The 1-2-3 Yogurt Cake
Le Gâteau au Yaourt de Maman·(luh gah-toh oh yah-oort duh mah-mahn)
Le Goûter: The Sacred Afternoon Ritual
If you grew up in France, this is the very first cake you ever pulled from an oven. Forget the complicated Hollywood fantasies of French baking; this is the undisputed, unpretentious champion of le goûter, that sacred hour when kids drop their backpacks and devour something sweet before homework. It relies on a foolproof "1-2-3" ratio traditionally measured in an empty yogurt pot, which we've adapted to a standard American half-cup measure to save you the math. We use neutral oil instead of butter to guarantee a remarkably moist crumb that lasts for days, and a grandmother's secret trick of swapping a little flour for cornstarch to keep it feather-light.
Before you start
Bring the yogurt and eggs to room temperature before mixing.
Room temperature ingredients emulsify much better, ensuring a smooth and airy batter without overworking it.
Ingredients
- plain whole-milk yogurt1/2 cup
- granulated sugar1 cup
- all-purpose flour1 cup
- cornstarch1/2 cup
- neutral oil1/4 cup
- large eggs3 large
- baking powder1 1/2 tsp
- kosher salt1/4 tsp
- pure vanilla extract1 tsp
- lemon1 med
Method
- 01
Preheat the oven to 350°F and generously grease a 9-inch round cake pan or a 9x5-inch loaf pan with butter, dusting it lightly with flour.
- 02
Whisk the yogurt, eggs, sugar, vanilla extract, and lemon zest together in a large bowl.
Whisk vigorously for about a minute until the mixture is pale, smooth, and slightly aerated.
- 03
Gently fold in the flour, cornstarch, baking powder, and salt using a rubber spatula.
Stop mixing the exact moment the dry flour disappears; overworking the batter develops gluten, which will turn this tender cake tough.
- 04
Pour the oil into the batter and fold gently until fully incorporated and glossy.
Adding the fat at the very end coats the flour and further prevents gluten formation, sealing in the moisture.
- 05
Pour the batter into your prepared pan and bake for 30 to 40 minutes.
The cake is ready when the top is golden and a toothpick inserted into the center comes out clean.
- 06
Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack.
Allow it to cool completely before slicing.
Notes
Mind the yogurt measure.
Standard American yogurt cups vary wildly in size, so stick to measuring out exactly 1/2 cup of yogurt rather than using the empty container to measure the rest of the ingredients.
Respect the oil.
Do not be tempted to substitute the oil with melted butter; while French cooking reveres butter, this cake specifically relies on liquid oil to achieve its legendary, long-lasting squishy texture.