Something to brighten up this rainy week....

Lemons! Lemons! Lemons! They are tart, juicy and bright and one of my favorite fruits. There is something about them that makes me smile and after a week of rain here in Boston that is what we all need.

I like to use lemons in both savory and sweet cooking as well as in cocktails. Sliced lemons roasted with artichokes and fennel sausage make for a perfect late spring meal. Candied lemon peel on top of a plain cheesecake with a gingersnap crust is a simple twist to a dessert. Even just a fresh slice of lemon and cucumber dropped in an ice cold glass of water, makes for a refreshing drink. You should always keep some lemons around because the addition of the juice, zest or the whole fruit can always add some extra life to your recipes. For tonight, I rummaged through the fridge, found some greek yogurt, sour cream and lemons and thought I probably had the ingredients to put together a lemon loaf. Here is my recipe for Lemon and Yogurt Cake.

Cake
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup non fat plain greek yogurt
1/4 cup sour cream
1 cup sugar
3 large eggs
2 teaspoons of grated lemon zest (approximately 2 lemons)
1/2 cup vegetable oil

Lemon simple syrup
1/3 cup sugar
1/3 cup fresh squeezed lemon juice

Glaze (optional)
4 tablespoons confectioner's sugar
1 teaspoon of fresh squeezed lemon juice

Preheat the oven to 350 degrees. Prepare three small loaf pans by lining the bottom of each with parchment paper, then greasing and flouring the pans.

Sift together the dry ingredients in one bowl. In another bowl whisk together the remaining ingredients for the cake. Slowly, add the wet to the dry, folding ingredients together and making sure all ingredients are incorporated.

Divide the batter among the three pans and place in the oven. The loaves will cook for 40-45 minutes or until a cake tester placed in the center of the cake comes out clean.

While the loaves are baking, prepare the simple syrup by placing the lemon juice and sugar in a pan on the stovetop. Cook until all the sugar is dissolved.

When the cakes are done, let them cool on a rack for at least ten minutes before taking them out of the pans. Place the rack on aluminum foil and turn the cakes over so the bottoms are facing you. With the cakes still warm, using a toothpick make small holes on the bottom of the cakes, about five in each. Then pour the simple syrup evenly over each, allowing it to drip down the sides. The holes will allow the syrup to get inside. When they are cooled, turn back over. Mix together the confectioner's sugar and lemon juice and glaze each cake. Enjoy!

Here's to the sun making an appearance at some point this week!!