Deliciously light with a tangy yoghurt taste, this French Yoghurt Cake is the perfect cake to let kids make all by themselves as it uses one standard measuring cup.
This easy and tasty cake is traditionally made in France using little glass yoghurt jars as a measuring cup; this means it’s super easy for kids to make on their own or with the minimum of adult supervision. As it’s slightly harder to find those lovely little jars here in the UK, I’ve converted the ingredients into standard measurements. Deliciously light and tangy, this is the perfect cake for tea-time or as a dessert served with crème fraîche or ice cream and strawberries. If you want to make it truly formidable try adding lemon zest, frozen berries or chocolate chips into the mix before baking.
Makes 1 traditional loaf-sized cake.
- 350g whole-milk plain yoghurt
- 2 eggs, lightly beaten
- 350g granulated sugar (you can halve this amount for a less sweet cake)
- 1 tsp vanilla essence
- 100ml vegetable oil (not olive oil which has too strong a taste)
- 700g plain flour
- 1½ tsp baking powder
- Preheat the oven to 190C/375F/Gas Mark 5
- Lightly grease a 2lb (23cm x 12cm) loaf-tin with a small amount of the vegetable oil
- Combine the yoghurt, eggs, sugar, vanilla essence and oil in a bowl until mixed
- In a separate bowl, mix the flour and baking powder
- Add the flour mix to the wet ingredients and combine lightly. Don't overstir, but mix until all the flour is moistened
- Pour the mixture into the loaf tin and bake in the centre of the oven for 35 minutes
- Test the cake with a wooden skewer. If it doesn't come out clean, pop back in the oven for another 5 minutes. Test again until done
- Once cooked through, turn onto a plate and leave to cool.