French Yogurt Cake

I found these cute French Yogurt Cakes on My Cookbook Addiction, and knew I had to try out this recipe.  What is about French desserts and how cute and elegant they always look?  This cake looked pretty as a picture.

I opted to skip the glaze and only make the cake.  It was like making a quick bread: very simple to throw together. 

The cake was light and not too sweet.  I did feel that it was quite oily to the touch.  While there is only 1/2 cup of oil, I think the oil from the ground almonds made it too oily.  This wasn't my favorite recipes, but it wasn't bad either.  I just didn't think it tasted as wonderful as it looked.

French Yogurt Cake (Adapted from My Cookbook Addiction)

Print Recipe

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup ground almonds
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 cup sugar
  • Grated zest of 1 lemon
  • 1/2 cup plain yogurt
  • 3 large eggs
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup flavorless oil

Directions

  1. Center a rack in the oven and preheat the oven to 350 degrees F.
    Generously butter an 81/2-x-41/2-inch loaf pan and place the pan on a
    baking sheet. (I used a 7 x 3 loaf pan)
  2. Whisk together the flour, ground almonds, baking powder and salt.
  3. Put
    the sugar and zest in a medium bowl and, with your fingertips, rub the
    zest into the sugar until the sugar is moist and aromatic. Add the
    yogurt, eggs and vanilla and whisking vigorously until the mixture is
    very well blended. Still whisking, add the dry ingredients, then switch
    to a large rubber spatula and fold in the oil. You'll have a thick,
    smooth batter with a slight sheen. Scrape the batter into the pan and
    smooth the top.
  4. Bake for 50 to 55 minutes, or until the
    cake begins to come away from the sides of the pan; it should be golden
    brown and a thin knife inserted into the center will come out clean.
    Transfer the pan to a rack and cool for 5 minutes, then run a blunt
    knife between the cake and the sides of the pan. Unmold, and cool to
    room temperature right side up on the rack.

   

11 Responses to “French Yogurt Cake”

  1. Carolyn Jung — February 4, 2010 at 9:11 am

    That’s too bad the taste disappointed, because I definitely am drawn to how wonderfully light and fluffy it looks. I wonder if it would be better if you cut a bit of the oil or almonds.

  2. Kirbie — February 4, 2010 at 9:16 am

    Perhaps I should have made it with the glaze to give it it’s full effect. I agree that it needs less oil or almonds though because I didn’t like how oily it was.

  3. Cookie — February 4, 2010 at 2:59 pm

    I love baking with yogurt cuz you get such a wonderful moist texture. I usually skip the glaze in a recipe too just to make it easier on myself and probably healthier too.

  4. lona — February 4, 2010 at 8:56 pm

    I’d leave the oil out. Yogurt adds enough moistness to the batter that you will never miss the oil, in fact the cake will be better without it. I bake without oil all the time because it upsets the liquid balance and adds unnecessary calories.

  5. Steph — February 5, 2010 at 7:45 am

    I know what you mean about the oiliness. I think it might have to do with folding oil in the end vs whisking it with the liquid in the beginning

  6. Kirbie — February 5, 2010 at 9:24 am

    I love baking with yogurt too. It makes things so moist, and more healthy!

  7. Kirbie — February 5, 2010 at 9:24 am

    Thanks for the tip! I’ll try it without oil next time.

  8. Kirbie — February 5, 2010 at 9:25 am

    I was thinking the same thing! After my cake came out oily, I was thinking back to the folding oil step and remembering how oily it made the batter.

  9. ButterYum — February 5, 2010 at 5:30 pm

    Speaking of French goodies, I just posted about Coeur a la Creme.
    Your cake looks wonderful! :)
    ButterYum

  10. nintendo ds — February 5, 2010 at 9:13 pm

    I love dry cake!! Thanks for this delicious recipe. It sounds easy to make. I would like to make it at valentine day.

  11. Kirbie — February 8, 2010 at 9:16 am

    Thanks!

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