When I read the recipe for the French style Yoghurt Cake with lemon glaze, I knew it would be an awesome cake. After all, it was the cake that led Molly to meet the man who would become her husband. (See, food is love!) When our wonderful neighbours came for dinner Saturday night, it was the perfect excuse to try the cake. All I can say is Wow. It was an awesome cake, just like I knew it would be. Light, lemony ,and moist, everything it promised to be and more. Even today, 2 days later, the last small piece that I shared with Jim after lunch today, still delicious.
Lemon Yoghurt Cake, taken from A Homemade Life, by Molly Wizenberg
1 ½ cups unbleached all purpose flour
2 tsp baking powder
Pinch of salt
2 tsp lemon zest (I used the zest from one whole organic lemon, it was very close to 2 tsp)
½ cup well stirred plain yoghurt, NOT low or non-fat
1 cup sugar
3 large eggs
½ cup olive oil
1/4 cup icing sugar, sifted
¼ cup lemon juice (I used fresh squeezed organic, I find the taste difference well worth the extra price)
1 1/2 cups icing sugar, sifted
3 tbsp lemon juice
For the Cake:
Preheat the oven to 350 Degrees F. Grease a 9” cake pan or spring form pan. Line the bottom with parchment paper (important step!) and grease this too.
Mix in the lemon zest and whisk to thoroughly combine.
In another bowl, whisk together the yoghurt, sugar, eggs and olive oil (the original recipe has you add the olive oil separately, I did it all together with no problem. I said I needed to work on reading the whole recipe, didn't I!!)
Combine the wet ingredients with the dry, and mix just to combine. Do not over mix!
Pour into prepared pan
Bake for 25-35 minutes (mine took closer to 40) or until a toothpick inserted in the center comes out clean.
For the Glaze and Icing:
While the cake is cooking, Make your glaze and icing. I juiced 3 organic lemons, that were kind of smallish in size, and it was the perfect amount of juice for both the glaze and the icing.
I strained the juiced lemons before mixing with the icing sugar.
Mix the glaze ingredients in one bowl, and the icing ingredients in another. Set aside.
Cool the cake, right in the pan, on a wire rack for about 15 minutes.
Run a knife around the edge to loosen if necessary, and invert the cake onto a large plate. Remove the parchment paper, and flip back over on a wire rack—it should now be right side up. Set the rack over a pan with an edge. Spoon the glaze over the warm cake slowly, letting it absorb as you spoon.
Let cake cool completely.
Spoon the icing mixture over the cooled cake
Let the icing firm up for at least an hour. ( original recipe says you can eat it right away as well, feel free!)
I slid my cake off the wire rack and onto my serving plate before I finished spooning on the icing, so it pooled around the outside edges. Divine!