Helen RandellFrench Style Yoghurt Cake with Lemon
September 29th 2009 08:20
This recipe is straight from Molly Wizenberg's book A Homemade Life.
This recipe is how Brandon, Molly's now husband, found her. One of his friends googled the recipe and came across Molly's blog and sent the link through. What happened after that is just magic. Molly says in her book that she owes this cake a lot!
I decided to make it as a birthday cake for my sister-in-law. Our lemons were just crying out to be used and the flavouring of this cake, with it's tart, yet sweet, subtleties showcased them perfectly. It was a huge hit - everyone went back for seconds!
French-style Yoghurt Cake with Lemon
by Molly Wizenberg
For the Cake
1 1/2 cups unbleached plain flour
2 teaspoons baking powder
pinch of salt
2 teaspoons grated lemon zest
1/2 cup natural yoghurt
1 cup sugar
3 large eggs
1/2 cup canola oil
For the Syrup
1/4 cup icing sugar, sifted
1/4 cup lemon juice (about two lemons)
For the Icing
1 cup icing sugar, sifted
3 tablespoons lemon juice
Preheat the oven to 175 degrees C. Grease a 12 inch round cake tin. In a medium bowl whisk together the flour, baking powder, and salt. Add the lemon zest and whisk to mix thoroughly.
In a large bowl, combine the yoghurt, sugar and eggs, stirring to mix well. Add the flour mixture and stir to just combine. Add the oil and stir well.
Pour into your prepared pan and bake for 25-35 minutes, until a skewer inserted into the middle comes out clean.
Cool the cake on a wire rack for 15 minutes, then place a tray underneath the rack and slowly spoon the lemon syrup over the cake. Some of it will run into the tray. Wait for the cake to completely cool and then ice.
You could also make this cake with other citrus flavours - I am particularly thinking that I have a great new recipe to try next time I find some blood oranges!
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
I could do with some cake about now
Comment by Tracy
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Comment by Chris Champion
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Comment by Helen Randell
Rough Cooking
Yes, half a cup Chris (thanks, now corrected).
It's very easy to make - don't know if I can call it foolproof after just one go... but it does mean my success rate is at 100 per cent!
Comment by Chris Champion
LettersToNorm
moneywhither
Vyoos
Zoomies
Bloggercises
The Blog of Lists
Newly Old
Talking of being inspiring, you (and Molly) inspired me to reproduce the lemon yoghurt cake recipe on one of my client blogs. See here.
I've linked to you and the Molly Wizenberg book, so hopefully that's a win for everyone.
Comment by Helen Randell
Rough Cooking