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Healthy Lemon Greek Yogurt Cake Slice |
Introduction
Healthy gâteau au yaourt. This French dessert typically consists of a large amount of fat and refined sugar in order to create the typical dense and very moist gâteau-like texture and heavy crumb of the pound cake. However, this recipe has been specifically designed to try to cut the amount of fat and refined sugar found in typical gâteau au yaourt recipes in order to keep the amount of calories and fat down while keeping the same moist and very dense texture found in the average gâteau yaourt. This lemon cake uses olive oil instead of butter in order to decrease the amount of saturated fats typically found in most traditional recipes. The Greek yogurt used in the recipe has both acidic properties as well as a high amount of protein, which will provide structure to the yaourt while keeping the moist and light texture of the lemon cake. The end result is a sun-drenched cake that has the consistency and flavor of a pound cake but with much less fat. It’s also ideal for keeping for days due to its very moist texture.
You can have this cake for a fancy spring brunch, as a snack with your espresso for a few hours of the day, or as a healthy, clean dessert for a few hours of the day covered with summer berries. The Mediterranean coast has a great tradition of rustic baking and this technique involves the simplest and best ingredients, used with precision.
Ingredient Deep-Dive & Smart Substitutions
- AP Flour (180g)
- Almond Flour (50g)
- Baking Powder/Soda
- Sea Salt (0.5 tsp)
- Olive Oil (120ml)
- Greek Yogurt (180g)
- Eggs (3 large)
- Lemon Juice (60ml)
Unbleached All-Purpose Flour & Superfine Almond Flour
Role & Function: The all-purpose flour in the recipe forms the basis for the gluten structure in the cookies (11.7% protein content is optimal for such a recipe) and the almond flour then interferes with this gluten network in order to give the cookies their melt-in-the-mouth texture.
For these two flours, be sure to select unbleached, unbromated all-purpose flour, and blanched, as well as superfine, almond flour (not coarse almond meal).
Substitutions: To create a gluten-free version of this recipe use the same weight (180g) of a 1:1 gluten-free baking flour mix that contains xanthan gum or substitute with 180g of spelt flour to create a gluten-containing baked good with a different character.
Plain, Full-Fat Greek Yogurt (5% Milkfat)
Role & Function: Greek yogurt contains lactic acid which breaks down the gluten in the cake and activates the baking soda. The fat in the yogurt adds to the bodies of the cake and a very rich mouthfeel.
Selection: We choose plain (unsweetened) Greek yogurt with at least 5% milkfat. Non-fat or low-fat contain many stabilizer gums and excess moisture that makes gummy cakes.
Alternates: Non-dairy versions of Greek yogurt, such as coconut-milk yogurt (for example, Cocojune) with high fat content are great. Regular sour cream and creme fraiche are excellent alternatives from the traditional dairy case.
Extra-Virgin Olive Oil
Function: To coat the flour proteins better than any other solid fat, making an extremely moist cake.
Selection: For this recipe, a delicate late harvest olive oil with buttery, floral notes is preferred over a more robust, peppery early harvest olive oil. The earlier harvest olive oil could overpower the lemon flavor in the cake.
Substitutions: Instead use neutral tasting such as Avocado oil or expeller-pressed organic canola oil for a crumb with zero herbal notes.
Organic Lemons
The strip of lemon zest used in this recipe contains a lot of essential oil, particularly limonene, which gives the most intense citrus aroma. In addition to that the freshly squeezed lemon juice in this recipe contains acidity which is essential for the leavening of this batter.
Selection: Use organic lemons that are heavy for their size, have bright yellow, smooth skin and are unblemished. Wax coated lemons are best avoided as the wax ‘holds’ all the bitter compounds from the lemon skin and prevents them from being taken out of the zest when squeezed with the juice.
Ingredient List (Dual Measures)
For the Cake Batter:
| Ingredient | US Customary | Metric |
|---|---|---|
| Unbleached All-Purpose Flour | 1.5 cups | 180g |
| Superfine Blanched Almond Flour | 0.5 cup | 50g |
| Baking Powder | 2 tsp | 8g |
| Baking Soda | 0.5 tsp | 3g |
| Fine Sea Salt | 0.5 tsp | 3g |
| Organic Cane Sugar | 0.75 cup | 150g |
| Large Eggs (Room Temperature) | 3 pieces | 150g (out of shell) |
| Plain Greek Yogurt (5% Fat) | 0.75 cup | 180g |
| Extra-Virgin Olive Oil | 0.5 cup | 120ml |
| Fresh Lemon Zest | 2 tbsp | 12g (approx. 2 large lemons) |
| Freshly Squeezed Lemon Juice | 0.25 cup | 60ml |
| Pure Vanilla Extract | 1 tsp | 5ml |
For the Honey-Lemon Glaze:
| Glaze Ingredient | US Customary | Metric |
|---|---|---|
| Raw Honey | 2 tbsp | 42g |
| Freshly Squeezed Lemon Juice | 1.5 tbsp | 22ml |
Essential Equipment
8.5 x 4.5-inch (21 x 11-cm) Loaf Pan: Ideal loaf pans are made from cast aluminum or heavy-gauge aluminized steel for uniform heating and prevention of over-browning on the edges.
