French Grandmother’s Yogurt Cake

French Grandmother’s Yogurt Cake

Recipe credit: https://thecafesucrefarine.com/

For the cake

½ cup plain yogurt or Greek yogurt

1 cup granulated sugar

3 large eggs

1½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

grated lemon zest from 1 medium-size lemon

½ cup sunflower grapeseed or canola oil

For the glaze:

¼ cup fresh lemon juice

¾ cup of powdered sugar

Preheat the oven to 350˚F. Spray an 8-inch round cake pan with nonstick cooking spray, line with a round of parchment paper and spray the parchment with nonstick cooking spray. Set aside.

Combine the yogurt, sugar, and eggs in a bowl, stirring until well blended. Sift together the flour, baking powder and salt. Add the dry ingredients into the yogurt mixture, add the lemon zest and stir to combine. Stir in the oil. The mixture may look separated at first but will come together. Transfer batter into the prepared pan.

Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. The cake should feel springy to the touch. Do not overbake.

Cool cake on a wire rack for 10 minutes, then turn it out of the pan and continue cooking on the wire rack. Whisk together the lemon juice and powdered sugar for the glaze in a small bowl until smooth. Place the cake (still sitting on the wire rack) over a large plate or tray. Using a pastry brush, gently pat the glaze all over the cake. Work slowly, giving the cake time to absorb the glaze. Some glaze will drip off. You can use your pastry brush to mop it up and dab it onto the cake. Allow the cake to cool completely before serving. Sprinkle with powdered sugar, if desired.