French Children's Yogurt Cake

From www.foodnetwork.com
Yogurt Cake

• 1 pot of yogurt (1/2 cup or 125 g)
• 2 yogurt pots of sugar
• 2 eggs
• Grated zest of 1 lemon
• 3 yogurt pots of flour
• 1-1/2 teaspoons baking powder
• 3/4 yogurt pot of neutral-tasting oil or melted butter

Syrup

• Orange or lemon juice
• Sugar to taste

Directions

Yogurt Cake

1. Heat the oven to 350ºF/180ºC. Beat the yogurt and the sugar together in a bowl. Beat in the eggs and lemon zest. Sift the flour with the baking powder and beat in. Finally, add the melted butter (or oil, although it doesn't taste quite as nice) and beat the whole mixture well. Pour into non-stick muffin tins or a greased and floured loaf pan. Bake until a toothpick comes out clean, approx. 25 minutes.
2. Note: recipe makes 12 muffin-sized cakes, or 1 loaf.

Syrup

1. Heat orange or lemon juice with sugar, to taste, and cook until the sugar has dissolved, 3 to 5 minutes. Prick the tops of the cakes with a fork, and spoon the syrup over so it sinks into the cakes.