 8 1/2 x 4 1/4 x 2 1/2 inch loaf pan. Line bottom with parchment paper. Grease and lightly flour the pan.
Sift together flour, baking powder and salt into one bowl. In another bowl, whisk the yogurt, 1 cup of sugar, eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold in the oil, making sure all ingredients are incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a pick inserted comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small sauce pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow to cool in pan for about 10 minutes. Carefully turn cake out onto rack that is place on top of a baking sheet, to catch excess syrup and icing. Place cake right side up, and pour syrup over cake, allowing the syrup to soak into the cake. Combine the glaze ingredients, and pour over cake after cooled a bit more.
-Serve with fresh berries and cream, if desired.
-You could also bake this in a 9 inch Spring form pan.
-*If you are making this ahead, prepare to thepouring syrup over the cake stage.Cool, then, place the cake in a Ziplock in the refrigerator. On the day you are serving, Make the glaze, pour over and serve.