I would like to make a case for yogurt cake. Yes, it might be “boring” and everyone is going dairy-free these days, but yogurt adds something special to a loaf that a pound of butter just cannot. Sorry butter, not this time. French yogurt cake is creamy with a nice springy crumb, is lightly sweet and vanilla-scented, and has that unique subtle tang from the plain greek yogurt. It’s so nice by itself that I usually cut a big slice to have alongside a cup of black tea as is, but I’ve also jazzed it up for company with a dollop of tart raspberry jam and/or coconut whipped cream.
I am a desert minimalist, and this cake can be whipped up very quickly with only a few ingredients that you likely have in your pantry already. Have a slice with your cafe creme, and you’ll be instantly transported to grandmaman’s light-filled Parisian kitchen.
Makes 1 Loaf or 1 8 inch cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon of salt
3/4 cup granulated sugar
zest of 1 orange or 1 lemon (or lime – any citrus fruit works here!)
3/4 cup plain greek yogurt
1/2 cup canola oil (you could also use olive oil but your cake will be much denser)
2 large eggs (room temperature)
2 teaspoons good vanilla extract
- Preheat the oven to 350 degrees F. Butter your cake or loaf pan and dust with flour, tap out the excess.
- Mix together the sugar and orange zest with a fork or spoon so that the zest releases it’s oils and scent on the sugar
- Add the eggs, yogurt and vanilla extract to the sugar. Whisk to blend well.
- sift together the flour, salt, baking powder.
- Add the dry ingredients to the wet, and mix together (do not go crazy mixing here, just until it’s combined and no dry bits remain, there will be some lumpy looking bits but its likely the yogurt).
- Bake for about 50 minutes (for the cake) 55 minutes for the loaf pan.
- Once a toothpick comes out clean, let the cake cool for 20-30 mins (until you can touch it) and then let it cool further on a rack. Dust with confectioner’s sugar and enjoy!