French Yogurt Cake

Vegetarian
Health score
1%
French Yogurt Cake
45 min.
8
237kcal

Suggestions


Indulge in the delightful simplicity of a French Yogurt Cake, a moist and tender dessert that brings a touch of elegance to any occasion. This cake is not only incredibly easy to make but also offers a wonderful way to enjoy the vibrant flavors of lemon paired with the creamy richness of Greek yogurt. Perfectly moist and bursting with citrusy goodness, every bite of this cake will leave you wanting more.

What makes this recipe truly special is its versatility. Whether you're hosting a casual get-together or celebrating a special occasion, this cake is sure to impress your guests. Serve it alongside fresh berries and a dollop of whipped cream for a classic dessert presentation, or enjoy it as a simple afternoon treat with your favorite cup of tea or coffee.

With just a handful of pantry staples and a quick preparation time of 45 minutes, the French Yogurt Cake proves that delicious desserts don’t have to be complicated. It’s vegetarian-friendly, making it suitable for a variety of dietary preferences. Plus, the cake can be made ahead of time, allowing for ease of entertaining without sacrificing delightful flavors. Treat yourself and your loved ones to this exquisite dessert that will transport you straight to the charming cafés of France.

Ingredients

  • teaspoons double-acting baking powder 
  • large eggs 
  • 1.5 cups flour all-purpose
  • 0.8 teaspoon kosher salt 
  • tablespoon lemon zest finely grated
  • 0.8 cup greek yogurt 
  • cup sugar 
  • 0.5 teaspoon vanilla extract 
  • 0.5 cup vegetable oil 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • loaf pan

Directions

  1. Preheat oven to 350°F. Coat a standard(8 1/2x4 1/4") loaf pan with nonstick vegetableoil spray. Dust with flour; tap out excess.
  2. Whisk 1 1/2 cups all-purpose flour, 2 teaspoonsbaking powder, and 3/4 teaspoon kosher salt ina medium bowl. Using your fingers, rub 1 cupsugar with 1 tablespoon finely grated lemonzest in a large bowl until sugar is moist.
  3. Add 3/4 cup whole-milk Greek yogurt,1/2 cup vegetable oil, 2 large eggs, and1/2 teaspoon vanilla extract; whisk to blend. Foldin dry ingredients just to blend.
  4. Pour batterinto prepared pan; smooth top.
  5. Bake untiltop of cake is golden brown and a testerinserted into center comes out clean, 50-55minutes.
  6. Let cake cool in pan on a wire rackfor 15 minutes. Invert onto rack; let coolcompletely. DO AHEAD: Can be made 3 daysahead. Store airtight at room temperature.

Nutrition Facts

Calories237kcal
Protein9.97%
Fat16.22%
Carbs73.81%

Properties

Glycemic Index
29.64
Glycemic Load
30.64
Inflammation Score
-2
Nutrition Score
5.8782608146253%

Nutrients percent of daily need

Calories:236.57kcal
11.83%
Fat:4.3g
6.61%
Saturated Fat:0.86g
5.4%
Carbohydrates:43.99g
14.66%
Net Carbohydrates:43.27g
15.74%
Sugar:25.74g
28.6%
Cholesterol:47.44mg
15.81%
Sodium:349.3mg
15.19%
Alcohol:0.09g
100%
Alcohol %:0.11%
100%
Protein:5.94g
11.88%
Selenium:13.8µg
19.71%
Vitamin B2:0.23mg
13.6%
Vitamin B1:0.19mg
12.91%
Folate:50.18µg
12.54%
Phosphorus:97.58mg
9.76%
Calcium:91.51mg
9.15%
Manganese:0.17mg
8.36%
Iron:1.45mg
8.06%
Vitamin B3:1.44mg
7.18%
Vitamin K:5.12µg
4.88%
Vitamin B12:0.24µg
4.04%
Vitamin B5:0.36mg
3.59%
Zinc:0.43mg
2.87%
Fiber:0.71g
2.86%
Vitamin E:0.37mg
2.48%
Copper:0.05mg
2.44%
Magnesium:9.14mg
2.28%
Vitamin B6:0.04mg
2.25%
Potassium:71.08mg
2.03%
Vitamin D:0.25µg
1.67%
Vitamin A:68.63IU
1.37%
Vitamin C:0.97mg
1.17%
Source:Epicurious