I had been dreaming of this cake while reading Molly Wizenberg’s book, A Homemade Life. I’m not sure why I was reading it every night leading up to my surgery. But I was. You take for granted the good health you have. I think it is easy to do. I found reading to bring me peace and serenity.
Gâteau au Citron–French Style Lemon Yogurt Cake
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
pinch of salt
zest of one lemon
1/2 cup well-stirred plain whole-milk yogurt
1 cup granulated sugar
3 large eggs
1/2 cup olive oil
juice of 1 lemon
1/4 cup powdered sugar, sifted
1 cup powdered sugar, sifted
3 tablespoons lemon juice
Preheat oven to 350. Grease and flour a 9-inch round cake pan.In a large bowl combine the yogurt, sugar and eggs and mix well.
In a separate bowl, mix together the flour, baking powder and lemon zest. Add flour mixture in with the yogurt mixture and blend.
Add flour mixture in with the yogurt mixture and blend.
Mix in the oil and stir until everything is mixed well.
Your batter should look nice and smooth like this.
Pour into your prepared ban and bake for approximately 30-35 minutes or until the cake tester comes out clean. Cool cake on a rack for 20 minutes and then turn out on a rack to cool completely.
In a small bowl, combine the sugar and lemon juice until it tastes like the kind of syrup you make lemonade with. When cake is cool spoon over the lemon syrup.
Let cool completely. While cooling, prepare the lemon icing. Whisk well and spoon the icing over the cooled cake. The icing will be completely firm in about 1 hour.
Maybe this cake will be magical for you too? Perhaps you could use a little something sweet and French to brighten your day.
Thank you for all of your sweet messages! I’m feeling better…little by little.
Soon I will be back to baking. After I’ve healed and recuperated and can stand on my feet longer. Until then, I’ll catch you up on what I baked before the surgery and what Teresa has made! And there may be a surprise guest post coming up too!