Meyer Lemon Yogurt Cake Recipe
I've made this cake recipe for years. I think I found the recipe when I was a little girl on the back of vanilla sugar packets that are commonly available in France. I haven't changed the base of the cake batter much since then.
The great part of this recipe is that the measuring tool is the yogurt container. And after making it once, you'll probably never have to refer to the recipe again. Simply remember "1, 2, 3, ½, 3": 1 yogurt, 2 measures of sugar, 3 measures of flour, half a measure of oil (½), 3 eggs, 1 packet of "levure" (baking powder) and 1 packet of vanilla sugar.
Yields: 8 servings1 (4-ounce) container homemade yogurt or store-bought (113 grams)
1 cup granulated sugar, to taste
3 whole eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1¼ teaspoons baking powder
¼ teaspoon baking soda
⅛ cup salt
⅓ cup extra-virgin olive oil
1 tablespoon Meyer lemon zest
3 tablespoons mascarpone cheese, crème fraîche or sour cream, at room temperature
¾ cup powdered sugar
juice of ¾ Meyer lemon, to taste
Preheat the oven to 350°F.
Making yogurt cake:
Line the bottom of a cake pan with parchment paper. I used a 9-inch deep dish pie pan.
Place 4 ounces of yogurt in a mixing bowl. Set aside.
Beat the eggs in another mixing bowl with granulated sugar until they're pale yellow and the texture is thicker. Add the vanilla extract. Stir well.
Add the eggs to the yogurt,then the flour, baking powder, baking soda, salt, olive oil and lemon zest in this order. Mix until well combined and smooth.
Pour the cake batter into the pan. Let it sink a little using a spoon. Even it out using a spreader or by gently lifting and dropping the mold several times.
Bake for 30 minutes at 350°F until the top is crackly, rotate the pan and bake for an additional 5-10 minutes. The texture of the cake should be very soft and moist. A skewer or a toothpick inserted into the center of the cake should come out clean.
Yogurt cake before the glaze.
Remove from the oven. Cool the cake for about 15-20 minutes.
In a small bowl, combine the mascarpone cheese, powdered sugar and lemon juice. Stir until smooth and easy to spread. Add more lemon juice if necessary.
Remove and discard the parchment paper. Pour the glaze over the cake, making sure the glaze fills every nook and cranny. Spread and level the glaze using a small spatula.
Grate some lemon zest over the glaze. Let the glaze set for at least 15 minutes.
Serve at room temperature with a hot cup of tea.
You could flavor the yogurt cake with orange blossom water or add chopped fruit to the cake batter.
You could also serve the cake as individual portions baked in a muffin tin.
I used homemade yogurt I make weekly. It's already lightly sweetened with sweetened condensed milk. If you use plain yogurt, you might want to adjust the quantity of granulated sugar (by 1-2 tablespoons granulated sugar).Published By: on March 19, 2013.