Lemon Yoghurt Cake (Gâteau au Yaourt au Citron)
A classic French lemon yoghurt cake made using a single yoghurt cup for measuring. Moist, light, and citrusy, this easy gâteau au yaourt au citron needs no scales and bakes beautifully every time.
Servings: 26 small slices
Calories: 104kcal
Ingredients
- 1 container yoghurt keep the container to measure the rest!
- 2 container white sugar
- 3 eggs medium or large
- 1 container sunflower oil
- 1 lemon zest
- 1 lemon juiced
- 1 teaspoon vanilla sugar or vanilla extract
- 3 container all-purpose flour
- 2 teaspoon baking powder
- 1 pinch salt
Instructions
- Preheat the oven to 180°C (350°F) with top/bottom setting.
- Grease and line a cake pan or a loaf tin with baking paper. Choose the pan size according to the yoghurt container size. See notes.
- Into a large bowl, empty the yoghurt container, then use the same container to measure and add the sugar (2 times) and oil (1 time).1 container yoghurt, 2 container white sugar, 1 container sunflower oil
- Next, add the eggs, lemon zest, lemon juice, and vanilla sugar. Whisk until well combined.3 eggs, 1 lemon zest, 1 lemon , 1 tsp vanilla sugar
- Use the same container to measure and add the flour (3 times).3 container all-purpose flour
- Add the baking powder and salt. Stir in and mix until combined.2 tsp baking powder, 1 pinch salt
- Pour the batter into the prepared pan and bake on the centre rack for 35 to 40 minutes. Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Serve with tea or coffee. Optionally, you may add a lemon glaze by mixing equal parts of lemon juice and icing sugar. Spoon over the cake only after it has fully cooled.
Video
Notes
I have used a 125g yoghurt cup and an 8-inch round pan. Refer to the table guide in the post to choose a good pan size.
Nutrition
Calories: 104kcal | Carbohydrates: 13.7g | Protein: 1.6g | Fat: 4.9g
