French Grandmother’s Lemon Yogurt Cake
User Reviews
5
French Grandmother’s Lemon Yogurt Cake
Description
French Grandmother’s Lemon Yogurt Cake blends foundational baking ingredients like yogurt, flour, sugar, eggs, and oil with the bright flavor of fresh lemon zest. The yogurt adds moisture and gentle tang, while the oil contributes richness without heaviness.
The cake batter is combined carefully to avoid overmixing, then baked in an 8-inch round pan until springy with a clean toothpick test, resulting in a tender and moist crumb. The lemon glaze, made from fresh lemon juice and powdered sugar, adds a glossy finish and a citrus bite once brushed onto the cooled cake.
This cake pairs well with coffee or tea and is a good option when a light yet flavorful dessert is desired. It can be sliced and served plain or with a dusting of extra powdered sugar. The glaze also adds a sticky, sweet-sour contrast that complements the yogurt’s subtle tang.
For best results, ensure the cake does not overbake to preserve moistness. The recipe uses straightforward ingredients and requires minimal specialized equipment, making it accessible for home bakers.
Ingredients
For the cake:
- ½ cup PLAIN yogurt or Greek yogurt
- 1 cup granulated sugar
- 3 egg large
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- lemon from 1 medium-size lemon, zest, grated
- ½ cup sunflower grape seed or canola oil
For the glaze:
- ¼ cup lemon juice fresh
- ¾ cup powdered sugar
Instructions
- Preheat the oven to 350˚F (175˚C). Spray an 8-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
- In a large bowl, combine the yogurt, sugar, and eggs - stirring until well blended.
- Add the flour, baking powder, salt and zest, mixing to just combine.
- Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth.
- Pour the batter into prepared pan.
- Bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean (every oven is different, so check with the toothpick test rather than the time). Be careful not to overbake though.
- Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
- Combine the lemon juice and powdered sugar in a small bowl and stir until smooth. With a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Allow cake to cool completely. Sprinkle with powdered sugar if desired and serve.
Notes
- Use plain or Greek yogurt to achieve the intended moist texture in the cake.
- To prepare the pan, spray, then rub with a paper towel for even coverage, and line the bottom with parchment to ensure easy release.
- Test doneness by toothpick rather than relying solely on baking time to avoid overbaking.
- Apply the lemon glaze with a pastry brush gently to avoid damaging the cake surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 118mg | 5% |
| Potassium | 103mg | 2% |
| Sugar | 24g | 48% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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