Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

french yogurt cake (using yogurt cup)


  • Author: Sepideh Campos

Description

A simple French yogurt cake that can be made at any time without using measuring equipment.


Ingredients

Units Scale

Using a 5.3 ounce yogurt container to measure, combine the ingredients in the following proportions:

  • 1 container whole milk greek yogurt
  • 1 container neutral flavored oil (I like avocado oil)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 containers granulated sugar
  • 3 containers all purpose flour
  • 2 teaspoons baking powder
  • Pinch of kosher salt (about 1/4 teaspoon)

If you don’t have an individual yogurt container, follow the standard ingredient measurements below:

  • 1/2 cup whole milk greek yogurt
  • 1/2 cup neutral flavored oil (I use avocado oil)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 cup granulated sugar
  • 1 1/2 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • Note: if you use these measurements, start checking the cake after 40-50 minutes of baking.

Optional toppings:

  • Creme fraiche and berries
  • Lightly sweetened whipped cream
  • As is with tea or coffee
  • With fresh berries or a berry syrup
  • A dollop of yogurt and fresh berries

Instructions

  1. Position a rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit.
  2. Line an 8.5” loaf dish with parchment paper and grease with cooking spray, set aside.
  3. In a large mixing bowl, combine the yogurt, oil, eggs, vanilla extract and lemon zest. Whisk to combine.
  4. Clean and dry out the yogurt container. Use it to measure the sugar and flour as follows.
  5. Add the sugar to the bowl and whisk to combine.
  6. Add the flour, baking powder and salt to the bowl. Use a large rubber spatula to gently fold the dry ingredients into the cake. It’s ok if the batter is a little lumpy, don’t overmix.
  7. Pour the batter into the prepared baking dish.
  8. Bake on the center rack of the oven until the top of the cake is golden brown and a wooden skewer or toothpick inserted in the center of the cake comes out clean with a few moist crumbs, 60-80 minutes (check after 40-50 minutes if using the standard ingredient measurements)
  9. Remove the cake from the oven, transfer to a cooling rack and let cool for 30-60 minutes before slicing.
  10. Serve warm or at room temperatures with optional toppings or as is.