Sunday, June 03, 2007

French Style Yogurt Cake

lemon yogurt poppy 908


I've been super busy at work lately so I haven't had too much time to bake in the evenings like I normally do. But when I saw this French style "grandmother's cake" on Molly's blog, I knew I had to try it right away. Luckily it takes no time at all to mix up the batter and get it in the oven. My ancestors may not have been French, but there's something so nostalgic and comforting about the flavor and texture of this cake. It's not quite a sponge cake nor is it a pound cake. Some of the ladies at work absolutely loved this cake and they kept asking for the recipe. So, ladies, here it is!

French Style Yogurt Cake (with Lemon & Poppy Seeds)
(adapted from Orangette)

Cake
3/4 cup plain yogurt
1 cup granulated sugar
1 tbsp finely grated lemon zest
3 large eggs
1 1/2 cups all purpose flour
2 tsp baking powder
1 tbsp poppy seeds
1/3 cup canola oil

Glaze
1/4 cup freshly squeezed lemon juice
1/3 cup powdered sugar

Preheat the oven to 350F. Butter a 9-inch round cake pan. Line with a parchment circle and butter the paper.

In a large bowl, mix the yogurt, sugar, and lemon zest with a wooden spoon. Mix in eggs (all 3 at once is okay).

Add the flour, baking powder, and poppy seeds. Mix until flour is just incorporated.

Add the oil and mix well. The batter will look curdled at first but it will come together.

Pour the batter into your prepared pan.

Bake at 350F for 30-35 minutes, until your cake tester is clean and the cake springs back when lightly touched.

Allow cake to cool in pan on a rack for about 15 minutes.

Gently remove cake from the pan and set on a rack to cool completely.

Combine the lemon juice and powdered sugar and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.

lemon yogurt poppy 900

Notes: For my version, I made some modifications to Molly's recipe.
~ I used meyer lemons because my tree keeps on giving.
~ I added some poppy seeds. You can omit them or even increase the amount from 1 tablespoon to 2 tablespoons.
~ I decreased the amount of canola oil and increased the amount of yogurt.

47 comments:

Peabody said...

One of my favorite cakes...always so moist! Yours looks wonderful.

breadchick said...

Oh... This looks like the ultimate lemon poppyseed muffin, um cake. I am sooo jealous of your lemon tree.

lynn said...

Lemons and poppyseeds - what a happy combination! I hope work slows up a bit so you can catch up with your Meyer lemon tree. I'll be watching for more of your wonderful creations.

novice baker said...

you are so lucky to have a growing meyer lemon tree! I have just used up my last meyer lemon to make the sable au citron from your blog. :)They are fantastic!

Deborah said...

I just made this same cake not long ago. I love your addition of poppy seeds!

Rose said...

This is one great looking cake. And so moist too. Molly's recipes are always a hit in my kitchen and the lemon yogurt cake has a long story that goes with it." it brings people together!"

Abby said...

That looks so yummy ... and totally cafe-ish! I just bought a container of poppy seeds from WF ... now I have something to use them in! (Other than cabbage salads, that is.)

Kristen said...

I love lemon and poppyseed... sounds moist and delicious!

Nora B. said...

Your recipe sounds great! I've been looking for a lemon poppy seed cake that uses yogurt and less oil. I will definitely try this. Thank you!

Inne said...

that looks so utterly delicious! I wish I could eat my computer screen. You're such a lucky woman to have a Meyer lemon tree in your garden.

Patricia Scarpin said...

Mary, I wish I could "borrow" some of those lemons. :)

This cake is delicious!

Cheryl said...

That looks so so moist. I have never tried a yogurt cake. Yum.

Helen said...

This is the first cake I ever learned to bake. I used to make it with my mom and my aunt almost every sunday. I love nostalgic moments like the one you just provided me. Yum!

Claire said...

I love the idea of a yogurt cake and this looks SO moist! YUM!

Chris said...

This looks tremendous! A dangerous cake to have in front of me....i am afraid I would turn into a Hoover vacuum!

Sarah said...

it's funny how we can "adopt" nostalgia from others. Maybe that's what makes a truly great recipe?

I love how the cake looks decadent and refreshing at the same time. yum!

Blue Plate said...

I love lemon desserts. Your lemon poppyseed cake looks fabulous.

veron said...

Look at that glorious crumb. I never thought to use yoghurt in a cake before but this looks absolutely delicious...and moist!

kellypea said...

I truly enjoy the lemon-poppyseed combo, but don't believe I've ever baked anything with it myself. Hmmm...Gorgeous cake. Sounds delicious.

lululu said...

