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Yogurt Cake – La Gourmandista

Cooking in progress...

Yogurt Cake

I don't remember how it was that I learned about children in France how to bake during the weekends with their parents or that one of the first they would all bake is precisely this one. The is quite because measurements used are based on the standard plastic container from the store. However, to avoid confusion or possible differences in sizes, I share this recipe in more convenient measurements. Now, for some reason I don't remember, I always end up putting a lemon drizzle on top. Also, you may want to try new flavors through a modified version of this recipe, so, just beware the liquid ratio should you add might make your mix a little dry. Also, share the results, as at home we are always eager to innovate.

Yogurt Cake

Easy, tasteful, and easily modifiable to be enjoyed with a cup of coffee or tea mid-afternoon.

  • Big Bowl
  • Small bowl
  • Whisk
  • Electric mixer (optional)
  • Zester
  • Silicone spatula
  • Cake mold (greased and floured)
  • Cooling rack
  • Lemon squeezer
  • Spoon
  • 3 eggs
  • 200 g granulated sugar
  • 1 lemon
  • 125 g unsweetened yogurt (Bulgarian or kefir Works best)
  • 50 g butter (unsalted and melted)
  • 11 g baking powder
  • 200 g all-purpose flour
  • 1 pinch salt
  • 100 g powdered sugar
  1. In a big bowl whisk eggs and sugar. If you'd rather do it with the electric mixer, go ahead. You must carry on whisking until the mix is frothy.
  2. Wash the lemon very well and zest the yellow skin being careful to not take the pith.
  3. Add the zest, yogurt, melted butter, baking powder, flour, and salt to the bowl and incorporate everything in a homogeneous mix. This step is better if you do it by hand with your spatula.
  4. Pour the mix to a previously greased and floured cake .
  5. Bake for 35 minutes or until a toothpick comes out clean from the center of the cake, the texture is spongy and looks golden-colored.
  6. Take the cake out of the oven and let it rest for about 10 minutes over a rack for it to cool down and it can be easily unmolded.
  7. Once unmolded and separately in a small bowl, juice the lemon and with the spoon start adding the powdered sugar to mix it with the lemon juice. Do it until the texture of the drizzle is silky and creamy. If for any reason you end up with a thicker texture than desired, add a few drops of water to soften it.
  8. Drizzle the amount you desire on top of the cake with the spoon taking into consideration how sweet you would like your cake. So, this is completely up to you. Another option is to just dust the cake with a little powdered sugar, but you would miss out on the acidity note of the lemon juice. This is just another choice.

Preheated oven at 350°F/190 °C

French
, cake, easy dessert, yogurt
es_MXSpanish