French Yogurt Cake (The Easiest Cake Recipe Ever!)

Step 1: Prepare the yogurt and oil

Empty one container of whole milk plain yogurt into a large mixing bowl. Use the empty yogurt container to measure one full container of neutral flavored oil and add it to the bowl with the yogurt.

Step 2: Add flavorings and eggs

Add 1 teaspoon of vanilla extract and the zest of 1 lemon to the bowl. Crack 3 eggs into the mixture.

Step 3: Whisk wet ingredients

Using a hand whisk, whisk all the wet ingredients together until they are well combined and smooth. Ensure there are no lumps.

Step 4: Add sugar

Wash and dry the yogurt container. Use it to measure 2 full containers of granulated sugar and pour it into the wet mixture. Whisk until the sugar is combined and almost dissolved.

Step 5: Add dry ingredients

Use the yogurt container to measure 3 full containers of all-purpose flour and add it to the bowl. Add 2 teaspoons of baking powder and 1/4 teaspoon of salt.

Step 6: Combine batter

With a whisk and a light hand, gently combine the dry ingredients with the wet ingredients until there are no more lumps of flour. Be careful not to overmix the batter.

Step 7: Prepare and fill loaf pan

Pour the cake batter into a loaf pan lined with parchment paper.

Step 8: Score the batter

Before baking, take a knife and run it down the center of the batter, right down to the bottom of the pan. This helps steam escape and creates a uniform crack on top.

Step 9: Bake the cake

Bake the yogurt cake in a preheated oven at 350°F (≈175°C) (approximately 175°C) (180°C (≈355°F) (approximately 355°F)) for approximately 60-80 minutes, or until a skewer inserted into the center comes out clean. The cake is heavy and takes time to bake through.

Step 10: Serve

Once baked, remove the cake from the oven and let it cool. Slice and serve with whipped cream and fresh raspberries for an elegant dessert.

• Use full-fat yogurt for a richer flavor and texture.

• Do not overmix the batter to ensure a light cake.

• Score the top of the loaf with a knife before baking to allow steam to escape evenly and create a uniform crack.

• Substitute plain yogurt with vanilla yogurt for extra flavor.

• Use Greek yogurt instead of plain yogurt (it will result in a slightly denser crumb).

• Replace all or part of the oil with melted butter (butter will give a firmer crumb than oil).

• Bake in a 9-inch springform pan for a round cake, or leave it whole and top with jam or fruit and cream.