For Easter I was invited to my friend Cecelia’s friend Lois’ house. I’ve spent holidays with Lois and her motley crew before, so I knew exactly what I was walking into.
Lois the type of lady (hi, Lois! I know you’re reading this!) that I want to be when I grow up. She knows how to cook a damn good meal, she can entertain a group of 20 and when she finally settles into a chair near you she’s lovely to talk to – smart and graceful and full of wisdom.
I had asked my friend Cecelia if I should bring anything to Easter, knowing that if I did I’d want to impress. It was just a matter of what to make. I wanted something simple (for the sake of my sanity and busy schedule) and worthy of an Easter dinner (meaning, probably not simple). I went straight to my file of bookmarked recipes in my Google Reader looking all the way back to late 2009. March 2010 delivered just the recipe I’d been looking for: a simple lemon yogurt cake, kicked up with a ginger thyme syrup.
Now. Never mind that I burnt the syrup the first time I tried making it and had to soak and boil my poor pot three times before all that hardened sugar came out. That was just me not paying attention in the kitchen (hm…what is that smokey smell coming from behind me?).
The cake itself was easy peasy and despite the nearly hour-long baking time, came together quite quickly. The syrup, the second time around of course, was equally easy but required a lot of standing, stirring and close care and watching.
Let’s talk about that syrup. It does absorb into the cake, like the recipe says, quite nicely. But I don’t know if I’m totally sold on it for my second go at this recipe. I am huge fan of a nice lemon glaze which I think would go quite nicely drizzled over this cake. Being that it already is a moist cake with a strong crumb (meaning, it makes a large crumb that doesn’t fall apart in your fingers), I don’t think you really need a syrup to make it more moist. On the other hand I don’t think a cake can ever been too lemon-y. So next time I may go for a lemon or ginger glaze. And some chopped thyme leaves sprinkled haphazardly all over the cake.
No matter what you do with this cake, it’s perfect for dinner parties, BBQs or midnight munching with a girlfriend.