This is a simple basic cake to make if you don’t have French yogurt, you can use the yogurt that you can get, follow through the instructions and the cake will always come out super soft and delicious. To make this cake you will need all-purpose flour, eggs, natural yogurt, you can also use sweetened yogurt or lemon or vanilla yogurt. You will also need soft olive oil or sunflower oil, white sugar, lemon zest, and baking powder.
Start by adding the eggs to the sugar and beat them at high speed for 5 to 6 minutes or until the foam and get whiter, you can make this recipe in a stand mixer or a bowl which will take longer but still, the cake will come out well. The important thing is that you don’t skip this step because the foaming of the eggs helps us get a spongy cake. And another thing that’s important that all ingredients have to beat at room temperature so they mix well.
After this, we add the olive oil or sunflower oil, the natural yogurt, and the lemon zest. The lemon zest will help aromatize and flavor the cake. If you want you can skip this step or swap it for orange zest, cinnamon in powder, or any essence like vanilla. When you see that all is well mixed, add the flour with baking powder and start mixing until the batter is smooth and there are no lumps in the batter. Also, you don’t want to overmix the batter as this will make the cake no to bake soft as it should.
When there is no visible flour left in the mix, it is ready for baking, bake it in an 18cm in diameter and 10 cm tall pan. Butter the bottom of the pan and line a parchment paper. Pour the batter in the pan then take it to a preheated at 180 degrees Celcius oven and bake for 40 minutes or until the top is golden brown and a toothpick inserted at the center comes out clean. Let the cake cool on a wire rack for 10 minutes in the pan once out of the oven.
After that use, a spatula or knife to detach the cake from the walls of the pan and turn it around it will come out by itself remove the parchment, let it cool completely in a cooling rack. It is very important to place it in a cooling rack so it doesn’t create moisture in the base. Once the cake is at room temperature, slice it, and serve. This cake will be very tender with a soft and spongy crumble. This cake is perfect for breakfast and serves as a snack with afternoon tea.
- 3 large eggs
- 150 grams of sugar
- 125 grams of yogurt
- 125ml of olive oil, sunflower, corn or canola oil
- Lemon zest (or orange, or 1 tbsp of vanilla or cinnamon extract or essence)
- 210g of all-purpose common wheat flour
- 1 Pack of baking powder (16g)