{"id":1962,"date":"2024-12-12T12:07:45","date_gmt":"2024-12-12T11:07:45","guid":{"rendered":"https:\/\/cuizette.com\/non-classifiee\/yogurt-cake-lemon-basil-and-fondant-icing\/"},"modified":"2025-01-23T10:02:05","modified_gmt":"2025-01-23T09:02:05","slug":"yogurt-cake-lemon-basil-and-fondant-icing","status":"publish","type":"post","link":"https:\/\/cuizette.com\/en\/recipes\/yogurt-cake-lemon-basil-and-fondant-icing\/","title":{"rendered":"Yogurt Cake: Lemon, Basil and Fondant Icing"},"content":{"rendered":"
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\n\t\t\t\t\t\"Yogurt\t\t\t\t\t
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Yogurt Cake: Lemon, Basil and Fondant Icing<\/h2>\n\t\t\t\t\n
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  • <\/li><\/ul>0.0<\/small> from<\/small> 0<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\n
    \n \t\t\t\tCourse: Dessert<\/mark><\/span>Cuisine: Pastry<\/mark><\/span>Difficulty: Easy<\/mark><\/span> <\/div>\n\n\t\t\t<\/div>\n\n\n\t\t\t\t\t\t\t
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    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    15<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    30<\/p>minutes<\/span><\/div>

    <\/span>Calories<\/span>

    1750<\/p>kcal<\/span><\/div>

    <\/span>Total time<\/span>

    45<\/p>minutes<\/span><\/div><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n

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    Yogurt 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. <\/p>\n \t<\/div>\n\n \n\t\n\t\n\t\n\n\n\t\t\n\t\t\t

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    Ingr\u00e9dients<\/h3>\n\t\t\t\t\t\t
    • For the cake:<\/strong><\/li>
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      1<\/span> pot of plain yoghurt (125 g)<\/span><\/p><\/li>

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      2<\/span> jars<\/span> sugar<\/span><\/p><\/li>

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      3<\/span> flour pots<\/span><\/p><\/li>

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      1\/2<\/span> jar<\/span> neutral oil (sunflower or rapeseed)<\/span><\/p><\/li>

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      3<\/span> eggs<\/span><\/p><\/li>

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      1<\/span> sachet baking powder<\/span><\/p><\/li>

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      Zest and juice of one untreated lemon<\/span><\/p><\/li>

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      6<\/span> finely chopped fresh basil leaves<\/span><\/p><\/li>

    • For the glaze :<\/strong><\/li>
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      100<\/span> g<\/span> powdered sugar<\/span><\/p><\/li>

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      2<\/span> tablespoons<\/span> lemon juice<\/span><\/p><\/li>

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      1<\/span> basil leaf for decoration<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\t\t\t\n\t\t\n\t\t\t

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      Instructions<\/h3>\n\t\t\t
      • Prepare the cake batter: Preheat your oven to 180\u00b0C (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.<\/li>
      • 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.<\/li>
      • 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.<\/li>
      • garnish: Place a fresh basil leaf or a few lemon zests on the glaze for an elegant finish.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • Gluten-free version: <\/strong>Replace conventional flour with a gluten-free flour blend (rice and corn, for example).<\/li>
        • Even more gourmand<\/strong>: Add a few white chocolate chips to the dough for an extra sweet touch.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t