French Yogurt Cake
A simple, elegant treat with French baking charm. This moist, lightly sweet cake with subtle citrus notes is the first recipe many French children learn to bake, traditionally measured using the yogurt container itself.
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Servings: 10 slices
Calories: 245kcal
Equipment
- 9-inch Round Cake Pan or Loaf Pan
- Parchment Paper
- Mixing bowls
- Wire rack
Ingredients
- 1 cup plain yogurt full-fat Greek yogurt works beautifully
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 lemon or orange zest only
- 3 large eggs at room temperature
- 1/3 cup vegetable oil or mild olive oil
- 1 tsp vanilla extract
Optional Glaze
- 1/4 cup citrus juice lemon or orange
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or loaf pan, then line with parchment paper, leaving overhang for easy removal.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, rub the sugar and citrus zest together with your fingertips until fragrant and slightly moist.
- Add eggs to the sugar mixture one at a time, whisking well after each addition until the mixture becomes pale and slightly thickened. Stir in yogurt, oil, and vanilla extract until smooth and well combined.
- Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until no dry spots remain.
- Pour the batter into your prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- If using the optional glaze, whisk together citrus juice and powdered sugar, then brush over the warm cake, allowing it to soak in.
Notes
This cake actually improves with time as flavors meld. Store at room temperature, tightly wrapped, for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for best texture. The cake can be frozen unfrosted for up to 3 months.
For a healthier version, swap half the all-purpose flour for whole wheat pastry flour, replace 1/4 cup of sugar with 2 tablespoons of honey, use olive oil instead of vegetable oil, and consider adding 2 tablespoons of ground flaxseed.
Nutrition
Calories: 245kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Sodium: 135mg | Fiber: 0.5g | Sugar: 20g
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