When I have the time I’ve slowly been going through my favorite baking recipes on this site and tweaking them a bit to make them gluten-free. We had a few friends over for coffee this weekend so I took the opportunity to update a classic I make frequently: the simple yet always appreciated lemon yogurt cake.
Coffee and I, as has been well-documented on this site, have a long and mostly happy history. I don’t know for sure when I first started drinking it regularly, though it probably was during college. I remember coming home to California for a visit in the early years and being taken to Chez Claude in San Francisco on the way home from the airport. I ordered a cafe au lait and felt marvelously grown-up and decadent sitting in the sunlit cafe with my elbows perched on the wooden table and a large bowl of milky coffee in front of me. I’ll still drink the occasional latte or cappuccino but for everyday whoever makes his or her way down to the kitchen first puts on a pot of simple American-style coffee and we work on it throughout the morning. I’ve had my flings with drinking coffee black, without sugar, with cream, with half and half, with soy creamer, and have finally settled on whole milk and about a 1/4-teaspoon of sugar per cup. It works, it’s easy, you can drink coffee like this in most places you may find yourself.