Yogurt Cake
This classic French yogurt cake is incredibly moist, tender, and effortlessly simple to bake using the yogurt cup as a measure.
Ingredients
- •1 container plain whole milk yogurt (7 ounces / 200g)
- •2 yogurt containers granulated sugar (260g)
- •3 yogurt containers all-purpose flour (360g)
- •1 yogurt container neutral vegetable oil or melted butter (180ml)
- •3 large eggs
- •2 teaspoons baking powder
- •1 teaspoon pure vanilla extract
- •1/2 teaspoon kosher salt
- •1 tablespoon butter and 1 tablespoon flour for prepping the pan
Instructions
- 1
Preheat your oven to 350°F (175°C) and thoroughly grease a 9-inch loaf pan or round cake pan with butter, then dust lightly with flour.
- 2
Empty the container of yogurt into a large mixing bowl and wash and dry the container to use as your measuring cup for the rest of the ingredients.
- 3
Add the granulated sugar, eggs, and vanilla extract to the yogurt, and whisk vigorously until the mixture is pale, smooth, and slightly frothy.
- 4
Measure and pour in the vegetable oil, whisking continuously to fully incorporate it into the wet ingredients.
- 5
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- 6
Gently fold the dry ingredients into the wet mixture using a spatula just until combined and no large lumps of flour remain, being careful not to overmix.
- 7
Pour the batter evenly into your prepared baking pan and smooth the top with your spatula.
- 8
Bake on the middle rack for 35 to 40 minutes, or until the cake is golden brown and a wooden toothpick inserted into the center comes out clean.
- 9
Allow the cake to cool in the pan for 15 minutes before gently inverting it onto a wire rack to cool completely.
💡 Chef tips
- You can easily customize this basic cake by folding in a cup of fresh blueberries, chocolate chips, or adding lemon zest to the batter.
- Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to three days, or slice and freeze it for up to two months.
- For the best texture, make sure your eggs and yogurt are at room temperature before you begin mixing.
✅ How it should turn out
The finished yogurt cake has a golden, lightly cracked crust, a tender and bouncy crumb with a delicate vanilla aroma, and a perfectly balanced sweet, rich flavor.