Lemon Yogurt Anything Cake

I was so excited my new 9" square cake pan and juicer arrived today as it meant I finally could make this Lemon Yogurt Anything Cake. Back when I saw Smitten Kitten's post I immediately bought an organic lemon, Wyman's frozen wild blueberries, and Ronnybrook Farms Whole Milk Yogurt only to realize I was missing those crucial baking implements.

Actually my pan had rusted and was forced into early retirement. Anyway, sometimes I just get ahead of myself. Like now I'm really, really tired and I have lots of other cooking to write about, but I just have to rave about this cake this very minute before I go to sleep eagerly anticipating eating more for breakfast in morning.

Between putting it together during Gossip Girl's commercial breaks, trying to use two tablespoons of baking powder NOT two teaspoons, and scooping sugar onto the floor instead of the measuring cup I can't believe it turned out. I suppose that tells you how easy it is. As I rushed off to my room to make sure I didn't miss the (anticlimactic) big plot development, my roommate pointed out we had a tv in the living room that would have made my life easier. Why didn't I think of that?

This cake is perfect; the best cake-bread-muffin I have made to date. It is light, fluffy, moist, and delicately flavored. I already, like a glutton, ate three little slices. I can't wait to try other variations. Don't miss out. Make it now.