French Yogurt Cake with Honey Glaze

serves 8


For the Cake

1 1/2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/8 teaspoon kosher salt

1 cup granulated sugar

Grated zest of 1 lemon

1/2 cup plain or vanilla whole milk yogurt

3 extra large eggs

1/4 teaspoon pure vanilla extract

1/2 cup safflower oil


For the Glaze

1/4 cup honey

2 Tablespoons granulated sugar

1 Tablespoon unsalted butter


For the Cake

Center a rack in the oven and preheat to 350º F.  Butter and flour a 9-inch round cake pan and line the bottom with a round of parchment paper; set aside


In a small bowl whisk together the flour, baking powder, and salt; set aside.


In a large bowl combine the sugar and zest, rubbing together with your fingertips until the sugar is moist and aromatic.  Add the yogurt, eggs and vanilla and whisk vigorously until the mixture is very well blended. Still whisking, add the dry ingredients and combine.  Using a rubber spatula, fold in the oil.  The batter should be thick and smooth with a slight sheen.  Scrape the batter into the prepared pan and smooth the top.  Bake for 35-40 minutes or until the cake begins to pull away from the sides of the pan.  Transfer the pan to a wire rack and cool for 5 minutes.  Un-mold and cool to room temperature top side up on the rack.


For the Glaze

In a small saucepan combine the honey, sugar and butter and bring to a boil.  Allow to cool slightly, then brush the top and sides of the cooled cake with the glaze.


Cake can be made and glazed and kept covered at room temperature for up to four days.  Enjoy!


Printed from thegalleygourmet.net