Keeping it Simple: French Yogurt Cake

French Yogurt Cake | A Little Yumminess

Lately we’ve been all about the simple food — comforting flavors and recipes that don’t challenge us too much or make us work too hard. Case in point… for the past month, we’ve been diving into our old favorites: pancakes, old fashioned chicken soup, my dad’s fried rice, grilled cheese sandwiches, and one of our new favorites the easiest Irish soda bread. I guess that doesn’t make for the most exciting fodder for a food blog, but that’s just where my family’s tastebuds have been wandering lately.

If you want the dessert equivalent of chicken soup, try this lovely little take on pound cake which lightens things up by using Greek yogurt in lieu of all those egg yolks and sticks of butter. A little citrus zest makes adds just the right touch of zingy-ness. This is really easy to make and gets a big thumbs up from both my little dessert fiends, who are also more than happy to enjoy a slice after school with a little bowl of yogurt for dipping. As yogurt is one of the main ingredients, I have also justified this as a breakfast food. Any excuse to eat cake for breakfast! Keep this one on your shortlist when you have a last minute potluck or are on the hook for snack day at preschool.

French Yogurt Cake (adapted from Bon Appetit magazine)

Whisk dry ingredients together:

  • 1.5 cups all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt (or 1/2 teaspoon if you are using sea salt or regular table salt)

In a separate bowl, mix wet ingredients well:

  • 1 cup sugar
  • 1 tablespoon of lemon, lime or orange zest
  • 3/4 cup of plain Greek Yogurt (the original recipe calls for whole milk Greek Yogurt) but we have done OK with low-fat)
  • 1/2 cup vegetable oil (you can substitute with 1/4 cup vegetable oil and 1/4 cup apple sauce)
  • 2 eggs
  • 1 teaspoon of vanilla extract

Fold together dry and wet ingredients until just combined (don’t over mix). Pour into a loaf pan and bake in a 350 oven for 50-55 minutes. A skewer inserted into the middle of the cake should come out clean. [I like to minimize clean up, so I line my loaf pan with a piece of parchment — it creates a sleeve so you can remove the cake a little easier and saves you some scrubbing.]

6 thoughts on “Keeping it Simple: French Yogurt Cake

  1. Pingback: Grandma’s Meyer Lemon Curd | A Little Yumminess

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