Gateau au Citron, a French-style lemon yoghurt cake, is in homage to the lemons and all those who enjoy their tarty pleasures. This is a rather lovely recipe for a very simple and extremely delicious lemon cake.
Prep Time 1 Hour
Serves 2
Cook Time 1 Hour
Difficulty Easy
Ingredients
- Unbleached all-purpose flour: 1 1/2 cups (180 grams)
- Baking powder: 2 teaspoons (10 ml)
- Pinch of salt
- Zest of one lemon
- Plain whole-milk yoghurt, stirred: 1/2 cup (120 ml) or (120 grams)
- Granulated sugar: 1 cup (200 grams) or (240 ml)
- Large eggs: 3
- Nudo Lemon oil: 1/2 cup (120 ml) or (120 grams)
For the lemon syrup:
- The juice of 1 lemon (about 3 tablespoons or 45 ml)
- Powdered sugar: 1/4 cup (30 grams) or (60 ml)
For the lemon icing:
- Powdered sugar: 1 cup (120 grams) or (240 ml)
- Lemon juice: 2 tablespoons (30 ml)
Method
- Preheat the oven to 350°F (180°C/Gas Mark 4). Grease and flour a 9-inch (22cm) square cake pan.
- In a large bowl, combine the yoghurt, sugar, and eggs, mixing well. In a separate bowl, mix the flour, baking powder, and lemon zest. Then, add the flour mixture to the yoghurt mixture and blend until combined.
- Mix in the lemon oil and stir until everything is well combined. Pour the batter into the prepared pan and bake for approximately 30-35 minutes or until a cake tester comes out clean. Allow the cake to cool in the pan for 20 minutes, then transfer it to a rack to cool completely.
- Meanwhile, in a small bowl, combine the sugar and lemon juice until it forms a syrup similar to what you would use for lemonade. While the cake is still warm, spoon the lemon syrup over it.
- Allow the cake to cool completely. While it's cooling, prepare the lemon icing. Whisk it well and then spoon it over the cooled cake. The icing will firm up completely in about 1 hour.
- Serve and enjoy!