Not a brilliant baker but still want to impress your friends with something sweet at the end of a meal? This foolproof recipe is just what you've been looking for....
When I first moved to Paris, I could barely prepare scrambled eggs. The gas stove in our former apartment needed to be lit manually with a match and I was more concerned about burning my fingers than learning to cook. Fortunately, my French husband is a patient soul who quickly taught me the basics. But what about the sweet endings? He can cook but he never made the leap into baking so I was on my own to learn to make cakes, pies and those beloved moelleux au chocolat the French go bonkers for. I knew I couldn’t possibly begin my training with such a cultural masterpiece so with a little research, I came across what is quite possibly the easiest cake to bake, well adapted for novices and another French favorite. It was success on my first attempt and have been baking it ever since.
Once you get comfortable with this basic recipe, add nuts or berries to enhance the flavor.
Ingredients
Cake
2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 cup granulated sugar
2 teaspoons lemon zest
1/3 cup vegetable oil
½ cup plain yogurt (preferably whole milk yogurt)
2 large eggs
¼ teaspoon vanilla
Optional Glaze
Fresh lemon juice (2 lemons)
¼ cup powdered sugar
Instructions
Preheat oven to 350°F (180°C)
Line the bottom of a 10-inch cake pan with parchment paper, greasing the sides
Whisk together the flour, salt and baking powder. Set aside.
In another bowl, add the lemon zest to the sugar and mix with your fingers until fragrant.
Add the eggs, vanilla, and yogurt to the lemon zest mixture and mix until blended.
Add the dry ingredients to the egg mixture and mix until well combined.
Add in the vegetable oil and mix until smooth.
Pour the batter into the prepared pan and bake for 30 minutes (or until the top is golden brown or a knife comes out clean).
Let the cake stand for 10 minutes before transferring to a cooling rack.
Optional lemon glaze
Mix the lemon juice and sugar by hand and spoon evenly over the cooled cake.
Serve with a side of fresh fruit, whipped cream and an espresso.
Lindsey Tramuta is a home & culture columnist for BitchBuzz and the creator of Lost In Cheeseland where she writes about food, love, life and obstacles in Paris. Follow her on twitter @LostNCheeseland
{Photo courtesy of The Little Teochew}