French Yogurt Cake with Lemon Curd and Strawberries (and a surprise... and a giveaway!)

This is an exciting week! Not only was the Tuesdays with Dorie choice from Liliana fabulous, it was also delicious. I changed mine up a little my reducing the oil to 1/3 a cup.

I made mine with ground almonds as Dorie suggested and topped it with some homemade lemon curd and strawberries. I've never made lemon curd before and surely will again- it's simple, delicious, and a good way to use up some of the lemons that are over flowing in AZ right now!

Now for the kiddos I have a yogurt giveaway. You know how kids love Dora. However, I'm sure they would even appreciate this dessert with a little more sophisticated yogurt flavor than Dora Yoplait. My son loves this stuff (and the grown up versions too). However they enjoy their yogurt, I think everyone is glad to get a little calcium into picky eaters. I know my mom always was. Make sure to leave your email or that it's on your profile if you want to be entered in the giveaway (and US residents only for that, sorry kids!) I'll say the deadline for this contest is Saturday night (March 21) at Midnight, AZ time. I'll announce three winners next Tuesday (one entry per person please).

And now for my favorite picture of the week... meet my new little leprauchan (coming hopefully in time for my birthday in September!) and please accept my humble apologies for skipping out on the kitchen so often and for neglecting my blog. I'm happy to report I'm interested in food again (and feeding my poor husband) and we are all happy and healthy. And Happy St. Patty's day- you can bet we're eating Corned Beef and Cabbage tonight!

(Cake Recipe Here)


Lemon Curd
from Epicurious

*note: Next time I'll pulverize the zest and the sugar in the food processor before starting the cooking so the final product is a little smoother but still flavorful

1/2 cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
3/4 stick (6 tablespoons) unsalted butter, cut into bits

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.