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