Microplane Grater: A very fine grater used to ‘shave’ only the outermost layer of the lemon skin, referred to as the yellow flavedo. This outer layer contains the oils and flavor of the lemon, while the bitter white pith in the center is discarded.
Digital Kitchen Scale: Because volumetric measurements of flour can vary by up to 30% from recipe to recipe, weighing the ingredients is the only way to get professional results in a kitchen.
Fine-Mesh Sieve: Used to aerate dry ingredients in the recipe, and to take out any lumps in the almond flour.
Step-by-Step Professional Method
1. Preparation and Mise en Place
Place your oven rack in the middle of your oven and preheat to 350°F (175°C). Grease your loaf pan with a little olive oil and then fill with parchment paper creating a sling. Make sure the paper extends about 1 inch down the sides of the pan. This will make removal of the loaf from the pan very easy.
2. Olfactory Sugar Infusion
Combine organic cane sugar (150g) and lemon zest (12g) in a large mixing bowl. Using your clean fingertips rub the zest into the sugar (take care to keep your fingers and mixing bowl clean to avoid any contamination) for 2-3 minutes.
Sensory Benchmark: The sugar has become a damp pale yellow sand and the smell of very volatile citrus oils fills the kitchen. The rubbing action releases the strong smelling aromas from within the cells of the zest. These cannot be released by mixing a liquid with the zest.
3. Emulsifying the Wet Matrix
Whisk the fragrant lemon sugar into the eggs one at a time, using a wire whisk and whisking well after each addition. The mixture will change color and become lighter. Next, whisk in the Greek yogurt (180g), the extra-virgin olive oil (120ml), lemon juice (60ml) and vanilla extract (5ml). The batter will be completely smooth and still quite thick and creamy.
4. Sifting and Integrating Dry Ingredients
In a medium bowl, whisk together the all-purpose flour (180g), almond flour (50g), baking powder (8g), baking soda (3g), and fine sea salt (3g). Sift the dry ingredients through a fine-mesh sieve into the wet ingredients in the large bowl.
Using a flexible silicone spatula gently fold the dry ingredients into the wet ingredients until just combined. Stop folding once last streaks of flour have disappeared.
Texture Checkpoint: The batter is elastic, slightly tacky and thick yet runny. If you mix the batter any further the last streaks of flour will disappear and the resulting cake will be tough and rubbery due to the excessive gluten development.
5. Baking Sequence
Pour the batter into the prepared loaf pan and smooth the top. Place it in the oven and bake for 45-50 minutes.
After 35 minutes, check the color of the top for even browning. If it is browning too quickly, cover the top of the loaf with a piece of aluminum foil to complete baking.
Visual Indicators: The split down the center of the top will be a deep golden color. The edges of the cake will be released from the parchment paper and a wooden skewer inserted into the center of the cake will come out clean or with a few moist clinging crumbs.
6. The Glazing and Cooling Phase
While the cake is in the oven, whisk together honey (42g) and lemon juice (22ml) in a small bowl until well combined and smooth.
Place the cake on a wire rack and immediately with a toothpick poke the top of the cake 15 to 20 times. Using a brush spread the honey-lemon glaze over the top of the warm cake, it will soak slowly into the cake. Allow the cake to cool in the pan for 15 minutes and then remove the cake from the pan using the parchment paper sling and allow it to cool completely on the wire rack before slicing.
The Science Behind the Recipe
There are two main chemical reactions that determine the success of the cake:
Leavening Dynamics: A cake made with heavy wet ingredients such as Greek yogurt in this case, requires a dual-leavening action to rise well. The baking soda will immediately start reacting with the acid in the yogurt and the lemon juice that we added to the batter to produce Carbon Dioxide gas immediately after mixing. On the other hand, the double-acting baking powder will react for the second time when it is exposed to the heat of the oven, thus producing more Carbon Dioxide gas and thus enabling the structure of this very moist cake to rise well and remain light and airy for a long time.
