Yogurt Cake is excerpted from Gateau by Aleksandra Crapanzano. Copyright (c) 2022 by Aleksandra Crapanzano. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc.
Yogurt Cake (Gâteau au Yaourt)
- 1 jar / 1⁄2 cup / 125 grams whole plain yogurt
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract or paste
- The grated zest of one lemon, lime or orange
- 2 jars / 1 cup / 200 grams granulated sugar
- 3 jars / 1 1⁄2 cups / 180 grams all-purpose or cake flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon fine sea salt
- 1 jar / 1⁄2 cup neutral oil, such as canola or grapeseed
- Preheat the oven to 350°F. Butter and flour an 81⁄2 x 41⁄2-inch loaf pan.
- Whisk the yogurt and eggs together. Whisk in the vanilla extract and lemon zest. Add the sugar and whisk to thoroughly combine. Add the flour, baking powder and salt and whisk just to combine. Add the oil and whisk until homogenous.
- Pour into the prepared pan and bake for 35–45 minutes, or until a knife inserted in the center comes out clean.
Note: This recipe can also be made in an 8-inch springform or a 9-inch round cake pan. A 9-inch cake will only take around 30–35 minutes to bake, whereas an 8-inch round will take closer to 40 and a medium loaf between 35 and 45.