You’re probably familiar with the simple French yogurt cake that kids love to bake. That sweet little French yogurt cake recipe is well-loved because after you dump in the yogurt, the container is used to measure the rest of the ingredients, making it so simple for kids.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
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Oil<\/strong>. One-half cup of any plain oil. A plain oil is any oil that doesn’t have flavoring.<\/strong> This means you can use: canola oil, avocado oil, grapeseed oil, or vegetable oil. Do not use olive oil or coconut oil because they have strong flavors. Do not email me and ask me ‘what is plain oil’ because I am answering it for you right here.<\/li>\n\n\n\n
Eggs<\/strong>. Three large eggs. Yes, that’s a lot of eggs, and it gives the cake incredible lift and fluff. (The protein in the eggs creates the cake structure).<\/li>\n\n\n\n
Greek Yogurt<\/strong>. One cup of plain Greek yogurt. I recommend anything from 2-5% fat. I do not recommend 0% fat yogurt. I know you’re going to do it anyway, though, so just understand that your cake may have a different structure (less light and fluffy) if you bake with yogurt that doesn’t have any fat. It will also be less golden brown if you use a lower fat yogurt.<\/li>\n\n\n\n
Vanilla Extract<\/strong>. One teaspoon of real vanilla extract. I have been using the one from Trader Joe’s that has vanilla bean specks in it. You can use regular, or you can even use vanilla bean paste here (the same amount).<\/li>\n\n\n\n
Lemons<\/strong>. We need 2 teaspoons of lemon zest, so depending on the size of your lemons, that’s one or two lemons. Use a microplane zester<\/a><\/span> to grate the lemon zest. <\/li>\n\n\n\n
Granulated Sugar<\/strong>. One cup of granulated white sugar.<\/li>\n\n\n\n
Flour<\/strong>. One and a half cups of all-purpose flour. Fluff the flour, spoon it into the cup and level it with a knife.<\/li>\n\n\n\n
Baking Powder<\/strong>. Two teaspoons of baking powder.<\/li>\n\n\n\n
Salt<\/strong>. One-half teaspoon of salt.<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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How to Make Yogurt Cake<\/h2>\n\n\n\n
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Preheat the oven to 350-degrees F, and lightly grease a 9-inch round cake pan. Line the bottom with a circle of parchment paper.<\/li>\n<\/ol>\n\n\n\n
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2. In a large bowl, whisk together the oil, eggs, yogurt, vanilla, lemon zest (no juice!), and sugar. Whisk very well to combine. Do not use an electric mixer and work too much air into the batter.<\/p>\n<\/div>\n\n\n\n
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3. Next, evenly sprinkle the flour, baking powder and salt over the surface of the batter.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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4. Use a spatula to combine and ensure no streaks of flour remain before pouring the batter in the prepared cake pan.<\/p>\n<\/div>\n\n\n\n
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5. Bake the cake for 40 minutes, or until a toothpick inserted in the center comes out with only moist crumbs (no wet batter). Let the cake cool for 10 minutes, invert over a wire rack, peel off the parchment, slice and serve.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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Recipe Variations and Questions:<\/h2>\n\n\n\n
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Yogurt<\/strong> – I recommend a full-fat plain Greek yogurt for this cake. I don’t recommend non-fat. I don’t recommend regular thin yogurt. This recipe works with 2-5% plain Greek yogurt best. If you change the type of yogurt you use, you will have slightly different results (think: less fluffy, less soft, less flavorful), but the cake will technically still bake. It might not brown as much, or it might not be as soft, but you will still have cake. Also, do not use a flavored yogurt that has sugar in it. Use plain Greek yogurt with 2% fat or 5% fat (also labeled ‘full-fat).<\/li>\n\n\n\n
Flavorings<\/strong> – This cake is flavored with lemon zest (no lemon juice) and vanilla extract. (I do not add lemon juice to the cake batter because the acidity will react with the baking powder and change the rise of the cake). This unique, subtle combination of flavors means the cake has so much flavor on its own, that it doesn’t need a frosting (in my opinion). If you want to mix powdered sugar with the leftover lemon juice until you get a glaze, do it–it’s your kitchen. I serve this cake with powdered sugar and marinated fresh fruit.<\/li>\n\n\n\n
Oil<\/strong> – A plain oil doesn’t have flavor. A plain oil is: canola oil, vegetable oil, avocado oil, or grapeseed oil. A plain oil is not <\/strong>coconut oil or olive oil. Coconut oil and olive oil have too much flavor, and will overshadow the delicate flavors of vanilla and lemon in this cake. (yes, even the coconut oil is refined). If you want to leave me a comment that you made this cake with olive oil or coconut oil and you liked it, great! Do it.<\/li>\n<\/ul>\n\n\n
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Yogurt Cake<\/h2>\n

Ingredients<\/h2>\n\n\n\n<\/figure>\n\n\n\n

How to Make Yogurt Cake<\/h2>\n\n\n\n\nPreheat the oven to 350-degrees F, and lightly grease a 9-inch round cake pan. Line the bottom with a circle of parchment paper.<\/li>\n<\/ol>\n\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\n