(Lemon) French Yogurt Cake
Based on the yogurt cake recipe (French) and video from Julie Andrieu. I added some lemon juice and zest and a little more yogurt.
Ingredients
Dry
| name | amount (g unless noted) |
|---|---|
| flour | 240 |
| baking powder | 6 |
| baking soda | 6 |
| salt | 3 |
| poppy seeds | 20 |
Wet
| name | amount (g unless noted) |
|---|---|
| sugar | 230 |
| butter | 115 |
| eggs | 3 (count) |
| greek yogurt | 150 |
| lemon (juice + zest) | 4 (count) |
| vanilla | 8 |
Process
- Take the butter out of the refrigerator a few hours in advance to soften.
- Grease a loaf pan with butter and line it with parchment paper.
- Preheat the oven to 350 degrees (F)
- Measure the dry ingredients into a large bowl, stir them with a whisk until combined and set aside.
- Mix the sugar into the greek yogurt until mostly dissolved with a whisk or hand mixer.
- Separate the eggs, adding the whites to a medium sized bowl, and the yolks to the yogurt/sugar mixture
- Mix the yolks into the yogurt/sugar mixture as well as the softened butter and vanilla until combined.
- Zest the lemons over the bowl with the batter before squeezing the juice into the batter as well and use a whisk to combine the juice and zest with the batter
- Add the dry ingredients to the batter in thirds and stir with a rubber or silicone spatula until almost combined. It's better to under mix than to over mix at this point.
- Beat the egg whites with a hand mixer until they can hold stiff peaks.
- Fold the beaten egg whites into the batter in thirds with the spatula, taking care not to deflate them.
- Put the batter into the greased loaf pan and bake in the 350 degree (F) for about 55 minutes or until a cake tester or toothpick inserted in the center comes out clean.
- Let cool on a wire rack for at least an hour.