Saturday, 20 August 2016

French Yogurt Cake

What you need

  • 125-150g yoghurt
  • 2 large or 3 medium eggs
  • 1 lemon
  • 125-150g sugar
  • vanilla extract
  • 1-2 teaspoons of baking powder
  • 250g plain flour
  • 100 - 125g vegetable oil (1/2 cup) or butter (but oil is better)
  • a pinch of salt
  • icing sugar (optional)
Optionally you may use a few berries, fruits, e.g. raspberries or strawberries. See below


  • mixing bowl
  • sieve
  • baking tray
  • whisker
  • zester
  • sieve for icing sugar

How you do it

Preheat the oven to 180C or 350F
  • measure and put 250 g of plain flour aside
  • in one bowl put the sugar in. Then use the zester to create lemon zest and mix with sugar
  • add the eggs, oil and yoghurt
  • whisk until creamy
  • add 1-2 spoons of baking powder
  • through a sieve add the 250g flour. 
  • finally - mix until smooth

  • prepare the baking tray, i.e. grease with butter and sprinkle some flour onto it
  • pour the flour/yoghurt mix into the tray
  • use a spoon to smooth and even it out
  • if you have any berries (e.g. raspberries), add them on top and press them into the dough slightly (so that they are half in, half out)
Finally put the tray into the oven and let it bake for 50-55min.
When finished, remove from oven and let cool down for another 20min or so before removing it from the baking casket.
Then sprinkle it with icing sugar if you wish

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