Figs and Lemon Cake – Sweet and delicious yogurt cake made with lemon and fresh figs.
Oh gooooood heavens, Fig and Lemon CAKE! This is how all Mondays should start!!
Ain’t she a beauty?! Love her!
Would you believe that my mother, the one that weighs like 92-pounds, ate 3-quarters of this cake?!? 3/4! I’m not kidding. She just inhaled it! I was all like, hellloooo, what about me?! And she was like, hellloooo, I’m thinner – my hips need it! And I was like, OH HELL NO, Hunnay Boo Boo Child!!!
And… So … I made another cake. And ate 1/2 of it. I gave the other half to my pregnant neighbor. She needs it. I guess.
In other news, my parent’s fig tree decided to not birth any figs this year. Wah! Wah! Waaaaaah! :“`(
It might have something to do with the fact that I took care of it (read: I didn’t do jack – forgot all about it) while the parental unit was on vacay in Macedonia… Ooopsie Daisy.
I was too busy taking care of my own tomatoes, basil… and peppers and cucumbers… But, I really wish I had taken care of it because figs are expensive! I had to make this cake 3 times before I finally got a photo of it. The figs, alone, cost half of my arm.
I must say, though, that this is by far the best breakdessertfast I have had to date. I can’t stop thinking about it. It’s beyond!
The cake is soft, but dense and crumbly. It is also sweet, but with subtle hints of citrus. And the figs are just plain amazing – fresh, soft, and delicious. When you bite into them, you get these bursts of little pouches filled with honey. I’m telling you – it’s pretty incredible. I can’t deal! You need to make this cake as soon as now. Like, immediately!
Fig and Lemon Cake
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 4 tablespoons butter , softened
- 1/2 cup sugar
- 1 whole egg
- 1 lemon , zested
- 2 teaspoons pure vanilla extract
- 1/2 cup yogurt
- 1 pint fresh figs , halved
- 2 to 3 tablespoons turbinado sugar (raw sugar)
- Preheat oven to 375.
- Butter an 8-inch cast-iron skillet and set aside.
- In a small mixing bowl, whisk together flour, baking powder, and baking soda; set aside.
- In your mixer's bowl, cream together butter and sugar until light and fluffy.
- Add egg and continue to beat until mixed.
- Mix in zest and vanilla; beat until thoroughly combined.
- Set your mixer on the lowest setting and add flour mixture in batches, alternating with yogurt and beginning and ending with flour.
- Pour batter into the skillet.
- Using an offset spatula, spread the batter evenly and smooth it out.
- Add figs on top, face up, and push them into the batter.
- Sprinkle cake with turbinado sugar.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let cool for about 20 minutes.
- Cut and serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Shared with TidyMom’s I’m Lovin’ It