Yogurt Cake: Lemon, Basil and Fondant Icing
4
servings15
minutes30
minutes1750
kcal45
minutesYogurt cake is a classic that everyone loves for its simplicity and delicate taste. Cuizette brings you a revisited version with a touch of originality: the fresh and surprising combination of lemon and basil, sublimated by a light lemon glaze. This versatile dessert is perfect for a snack or a sweet end to a meal.
Ingrédients
- For the cake:
1 pot of plain yoghurt (125 g)
2 jars sugar
3 flour pots
1/2 jar neutral oil (sunflower or rapeseed)
3 eggs
1 sachet baking powder
Zest and juice of one untreated lemon
6 finely chopped fresh basil leaves
- For the glaze :
100 g powdered sugar
2 tablespoons lemon juice
1 basil leaf for decoration
Instructions
- Prepare the cake batter: Preheat your oven to 180°C (gas mark 6). Pour the yoghurt into a bowl. Use the empty pot as a measure for the other ingredients. Add the sugar and mix until smooth. Add the eggs one at a time, then the flour and baking powder, and mix well. Pour in the oil, lemon juice, zest and chopped basil. Mix gently to distribute the flavors evenly.
- Cooking: Pour the batter into a buttered or parchment-lined cake tin. Bake for 30 minutes, or until a knife inserted in the center comes out clean. Leave to cool before unmolding.
- Prepare the icing: In a bowl, mix the powdered sugar with the lemon juice until smooth and slightly thickened. Spread the icing over the cooled cake with a spatula.
- garnish: Place a fresh basil leaf or a few lemon zests on the glaze for an elegant finish.
Notes
- Gluten-free version: Replace conventional flour with a gluten-free flour blend (rice and corn, for example).
- Even more gourmand: Add a few white chocolate chips to the dough for an extra sweet touch.
This revisited yoghurt cake is an explosion of fresh, balanced flavors, thanks to the subtle marriage of lemon and basil. Light and easy to make, it’s sure to become a staple of your snacks and meals.
