When life hands you yogurt…
The best foods I’ve made were by pure coincidence or by me trying to use up whatever I have in my fridge. Can you relate? That happened with this super delicious French lemon yogurt cake. First, let me tell you: the cake is amazing by itself but topped with the raspberry sauce it is absolutely da bomb!
So, I had too much yogurt, four pounds to be exact, that someone bought (if only they’d listen…). Yogurt is perishable and you can’t return it. Since I don’t like wasting food, I set about figuring out some ways to use it. Let’s see: I made Tzatziki sauce, strawberry frozen yogurt for the grandkids, I served it with Bosnian meat pie, made parfaits and overnight oatmeal for breakfast, and still had plenty left.
What else can I make with yogurt?
Then I remembered the lemon yogurt cake I had a couple of decades ago in Saint-Tropez. Yep, sometimes I remember little things like that vividly, especially food related. In the pre-Internet era (geez, I’m old) you couldn’t easily get your hands on a recipe you liked. Add a foreign language to the equation and I could only dream of that French lemon yogurt cake. Until I had tons of yogurt to use. And the Internet, ha!
So I adapted a few different recipes. One recipe used ingredients I already had on hand, another one was just the perfect size, and Deb from Smitten Kitchen (love her) served hers with a sauce. She suggests making the cake up to three days ahead but that cake wouldn’t last three days in my house. You can make the sauce ahead too and it freezes well. I only had frozen raspberries, so I used them for the sauce but any berries would be just fine.
My only complaint about this lemon yogurt cake is that it didn’t last long. Man, we inhaled it faster than it had time to completely cool down.
You have to try it!
It is so good that the person (who shall remain nameless because he is a really good guy and I like him a lot) that came home with too much yogurt said I should be thankful for his mistake. I am. Funny how things work out for the best.
This cake tastes just like it did many moons ago in a tiny cafe on the French Riviera. Only better.
French Lemon Yogurt Cake with Raspberry Sauce#Easy #lemon #yogurt cake with #raspberry sauce takes only minutes to put together and makes… Click To Tweet
For the cake
- 1 1/2 cup plain Greek yogurt
- 2 large eggs
- 2/3 cup olive oil
- 1 cup sugar
- 1 teaspoon vanilla
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- a pinch of ground nutmeg (optional)
For the sauce
- 12 oz. frozen raspberries (fresh work too, just double the water)
- 2 tablespoons water
- 3 tablespoons sugar
- 1 tablespoon fresh lemon juice
~ Free Tip ~
Substitute lemon with lime.
Replace the sauce with heaps of fresh berries.
Dust the cake with powdered sugar.
Top the cake with chocolate syrup and dollops of whipped cream or lemon/sugar icing.
For the cake:
- Preheat the oven to 350 degrees Fahrenheit.
- Grease an 8-inch springform pan (9-inch works fine too, but the cake will not have the same height) lightly with oil or baking spray, and line the bottom with parchment paper. Tip: set the pan on paper and trace around with a pen. Cut it inside the drawn circle and line the pan. This doesn’t have to be perfect. Set aside.
- In a large bowl, beat together the yogurt, eggs, olive oil, sugar, vanilla, lemon zest and juice.
- Add the flour, salt, baking soda, baking powder, and nutmeg (if using) into the liquids and stir until no lumps remain.
- Pour the batter into the cake pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean (cover with foil at the end if the top is browning too fast).
- Transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.
- Serve the cake warm, at room temperature or cold.
For the sauce:
- Pulse together raspberries, water, sugar, and lime juice in a food processor or blender until puréed.
- Press through a fine mesh strainer to remove the seeds.
- Cover and refrigerate.
How would you use up extra yogurt? I’d love to hear in case my you-know-who brings home another ton, lol.
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