Saturday, April 16, 2011

Gâteau au Citron

The original recipe hails from The Cake Duchess, but it's been adapted for life in west Africa.  The Duchess's version has icing . . . here icing doesn't survive hot season, so it was omitted.  Also, our lemons are green (not to worry, we have limes too . . . they're small and smooth, lemons are big and lumpy) so I we didn't get the lovely yellow color of her cake.

1 1/2 cups flour
2 teaspoons baking powder
pinch of salt
zest of one lemon
1/2 cup homemade whole-milk yogurt
1 cup sugar
3 eggs
1/2 cup oil (I used sunflower)
lemon syrup:
juice of 1 lemon
1/4 cup powdered sugar, sifted

Preheat oven to 350F (175C). Grease and flour a 9-inch round cake pan. In a large bowl combine the yogurt, sugar and eggs and mix well. 
In a separate bowl, mix together the flour, baking powder and lemon zest. Add to yogurt mixture. 
Mix in the oil and stir until everything is mixed well.  Your batter should look nice and smooth.
Pour into your prepared ban and bake for approximately 30-35 minutes or until the cake tester comes out clean. Cool cake on a rack for 20 minutes and then turn out on a rack to cool completely. 
In a small bowl, combine the sugar and lemon juice. When cake is cool spoon the lemon syrup over the cake.
Let cool completely. Enjoy!

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