This French lemon cake ni mambo yote. I came across it two weeks ago on the blog Dinner a Love Story. I tried it and have since baked it four times already.
Some lemon oil cake recipes I made in the past for me hit the same notes as lemon mandazis (beignets). And that’s alright, if that is what you are looking for in a cake.
This French lemon cake ticks all the boxes:
- all the ingredients are already in your kitchen
- uses oil not butter (for broke days)
- minimal time—it takes a distracted 10 minutes to combine by hand.
- minimal dishes—although I did use the food processor once because I’d already made pie crust in it.
- high in flavour
- perfect after a meal
- perfect with tea in the afternoon
- cake and peanut butter for breakfast anyone?
- easy to transport as a gift to your hosts’ for lunch, a get-together, a picnic etc
French Lemon Cake
- 3/4 cup sugar
- 1 Tablespoon finely grated lemon rind/zest
- 3/4 cup yoghurt
- 1/2 cup oil
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
DirectionsPreheat oven to 160°C/350°F. Grease and dust a loaf tin with flour; tap out excess.
In a large bowl, using your fingers, rub 3/4 cup sugar with 1 Tablespoon lemon zest/rind until sugar is moist.
To the lemon sugar, add 3/4 cup yoghurt, 1/2 cup oil, 2 eggs, and 1/2 teaspoon vanilla extract.
Next add the 1 1/2 cups flour, 2 teaspoons baking powder, 3/4 teaspoon salt into the wet ingredients and fold until just combined. It looks lumpy—this is fine, just make sure all the flour is combined.
Pour the cake batter into the prepared tin and smooth the top with the back of a wet spoon. Bake until golden brown and when knife is inserted into the centre, comes out clean—30 minutes.