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Gâteau au Citron, or, French-Style Yogurt Cake with Lemon

Kate ArendsKate Arends

This recipe was featured in A Homemade Life, a book that I devoured while laying on the beach in March 2009. This cake has a history behind it for Molly Wizenberg…in fact, it was this cake that, in a twist of fate, brought her future husband to her blog. Taken by her nack for words and love for food, he contacted her and a relationships bloomed. All because of this cake. I would highly recommend her book and this cake. It’s a simple, satisfying dessert that has a kind of rustic charm that Molly describes as “the sort of humble treat that a grandmother would make.”


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servings:
Makes 8
Time:
prep time:
10 null
total time:
35 null

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Gâteau au Citron, or, French-Style Yogurt Cake with Lemon photo Save this recipe 2
servings:
Makes 8
Time:
prep time:
10 null
total time:
35 null

Ingredients

  • For the cake:
  • 1/2 cup of plain yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 cups unbleached all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. grated lemon zest
  • 1/2 cup canola oil
  • For the glaze:
  • Juice from 2 lemons
  • 1/4 cup powdered sugar
  • For the frosting:
  • 1 cup of powdered sugar, sifted
  • 3 tablespoons lemon juice
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directions

  • 1

    Preheat the oven to 350 degrees Fahrenheit.

  • 2

    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. Pour and scrape the batter into a buttered 8-inch round cake pan. Line the pan with parchment paper.

  • 3

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

  • 4

    Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool for another 20 minutes. Combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. Let the glaze soak into the cake and cool completely.

  • 5

    Combine frosting ingredients. (I do this while the cake cools to thicken the consistency, but it spreads nicely when a bit runnier.) When cake is completely cooled, frost.

  • 6

    Serve immediately.


Recipe Notes

Edit note

adapted from A Homemade Life


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