Imagine transporting yourself to a charming Parisian café with just one bite of the most incredibly moist and delicate cake you've ever tasted. The Tuesdays with Dorie French Yogurt Cake is not just a dessert - it's a culinary journey that transforms simple ingredients into an extraordinary experience. With its light, tender crumb and bright lemon notes, this cake will make you feel like a professional pastry chef without hours of complicated preparation. Get ready to impress your friends and family with a dessert that's both rustic and refined!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 cup plain yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup vegetable oil
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Lemon curd for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine the plain yogurt and granulated sugar. Whisk together until the sugar is well incorporated and the mixture becomes smooth.
- Add the eggs one at a time, whisking thoroughly after each addition to ensure they are completely blended into the yogurt mixture.
- Pour in the vegetable oil and add the fresh lemon zest. Mix well until all ingredients are evenly distributed.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this can result in a tough cake.
- Transfer the batter to the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Place the pan in the preheated oven and bake for 40-45 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 out onto a wire rack to cool completely.
- Once cooled, slice the cake and serve with a generous dollop of lemon curd on top or on the side.
- For best flavor, let the cake rest for an hour before serving to allow the flavors to develop and settle.
Tips
- Use room temperature ingredients to ensure smooth mixing and even baking.
- When measuring flour, use the spoon and level method to avoid a dense cake.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cake tender.
- Check the cake's doneness with a toothpick - it should come out clean or with just a few moist crumbs.
- Allow the cake to cool completely before adding lemon curd to prevent melting.
- For an extra flavor boost, brush the warm cake with a simple lemon syrup.
- Store the cake in an airtight container at room temperature for up to 3 days.
- The cake actually tastes better the next day as the flavors continue to develop!
Nutrition Facts
Calories: 299kcal
Carbohydrates: 40g
Protein: 5g
Fat: 12g
Saturated Fat: 1g
Cholesterol: 26mg
