French Grandmother’s Lemon Yogurt Cake

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This is a truly classic French cake. In French, this cake is called Gâteaux de Mamie, which translates to Granny Cake. Yogurt in France comes in lovely 1/2 cup reusable stoneware crocks that I am crazy for. I try to bring some back each time I go as they make wonderful wine cups for picnics, little planters for window sills, pen holders etc. The interesting part of this recipe is traditionally the ingredients are measured in the yogurt cups. One full cup of yogurt, two yogurt cups full of sugar, three yogurt cups flour and two yogurt cups of oil. Quite ingenious of these crafty little Grannies!



For the cake:
1/2 cup plain yogurt or Greek yogurt
1 cup granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher Flake Sea Salt
grated lemon zest from 1 medium-size lemon
1/2 cup Meyer Lemon Extra Virgin Olive Oil or canola oil

For the glaze:
1/4 cup fresh lemon juice
3/4 cup of powdered sugar


Preheat the oven to 350˚F.

Spray an 8-inch round cake pan or spring form pan with non-stick spray, sprinkle pan with 1 tablespoon granulated sugar to evenly cover. Set aside.

In a large bowl, combine the yogurt, sugar, and eggs - stirring until well blended.

Add the flour, baking powder, salt and zest, mixing to just combine.

Add the oil and stir well 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. Be careful not to overbake or under bake.

Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.

Combine the lemon juice and powdered sugar in a small bowl and stir until smooth.

With a pastry brush, gently brush all of the glaze over the cake. The glaze will soak into the cake as you continue to apply it.

Let cake to cool completely.

Sprinkle with powdered sugar if desired and serve.

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