When it comes to savoring something sweet, I love decadence, but reserve it for intentional occasions. Instead, I usually gravitate towards something more subtle, especially when lemon is the prominent note. With it comes brightness and when coupled with a hint of herbs, it’s even more refreshing. The beauty of this classic French lemon yogurt cake, or gâteau au yaourt, is that it can be made year-round and is quick to whip together, so ideal for any last minute guests or if just wanting to offer someone something homemade. It also makes for a perfect afternoon snack with a cup of tea to enjoy as a simple daily pleasure. Bon appétit!

Preheat oven to 350° F. Butter and flour a 9” springform pan. I like to also add parchment paper to make it easier to transfer to a cake stand.

Ingredients:

• 1 ½ cups flour
• 1 cup sugar
• 2 tsp baking powder
• 3 eggs
• 1 tsp thyme
• ½ tsp salt
• Zest of 2 lemons
• 1 cup plain yogurt
• ½ tsp vanilla extract
• 4 Tbsp unsalted butter, melted and slightly cooled

 

Mix eggs and sugar together in a stand mixer, or by hand until light yellow. Add the vanilla and yogurt.

Sift together the flour, baking powder, and salt. Add the lemon zest and chopped thyme.

Mix the dry ingredients into the wet ingredients. Add the melted butter. Pour into the springform pan. Bake for 25-30 minutes, until a toothpick comes out clean.