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.

📝 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 tsp vanilla sugar (or vanilla extract)
• 3 container all-purpose flour
• 2 tsp baking powder
• 1 pinch salt

👨‍🍳 Instructions

1. 1Preheat the oven to 180°C (350°F) with top/bottom setting.
2. 2line: 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.
3. 3add: 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).
4. 4mix: Next, add the eggs, lemon zest, lemon juice, and vanilla sugar. Whisk until well combined.
5. 5add: Use the same container to measure and add the flour (3 times).
6. 6mix: Add the baking powder and salt. Stir in and mix until combined.
7. 7Pour 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.
8. 8Serve 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.