Imagine transporting yourself to a charming Parisian kitchen with just one bite of the most effortless and delectable cake you'll ever make! The Traditional French Yogurt Cake is not just a recipe; it's a culinary adventure that proves sometimes the simplest ingredients create the most extraordinary flavors. With a history rooted in French home cooking, this cake is so foolproof that even children learn to bake it as their first cooking lesson. Get ready to unlock the secret to a moist, tender cake that will make you feel like a true French pastry chef in your own home!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 cup plain yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, pour the plain yogurt. Using the same yogurt cup as a measuring tool, measure out the sugar, vegetable oil, and eggs to maintain the traditional French method of preparation.
- Whisk the yogurt, sugar, eggs, and vegetable oil together until the mixture is smooth and well combined. Add the vanilla extract and mix thoroughly.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure there are no lumps and the ingredients are evenly distributed.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake tough.
- Pour the batter into the prepared cake pan, using a spatula to spread it evenly and tap the pan gently on the counter to remove any air bubbles.
- Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
- Once cooled, you can dust the cake with powdered sugar, serve with fresh berries, or enjoy it plain with a cup of coffee or tea.
Tips
- Use the yogurt cup as your measuring tool for a truly authentic French method - this traditional approach ensures perfect proportions every time.
- Room temperature ingredients are key! Allow your eggs and yogurt to sit out for about 30 minutes before mixing to ensure smooth incorporation.
- Be gentle when folding in dry ingredients - overmixing can lead to a tough, dense cake. Stop mixing as soon as the flour disappears.
- For extra flavor variations, try adding lemon zest, almond extract, or a splash of rum to the batter.
- Check your cake's doneness by inserting a toothpick - it should come out with just a few moist crumbs, not completely dry.
- Let the cake cool completely before serving to allow the flavors to settle and the texture to become perfectly tender.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 35g
Protein: 5g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 55mg
