Homemade Yogurt Cake Recipe
Yogurt cake is the first dessert children learn to make. Its greatest strength is its simplicity: the yogurt container acts as a measuring cup for all the ingredients, making scales unnecessary. With its soft crumb and golden crust, it's the perfect midweek treat.
- 3 yogurt pots of flour
- 2 jars of sugar yogurt
- 3 eggs
- 1 plain yogurt
- ½ pot of yogurt of oil
- 1 sachet of vanilla sugar
- ½ packet of baking powder
- 1 pinch of salt or fine salt
- Preheat your oven to 180°C (thermostat 6).
- Butter a round mold or a cake tin.
- Pour the yogurt into a bowl. Add the sugars and mix.
- Add the eggs one at a time, and mix after adding each egg.
- Add the flour and yeast, mix.
- Add the salt and oil, mix.
- Place the mixture in the greased mold and bake for 35 minutes.
- Allow to cool and unmold.
- Traditional oven
- Cake tin
- Bowl
- 1 Preheat your oven to 180°C (thermostat 6).
- 2. Butter a round mold or a cake tin.
- 3. Pour the yogurt into a bowl. Add the sugars and mix.
- 4 Add the eggs one at a time, and mix after adding each egg.
- 5 Add the flour and yeast, mix.
- 6 Add the salt and oil, mix.
- 7. Place the mixture in the greased mold and bake for 35 minutes.
- 8. Allow to cool and unmold.
It's best to unmold the cake as soon as it comes out of the oven to prevent it from continuing to cook due to the residual heat of the pan. To make this easier, don't hesitate to butter the pan and then line the bottom and sides with parchment paper.
When choosing yogurt, it's recommended to use a classic plain yogurt, usually made with whole milk, which will give the cake a moist texture and richer consistency. However, you can also opt for a low-fat yogurt if you prefer a lighter version, or even Greek yogurt for an even creamier texture. Avoid flavored or sweetened yogurts, though, as they could alter the taste and balance of the recipe.
When choosing the oil, it is best to use one with a neutral taste. You can opt for peanut, rapeseed, or grapeseed oil, or even sunflower oil.
