(Yoghurt Cake)

Gâteau au yaourt is one of the simplest yet most cherished cakes in French home baking. Traditionally, it is often the very first cake French children learn to make, since it uses the yogurt container itself as the measuring cup—making it wonderfully intuitive. Its origins trace back to rustic kitchens in the French countryside, where frugality and creativity transformed pantry staples into comforting desserts.

The cake’s hallmark is its tender, moist crumb and subtle tang, making it versatile for countless variations, from plain tea cakes to fruit-filled delights.

What you will need:

Ingredient	Measure
Flour	190g
Baking Powder	7g
Sugar (Caster)	200g
Lemon Zest	4-5g
Eggs	3 pc
Lemon Juice	20g
Yoghurt	100g
Oil	107g

Equipments:

• Digital Scale
• Flour sifter
• Mixing bowls (medium and large)
• Whisk (balloon whisk preferred for aeration)
• Rubber spatula
• Loaf tin
• Baking parchment
• Fine grater (if adding citrus zest)
• Cooling rack

Time:

Preparation time – 15 minutes
Baking time – 35 to 40 minutes
Cooling time – 20 minutes

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Instructions:

Prepare the Baking Tin:

• Grease the tin with room temperature butter
• Dust it lightly with flour and keep it in the fridge.

Prepare the Batter:

• In a large mixing bowl, add the lemon zest and sugar, mix them by hand.
• Add the eggs and whisk the mixture together until it turns thick and pale, about 3–4 minutes. Use an electric mixer if possible.

• Add the yoghurt and lemon juice and mix again.
• Sift together the flour and baking powder.
• Fold the dry ingredients into the wet ingredients in batches using a spatula.
• Avoid overmixing to preserve the cake’s tender crumb.
• Gradually add the oil and whisk until smooth.

Bake:

• Preheat the oven to 180°C.
• Pour the batter into the prepared pans and smooth the surface with a spatula.
• Dip the plastic dough scrapper in the oil and lightly press into the centre of the batter in each tin to make a line.
• Bake in the preheated oven for 30 – 45 minutes.
• Check for doneness by inserting a skewer in the center; it should come out clean.

Variations

Citrus Glazed Yogurt Cake: Add lemon or orange zest; top with a citrus glaze.
Marbled Yogurt Cake: Swirl in cocoa batter for a two-tone effect.
Fruit-Studded Cake: Fold in berries, diced apples, or pears before baking.
Nutty Version: Add ground almonds or hazelnuts for extra richness.

Serving Suggestions

Dust with powdered sugar for a rustic finish.
Serve with fresh berries and a dollop of crème fraîche.
Slice and toast lightly, then spread with jam or honey for breakfast.
Layer with whipped cream and fruit compote for a simple gâteau-style dessert.

Nutrition Profile / 100g

Energy : 349 kcal
Carbohydrate : 45.5 g
Sugars : 26.6 g
Protein : 5.4 g
Fat : 16.3 g
Saturated fat : 2.9 g
Fiber : 0.7 g
Sodium : 123 mg

Note: These values are approximate and can vary based on the specific brands and types of ingredients used, as well as portion sizes.

Tips for Best Results:

• Oil provides a lighter, moister texture; butter gives richer flavor. A blend of both is possible.
• Ensure eggs are at room temperature for a smoother batter.
• Use gentle pressure while zesting to avoid bitterness from the pith.
• Full-fat plain yogurt yields the best crumb. Avoid flavored or sweetened yogurts.
• Add citrus zest, spices (cardamom, cinnamon), or a splash of rum for depth.
• Do not overbake. The cake will continue to cook slightly after being removed from the oven due to residual heat

Troubleshooting Guide:

Issue	Likely Cause	Solution
Dense cake	Overmixing batter	Mix only until flour is incorporated
Sinking center	Underbaked	Test with a skewer before removing
Dry crumb	Overbaking	Reduce baking time by 5 minutes
Bitter flavor	Excess baking powder	Ensure correct measurement (≈10 g per 250 g flour)

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