Preparation :
Preheat your oven:
Preheat your oven to 180°C (thermostat 6) to prepare it for baking the cake.
Prepare the cake batter:
In a salad bowl, break the eggs and mix them with the sugar, melted butter (or oil) and plain yogurt.
Mix until smooth.
Add the lemon zest and juice:
Finely grate the lemon zest (be careful not to grate the bitter white part) and add it to the egg, sugar and yogurt mixture.
Then squeeze the lemon to extract the juice and add it to the mixture as well. Mix well.
Incorporate the flour and baking powder:
Add the flour and baking powder to the mixture. Mix gently until you have a smooth and homogeneous dough.
Cooking:
Pour the dough into a previously buttered and floured mold to prevent the cake from sticking. Level the surface of the dough in the mold.
Bake:
Place the mold in the oven preheated to 180°C (thermostat 6). Bake for about 30 minutes.
Check the cooking by sticking the blade of a knife in the center of the cake: it should come out clean and dry.
Cooling and unmolding:
Once cooked, remove the cake from the oven and let it cool in the mold for a few minutes.
Then, carefully unmold it and let it cool completely on a rack.
Serving:
Once cooled, your delicious lemon yogurt cake is ready to enjoy! Serve as is or sprinkle with icing sugar for an extra sweet taste.
This cake is soft and fragrant thanks to the lemon, perfect for a light and flavorful dessert. Enjoy your meal!
Tips for making your lemon yogurt cake a success:
Choice of lemon:
Use an untreated lemon to ensure the quality of the zest.
For a more intense flavor, add a little extra zest or replace some of the juice with lime.
Mixing the ingredients:
Mix the dry ingredients (flour and yeast) separately before incorporating them to avoid lumps.
Mix gently once the flour has been added so as not to overwork the dough and keep it soft.
Texture and softness:
If you like your cakes even moister, add a tablespoon of crème fraîche or milk to the batter.
You can also replace the butter with neutral oil (sunflower or rapeseed) for an even softer texture.
Gourmet variation:
Add poppy seeds for a lemon-poppy seed cake.
Stir in white chocolate chips for a sweet contrast.
Cooking :
Adapt the cooking time to your mold: a cake mold requires a little more time (around 40 minutes).
Always check the cooking with the blade of a knife. If it comes out dry, the cake is ready.
Presentation :
Dust the cake with icing sugar or drizzle with lemon glaze (a mixture of icing sugar and lemon juice) for an elegant, tangy finish.
Conservation :
Store the cake in an airtight container at room temperature for up to 3 days to keep it moist.
Lightly reheat a slice in the microwave to restore its melting texture.
With these tips, your lemon yogurt cake will be a sure success!
Preserving the yogurt and lemon cake:
At room temperature:
Store the cake in an airtight container or wrapped in cling film.
It stays soft for up to 3 days in a cool, dry place.
In the refrigerator:
If you want to keep it longer (up to 5 days ), place it in the refrigerator.
Before serving, take it out 15-20 minutes in advance so that it regains its softness.
Freezing:
The cake freezes very well. Cut it into slices, wrap them individually in cling film, then place them in a freezer bag.
Store them in the freezer for up to 3 months .
To enjoy, defrost at room temperature or reheat slightly in the oven.
Freshness tip:
Add a piece of paper towel to the airtight container to absorb moisture and prevent the cake from getting soggy.
With these methods, you will be able to enjoy your lemon yogurt cake for several days while preserving its soft texture and fresh taste!
