Isn’t it funny how the forever recipes sometimes get ignored? The ones that you make for so long that they become the equivalent of boiled rice (but much tastier). This French Yogurt Cake is one of them. I first made it as a little girl and many times over since. The premise is simple, all the ingredients are in a fixed ratio measured by yogurt containers. After a lifetime of eating it I relegated it to the past when some years ago a friend (Hi Reshma!) reminded me about it. Like many recipes that handed down to me there were two versions of this one too. I prefer this one because it makes a more modest cake and one that I can actually fit in my rarely used bundt cake pan. Dust it with a little icing sugar, glaze with marmalade, or serve just as is. This French Yogurt Cake is a wonderful mid day pick me up or after school snack.
As a word of caution (i.e. please learn from my mistakes), this isn’t the time to use that thick extra protein yogurt with a chalky texture. You may hope and pray that it will all turn out well, but it won’t. This recipe works wonderfully with regular yogurt or vanilla yogurt. We love it with a little citrus – orange or lemon zested in, but it is a delightful tea cake even without. The yogurt gives it a subtly sweet twang and it is very moist so it also keeps fairly well for a few days. What happens after a few days? Well, I’d have to hide it from myself and the girls to find out.
French Yogurt Cake
- 1 1/2 cup Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Sugar
- 1/2 cup Oil
- 2 Eggs
- 3/4 cup Yogurt
- 1 tsp Vanilla Extract
Preheat the oven to 350 degrees and prep your pan by greasing it and dusting it with flour. You can use a bundt tin, a loaf pan, a square tin.(Note: A loaf tin will take the longest to bake)
Combine the sugar and all the wet ingredients (oil, eggs, yogurt, vanilla extract) in a large bowl with a whisk
Mix together the flour, salt, and baking powder in a medium size bowl and sift into the wet ingredients for an extra tender cake
Gently mix just until well combined
Bake just until a toothpick inserted into the cake comes out clean, this takes me about 30 minutes in a bundt cake pan. Let cool for ten minutes in the pan then invert onto a platter to cool completely.
For a fun twist zest in a tbsp of your favourite citrus and serve drizzled with a citrus marmalade warmed and poured over top.