The Famous French Yogurt Cake is a delightful dessert that brings the essence of French baking right to your kitchen. This cake is not only simple to make but also incredibly moist and bursting with lemon flavor. Its use of yogurt adds a unique texture that makes it stand out, while the lemon glaze enhances the overall experience with a refreshing zest. Perfect for any occasion, this cake is sure to impress your family and friends.
What You’ll Need for The Famous French Yogurt Cake
To whip up this moist and zesty treat, gather the following ingredients:
- 120 ml oil (about ½ cup)
- 180 g yogurt (about ¾ cup)
- Zest of a lemon
- Juice of one lemon
- 250 g flour (about 2 cups)
- 12 g baking powder (about 2 ½ tsp)
- A pinch of salt
- 1 tsp vanilla sugar or extract
- 200 g sugar (about 1 cup)
- 30 ml water (about 2 tbsp)
- Juice of half a lemon
- 80 g powdered sugar (about ¾ cup)
- 1 tbsp lemon juice
- 3 eggs
Step-by-Step Recipe for The Famous French Yogurt Cake
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Preheat your oven to 175°C (347°F). Take a 22 cm (8.6 inch) casserole dish and grease it with some butter to prevent sticking.
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In a bowl, beat the 3 eggs with 200 g (1 cup) of sugar using a mixer for 2-3 minutes until the mixture is creamy and light.
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Add the yogurt (180 g) and oil (120 ml) to the egg-sugar mixture, along with the zest and juice of one lemon. Mix well until everything is nicely combined.
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In a separate bowl, combine the flour (250 g), baking powder (12 g), a pinch of salt, and vanilla. Gradually add this dry mixture to the wet mixture in two stages, stirring until you have a smooth batter.
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Pour the batter into the prepared casserole dish and bake for 35-40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
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While the cake is baking, prepare the lemon glaze. In a small bowl, mix the juice from half a lemon with 80 g of powdered sugar and 30 ml of water until smooth.
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Once the cake has cooled, drizzle it with the lemon glaze and serve. Enjoy your meal!
How to Serve The Famous French Yogurt Cake
This cake looks beautiful and tastes even better! Once you’ve drizzled the glaze on top, slice the cake and serve it on elegant plates. You can enjoy it plain or pair it with fresh berries or a dollop of whipped cream for added indulgence. A cup of tea or coffee makes a lovely complement to this zesty dessert.
Expert Tips for The Famous French Yogurt Cake
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Storage: Keep your yogurt cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, consider refrigerating it, where it will stay fresh for about a week.
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Add-ins: Consider folding in some blueberries or raspberries to the batter for a fruity twist. You can also replace the lemon with orange for a different flavor altogether.
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Glaze variations: Feel free to experiment with the glaze. Instead of lemon juice, you can use orange juice or even a simple syrup for sweetness without the tartness.
The Famous French Yogurt Cake FAQs
Can I use Greek yogurt for this cake?
Yes! Greek yogurt works perfectly well in this recipe, adding extra creaminess and moisture.
How can I tell when the cake is done baking?
You can check if the cake is done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. If there’s wet batter on the toothpick, it needs more time.
Is there a gluten-free option for this recipe?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Make sure to follow the guidelines on the packaging for the best results.
This Famous French Yogurt Cake is simply a must-try! The blend of tangy lemon and creamy yogurt makes for an unforgettable dessert experience. I hope you enjoy making this cake as much as I do!
The Famous French Yogurt Cake
A moist and delightful dessert with a refreshing lemon flavor, enhanced by a zesty lemon glaze.
For the cake
- 120 ml oil (about ½ cup)
- 180 g yogurt (about ¾ cup)
- 1 tsp vanilla sugar or extract
- 250 g flour (about 2 cups)
- 12 g baking powder (about 2 ½ tsp)
- 1 pinch salt
- 200 g sugar (about 1 cup)
- 3 eggs
- Zest of 1 lemon
- Juice of 1 lemon
For the lemon glaze
- 30 ml water (about 2 tbsp)
- 80 g powdered sugar (about ¾ cup)
- 1 tbsp lemon juice
- Juice of ½ lemon
Preparation
- Preheat your oven to 175°C (347°F). Grease a 22 cm (8.6 inch) casserole dish with butter.
- In a bowl, beat the 3 eggs with 200 g (1 cup) of sugar using a mixer for 2-3 minutes until creamy and light.
- Add the yogurt (180 g) and oil (120 ml) to the egg-sugar mixture, along with the zest and juice of one lemon. Mix well until combined.
- In a separate bowl, combine the flour (250 g), baking powder (12 g), a pinch of salt, and vanilla. Gradually add this dry mixture to the wet mixture in two stages, stirring until you have a smooth batter.
- Pour the batter into the prepared casserole dish and bake for 35-40 minutes, or until golden and a toothpick inserted into the center comes out clean.
Making the glaze
- While the cake is baking, mix the juice from half a lemon with 80 g of powdered sugar and 30 ml of water until smooth.
Serving
- Once the cake has cooled, drizzle it with the lemon glaze and serve. Enjoy your meal!
Storage: Keep your yogurt cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week. Consider adding blueberries or raspberries for a fruity twist, or substituting lemon with orange for different flavors.
