It’s a little hard to believe that it took me 5 years to finally blog on this cake, a classic that I’ve made quite a few times in the past decade to take to graduate students in our lab. The funny thing is that I thought it was already in the blog, so whenever I made it, I never bothered taking a picture. Last month, searching through my index to retrieve the recipe, I was shocked to realize the harsh reality: it was nowhere to be found. Better late than never, this is the cake-challenged dream. One bowl, one whisk, absolutely nothing can go wrong. Except of course, if you tip the bowl…
FRENCH-STYLE YOGURT LEMON CAKE
for the cake:
3/4 cup plain yogurt
1 cup granulated sugar
1 tbsp finely grated lemon zest
3 large eggs
1 + 1/2 cups all-purpose flour
2 tsp baking powder
1 tbsp poppy seeds
1/3 cup canola oil
for the glaze:
1/4 cup freshly squeezed lemon juice
1/3 cup powdered sugar
Heat the oven to 350F. Butter a 9-inch round cake pan. Line with a parchment circle and butter the paper.
In a large bowl, mix the yogurt, sugar, and lemon zest with a whisk. spoon. Add the eggs and mix well. Add the flour, baking powder, and poppy seeds. Mix until flour is just incorporated.
Add the oil and mix well. The batter will look curdled at first but it will come together. Pour the batter into your prepared pan.
Bake at 350F for 30-35 minutes, until your cake tester is clean and the cake springs back when lightly touched.
Allow cake to cool in pan on a rack for about 15 minutes. Remove cake from the pan and set on a rack to cool completely.
Combine the lemon juice and powdered sugar and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.
to print the recipe, click here
Such a perfect little dessert or morning treat with a cup of cappuccino. Not too sweet, not too rich, poppy seeds are of course optional, but they add a very unique flavor, and look pretty cute in their random distribution through the cake. If you have kids, it will be hard to find a recipe more appropriate for their first lesson in baking. By starting them early enough on this path, they won’t turn into cake-o-phobes like certain food bloggers you may know 😉
Disclaimer: No bowls were tipped during the making of this cake.
Isn’t that something?
ONE YEAR AGO: In My Kitchen – July 2013
TWO YEARS AGO: Jacques Torres Chocolate Chip Cookies
THREE YEARS AGO: Ina Garten’s Banana Bran Muffins
FOUR YEARS AGO: Beer Bread with Roasted Barley
FIVE YEARS AGO: Tomato Confit with Arugula and Zucchini