Traditional French Yogurt Cake Food
TRADITIONAL FRENCH YOGURT CAKE
This traditional cake is fresh, moist and light with a subtle, sweet flavor. Add fruit, flavor extracts or fun toppings to switch things up. The easiest cake recipe ever!
Provided by Jennifer Tammy
Categories Dessert Recipes
Time 33m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F
- Grease and line your loaf pan or small cake pan.
- Combine all ingredients except the fruit in a large bowl, and stir well with a spoon until all ingredients are well mixed together and no dry patches of flour remain.
- Pour the cake batter into the prepared pan and bake for 25-35 minutes, until lightly browned on top and an inserted toothpick or cake tester comes out clean.
Nutrition Facts : Calories 216 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 488 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
FRENCH YOGURT CAKE
"Think of this as a healthier pound cake with a bit more going on (thanks to yogurt and lemon zest)." Taken from Bon Appetit May '12.
Provided by alligirl
Categories Breakfast
Time 1h
Yield 1 loaf cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.
- Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.
- Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.
- Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50-55 minutes.
- Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
- DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
FRENCH YOGURT-CAKE
In France, we make a cake, called "Gâteau au yaourt / Yogurt cake" very easy, because you just need the container to weigh all ingredients. You can use the flavor you want, or add fruits or chocolate chips. We usually bake this cake in a regular pan, but i like to do it into cupcakes tins. You can use your blender to make the dough ! Here in France, a yogurt container is equal to 1/2 cup, but you can adapt to your own container! you can double the recipe, or more ! it's very easy =) (i like to do this with apple sauce instead of yogurt) [3 march 2007 visiting a friend in the us, i made this cake using low fat dannon vanilla yogurt, brown sugar, bananas and frozen strawberries ! very good!]
Provided by Elodie
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 300°F.
- Mix yogurt and sugar.
- Add the 3 containers of flour, one by one and the salt, the dough will be hard.
- Add the eggs, the oil and the flavor.
- Finish with the baking powder.
- Mix well.
- Pour into a greased and floured cake pan (i use a old charlotte pan).
- Bake for 50 minutes.
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FRENCH YOGURT CAKE RECIPE | BON APPéTIT
From bonappetit.com
4/5 (410)Servings 8
- Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.
- Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.
FRENCH YOGURT CAKE RECIPE - MON PETIT FOUR®
From monpetitfour.com
4.5/5 (120)Total Time 50 minsCategory DessertCalories 346 per serving
- Preheat the oven to 350°F. In a large bowl, combine the sugar and lemon zest together, using your fingers to rub the zest into the sugar until the sugar is moist and fragrant. Add the eggs and whisk until pale yellow and light.
- Add the yogurt and vanilla extract and whisk until combined. Now add the flour, baking powder, and salt; whisk just until batter is smooth.
- Use a rubber spatula to fold the oil into the batter; the cake batter will look glossy once you’re done.
- Pour the batter into a greased 1 lb. loaf pan and bake the cake for approximately 40 to 50 minutes, until a toothpick inserted in the center of the cake comes out clean. Flip the cake out onto a wire cooling rack and allow it to cool before serving.
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