Lemon Gateau au Yaourt

These used the same recipe as I had before with the nutella marbled Yogurt Cake. I decided that it was a lot easier to distribute the cake to people in cupcake form rather than trying to slice up a normal sized cake. This time I went for using the lemon zest (or lime in my case)even though I'm not as crazy about it in my sweets. The whole sugar zest rubbing step smells SO GOOD. I feel like the zest ends up really lightening the cake. The cupcakes bake faster than the cake so I ended up checking 15 or so minutes before the recommended baking time for the cake. I referenced the recipe before but since I have it I thought I'd post it this time.

Pulled from the New York Times: French Yogurt Cake With Marmalade Glaze
Yield 8 servings Time About 1 hour and 20 minutes
Ingredients
• 1 cup all-purpose flour
• 1/2 cup ground almonds (or, if you’d prefer, omit the almonds and use another 1/2 cup all-purpose flour)
• 2 teaspoons baking powder
• Pinch of salt
• 1 cup sugar
• Grated zest of 1 lemon
• 1/2 cup plain yogurt
• 3 large eggs
• 1/4 teaspoon pure vanilla extract
• 1/2 cup flavorless oil, such as canola or safflower
• 1/2 cup lemon marmalade, strained, for glazing the top (optional)
• 1 teaspoon water, for glazing the top (optional)

Method • Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, ground almonds, if you’re using them, baking powder and salt and keep near by as well.
 • Put the sugar and zest in a medium bowl and, working with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla to the bowl and whisk vigorously until the mixture is very well blended. Still whisking, stir in the dry ingredients, then switch to a large rubber spatula and fold in the oil. You’ll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.
• Slide the baking sheet into the oven and bake 35 to 40 minutes for the round cake or 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it will be golden brown and a knife inserted into the center of the cake will come out clean. Transfer the pan to a rack, cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.

• To make the glaze: Put the marmalade in a small pot or a microwave-safe bowl, stir in the teaspoon of water and heat (on the range or in the microwave oven) until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze. I skip this part because I don't want as much lemon flavor in the cake but I'm sure it's very tasty for those who enjoy it. I have tried some strawberry jam with the cake but I prefer the taste of plain cake yum.

• Serving: In France, this cake is usually served with a little sweetened crème fraiche, but it lends itself to other toppings as well. Fresh soft fruit, like sliced peaches or plums, is a natural with this as is berries with a touch of sugar. And, because the cake is plain and just a little tangy from the yogurt, it pairs happily with lemon cream, curd or mousse and is delicious with chocolate mousse or chocolate sauce.
 • Storing: Wrapped well, you can keep the cake at room temperature for at least 4 days and, like many pound cakes, it will be better one day later than it was the day it was made. If you do not glaze the cake, you can wrap it airtight and freeze it for up to 2 months; glazed it’s best not to freeze the cake.

I once made the cupcakes and accidentally added the oil at the same time as the eggs and yogurt and it really messed up the texture of the cupcakes so watch out for that. It made the batter thicker and rubberier and less crumbly. You could see the rising bubble tracts in the crumb.

The proper crumb. I need to stop taking pictures in my dim kitchen or get a better lamp.