I like simplicity when baking and this French Yogurt Cake exemplifies how easy it can be to create a delightful family treat from start to finish in just about an hour. You can add lemon zest instead of orange, or maybe even a combination of both! Plain Greek yogurt is used, but I’ve seen variations with different flavors of yogurt as well. Be creative and add your own flair to create your special baking place in this world! Definitely make this with your grandchildren, as it was originally intended; memories in grandma’s kitchen are priceless as well as delicious!
The History:
This simple French Yogurt Cake, or Gateau au Yoart, has been a family tradition to share with children as their introduction to baking for generations. In France, yogurt is sold usually in 4 ounce glass containers (yogurt pots), which serve a dual purpose for little hands; it’s genius! Measuring the ingredients, except for spoon measurements, can all be done using the yogurt pots! Since yogurt is sold here in America in various sizes, we will use equivalent standard units of measurement in their place such as: 1 yogurt pot of yogurt (1/2 cup), 3 yogurt pots of flour(1 1/2 cups), 2 yogurt pots of sugar(1 cup) and 1 yogurt pot of oil (1/2 cup).
The Mix:
Rub the orange/lemon zest into the sugar to help infuse the citrus flavor.
Into the sugar, stir/whisk in the yogurt.
Next, whisk in the 3 eggs along with the extracts.
Stir in the dry ingredients which have been whisked together.
Finally, whisk in the oil until batter is no longer glossy in appearance.
Pour and level out batter in a greased and floured loaf pan. I’ve also used Baker’s Joy spray with great results.
Bake for approximately 45-50 minutes on a rack positioned in the center of the oven. If baking in a glass loaf pan, expect your baking times to be longer because of how it conducts heat. Once a toothpick inserted in the center comes out clean, remove it from the oven. Cool in the pan while sitting on the cooling rack for about 10 minutes. Loosen up the edges with an offset spatula or knife. InvertĀ to tap out, then set it upright on the cooling rack.
Glaze: (optional):
Mix juice and sugar in a glass measuring cup. Microwave on HIGH for about 45 seconds, or until bubbly and all of the sugar is dissolved. Using a pastry brush, gently coat the top of the warm cake until it’s all used up. )* Place the cooling rack over a pan to catch excess dripping which may occur. )
Time to serve it up! :
Allow it to cool for an hour to an hour and a half before slicing. French Yogurt Cake is wonderful to eat by the slice with coffee or tea on the side or to use as a base for fresh fruit! Oh, yum! Bring on strawberry and blueberry season! Look closely and you can see the orange zest in this version. It has just the right amount of vibrant flavor!
French Yogurt Cake
Ingredients
- 1 c granulated sugar
- 2 t orange or lemon zest
- 1/2 c plain Greek yogurt
- 3 large eggs, room temperature
- 2 t vanilla
- 1/4 t orange extract(optional)
- 1 1/2 c all-purpose flour, spooned and leveled
- 2 t baking powder
- 1/4 t sea salt
- 1/2 c canola oil or flavorless oils (avocado, light olive oil)
Glaze (optional)
- 2 T granulated sugar
- 2 T orange/lemom juice
Instructions
- Preheat oven to 350 Ā°F.
- Grease and flour a loaf pan. Tap out any excess flour.
- Grate 1 orange with a microplane grater to obtain at least 2 teaspoons of zest.
- In a medium-sized bowl, rub the zest into the sugar.
- Stir in the plain yogurt and extract(s).
- Whisk in the eggs, one at a time.
- In a small bowl, whisk together the flour, baking powder and sea salt.
- Add dry ingredients to wet ingredients until combined.
- Finally, add the oil and continue to mix in until well incorporated throughout the batter.
- Pour batter into loaf pan and level out the top.
- Place into the preheated oven for about 45 minutes. Inserting a toothpick in the center which comes out clean should verify its baking is complete. Remove from oven to a cooling rack for about 10 minutes.
- Insert an offset spatula or a knife to loosen cake from the sides of the pan. Invert and tap out the cake; place it upright on the cooling rack to continue to cool.
- Slice once cooled. Serve with fresh fruit for a delightful treat!
Glaze:
- Mix juice and sugar together in a glass measuring cup. Heat in microwave until bubbly, about 45 seconds.
- After taking cake out of pan, brush glaze onto the top gently using a pastry brush.(* Put a pan underneath cooling rack to catch any excess drips.)
