Homesick cake

Yesterday I made my mom's lemon cake. This cake used to be a regular in her pantry. She would make it and we would eat it for breakfast everyday. When we finished it, she made another one. If I was at home when she put it in the oven, I just couldn't wait for it to finish baking to have a piece. It smelled so delicious and it's so good when still warm.

Having my parents over for the weekend made me a little homesick. I thought that this cake would give our little apartment the smell of home, and that was just what I needed. However, when I was gathering the ingredients I realized that I didn't have lemon yogurt. I didn't even have plain yogurt. The only yogurt I had was a blueberry yogurt. I looked at it and then thought, why not? So I transformed my mother's lemon cake into a blueberry cake. It wasn't better, but it was very good too. Next time I will make it with less sugar, as blueberry yogurt is sweeter than lemon yogurt. Another possibility is to make it with plain yogurt and add some lemon juice and lemon zest to it.

Breakfast cake

3 eggs

3/4 cup / 170g sugar

1/3 cup / 80g vegetable oil

4oz (a normal small container) of blueberry yogurt (or lemon yogurt for lemon cake)

1 1/3 cups / 170g all purpose flour

1 pinch salt

4 tsp / 16g baking powder

Preheat the oven to 350°F / 180°C.

In a big bowl whisk the eggs and the sugar until fluffy. Add the oil and the yogurt and stir until incorporated. 

In another bowl shift the flour. Add the salt and baking powder and whisk. Slowly add the dry mixture to the wet mixture, mixing until just incorporated.

Bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Leave it in the oven with the door open for 5 minutes. Let it cool over a wired rack. Serve warm or cold.