Yogurt Cake
This classic French yogurt cake is wonderfully moist, incredibly easy to make, and requires no special equipment.
Ingredients
- •1 container plain whole milk yogurt (7 ounces / 200g)
- •1.5 cups all-purpose flour (180g)
- •1 cup granulated sugar (200g)
- •3 large eggs
- •0.5 cup neutral vegetable oil or melted unsalted butter (120ml)
- •2 teaspoons baking powder
- •1 teaspoon vanilla extract
- •0.25 teaspoon salt
- •Powdered sugar for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C) and generously grease a 9-inch loaf pan or round cake pan with butter or baking spray.
- 2
Whisk together the plain yogurt, granulated sugar, eggs, vegetable oil, and vanilla extract in a large bowl until smooth and well combined.
- 3
Sift in the all-purpose flour, baking powder, and salt directly into the wet mixture.
- 4
Gently fold the ingredients together using a spatula until just incorporated, being careful not to overmix the batter.
- 5
Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
- 6
Bake in the preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- 7
Remove the cake from the oven and let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- 8
Dust the cooled cake with powdered sugar just before slicing and serving.
💡 Chef tips
- You can use the washed and dried yogurt container as your measuring cup for a traditional French-style preparation, where 1 container equals yogurt, 2 containers equal flour, and 1 container equals sugar.
- Feel free to fold in the grated zest of one lemon or orange, or a handful of fresh berries, to customize the flavor.
- Store the cake wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 5 days.
✅ How it should turn out
The finished cake should have a golden-brown crust, a tender, fine crumb that is wonderfully moist, and a delicate vanilla aroma.