One fine day two tiny curled up leaves were discovered by my daughter and all of us gathered around the plant, as though admiring some marvel. Yes! The plant was alive and had responded and signaled that it liked its new home. Many more tiny leaves appeared in due course of time, and transformed into shiny leaves and soon became uncountable. And after a year, the plant gave us four lemons. To us, they were the best lemons on Earth! Shiny, perfectly oblong and juicy.
The lemon plant has now become a tree, a bountiful tree that has been giving lemons twice a year out of which we’ve made salads, lemonades, pickles and cakes over and over again. Last week, we plucked all the lemons for a sweet pickle. Few days later, we discovered that there were few more left in the tree.
I used these to make Lemon Yogurt Cake. This cake is very easy to make. It has a lovely tangy taste and refreshing lemony aroma. A slice of the cake leaves you asking for more. A must try recipe.
Lemon Yogurt Cake | Gâteau au Citron
Adapted from Orangette, and this is how I made it
1 ½ cup all purpose flour
1 cup sugar
½ cup plain yogurt
½ cup olive oil / canola oil
2 teaspoons baking powder
2 teaspoons lemon zest
For the glaze
Juice from two lemons
½ cup powdered sugar
Preheat the oven to 180 degrees C.
In a large bowl, mix yogurt and sugar. Add eggs and stir until well blended.
Whisk flour with baking powder.
Add flour to wet ingredients, add zest. Add oil and stir. The batter looks shaggy at this point. Keep stirring till it becomes smooth.
Grease and line a 6 inch round cake tin. Pour the batter and bake for 30 to 35 minutes or till a skewer inserted in the center comes out clean.
Remove from the tin after 10 minutes. Cool in the rack.
To prepare the glaze, mix sugar and lemon juice. Pour evenly over the cooled cake.