Are you having a hard time keeping up with us? Yes, I’m feeling a bit like that myself!
A few days ago we were in London visiting our daughter and her family. But Scott and I are celebrating a 40th anniversary this year, and we were busy this spring, planning a week together in Paris. We bid adieu to our little family in London on Tuesday and headed to France on the Eurostar.
We been here for two days now, and are having the time of our lives in a delightful little (very little) flat that we’ve rented in the heart of the Paris Latin District.
You’re going to laugh when you hear one of the things that I couldn’t wait to see when I got to Paris.
These adorable little yogurt jars.
I know, I know, that sounds a bit strange, right? But I read about this wonderful Lemon Yogurt Cake a few weeks before we left for our London/Paris trip, and was so intrigued by it’s charming history that, not only could I hardly wait to make the cake, I was also dying to see these fun little jars in person.
The history? I figured you want to know. The story is told that this humble, simple recipe is one that grandmothers (and lots of others too, I’m quite sure) all over France are renowned for. The French name for the cake is actually Gâteaux de Mamie, which translated is: Granny Cake. The part of the story I love is the way these French grandmothers measure the cake ingredients – with yogurt jars!
Yogurt in France has been traditionally sold in small, round glass jars (these days you can find it in all kinds of containers, but in the past, it was mostly sold in the little jars). The recipe starts out with one jar of yogurt. The rest of the ingredients are measured in that same jar: two jars of sugar, 3 jars of flour, one jar of oil…
Don’t worry though, you don’t need to have French yogurt available to make the cake. It turns out that each jar holds one half cup (120 milliliters), so it’s easy to translate the recipe to more classic cooking measurements.
I tried out the cake before we left on our trip and it truly is fantastic! Definitely a keeper-recipe! The cake is super moist and a simple lemon syrup that’s brushed on while still warm, yields an amazingly delicious, crisp, citrus glazed crust. It doesn’t really need any embellishment, but a dusting of powdered sugar is a lovely finishing touch.
The first day Scott and I were in Paris, we stopped at a small grocery store near our little apartment. I immediately checked out the dairy case and, sure enough, there were the famous little jars. I served the yogurt the next morning for breakfast and discovered that, not only are the jars quite charming (I’m taking a bunch of them home), the yogurt is smooth, creamy and incredibly delicious; definitely a win-win-win!
So there you have it, French Grandmother’s Lemon Yogurt Cake. I love the name, especially when you know the story behind it. Whatever you decide to call it, make it! I know you’re going to love it, and, if you need a charming little jar to measure the ingredients, just let me know; I’ll have a few extras in my prop closet!
P.S. Wondering what our tiny, but charming Paris living quarters looks like? We’ll be sharing a post tomorrow titled “Our Little Paris (very little) Apartment” with lots of pictures. If you’d like to see lots of behind the scenes Paris shots, you can also follow us on Instagram.
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- For the cake:
- ½ cup plain yogurt or Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- grated lemon zest, from 1 medium-size lemon
- ½ cup sunflower, grape seed or canola oil
- For the glaze:
- ¼ cup fresh lemon juice
- ¾ cup (1½ jars) of powdered sugar
- Preheat the oven to 350˚F (175˚C). Spray a 8-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside
- In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended.
- Add the flour, baking powder, salt and zest, mixing to just combine.
- Add the oil and stir well. Don't worry, at first it will seem to separate, but keep stirring till smooth.
- Pour the batter into prepared pan.
- Bake for 30-40 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Be careful not to over bake.
- Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
- Combine the lemon juice and powdered sugar in a small bowl and stir until smooth. With a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Allow cake to cool completely. Sprinkle with powdered sugar if desired and serve.