I had this wonderful cake (defrosted from a freezer) on a visit to Boston. Aunth Judy made it. The amazing part is that the recipe does not have much fat. I really enjoyed this visit and this cake was just perfect with a nice summer meal. The cake goes well with fruit and would make a great base for a strawberry shortcake dessert. The recipe is adapted from Orangette and Sweet Spoonful. I plan to make Aunt Judy's version which is undoubtedly the best this summer to share with friends and family.
Lemony French Yogurt Cake—for Bundt pan
2 cups white all purpose flour + more for dusting pan
1 cup whole wheat pastry flour (or three cups of white flour)
4 teaspoons baking powder
1⁄2 teaspoon kosher salt
2 cup turbinado sugar or natural cane sugar
2 tablespoon finely grated lemon zest—I use micro-plane; 1 lemon =1TBSP lemon zest
1 1⁄2 cups whole milk (or low fat) Greek yogurt
1 cup mild olive oil
4 large eggs
1 1⁄2 teaspoons vanilla extract
Glaze: (optional)
Juice from 2 lemons
1⁄4 cup powdered sugar
Preheat the oven to 350 F. Butter a bundt pan (or pretty much any shape pan you like) and dust with flour;
tap out excess.
Whisk the flours, baking powder and salt together in a medium bowl. Using your fingers, rub the sugar
with the lemon zest in a large bowl until the sugar becomes moist and fragrant. Add the yogurt, oil, eggs
and vanilla and whisk until combined.
Fold in dry ingredients just to blend. Pour batter into prepared bundt pan and smooth out the top. Bake for
45-55 minutes or until fragrant and the top of the cake is golden brown and a tester inserted into the center
comes out clean. Cool for 15 minutes before unmolding. Poke a few holes in the cake top with a toothpick
and pour the glaze over the cake. When it is completely cool, sift a little confectioner’s sugar on top.
Lemony French Yogurt Cake—for Bundt pan
2 cups white all purpose flour + more for dusting pan
1 cup whole wheat pastry flour (or three cups of white flour)
4 teaspoons baking powder
1⁄2 teaspoon kosher salt
2 cup turbinado sugar or natural cane sugar
2 tablespoon finely grated lemon zest—I use micro-plane; 1 lemon =1TBSP lemon zest
1 1⁄2 cups whole milk (or low fat) Greek yogurt
1 cup mild olive oil
4 large eggs
1 1⁄2 teaspoons vanilla extract
Glaze: (optional)
Juice from 2 lemons
1⁄4 cup powdered sugar
Preheat the oven to 350 F. Butter a bundt pan (or pretty much any shape pan you like) and dust with flour;
tap out excess.
Whisk the flours, baking powder and salt together in a medium bowl. Using your fingers, rub the sugar
with the lemon zest in a large bowl until the sugar becomes moist and fragrant. Add the yogurt, oil, eggs
and vanilla and whisk until combined.
Fold in dry ingredients just to blend. Pour batter into prepared bundt pan and smooth out the top. Bake for
45-55 minutes or until fragrant and the top of the cake is golden brown and a tester inserted into the center
comes out clean. Cool for 15 minutes before unmolding. Poke a few holes in the cake top with a toothpick
and pour the glaze over the cake. When it is completely cool, sift a little confectioner’s sugar on top.