Serves: 8–10 | Time: 1 hr 10 min
Gâteau au yaourt is a classic French cake made with simple pantry staples and hand mixed in a single bowl. The yogurt natural acidity works as a leavening agent together with the baking powder giving the cake a moist and light texture. A breakfast and afternoon favorite.
Ingredients
- 6 oz (140 gr) French style yogurt or Greek whole-milk yogurt (see note)
- 3 large eggs
- 1 1/3cup (270 g) granulated sugar
- 2/3 cup (160 ml) neutral vegetable oil, like sunflower or canola
- 2 tsp vanilla extract
- 2 tsp lemon zest
- 2 cups (240 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp fine salt
- Confectioners sugar for dusting
Preparation
Preheat and prepare. Preheat the oven to 350°F (175°C). Grease and flour a 9 x 5-inch (23 x 13 cm) loaf pan. Set aside.
Mix the wet ingredients. In a large bowl, whisk together the yogurt, eggs, sugar, vegetable oil, vanilla extract, and lemon zest just until smooth.
Combine dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt.
Make the batter. Add the dry ingredients to the wet ingredients and whisk just until combined. Do not overmix.
Bake. Pour the batter into the prepared pan and smooth top evenly. Bake for 40-50 minutes, or until the top is deep golden brown. Start keeping an eye at the 40 minutes mark. If the surface browns too quickly, tent loosely with aluminum foil. Remove from the oven and insert a skewer in the cake center. It should come out clean with just a few crumbs attached to it. Allow the cake to rest in the pan for 15 minutes. Run a knife around the edges of the cake to loosen it up. Invert and set it on a serving plate. Dust with confectioners sugar.
Notes
Yogurt: French style whole-milk plain yogurt gives the best texture. Greek yogurt makes the batter thicker; thin it up with 1–2 tablespoons of milk before mixing.
Oil: A neutral oil keeps the cake moist and light. Extra-virgin olive oil can be substituted for a subtle fruitiness, but avoid strongly flavored oils.
Lemon zest: Rubbing the zest into the sugar with your fingertips before adding the other ingredients, adds more lemony flavor.
Doneness: Baking time varies by pan material and oven. Start checking at 40 minutes. Do the skewer test.
Storage: Store wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days. The cake also freezes well — wrap individual slices and freeze for up to 2 months.
