French Yogurt Cake
Back to Recipes & MoreIngredients
- 1¼ cup (271 g) Redpath® Golden Yellow Sugar, packed
- 1 tbsp (6 g) lemon zest, finely grated
- ⅔ cup (167 ml / 173 g) plain yogurt (preferably full-fat, see Chef’s Tips)
- ⅔ cup (167 ml) neutral oil (canola, vegetable, grapeseed)
- 3 large eggs, lightly beaten
- 1 tbsp (15 ml) pure vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- ¼ tsp (2 g) salt
Garnishes (optional):
- Redpath® Icing Sugar
- Fresh strawberries
- Fresh raspberries
- Strawberry compote
- Blueberry compote
- Whipped cream
Equipment
Round baking pan (9 x 2-inch)
Parchment paper
Scale OR dry measuring cups
Liquid measuring cup
Measuring spoons
Microplane OR box grater
Large bowl
Spoon
Whisk x 2
Medium bowl
Skewer OR toothpick OR paring knife
Wire cooling rack
Platter OR cake stand
Fine-mesh sieve
Instructions
Step 1
Preheat oven to 350°F (177°C). Lightly grease and line the bottom and sides of a 9 x 2-inch cake pan with parchment paper.
Step 2
In a large mixing bowl, using clean fingers or the back of a spoon, rub the Redpath® Golden Yellow Sugar together with the lemon zest until fragrant. Mix to thoroughly combine.
Step 3
To the brown sugar mixture, add in the yogurt, oil of choice, beaten eggs, and vanilla extract. Use a whisk to mix ingredients until homogeneous.
Step 4
In a medium bowl, whisk the flour, baking powder, and salt until no lumps remain. Add to the wet ingredients and fold with the whisk until no flour streaks remain; do not overmix.
Step 5
Transfer the batter to the prepared cake pan and bake for 35 to 40 minutes, until a skewer inserted into the center comes out clean or the top springs back when gently pressed.
Step 6
Remove from oven and place on a wire cooling rack to cool; 10 minutes. Carefully invert cake onto a cutting board and place it right-side up on the cooling rack to cool completely.
Step 7
Place the completely cooled cake onto a platter or cake stand. Dust with Redpath® Icing Sugar, if desired. Serve with fresh strawberries, raspberries, a compote, or whipped cream.
Step 8
Leftovers can be stored at room temperature in an airtight container for up to 5 days (see Chef’s Tips).
