Sunday, 22 May 2011


When you see lemons in abundance, you know that summer has arrived. I love lemons - so fragrant, so versatile.  And they are especially plump and juicy this season.

The time has come, said Chillicrab, to make French-style Lemon Yogurt Cake. 

It's hard not to fall in love with this cake. Just how good is it? My parents gobbled up 3 slices even before I had time to grab my camera.  When I take them to work, they're gone long before I had a chance to draft the hi-everyone-there-is-cake-in-the-usual-corner email.  It's that irresistable.  One cake never last very long.

So how about FOUR?

Gâteau au Citron
or, French-Style Lemon Yogurt Cake
Adapted from this recipe by Orangette

Makes two 16.5cm x 8cm x 7.5cm loaves or
two 18.5cm x 9.5cm x 5cm
one 20.5cm x 10cm x 5.5cm

For the cake: 
125 grams plain yogurt
200 grams granulated sugar
3 large eggs
140 grams all-purpose flour
60 grams almond meal (ground almond)
2 teaspoons baking powder
Grated lemon zest from 2 lemons
95 grams canola oil

For the glaze: 
Juice from 2 lemons
1/4 cup powdered sugar

Preheat your oven at 180 degrees C.

In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, baking powder, and zest, mixing to just combine. Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter. Pour and scrape the batter into oiled cake pan/s.

Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake. 

Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely. 

When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.



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