Creamy French Yogurt Cake with Vanilla
Yogurt cake is one of the simplest French home bakes: plain yogurt keeps the crumb tender and slightly tangy, while a little melted butter adds richness. It is mixed in one bowl, needs no mixer, and is lovely with coffee, at breakfast or as an afternoon snack.
Preparation Steps
Heat the oven to 350°F (180°C). Butter an 8-inch (20 cm) round cake pan and line the base with parchment paper.
In a large bowl, whisk the eggs and sugar for about 2 minutes, until slightly pale and frothy.
Whisk in the yogurt, melted butter and vanilla until smooth.
Add the flour, baking powder and salt and stir gently with a whisk or spatula until just combined, with no dry flour left. The batter will be quite loose.
Pour the batter into the pan and smooth the top. Bake for 35 to 40 minutes, until golden, the top springs back when pressed and a skewer in the center comes out clean.
Cool in the pan for 15 minutes, then turn out onto a rack. The cake is very tender and creamy inside, so let it cool before slicing.
Tips & Variations
- Use full-fat plain yogurt for the creamiest texture; low-fat yogurt makes a drier cake.
- Add the zest of a lemon or orange to the batter, or scatter blueberries over the top before baking.
- Keep the cake covered at room temperature for 1 day or in the fridge for up to 4 days.
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