It was the hubby’s birthday yesterday, (Happy Birthday, sweetheart!). We got back from our wonderful trip to India, just a couple of days back. The trip was wonderful, the return journey was not. I was already sad to say goodbye to my family and to add to my heartache, my flight gets delayed and we missed our connecting flights even before we reached our stopover destination. To cut a long story short, 30 hours later, tired to the bone, we reached home. All we did for the next two days was sleep – through the day and most of the night.
But yesterday, for S’s birthday , I wanted to bake him a cake, to do the least 🙂 And with things I had on hand (yet to go grocery shopping). I decided to make Ina Garten’s Lemon Yogurt Cake. Check out her recipe Here.
This is probably the moistest (is that even a word?) cake I’ve eaten. The warm syrup poured over it once the cake is out of the oven, makes all the difference. However, I must admit, I’m not a fan of citrus-y desserts so I cut down on the amount of lemon zest and lemon juice in the syrup. But if you like it lemon-y, go for it. And oh, I didn’t do the glaze, just didn’t feel like it!
We tasted it right after I poured the warm syrup over it and the lemon flavour was a little overwhelming. But today, it tastes better. The lemon flavour has mellowed down and it tastes like those lemon candies we used to feast on in school 🙂
Thank you, Ina, for yet another winner!