An unmissable French classic that is wonderfully moist and flavorful, perfect for afternoon tea or family dessert. This traditional yogurt cake will delight both children and adults with its tender crumb and delicate taste. Simple to prepare, it's ideal for introducing children to baking.
⏱️50 min
📊Easy
👥8 servings
🍽️Dessert
vegetarianbudget-friendlyfamilyquick
Ingredients
1 pot (125g)plain yogurt
200 gsugar
2 pièceseggs
250 gflour
1 sachet (11g)baking powder
80 mlneutral oil
1 cuillère à caféliquid vanilla
1 pincéesalt
Instructions
1PREHEAT THE OVEN: Set your oven to 180°C (thermostat 6) and let it heat for at least 10 minutes. In the meantime, generously butter a 20-22 cm cake pan and dust the bottom and sides with a little flour to prevent the cake from sticking. Tap the pan to remove any excess flour.
2PREPARE THE YOGURT POT: Pour the plain yogurt into a container and keep the empty pot to use as a measuring cup for the other ingredients. This traditional French method guarantees perfect proportions and makes measuring easier.
3MIX THE DRY INGREDIENTS: In a large bowl, pour 2 pots of sugar, 2 and a half pots of flour, 1 sachet of baking powder, a pinch of salt and mix well with a spoon or whisk. This preparation will prevent lumps when incorporating the eggs and ensure an even distribution of baking powder for a well-risen and airy cake.
4INCORPORATE THE EGGS AND YOGURT: Make a well in the center of the dry ingredients and crack 2 eggs into it. Pour the pot of yogurt, 1 pot of neutral oil (approximately 80 ml) and 1 teaspoon of liquid vanilla. Using a fork or electric mixer, blend progressively by incorporating the flour little by little until you obtain a smooth and homogeneous batter. The secret to moistness lies in mixing that should not be overdone.
5POUR INTO THE PAN: Gently pour the batter into the prepared pan and smooth the surface with a spatula or the back of a spoon. Shake the pan lightly so the batter spreads evenly and any air bubbles rise to the surface. Place the pan in the center of the preheated oven.
6BAKE UNTIL FULLY COOKED: Bake for 35 to 40 minutes depending on your oven. The cake is done when a knife blade inserted into the center comes out clean or with just a few moist crumbs (this is what guarantees the moistness). The surface should be golden, slightly dried out and not sticky to the touch. Remove from the oven and let cool 5 minutes in the pan before turning it out.
7FINISH THE CAKE: Gently turn the cake out onto a cooling rack and let it cool completely at room temperature before slicing. You can dust it with powdered sugar or serve it plain. This cake keeps very well in an airtight container for 3-4 days and can also be frozen for several weeks.