Ingredients

• 3 large eggs (150 g)
• A pinch of salt
• 1 teaspoon (5 g) vanilla sugar or 1 teaspoon (5 ml) vanilla extract
• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) vegetable or canola oil
• 3/4 cup (180 g) plain yogurt
• Zest of 1 lemon
• Juice of 1 lemon (about 1-2 tablespoons)
• 2 cups (250 g) all-purpose flour
• 1 tablespoon (12 g) baking powder
• Butter for greasing the pan
• 2 tablespoons (30 g) sugar for the syrup
• 2 tablespoons (30 ml) water for the syrup
• Juice of half a lemon for the syrup
• 3/4 cup (80 g) powdered sugar for icing
• 1 tablespoon (15 ml) lemon juice for icing

Kitchen Tools Needed

• 22 cm (8.6 inch) round cake pan
• Mixing bowls
• Whisk
• Rubber spatula
• Sieve for dry ingredients
• Measuring cups and spoons

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 22 cm (8.6 inch) round cake pan with butter and line the bottom with parchment paper for easy removal.
2. In a mixing bowl, beat the three eggs with a pinch of salt and the vanilla sugar (or extract) until mixture is fluffy and pale, about 3-4 minutes.
3. Gradually add the granulated sugar while mixing until the batter is creamy and well combined, about another 2-3 minutes.
4. Slowly pour in the oil, yogurt, lemon zest, and lemon juice, and mix until everything is well incorporated.
5. Sift the flour and baking powder together into the bowl, then stir gently until just combined. Be careful not to overmix; a few lumps are fine.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
7. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. While the cake bakes, prepare the lemon syrup. In a small saucepan, combine 30 ml water, 2 tablespoons sugar, and juice of half a lemon. Heat over low until the sugar dissolves; set aside to cool.
9. Once the cake is baked, remove it from the oven and poke holes on top with a toothpick or skewer. Immediately pour the lemon syrup evenly over the warm cake, allowing it to soak in.
10. Allow the cake to cool for about 15 minutes in the pan before transferring it to a wire rack.
11. For icing, once the cake is cooled completely, mix the powdered sugar and lemon juice until you have a smooth glaze. Drizzle it over the top of the cake just before serving.

Pro Tips

• Allow the eggs to come to room temperature before beating them for a fluffier texture.
• Use fresh lemon juice for the best flavor, and consider zesting the lemon before squeezing to avoid waste.
• Letting the cake rest for at least an hour enhances the flavors as the syrup soaks in.

Common Mistake

One common issue is overmixing the batter after adding the flour. This results in a denser cake, so mix just until it’s combined for a lighter texture.

Variations

• Add blueberries or raspberries to the batter for a fruity twist.
• Substitute lime juice and zest for an exciting citrus variation.
• Replace yogurt with a fruit-flavored yogurt for an additional hint of flavor.
• Top with fresh fruits or a dollop of whipped cream for added decadence.

Serving Suggestions

Serve your French yogurt cake chilled or at room temperature for the best taste. It’s delicious on its own, but I love pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage Instructions

Keep any leftover cake in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, you might consider refrigerating it to maintain freshness.

Reheating Tips

Gently warm slices in the microwave for about 10-15 seconds if you prefer it warmed.

Nutrition Estimate

Approximate per slice (1/12 of cake):

• Calories: 250
• Protein: 3 g
• Carbs: 34 g
• Fat: 12 g

Recipe Summary Card

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 12
• Cuisine: French
• Course: Dessert
• Calories: 250

Frequently Asked Questions

1. Can I use low-fat yogurt for this recipe?

• Yes, low-fat yogurt can be used, but it may slightly alter the texture.

1. Can I freeze the yogurt cake?

• Yes, this cake freezes well. Wrap it in plastic wrap and foil to prevent freezer burn.

1. What can I use instead of lemon?

• Try orange or lime juice and zest for a different citrus flavor.

1. How do I know when the cake is done?

• The cake should spring back when lightly pressed, and a toothpick should come out clean.

1. Can I make this cake gluten-free?

• Yes, you can substitute regular flour with a gluten-free blend.

As I tested this recipe again, I found that letting the yogurt cake rest overnight improves its flavor and moistness significantly. Enjoy baking and sharing this delightful treat!