Gateau yaourt au citron

  • Preparation time: 20 minutes
  • Bake time: 30 minutes
  • Makes 4-8 servings.


  • 275 grams (1½ cups) all-purpose flour (D: type 550; F: type 55)
  • 3 eggs, separated into yolks and whites
  • 125 grams (125 ml = ½ cup) plain yoghurt
  • 60 ml (¼ cup = 4 tablespoons) vegetable oil or 50 grams (3½ tablespoons) butter, at room temperature
  • 200 grams (1 cup) of fine crystal sugar (F: sucre en poudre)
  • Optional: 50 grams ground almonds
  • 5 grams (½ of a standard 11 grams envelope =  ½ teaspoon) baking powder (D: Backpulver; F: levure chimique); this is ½ US tablespoon.
  • Zest of 1 large (untreated) lemon, or of 2 medium lemons
  • 5 tablespoons (75 ml) of lemon juice
  • Optional: ½ teaspoon real vanilla extract
  • Pinch of salt


  • Large bowl
  • Wire whisk
  • Medium size bowl
  • Cake/loaf pan, preferably non-stick
  • Some butter(for greasing the pan), at room temperature
  • Cake cooling rack


  • Pre-heat the oven to 180 ºC (355 ºF)
  • Grease the cake pan with some butter
  • In the large bowl, put the flour, baking powder, optional ground almonds, and whisk (to loosen up the flour and get clumps out, if any; this is quicker and easier (incl. cleaning) than using a sifter)
  • In a medium size bowl, beat the egg yolks, sugar, lemon juice, oil (or soft butter), lemon zest, optional vanilla extract, until the mixture is smooth and light yellow
  • Add the flower mix and salt to the egg mix, and beat until a smooth batter is obtained
  • In a small bowl, beat the egg whites with a small pinch of salt until it begins to stiffen
  • Fold the beaten egg white into the batter, and briefly mix at low speed until incorporated
  • Do not transfer the liquid from the bottom of the bowl!
  • Transfer the batter to the cake pan (fill the pan for about ⅔)
  • Bake for 30 minutes
  • The cake is done when an inserted knifepoint comes out clean - if not, bake for another 5 minutes and check again
  • Let cool for 5-10 minutes, then take the cake out of the cake pan and put on the cake rack

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©2007-2016 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.