Yogurt Cake

Yogurt cake or Gateau au Yaourt is the first cake French children learn to bake.  They use the empty yogurt container to measure out the rest of the ingredients.  It is a moist cake that goes well with summer fruits.

I have tried to replicate this recipe in an American kitchen with less than stellar results because of the difficulties of converting French ingredient measurements and oven settings to US standards.  Elisabeth Bard found this recipe on Clotilde Dusoulier's blog and included it in her entertaining memoir, Lunch in Paris.  This cake is a winner!

Yogurt Cake
Adapted from Lunch in Paris by Elizabeth Bard
Makes 1 - 10" cake, serves 8

1 cup plain yogurt (whole milk)
1 cup sugar
Pinch of salt
1 tsp vanilla extract
1/3 cup vegetable oil
2 large eggs
1 2/3 cups flour (use Cup4Cup for a gluten-free version)
1  1/2 tsp baking powder
1 tsp baking soda
zest of 1 lemon
1 cup chopped strawberries (or substitute another fruit)

Preheat the oven to 350 degrees.  Lightly oil a 10" round cake pan and line it with parchment paper.  In a medium bowl, combine the yogurt, sugar, salt and vanilla, whisking until smooth.  Add the oil in a steady stream, whisking to combine.  Add the eggs one by one, whisking to incorporate after each addition.

Sift together the flour, baking powder and baking soda; add to the yogurt mixture; whisk lightly to combine. Stir in the lemon zest.

Transfer batter to prepared pan, top with chopped fruit.  Bake on the center rack of the oven for 45 minutes, until golden brown.  A toothpick in the center should come out clean.

Lift the cake by the parchment paper onto a wire rack to cool.  Serve slightly warm or a room temperature. Cover the cooled cake with aluminum foil to store, an airtight container or a plastic bag will make it soggy.