Ingredients
- 180 g all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 180 ml Québec maple syrup
- 180 g plain Greek yogurt
- 60 ml canola oil
- Zest of 2 lemons
- 30 ml lemon juice
- 1 tsp vanilla
Method
- Heat the oven to 175°C and line a 20 cm round cake pan.
- Whisk flour, baking powder, and salt.
- Whisk eggs, maple syrup, yogurt, oil, lemon zest, lemon juice, and vanilla; fold in the dry ingredients.
- Bake for 30 to 35 minutes, until a tester comes out clean; cool before serving.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar
Conversion used: Use 180 ml maple syrup for 200 g sugar and reduce yogurt by 60 g to balance the added liquid. Lower the oven from 190°C to 175°C.
Why Quebec maple syrup: Greek yogurt replaces part of the fat and keeps the cake tender, while lemon and maple provide brightness without frosting. Maple adds a nuanced flavor and a Québec-sourced sweetening option.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →