The French Lemon Yoghurt Awesome Cake

The lovely Marie-Claire who used to be here in my place at www.InHossegor.com invited me and a friend over to tea the other afternoon. Afternoon tea with CAKE. I mean, we live in France, there are gorgeous things you can go get at your local Boulangerie but nothing beats a piece of cake with a cuppa. Yes. You know it. I tasted this amazing slurpylicious lemon tangy but sweet cake and it felt like I was eating lemon curd in a loaf. It's hard to describe. Make it and try ok? Here's what to get:

1 ½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon kosher salt 1 cup plain whole-milk yoghurt (OR Lemon yoghurt works too) 1 1/3 cups sugar, divided 3 extra-large eggs 2 teaspoons grated lemon zest (2 lemons) ½ teaspoon pure vanilla extract ½ cup vegetable oil 1/3 cup freshly squeezed lemon juice

For the glaze: 1 cup confectioners’ sugar 2 tablespoons freshly squeezed lemon juice Preheat the oven to 350 degrees. Grease an medium size loaf pan. Grease and flour the pan. Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yoghurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. For the glaze, combine the confectioners’ sugar and lemon juice and drizzle over the cake. Let sit until the glaze hardens. Stuff your gob and feel serene knowing you have just only eaten yoghurt with a little sugar. Right? Erm. Read on...

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Cook Time: 35 minutes

Total Time: 40 minutes

Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic, crushed and minced
• 1 large onion, quartered and thinly sliced
• 1 small eggplant, cubed
• 2 green peppers, coarsely chopped
• 4 large tomatoes, coarsely chopped
• 3 to 4 small zucchini, cut into slices
• 1 teaspoon dried leaf basil
• 1/2 teaspoon dried leaf oregano
• 1/4 teaspoon dried leaf thyme
• 2 tablespoons chopped fresh parsley

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