High Altitude French Yogurt Cake (Gâteau au Yaourt)
This classic French yogurt cake is moist and fluffy, made easily in one bowl with no mixer needed. It's wonderful served slightly warm from the oven with fresh berries.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 Inch Round Cake Pan (with a 3 inch depth)
Ingredients
- 1 ½ cups unsweetened plain Greek yogurt, 2% or full fat (Fage is a good choice)
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- ½ cup vegetable oil or olive oil
- ½ cup unsalted butter, melted
- 2 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1 tbsp fresh lemon zest (optional)
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 3 ¼ cups cake flour, fluffed, spooned and leveled
- 2 ½ tsp baking powder
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line the bottom of a 9-inch round cake pan with a circle of parchment paper, then lightly spray the paper with non-stick baking spray. Your pan should have a 3-inch depth to accommodate the volume of cake batter.
- In a large bowl, whisk together the yogurt, sugar, eggs, oil, melted butter, vanilla extract, almond extract, lemon zest and salt, until smooth.Pro Tip: If using the lemon zest, first use your fingers to rub it into the sugar to add more lemon flavor, before whisking together the wet ingredients.
- Add the cake flour and the baking powder, and whisk until combined into a thick batter. Spread the batter evenly into the prepared pan.
- Bake the cake for about 45-50 minutes, until the top is slightly cracked and golden brown, and a cake tester or toothpick inserted in the center comes out clean or with moist crumbs clinging to it.
- Set the pan on a cooling rack. Let cool for about 30 minutes, then turn the cake out onto a serving plate. Cool for another 30 minutes, then serve slightly warm or at room temperature.
- Before serving, decorate with fresh berries and lightly dust with powdered sugar.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days. Leftover cake is a little crumbly once it cools, but can be warmed for 15-20 seconds in the microwave for a soft, just baked texture.
Instead of half butter and half oil, you can use all oil for a more moist, less crumbly texture.
https://curlygirlkitchen.com/