Once upon a time, I made lemon yogurt mini-cakes.
It’s been a while, but here’s the recipe.
This is a spin-off of a classic French everyday cake. I learned the recipe back when I was an exchange student in France from my host mother. She made one of these cakes about every week, and I absolutely adored them. They were so light and fluffy, not too sweet. You could eat it as a snack, dessert, with cream or chocolate or berries; it didn’t matter, it was so versatile.
I find that making this cake in Canada, it works best in muffin tins. I don’t know, maybe it is the consistency of the yogurt that we have here or something, but every time I’ve tried to make this cake in a cake pan, it always ends up turning into a tough and chewy mess. In muffin tins however, they rise beautifully and have the most gorgeous golden colour.
The recipe that I made for City Bandit includes a cheery lemon glaze for you to pour over the cakes, in case you wanted them to be sweeter and more dessert-like.
I made these again when I visited my parents in August, except I nixed the lemon glaze for my health-nut father. Instead, I topped them with a sprinkle of icing powder and some sliced lemons.
Mmm. These cakes are one of the only times I would ever justify a grown woman using the word “Yum-o”.
Discussing Food and Face 
Have you tried using Liberte plain yogurt? I use it to make my Gateau au Citron and it gives me great results.
Actually, exactly what I use is Liberté yogurt! I have used it plain before but actually prefer buying the vanilla one just for extra flavour. But it is the best :)