French Style Yogurt Cake with Lemon

By fuzzygroup

Ingredients

• For the Cake
• 1 1/2 cups flour
• 2 tsp baking powder
• pinch of salt
• 2 tsp grated lemon zest
• 1/2 cup well stirred plain whole milk yogurt (not low fat or non fat)
• 1 cup sugar
• 3 large eggs
• 2/3 cup vegetable or canola oil
• For the syrup
• 1/4 cup powdered sugar, sifted
• 1/4 cup lemon juice
• For the icing
• 1 cup powdered sugar, sifted
• 3 tbsp lemon juice

Preparation

Step 1

1. Preheat oven to 350. Grease a 9" round cake pan with butter or spray. Line the bottom of the pan with a round of parchment paper and grease it too.

2. In a medium bowl whisk together the flour, baking powder, and salt. Add the lemon zest and whisk to combine thoroughly.

3. In a large bowl, combine the yogurt, sugar and eggs, stirring to mix well. Add the flour mixture and sture to combine. Add the oil and stir well. At first it will look like a horrible oily mess but keep going and it will come together into a smooth pale yellow batter. Pour into the prepared pan.

4. Bake for 25 to 35 minutes until a toothpick comes out clean.

5. Cool on a wire rack for 15 minutes. Invert onto a plate and invert again so domed side is up.

6. In a small bowl whisk together the syrup ingredients. Poke holes in the top with a straw or chopstick and spoon the syrup over the top. Cool completely.

7. In a small bowl, combine the icing ingredients. Whisk well to dissolve the sugar completely. Spoon the icing over the cooled cake. Serve immediately.