This lemon yogurt cake is by far the easiest cake you will
ever make. It literally takes no time to prep and requires no fancy equipment, or
any equipment for that matter.
This Granny Cake, or Gâteaux de Mamie, is special because back
in the days, when yogurt was only sold in jars in France, grandmothers used to
use the same yogurt jar to measure out all the ingredients. It was perfect
every time and hassle free.
This refreshing lemon yogurt cake comes together very easily
with minimum effort. You can whip it in a pinch and place it in the oven. Even little
ones can help you make it, too, and it will be quite the treat.
As this is a low effort cake, there isn’t a lot of rocket science
that goes into it. But there are also a few tips that, if kept in mind, can guarantee
your cake will come out perfect, moist and a total crowd pleaser!
1. I use regular yogurt, but
you can use Greek yogurt. Mildly flavored yogurt works well, too. I would
recommend Vanilla flavored yogurt, or even lemon flavored yogurt for an extra lemon
kick.
2.
If you’re not totally into
the sourness of the lemon, I would suggest using lemon strictly, and not limes,
as lemon tend to be a lot sweeter and less sour than limes. Personally, I love
the acidity and sourness of limes, so I tend to add a mix of lemon and lime.
3. Don’t substitute oil with butter. I know butter is great with cakes and all but trust me on this. The oil in this cake makes sure it’s moist and perfect. Just use any flavorless oil you have on hand.
Preheat your oven and prepare your cake pan by spraying it
with oil and dusting it with a little bit of flour. Alternatively, you can
spray it with oil and line it with parchment paper.
In a large bowl, crack your eggs and add the yogurt, the juice
of the half lemon, and sugar.
Mix together with a spatula until well combined. No need to
use a hand mixer!
When the wet ingredients are cohesive and the sugar had somewhat
dissolved, add the dry ingredients: the flour, baking soda, salt, and lemon zest,
and continue to fold until combined.
Add the oil and mix well with your spatula. It will look awkward
at first, but it will come together as you mix it. Don’t worry!
Pour the cake batter into the prepared cake pan and bake for
28-35 minutes.
Because each oven is different, check the cake for doneness
after 25 minutes with a toothpick into the center of the cake. If the toothpick
comes out clean, the cake is ready.
Cool your cake down for at least ten minutes first before transferring
it into a wire rack.
If you’re making the glaze, combine the lemon juice and the
powdered sugar together until the sugar had completely dissolved.
With a pastry brush, slowly brush the glaze over the top of
the cake. The cake will absorb the glaze, although some might drip to the side.
Alternatively, you can use our lemon sauce recipe, or our quick lemon sauce recipe
instead of the lemon glaze.
Made the recipe?
Please share in the comments how you liked it!
This lemon yogurt cake is by far the easiest cake you will ever make. It literally takes no time to prep and requires no fancy equipment, or any equipment for that matter.
PREP TIME
10 mins
COOK TIME
35 mins
COURSE
Dessert Recipes
CUISINE
European Food Recipes ,
International Food Recipes ,
SERVINGS
6 People
medium eggs, at room temperature
yogurt, at room temperature
sugar
all-purpose flour
baking powder
salt
medium sized lemon, grated
lemon, juiced
flavorless oil
freshly squeezed lemon juice (optional, for the glaze)
powdered sugar (optional, for the glaze)
KEYWORD
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First, let me introduce myself. I'm Arwa; a citizen of the world. I like to explore the world, and try different foods from around the globe. Here, I share my passion for food with you, bringing you closer to different cultures an...
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1 Reviews
CaylaNov 30, 2021
Loved it. Very delicious
Reply