Jeanne Strang

Gateau au citron et yaourt

Lemon yogurt cake

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France
Magrets & Mushrooms

By Jeanne Strang

Published 2024

  • About

This cake is more attractive if baked and served in a medium sized Bundt tin, which is ring-shaped and has a deep hole in the middle. But you can also use a standard shallow 23cm cake tin, which will yield an equally delicious if not so spectacular a result.

Ingredients

  • 125 g butter
  • 400 g sugar
  • 2 eggs

Method

Preheat the oven to 180C/350F/gas mark 4.

Butter the cake tin. Put the butter and sugar into a bowl. Beat in the eggs, one at a time. When well mixed, add the flour and then the baking soda, salt and yoghurt. Finally, add the lemon zest.

Transfer to the cake tin and

Photos