I don't know how much 1 oz of cream cheese is, so I had to look up the conversion of oz to gram and weighed it. Then I didn't believe how little 1 oz is (I though it'd be at least half a block) so I added some more.
The next step is to add eggs then alternating yogurt and the flour mixture. Again... no idea how much 8 oz of yogurt is. I'd forgotten the earlier conversion was, so I looked that up again. Then I couldn't multiply 28.34 by eight in my head, so I went back to the computer to figure that out.
I measured that out, and then I'll be darned if I could find the baking powder. I know I've got some; but it's nowhere to be found. So I looked up how to make it myself and did that. (It turns out, making baking powder is incredibly easy, and since the homemade version contains no aluminum, I suspect that I'll be doing this from now on.) See below for instructions
Then, if you could believe it, I realized that when I copied out this recipe a few years ago, I'd forgotten to write down how much baking soda to use. I had to look up other cake recipes to make a guess at that too.
My last problem was with my nifty new citrus juicer. Since I tend to use fresh lemon or lime juice at least a few times a week, I splurged a while back for a really great juicer that strains the juice as you go, and measures it when you're done. Except, it measures in ml instead of cups, and I needed a 1/4 cup. I had to look that up too.
Finally, I had all my ingredients measured out and ready to go. The cake's done now, and is looking and smelling great. The only problem is, I realized after all that prep work that the yogurt I was using contained Splenda. I'm not eating Splenda anymore because it doesn't sit right with me.
I guess that means that I'll be bringing it into the office tomorrow, but first I'll have to find a guinea pig to try the first piece. After all that guess work, I'm not so sure it'll turn out.
Orange Blueberry Cake
AKA, in my case, Lemon Blueberry Cake because I didn't have oranges or orange yogurt
2 cups of sugar
1/2 cup softened butter
1 oz (28.34 grams) of softened cream cheese
3 cups of flour
1 tsp baking powder
1 tsp baking soda (an educated guess)
8oz (226.8 gram) orange yogurt -I used lemon yogurt
1/4 cup orange juice - I used lemon juice
2 tsp vanilla
1 1/2 cups fresh or frozen blueberries.
- Preheat oven to 325F
- Grease and flour bundt pan, set aside
- Combine sugar, butter and cream cheese, beat 3 minutes until well blended
- Add eggs, one at a time
- In separate bowl, combine flour, baking powder, baking soda. Gradually add flour mixture to butter mixture alternately with yogurt. Being and end with flour mixture.
- Stir in orange (lemon) juice and vanilla
- fold in blueberries (if you're using frozen blueberries, they should still be frozen when you mix them in, or your cake will turn purple).
- pour into prepared pan. back for 65-75 minutes
When the cake was out of the pan but still warm, I drizzled it with a glaze that I'd made of 2 part white sugar, 1 part fresh lemon juice. (One lemon makes about 1/2 a cup of glaze)
Homemade baking powder
1 part baking soda
1 part corn starch
2 parts cream of tartar