God, do I miss baking. It’s been over a week since I’ve baked and I’m going through a slight withdrawal. I baked this little beauty when my in-laws first arrived from Italy 3 weeks ago. Teresa wanted me to show her how to make a cake with yogurt.
I had been dreaming of this cake while reading Molly Wizenberg’s book, A Homemade Life. I’m not sure why I was reading it every night leading up to my surgery. But I was. You take for granted the good health you have. I think it is easy to do. I found reading to bring me peace and serenity.
This Gâteau au Citron is a cake that Molly posted on her blog in 2004. Molly says the cake borders on magical. It’s the magical cake that led her to meet her husband. Obviously, I am married and not looking for the love of my life through my blog. I read the story a few times because it was charming and I wanted to read the description of this cake before closing my eyes. Molly’s love story was so sweet and endearing.
Besides being intrigued by the beauty of a sweet love story, there was this gorgeous cake. It sounded so simple and so wonderful. Truth be told, I’m a sucker for sappy love stories and good French cake!
On Molly’s blog the ingredients are measured in a glass yogurt cup. I used the recipe from her book that is with a regular measuring cup. It’s an easy cake to make that could be fun to do with little ones. I think the cake would even be fine with just the lemon icing. I happened to love the first layer of lemon syrup. I used olive oil instead of the canola oil that she mentions using in the recipe. I enjoy baking with olive oil and yogurt. This cake has just the right amount of sweetness mixed with tanginess. Perfect for a pretty spring day!
Gâteau au Citron–French Style Lemon Yogurt Cake
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
pinch of salt
zest of one lemon
1/2 cup well-stirred plain whole-milk yogurt
1 cup granulated sugar
3 large eggs
1/2 cup olive oil
juice of 1 lemon
1/4 cup powdered sugar, sifted
1 cup powdered sugar, sifted
3 tablespoons lemon juice
Preheat oven to 350. Grease and flour a 9-inch round cake pan.In a large bowl combine the yogurt, sugar and eggs and mix well.
In a separate bowl, mix together the flour, baking powder and lemon zest. Add flour mixture in with the yogurt mixture and blend.
Add flour mixture in with the yogurt mixture and blend.
Mix in the oil and stir until everything is mixed well.
Your batter should look nice and smooth like this.
Pour into your prepared ban and bake for approximately 30-35 minutes or until the cake tester comes out clean. Cool cake on a rack for 20 minutes and then turn out on a rack to cool completely.
In a small bowl, combine the sugar and lemon juice until it tastes like the kind of syrup you make lemonade with. When cake is cool spoon over the lemon syrup.
Let cool completely. While cooling, prepare the lemon icing. Whisk well and spoon the icing over the cooled cake. The icing will be completely firm in about 1 hour.
Maybe this cake will be magical for you too? Perhaps you could use a little something sweet and French to brighten your day.
Thank you for all of your sweet messages! I'm feeling better...little by little.
Soon I will be back to baking. After I’ve healed and recuperated and can stand on my feet longer. Until then, I’ll catch you up on what I baked before the surgery and what Teresa has made! And there may be a surprise guest post coming up too!