Speciality delicatessens and bakeries in my part of the world offer Lemon Yoghurt cupcakes to die for. Mostly they come from one or two bakeries, ones that are Italian in origin and their product offerings. Yet, it seems that the Lemon and Yoghurt Cake may have been French in origin:
Grandmother all over France are renowned for Lemon and Yoghurt Cake. In French, this cake is called Gâteaux de Mamie, which translated is: Granny Cake. The part of the story I love, is the way these French grandmothers measure the cake ingredients – with yogurt jars!https://thecafesucrefarine.com/french-grandmothers-lemon-yogurt-cake/
You can try that version of the recipe out at this site.
This week, the cake for #onecakeaweek comes from Best Recipes, however, I wanted to produce a cupcake experience, rather than make another ring cake. My ingredients vary slightly from the French version in that there is more yoghurt and sugar, but less eggs and oil. Yeah – nah! – probably evens out, doesn’t it?
LEMON and YOGHURT CAKE RECIPE
- 1 3/4 cups fine or Caster Sugar – I only used 1and one half cups
- Zest of 2 Lemons
- 2 Eggs
- 3/4 cup Oil
- 1/2 tsp Salt
- 3 tsp Lemon juice
- 1 cup Natural yoghurt
- 2 cups Self-raising flour or plain flour and baking powder
- extra leftover lemon juice
- In a bowl, mix rind, oil, eggs and sugar with a fork.
- Add remaining ingredients and combine well.
- Pour into greased ring tin or lined cupcake pans and bake at 180C for 30 – 40 minutes – more time, for the ring tin.
- Poke holes in the top with a toothpick and drizzle few drops of lemon juice for extra tang. Not too much or the cake will go soggy.
- Leave to cool and dust with icing sugar to serve.
Variation: I added Pearl Sugar and an Almond on the top prior to baking. White chocolate chips could also be added for an extra measure of decadence.
Donna Hay, Australian cook and Cookbook Author, uses almost an identical recipe to mine, but decorates the cake with icing and strangely of all, thyme leaves. If you want to try that variation?