I love poppyseeds! And this beautifully moist cake looks so easy to make.

Nora B. said...

Mary, thanks for your adaptation of the recipe. I made this today but I used a loaf pan. It was so easy to make and the results so satisfying. The only problem I had was when I poured the sugar syrup over the cake it went straight to the side, so I pierced the surface of the cake with a tooth pick to help the absorbtion of the syrup. This recipe is a keeper!

Anuhea said...

This looks so beautiful and moist! Amazing...invite me over!

Pilar said...

This cake looks so moist and tender!! Very nice pictures also.

Best regards from Spain

Lis said...

That has got to be the most moist and delicious lemon cake I've ever seen.. it's stunning, Mary!

Wish I had been caught up on my blog reading when you posted this so I might have got a piece.. hehe

xoxo

wellunderstood said...

i must make this cake. thanks for persuading me!

Coffee & Vanilla said...

Very nice cake! :)
I found your blog through Nora page. I will visit again soon.

Margot

Yukari said...

Thank you so much for the recipe! I am not a very good baker, but this is a very forgiving recipe. I did not have poppy seeds (although I would have loved to include them)... but the cake came out moist and delicious anyway!

Mary said...

Yukari: Happy to hear that your cake turned out well. It's still great without poppy seeds.

Tena D said...

Lovely blog, I will stop by again. I am trying a different Kuchen recipe today. I will let you now how it turns out.

Monkee said...

You've brought me out of baking stupor.
For a long, long time I couldn't seem to find the motivation to bake. Nothing seemed interesting. I didn't seem to want to bake anymore.
I remember I made a mango peach yogurt many months ago and I remember how soft and delicate the texture was. Till this day, it remains as a fond memory.
I googled yogurt cake and your blog came up. I love anything french and this seem to make complete sense to me. I've also started reading some of your posts and I'm deeply touched by how you've been challenged. I'm glad you're over the hill and back to blogging.
We are complete strangers, and yet through our words and experiences, we become friends. Please take care and may you be always blessed with good things in your life. Why not? We all deserve to be happy.
Love,
Mable
www.mabletan.com

ML said...

I love this recipe!! I made it several weeks ago and am making it again today for friends who are coming over for dinner. Thanks for providing a quick and wonderful dessert.

s said...

Just wondering if this cake would freeze well.

Mary said...

S - A glazed cake will not freeze well. However, you can freeze the cake unglazed.

Gabriella said...

wow thanks for the recipe...i have to try it...sounds realy yummy :)

Elviritayjose said...

..Oh it looks so good! I am making it right now!.. greetings from Colombia!

Elviritayjose said...

... can it be baked in an aluminum pan?

Mary said...

Elviritayjose - An aluminum cake pan should be fine as long as you butter it well.

Anonymous said...

Looks like a great recipe. I'd like to make one with butter though. Would it be ok to replace the oil with butter? or part of the oil? thanks for the help.

Mary said...

Anonymous on 03/01/2010 - You could use butter instead of oil but the texture might be a little different.

L. Wiebe said...

No salt? I added about 1/4 tsp of salt because the batter tasted to me like it was missing. I didn't go with lemon flavor. I added 2 tbl spiced chai tea latte mix, then when it was in the pan I distributed coarse bits of brown sugar over the batter and swirled it in like a marble effect.

This basic cake does remind me of one my mother used to make - dense and moist. Great taste!

L. Wiebe said...

I forgot to say I used cinnamon bun flavored yogurt.

I'd like to try it with a pear flavor yogurt next and maybe garnish the top with thin sliced fresh in season pears drizzled with honey.

Alpineberry Mary said...

L.Wiebe - Like in most sweets, a little bit of salt would definitely help enhance the flavor. Love your chai - brown sugar - cinnamon bun flavor combination.

oridoll said...

can make the chai-brown sugar-cinnamon bun @ home?? I love this cake... but I want to try this suggestion .....

DANIA said...

WHY IT IS ALWAYS RUNNING IN THE MIDDLE??WHAT IS HAPENNING WITH ME??

Lydia said...

Hi, thanks for sharing the recipe. i tried baking this cake but mine is not as moist as yours, instead, mine has a very thick texture. but the skewer came out clean. i wonder what went wrong. how do i know if my oven is too hot? can you help me out? appreciate it very much

thanks

Anonymous said...

Hi Alpineberry,

Thanks for the recipe! Your cake looks real good. I tried to bake the cake, however my cake became solid and deflated. Are we supposed to leave it in the oven to cool or something? I'm really not sure what happened!

starlit.skys said...

I made this cake for my family and they loved it! Thanks so much for the recipe :)