Yogurt Cake Recipe

Yogurt Cake

Repost of a Favorite:

My niece Juliette was fourteen when she shared the French's most treasured secret cake recipe with me.

She told me that she was going to teach me a classic French cake recipe then asked if I had some yogurt.

Looking at her oddly I asked if we were making a French classic cake or had I misunderstood.

Misunderstanding for me in those days was as common as breathing.

 

I can still see her opening a pot of yogurt, reassuring me that it was going to be the best cake ever.
"All French people know how to make yogurt cake Auntie," she went on to say,
"We learned this recipe in Maternelle (kindergarten)."
With that note, I said out loud, "Are you sure it is not mud-pie or patti-cakes?"
She waved her hand at me not listening instead she was measuring
everything with the yogurt jar instead of a measuring cup.

Juliette poured one pot of yogurt
(not non-fat, nor less fat, or zero fat but one pure creamy heavenly full-fat yogurt) into a bowl.
Then with the same little yogurt pot, she measured:

Yogurt-jar

 
-Three yogurt pots of flour,
-Two yogurt pots of sugar,
-1/2 a yogurt pot of sunflower oil,
-Two eggs,
-A teaspoon and a half of baking soda,
-A teaspoon of vanilla,
-A pinch of salt,
-and the juice of one lemon.
Yogurt-cake-recipe 

It was that simple. Yet ever so remarkable. 

My niece was right.
Every French person I know knows the Yogurt Cake recipe.
It never fails at a birthday party or a gathering of French friends
that a cake will be served and someone will ask, "Is this the Yogurt Cake?"
Then there is a choir of chatter about the beauty of that
simple delightful entertaining French classic secret cake.

Yogurt Cake with apples,
Yogurt Cake with bananas,
Yogurt Cake with chocolate,
Yogurt Cake with roasted almonds.
Yogurt Cake with whatever you almost want.
Yogurt-cake
Yogurt Cake with banana

The yogurt cake dressed up or down is all around my gal. 

So ladies and gents there you have it one of the
French's most guarded secrets
the Yogurt Cake.
Added Notes:

Dear Readers,

Regarding the size of the yogurt pot:

"The best thing about it is, no matter what size yogurt container you use (5, 6, 8oz)
it still comes out great because the ingredient portions are the same."
Thank you Nancy that is the perfect answer.
 
Regarding Temperature:
 
200 Celsius, or 400 Fahrenheit, or 6 for Gas.
 
Regarding adding fruit or almonds or chocolate etc:
 
Measure one yogurt pot, per cake.
 
Regarding can the cake be double:
 
Yes.
 
Regarding can you use flavored yogurt:
 
Yesterday I made the yogurt cake with coconut yogurt.
I doubled the recipe, used a bundt pan, and added bananas (two yogurt pots)
and toasted almonds (half a yogurt pot).
 
Regarding cooking time:
 
Eight inch baking pan 20 to 25 minutes.
Bundt pan baking time 35 to 40 minutes (add tin foil to the top of the cake after 15 to 20 minutes)
 
Regarding do I want to print out/write a cookbook:
 
If you will be the editor, proofreader, taster, housekeeper, and hold my hand why not.
 
Regarding the size of the pan:
 
I have used a bundt pan (double recipe) and added a piece of tin foil to the top of the cake.
You can use an 8-inch cake pan. I have used glass and metal.
 
 Please send me a picture of you and your Yogurt Cake or
Bread (yesterday's post and I will add it to my blog.
 


Comments

10 responses to “Yogurt Cake Recipe”

  1. This yogurt cake and the rustic bread from yesterday look amazing! I will try to make both soon!!!Thank you!

  2. Thank you for all the lovely recipes you share.
    You are a fabulous cook I am sure.
    I love everything you post.
    Much love and many blessings always
    Love Jeanne

  3. Cathy Smallwood

    Sharing food…wether it be physically or verbally is such a comfortable, cozy, heartwarming activity! We need lots of this…thank you. Plus I enjoy Jenny Can Cook, she’s delightful!

  4. I love this recipe and make it for myself for my birthday every March, then top it with the first fresh strawberries of the season.

  5. Debra Paper

    Thank you so much, Corey 🙂
    I can’t wait to make it again!

  6. Thank you so much for the recipes, Corey! Looks a lot like the one my Greek grandmother used to make. I can’t wait to try it.

  7. Ella Dyer

    Chère Corey,
    Bonjour et merci, with special appreciation for the full fat yogurt being used. Je l’essaierai !
    Regarding a photo, peut-être.
    Bonne journée,
    Ella

  8. Yum! Thank you Corey! How many ounces is the yogurt pot?

  9. I’ve made yogurt cake many times since you first posted the recipe. It is always wonderful. I put the zest of the lemon in also. I’ve also made an upside-down cake with this batter. My favorite is lemon marmalade and fresh blueberries.

  10. Ella Dyer

    Bonjour,
    Just a note to say I made the cake (can’t figure out how to share the photo) and it was a hit! Thank you so much.

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