Lemon yogurt cake with cranberries

18 Dec

This cake recipe, ‘gateau au yaourt’, is often taught to French children who are just learning to cook. It’s very much like a sour cream pound cake, but you can play with the flavors by using different fruited yogurts.

Pour 1 pot of lemon yogurt in a mixing bowl. Now use the yogurt cup as your measuring tool.

2 yogurt cups flour
1 1/2 yogurt cups sugar
1/2 yogurt cup oil
3 eggs
1 1/2 tsp baking powder
2 tsp lemon juice
1/2 tsp alomond extract
1 tsp lemon zest
1/4 cup dried cranberries, soaked in hot water then drained

In a large bowl mix together yogurt, sugar and oil. Beat in the eggs and stir in lemon juice and almond extract. In a small bowl mix flour and baking powder. Stir it into the yogurt mixture. Fold in zest and cranberries.

Pour into greased loaf pan. Bake at 350 degrees for 30 minutes or until browned and knife inserted in center comes out clean.

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4 Responses to “Lemon yogurt cake with cranberries”

  1. Fuji Mama December 22, 2008 at 3:30 pm #

    Oh yum! I had totally forgotten about this cake! I remember having it once when I lived in France when a friend made it. I’ve never made it though and have GOT to try! THANKS!

  2. Amanda August 30, 2011 at 11:30 am #

    2 questions…can you get cranberries here? what size yogurt cup am I looking for?

  3. Khady August 30, 2011 at 2:54 pm #

    Hi Amanda,

    For the yogurt cup, just a single serving size. (Like the kind that come in a pack of 4 or 8.)

    I’ve started substituting rehydrated, chopped bissap for cranberries. Like in this recipe:

    http://dakareats.wordpress.com/2011/03/17/white-chocolate-bissap-oatmeal-cookies/

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