French Lemon-Yogurt-Olive Oil Cake

French Lemon Yogurt Cake - trustinkim

This gorgeous little cake is drenched in a lemon glaze, making it irresistible. I found the recipe on Orangette.  I was looking for a lemony cake, but I wanted to make a recipe that used olive oil. I altered the original recipe slightly by using olive oil, and adding a little more lemon zest.

One other change I made was in the preparation of the recipe, which I think is quite important. I added the zest at the beginning, along with the sugar. If you rub the sugar and zest together it releases the oils from the zest better.

I served part of the cake, then wrapped up a portion and put it in the freezer – just as good a few days later!

What you need for the cake:

  • 1/2 cup plain yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 & 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • lemon zest, from 1 large or two small lemons
  • ½ cup olive oil

What you need for the glaze:

  • 1/4 cup freshly squeezed lemon juice
  • 3/4 cup of powdered sugar
 What you do:
  1. Prepare an 8 inch cake pan by spraying it or rubbing it with butter. Cut a circle of parchment paper to fit in the bottom of the pan. Spray or spread butter on the parchment paper. Preheat the oven to 350˚F.
  2. Place the sugar and zest in a large bowl. Rub the zest into the sugar with your fingers.
  3. Add the yogurt and eggs, one at a time, and stir until well blended.
  4. Add the flour, baking powder, and salt, mixing enough to just combine the dry ingredients.
  5. Add the oil a little at a time and stir until it is a smooth batter.
  6. Pour the batter into the prepared pan.
  7. Bake for 30-40 minutes, until the cake feels springy to the touch and a toothpick inserted into the centre comes out clean.
  8. Cool the cake on rack for 10 minutes; then turn the cake out onto the rack.
  9. Prepare the glaze by stirring the lemon juice and powdered sugar together. Place a plate or baking tray below the cake to catch drips. While the cake is still warm, use a pastry brush spread the glaze all over the cake –  some of it will drip off, but keep going until the glaze is gone, as it will soak in.
  10. Allow cake to cool completely.
  11. Sprinkle with powdered sugar if you desire it and serve. This cake was still delicious a few days after baking.

 

Lemon Olive Oil Coffee Cake with Cranberries and Raspberries

After browsing  the recipes on Lottie and Doof I chose to make this recipe for an afternoon tea cake.  I added a sprinkling of ground almonds on top, and used frozen cranberries and a few raspberries instead of the fresh fruit mentioned in the original recipe.  Love this cake, even after a bit of a mistake on my part – I baked it in an 8-inch pan rather than the 9-inch pan that the recipe called for.  I had to leave it in the oven a lot longer than the recipe called for, and even then it was a little soft in the middle – but still so good!  The outside was a little crispy, which I actually liked – some mistakes are worth making!

What you need:

200 grams granulated sugar (about 1 cup)

zest of 2 lemons

100 grams melted butter (just less than 1/2 cup)

200 grams olive oil (just less than 1 cup)

1 tablespoon lemon juice

250 grams all-purpose flour (about 2 & 1/2 cups)

1 & 1/2 teaspoons baking powder

1/2 teaspoon salt

4 large eggs

about 1-1 & 1/2 cups fruit (I used cranberries and a few raspberries, but be creative or use what you’ve got on hand!)

What you do:

1.  Line the bottom of a 9-inch round cake pan with parchment paper and preheat the oven to 350F.  Melt the butter and allow to cool a little.

2.  Mix the lemon zest into the sugar with your fingertips to release the oils.

3.  Crack the eggs into a large bowl and mix them with the sugar and salt.  Beat with an electric mixer for quite a while, until it has about doubled in volume.

4.  Very gradually beat in the olive oil, butter and lemon juice.

5.  Fold in the flour and baking powder, being careful not to mix too much.

6.  Pour half the batter into the pan, put a layer of fruit down, then add the rest of the batter on top of the fruit.

7.  Bake for 35-40 minutes.  You can check it by inserting a toothpick and seeing if it comes out clean.  After cooling a bit you can remove it from the pan by running a knife around the edge and inverting onto a wire rack.