Imagine a cake so light, so moist, and bursting with bright citrus flavor that it transports you straight to a charming Parisian café with just one bite. This French Lemon Yogurt Cake is not just a dessert—it's a culinary experience that combines simplicity and elegance in a way that will make your taste buds dance with delight. Whether you're a baking novice or a seasoned pastry chef, this foolproof recipe promises to deliver a show-stopping treat that looks like it came straight from a French bakery window.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 cup plain yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine the plain yogurt, granulated sugar, eggs, vegetable oil, lemon zest, and fresh lemon juice. Whisk these ingredients together until they are well blended and smooth.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This helps to remove any lumps and ensures even distribution of the dry ingredients.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Mix until just combined, being careful not to overmix, which can result in a tough cake.
- Pour the batter into the prepared cake pan, using a spatula to spread it evenly and smooth the top.
- Place the pan in the preheated oven and bake for 35-40 minutes. To test for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn it out onto a wire rack to cool completely.
- Optional: Once cooled, dust the cake with powdered sugar or drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
- Slice and serve at room temperature. This cake can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Use Room Temperature Ingredients: Ensure your eggs and yogurt are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Zest Matters: Use fresh lemon zest for the most vibrant citrus flavor. Avoid the white pith, which can add bitterness.
- Check for Doneness Carefully: A toothpick with a few moist crumbs is perfect—don't overbake, or the cake will dry out.
- Glaze Options: While powdered sugar is classic, try a lemon glaze or serve with fresh berries for an extra touch of elegance.
- Storage Tip: Keep the cake in an airtight container to maintain its moisture and freshness for up to 3 days.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 35g
Protein: 5g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 55mg
