Sweet but tangy French tea cake made with fresh lemons and yogurt. A moist and satisfying summer treat! This cake uses oil instead of butter, which gives it a great crumb.
Ingredients
For the cake:
1/2 cup plain yogurt
1 cup sugar
3 eggs
1 1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
Lemon zest from 1 American lemon size lemon, or 3 Indian lemons
1/2 cup of regular cooking oil (flavorless / tasteless); or even olive oil which has a nice flavor
For the glaze:
1/2 cup sugar + 1/2 cup lemon juice, boil together or heat in microwave till combined to make a syrup
Method
1. Preheat oven to 350F (175C). Spray / put oil or butter on a nine inch cake pan and keep ready. Do not skip this step or your cake will not come out once baked.
2. In a bowl, combine yogurt, sugar, eggs, and oil and stir until smooth. This will look messy and wet but be patient. The oil will completely mix into the batter later.
3. In a second bowl, mix flour, baking powder, salt, and lemon zest until combined.
4. Pour wet ingredients into dry ingredients and fold in to combine, do not over mix. Just until flour disappears and there are no visible lumps.
5. Pour into a nine inch standard cake pan and bake for 30-40 minutes until toothpick comes out smooth when inserted in center of cake. I use a spring-form pan but for any cake pan, ensure that you coat the pan with some butter / oil and then flour so your cake comes out smoothly.
6. Cool cake completely, then pour on half the lemon syrup glaze with a spoon. Pour other half before serving.
7. Garnish with lemons if you wish.
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