French Yogurt Cake (Gateau au Yaourt)

A white plate with a slice of sponge cake and another partially-visible slice.

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French Yogurt Cake (Gateau au Yaourt)

French Yogurt Cake, or Gateau au Yaourt, the easiest cake you can bake without kitchen scales, fancy equipment or complicated techniques. The recipe follows the simple 1-2-3 method which means you use an empty pot of yogurt to measure your ingredients, and the result is a spectacularly moist and soft cake, with a lovely lemon and vanilla flavour. Simple, failproof and absolutely delicious!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: French

Servings: loaf cake

Calories: 236kcal

Author: Daniela Apostol

Ingredients

1 pot plain yogurt (150 g, 5 oz)
1 pot sunflower oil (use the same yogurt pot to measure)
2 pots granulates sugar (use the same yogurt pot to measure)
2 teaspoon baking powder
3 pots plain flour (lighted packed, levelled, use the same yogurt pot to measure)
3 large eggs
1 teaspoon vanilla extract
zest from one lemon
a pinch of salt

Instructions

Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
Add the yogurt to a large mixing bowl, crack in the eggs, and use a whisk to beat them together.
Wash and dry the yogurt pot and use it to measure the oil, and add it to the bowl.
Whisk again, then add the lemon zest and vanilla extract and sugar, and whisk to combine.
Sift in the 3 pots of flour and baking powder, and use a silicone spatula to bring all the ingredients together.
Oil and flour a 2lb loaf tin, and transfer the batter over.
Bake for 60 minutes or until a skewer inserted in the middle comes out clean.
Remove the cake from the oven and allow it to cool down completely.
Run a sharp knife around the edges of the cake to remove it from the tin.

Video

Notes

I tested the recipe with the traditional 2 pots of sugar and found the sweetness just right, especially with the lemon zest and vanilla extract. However, if you feel that less sugar could go in, you can test it with 1 ½ pots of sugar instead.
You have to bear in mind though that sugar isn't just used for sweetness, it also gives the right texture and structure to the cake, so less sugar might compromise its texture.
Baking time can vary greatly depending on the oven, and the size of the yogurt pot used. The best way to know if the cake it done is to check if it's golden brown and a skewer inserted in the middle comes our clean with just a few wet crumbs.
Store the cake in an airtight container for up to 4 days, the cake stays moist and lovely, and does not dry out at all. You can also wrap it and freeze up to 3 months.

Nutrition