I found this recipe while researching a recipe for lemon cake with Greek yoghurt. It is from The Caf’e sucre farine in Paris. They say the history of the French grandmother’s lemon yoghurt cake comes from a simple humble recipe made by grandmother’s all over France. In French this cake is called Gateau de Mamie, that is translated as Granny Cake. It has a moist , tender crumb and all you need is a sprinkling of powdered sugar. One slice is never enough. Give this cake a go you will be surprised how easy it is to make and taste.
Details
12 servings
25 minutes
40 minutes
Print
Ingredients
1/2 cup plain yoghurt or Greek yoghurt
1 cup granulated sugar
3 large eggs
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
grated lemon zest from 1 medium sized lemon
1/2 cup sunflower, grapeseed or canola oil
- Glaze
1/4 cup fresh lemon juice
3/4 cup icing sugar
Directions
- Preheat the oven to 350 F/ 175 C. Spray an 8 inch round cake pan with baking spray, rub inside and line the bottom of the tin with baking paper. Set aside
- In a large bowl, combine the yoghurt, sugar and eggs, stirring until smooth.
- Add the flour, baking powder, salt and zest, mixing to just combine.
- Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth.
- Pour the batter into prepared pan.
- Bake for 30 – 40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean. ( every oven is different so check with the toothpick rather than the time. Be careful not to over bake though.
- Cool cake on a wire rack for 10 minutes, then turn it out of the pan onto the rack.
- Combine the lemon juice and icing sugar in a small bowl and stir until smooth. With a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Allow cake to cool completely. Sprinkle icing sugar if desired and serve.
You must be logged in to post a comment.