Lemon Yogurt Cake with Lemon Simple Syrup
Notification alert, I just found my new recipe keeper; Lemon Yogurt Cake with Lemon Syrup. Some days ago, I just grabbed a great deal of purchasing a big container of plain yogurt for half price at nearby supermarket. I love to eat my yogurt in the morning with granola and fruits or put it into smoothies, but there was still plenty of leftover yogurt. Therefor, I had an idea to incorporate yogurt with baked goods and fortunately landed myself on this recipe.
The Origin of Yogurt Cake
Yogurt Cake or Gâteau au Yaourt in French is a cake which calls for yogurt. This Yogurt Cake recipe is what grandmothers all over France are renowned for. In French, this cake is also called Gâteaux de Mamie, which means Grandmother Cake.
Making Lemon Yogurt Cake is humble and easy as grandmothers often passed this recipe to their grandchildren for generations. Yogurt Cake is often the first cake that French children learn how to bake.
I just love lemony desserts. Hence, I put more lemon zest and soak the cake with lemon simple syrup to accentuate the sweet and tangy of lemon flavor in this recipe. The cake’s texture is fluffy and spongy with crunchy outer skin. It does not taste too sweet and you can taste a little hint of lemon. When it is soaked with lemon simple syrup, the cake turns moist, sweet, and tart. Lemon Yogurt Cake with Lemon Simple Syrup is great everyday cake recipe for teatime.
Baking with Yogurt
Yogurt is food prepared by fermenting milk with bacteria or known as yogurt cultures, which gives yogurt thick texture and tart flavor. Most people like to eat yogurt as it is as the best nutritional value is maintained when you avoid killing the live bacteria and destroying the enzymes. Yogurt is also an excellent diary to incorporate into baked goods. Although the benefits of the bacteria and enzymes will be lost, other benefits still remain.
Yogurt contains acid, which when combined with baking soda produces small air bubbles in the batter and creates air pockets when the batter touches heat. Heat produces a quick burst of bubbles, and that’s what really makes yogurt cake spongy and airy. Yogurt also retain good amount of the moisture and fat in the batter. After baking, the finished product will be moist and tender.
Tips on Making Lemon Yogurt Cake with Lemon Simple Syrup
1. Choose the right yogurt
I find each yogurt brands taste different from each other. Therefore, choose the one to your liking and it is important to make sure you use whole-milk plain yogurt.
2. Fold your batter
Over stirring yogurt may cause it to break down and thin out. Fold it into the batter to maintain its rich and creamy consistency.
3. Don’t remove the yogurt cake from the pan after baking
When the cake is done, allow it to cool in the pan for 10 minutes. Don’t take out the cake from the pan. Using a skewer, poke many holes all over the cake. While the cake is still warm, pour half of the warm syrup over cake. Allow time for the syrup to be absorbed. This way, the inside of the cake can also absorb the syrup and the whole cake will become moist. After that, remove the cake from the pan and place the cake on a baking rack over a sheet pan. Drizzle the cake with remaining syrup. Allow the cake to cook completely.
Lemon Yogurt Cake with Lemon Simple Syrup
Lemon Yogurt Cake
- 1 cup whole-milk plain yogurt (250 gr)
- 1 cup granulated sugar (200 gr)
- 3 eggs
- 2 tsp lemon zest (2 lemons)
- 1/2 tsp vanilla extract
- 1 1/2 cups all purpose flour (180 gr)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil (120 ml)
Lemon Simple Syrup
- 1/3 cup granulated sugar (70 gr)
- 1/3 cup fresh lemon juice (80 ml)
1. Preheat the oven to 360 F/180°C. Grease an 22 x 10 x 6 cm loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
In a large bowl, fold together the yogurt, granulated sugar, eggs, lemon zest, and vanilla with spatula.
Sift together the all purpose flour, baking powder, and salt into a medium bowl. Whisk the dry ingredients into the wet ingredients.
Add vegetable oil into the batter and fold it with rubber spatula until incorporated.
Pour the batter into the prepared pan, bake for 50 minutes or until a skewer inserted into the center comes out clean.
Meanwhile, to make syrup, cook granulated sugar and lemon juice in a saucepan on top of boiling water over low-medium heat until the sugar dissolves. Simmer for 3 minutes or until thickened.
When the cake is done, allow it to cool in the pan for 10 minutes. Using a skewer, poke many holes all over the cake. While the cake is still warm, pour half of the warm syrup over cake, allowing it to sink in before adding more. Place the cake on a baking rack over a sheet pan and drizzle with remaining syrup. Allow the cake to cook completely.