For those of us who are not great bakers—hi, hello—pulling off a nice looking cake for our loved ones can be daunting. This is why our version of French yogurt cake is your next secret weapon. We thought of amping up the original flavor by adding a lot more lemon in and out, and using a plain Greek Yogurt for an extra moist and rich texture.
Really simple, it only takes a few minutes to make this delicious extra lemony Lemon Cake. Just mix everything together in a bowl, bake it, wait it cools down, then add the delicate lemon icing on the top. It couldn’t get any easier.
Serves 6-8
2 large eggs
2/3 cup granulated sugar (135g)
3/4 cup greek yogurt
1/2 cup vegetable oil
1 freshly squeeze lemon juice
3 grated lemon zest
1/4 teaspoon salt
1/2 + 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 cup + 1/3 cup all-purpose flour
¾ cup of confectioner sugar
1/2 tbsp boiling water
1 grated lemon zest
2 tsp lemon juice
2 tsp butter, melted
Candied lemon slices
1. Preheat the oven to 350F (175C).
2. Coat a cake mould with butter and flour and set aside.
3. In a large mixing bowl, mix the eggs with the sugar, until fluffy and bubbling.
4. Add the yogurt, vegetable oil, lemon juice, lemon zest, salt, baking powder, baking soda and combine well.
5. Last step, add the flour in three additions, and gently combine using a spatula.
6. Bake for 50 minutes at 350F (175C). To make sure the cake is cooked, insert a toothpick into the center of the cake, it should come out clean. Let it cool down completely before adding the icing on the top.
1. Whisk confectioners sugar, boiling water, lemon juice, lemon zest and butter until smooth.
2. Let it set in the fridge for 20 minutes before adding on the top of the cake.
1. Thinly slice a lemon.
2. In a large saucepan, combine 1 cup of sugar with 2 cups of water over medium heat, and stir until sugar is dissolved.
3. Place the lemon slices and cook for 30 minutes flipping the slices every 10 minutes.
4. Place the slices onto a baking paper and let them dry for 12hours at room temperature.
Thus think of preparing those the day before for incorporate on your cake the following day.
Cheers Xx
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