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1-2-3-4 Yogurt Cake

1-2-3-4 Yogurt Cake

By Milk StreetOctober 5, 2023

  • Makes
    Makes One 9-inch loaf cake or 9-inch round cake
  • Cook Time
    1 to 1¼ hours
  • Active time plus cooling
    15 minutes active, plus cooling
  • Rating

In France, gâteau au yaourt is a cake that uses an entire container of yogurt then cleverly employs the empty container as the measuring cup for the flour, sugar and oil. It’s easy to throw together and a perfect recipe to make with children. If you’ve got a 4-ounce container of yogurt, bake the cake in a 9-by-5-inch loaf pan; if it’s a 5.3-ounce container, use a 9-inch round cake pan. Either way, the number of eggs and amounts of both baking powder and salt remain the same. The cake is very forgiving this way. It’s also a blank canvas, so feel free to flavor it to your liking with vanilla or other extracts, ground spices or grated citrus zest. Store leftovers in an airtight container at room temperature for up to three days.

Ingredients
  • 1

    4-ounce or 5.3-ounce container plain whole-milk yogurt

  • 1

    container grapeseed or other neutral oil

  • 2

    containers white sugar

  • 4

    large eggs

  • 3

    containers all-purpose flour, plus more for the pan

  • 1

    tablespoon baking powder

  • ½

    teaspoon table salt

Step 1

Heat the oven to 350°F with a rack in the middle position. If using a 4-ounce container of yogurt, mist a 9-by-5-inch loaf pan with cooking spray. If using a 5.3-ounce container, mist a 9-inch round cake pan with cooking spray. Dust the pan evenly with flour, then tap out the excess.

Step 2

In a large bowl, whisk together the yogurt, oil, sugar and eggs. Add the flour, baking powder and salt; whisk gently until well combined. Scrape the batter into the prepared pan, then spread it in an even layer and smooth the surface.

Step 3

Bake until golden brown and a toothpick inserted at the center comes out clean, 45 to 50 minutes for a loaf pan or 60 to 65 minutes for a round pan. Cool in the pan on a wire rack for about 30 minutes. Invert the cake out of the pan, then turn it upright. Cool completely before serving.

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