This week's recipe is a favourite of French Boyfriend's and it really is delicious.
French Yogurt Cake
For the cake:
½cupplain yogurt or Greek yogurt
1 ½cupsall-purpose flour
grated lemon zestfrom 1 medium-size lemon
½cupsunflowergrape seed or canola oil
For the glaze:
¼cupfresh lemon juice
¾cupof powdered sugar
Preheat the oven to 350˚F (175˚C). Spray an 8-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
Note you can use a loaf tin if you prefer; I prefer the loaf tin as it is easier to slice.
In a large bowl, combine the yogurt, sugar, and eggs - stirring until well blended.Add the flour, baking powder, salt and zest, mixing to just combine. Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth.
Pour the batter into prepared pan.
Bake for 30-4o minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean (every oven is different, so check with the toothpick test rather than the time). Be careful not to over bake though.
Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
Combine the lemon juice and powdered sugar in a small bowl and stir until smooth. With a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Allow cake to cool completely. Sprinkle with powdered sugar if desired and serve.