Gluten Inhibition: By using almond flour in this recipe, there are no gluten-forming proteins in the flour. However, by blending in some wheat flour, the total amount of gluten forming proteins is diluted. The fats from the olive oil and the Greek yogurt further prevent the gliadin and glutenin proteins from the wheat from bonding together with water. This all results in a very tender and velvety texture.
Pro Tips for Success
Calibrate Your Oven: Unfortunately, oven dials are notoriously inaccurate and can even vary by 50 degrees or more from true. To bake at 350°F (175°C), use an independent, calibrated oven thermometer and place it on the center rack.
Submerge cold eggs in warm water for 5 minutes before cracking to quickly bring them to room temperature. Cold eggs will cause the fats in the olive oil and Greek yogurt to seize and separate breaking the emulsion.
The Toothpick Rule: Even if your cake looks and sounds done, don’t pull it out of the oven until you test it for doneness. Make sure not to wait for the toothpick to come out dry, as this can cause the cake to lose its essential internal moisture. Instead, look for a few moist crumbs and declare your cake perfect, with a lovely, juicy crumb.
Common Mistakes to Avoid
Fat is a tenderizer and therefore in using Non-Fat Greek Yogurt you will get a spongy, rubbery texture and dry crumb from the cake. Using 5% yogurt or whole milk yogurt is best.
Over-processing the Zest: The white pith beneath the yellow skin of lemons contains very bitter flavonoids. When grating lemons be very careful not to press too hard into the lemon as this will extract all of the bitter into your cake and overwhelm the clean, bright acidity that the lemon zest adds to the cake.
Slicing While Warm: It’s very tempting to cut into your freshly baked cake straight away but it is vital that you allow it to cool to room temperature as this allows the internal starch gelation and protein structure to set. If you cut into the cake too soon it will only serve to compress the crumb making it gummy in texture.
Culinary Safety & Hygiene
Wash Organics Thoroughly Before Use: Rinse organic lemons under warm running water with a vegetable brush to remove dirt, wild yeasts and natural wax from the skin before scraping the surface to zest.
Egg Handling: Keep eggs refrigerated until used 10 minutes later. Wash your hands and all equipment that has been in contact with the raw batter. The bacteria Salmonella can cause serious illness in humans.
The Perfect Pairing
If making this loaf then these pairing ideas are a must try:
Beverage: Pair with a cup of strong Earl Grey tea or enjoy with a dry glass of Prosecco for brunch. The bergamot oil in the tea creates a beautiful harmony with the lemon in the cake.
Unsweetened quenelled creme fraiche, or a handful of fresh berries that have been macerated in a little sugar to release their juice, would also make a fantastic accompaniment to this loaf as the acidity of the berries will cut through the oiliness of the olive oil in the cake.
Storage & Reheating Excellence
Room Temperature Storage: Once cake has cooled to room temperature, wrap it tightly in beeswax wrap or plastic wrap and store it in an airtight container for up to 4 days. The olive oil continues to migrate through the starch in the cake keeping it moist and delicious.
Freezing Guidance: If you want to keep it longer then slice up the cake, wrap each portion in parchment paper and place in a heavy-duty freezer bag. It will keep for up to 3 months in the freezer. Simply leave to thaw at room temperature for thirty minutes and then reheat to enjoy.
Reheating: To warm up a slice or two, simply place the cake in a preheated 300°F (150°C) oven (such as the oven or a toaster oven) for 5 minutes or so. This allows the surface oils to get all redistribute and the cake to taste all moist and fabulous again without becoming at all dry.
Frequently Asked Questions (FAQ)
Can I make this cake refined sugar-free?
Yes. You can replace the organic cane sugar with coconut sugar of the same volume. Please note that this will change the color of the inside of the cake to a deep amber and it will have a caramel flavor. There is also a granulated, high-quality monk fruit sweetener that is low in glycemic index.
Why did my cake sink in the middle?
A sunken center can be due to several reasons but the most common are: 1) old leavening agents that have lost their potency, 2) opening the oven door too early during baking causing the temperature in the oven to drop suddenly and the egg proteins in the batter not to have coagulated enough, 3) over-measuring of the liquid ingredients.
Can I use liquid lemon juice from a bottle?
Bottled lemon juice (liquid lemon juice) contains many preservatives such as sodium benzoate. It does not have the fresh, clean, organic acidy of real lemons and will create a flat, chemical flavor. Do not use!
Nutrition Facts
We made this Mediterranean-inspired lemon loaf recently and it would be great to hear how your loaves are rising and what the crumb is like! As always, I’d love to hear from you with your experiences of this recipe, any questions you might have (e.g. for substitution of ingredients), and your preferred teas to drink with this lemon loaf. Your comments will go in the comments section below.
