In a family you operate like satellites that orbit around the home. When one moves the others shift to compensate. So when Lee starts working a late shift and doesn’t get home until 2am some nights we all have to make some adjustments.
I miss him in the evenings and I stay up late to welcome him home. It doesn’t feel right to go to bed alone. It’s dark and cold without my personal heater. Go to bed late, wake up late. Being that it’s winter I run out of daylight so I haven’t been able to find the time to bake much.
You have to make the best of a bad situation. Cake helps. Sandwiches too. And texting. Lots and lots of texting. Strangely I’ve been finding myself watching a lot of Buffy the Vampire Slayer, but that’s neither here nor there. I’m not responsible for the bad late night reruns I watch while in a semi-comatose state.
So when life gives you lemons make Cranberry Pomegranate Lemon Yogurt Cake.
That’s how that goes right?
Cranberry Pomegranate Lemon Yogurt Cake
Source: My imagination
Zest from 1 lemon
1 cup granulated sugar
1 cup plain whole milk yogurt
1/2 cup vegetable oil
Juice from 1 lemon
2 1/2 cup flour
1 tbsp baking powder
1/2 tsp salt
1 cup pomegranate juice
1/2 cup granulated sugar
1 cup cranberries
Preheat the oven to 350 degrees and position a rack in the center. Butter the inside of a 9 inch spring form pan and line the bottom with a round of parchment paper.
In a medium bowl blend together the lemon zest and sugar with the back of a spoon or a spatula releasing the natural oils of the lemon into the sugar.
In a large bowl with a electric mixer beat the eggs and lemon sugar until the mixture gets thick and turns pale yellow. Add the yogurt, oil and lemon juice and stir it to combine.
In a separate bowl whisk together the flour, baking powder and salt then add it to the wet ingredients and mix it well.
Pour the batter into the prepared pan and bake it for about 40 – 45 minutes until the top turns golden brown and a toothpick inserted into the middle comes out clean. Let the cake sit in the pan for 10 – 15 minutes until it’s cool enough to release it from the form. Allow it to cool completely on a cooling rack then level off the top with a cake leveler or a long serrated knife.
While your cake is baking prepare the Cranberry Pomegranate Sauce to top it. In a small sauce pan combine the pomegranate juice and sugar then bring it to a boil while stirring to dissolve the sugar. Add the cranberries and let it simmer until the cranberries pop and it thickens to a syrup consistency, about 10 – 15 minutes. If it gets a little too thick you can always thin it out with more pomegranate juice. Set it aside to cool and thicken further before serving it atop a lovely slice of cake. Enjoy!