Thursday, September 2, 2010

Gateau au Citron

Gateau au Citron

I usually bake a carrot cake for my husband on his birthday but this year he felt like something lighter and more tart. In the past, I have made this delicious Meyer Lemon Cake with Lavender Cream from epicurious but this year I was aiming for something simpler but equally delicious. This Gateau au Citron fit the bill perfectly!

I used Orangette's recipe but replaced the canola oil with olive oil for a more fruity flavour. I've used it in cakes before and have been surprised by the lightness of the crumb and the mild, delicious flavour. Since I only had self-raising flour at hand, I only used 1/2-3/4 tsp of baking powder. And since I only have an OTG (oven, toaster, grill), that's what I used! Despite of the non-exactness of my methods, it turned out very well. It was such a hit, we promptly baked a second one!


1/2 cup yogurt (I used homemade yogurt)
1 cup granulated sugar
3 large eggs
1 1/2 cup flour
2 tsp baking powder
2 tsp grated lemon zest
1/2 cup olive oil

For glaze:

Juice from 2 lemons (I used 1 1/2 this time)
1/4 cup powdered sugar

Preheat oven to 350 degrees Fahrenheit.

Combine yogurt, sugar and eggs and mix well. Add sifted flour, baking powder and zest. Stir till just combine. Add oil, mix.

Butter and line 9-inch cake pan with parchment paper. Bake for 30-35 minutes. When cake is completely cool, mix lemon juice and powdered sugar and spoon over cake.