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. Keep reading…