Yoghurt Cake Recipe
Yoghurt cake has its origins in French home kitchens, where simplicity and rustic charm reign supreme. Traditionally, this cake was a household favorite because it didn’t require any fancy equipment or hard-to-find ingredients.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- 9-inch round or loaf baking pan
- Parchment paper (optional, for lining)
- Cooling rack
Ingredients
- 1 cup plain yoghurt (preferably full-fat)
- 1/2 cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- Zest of 1 lemon (optional, for a citrusy twist)
Instructions
- Preheat Your Oven:Preheat your oven to 350°F (175°C). Grease your baking pan with butter or oil, and optionally, line it with parchment paper for easier removal.
- Mix the Wet Ingredients:In a large mixing bowl, whisk together the yoghurt, sugar, and eggs until smooth and well combined. Add the vegetable oil (or melted butter) and vanilla extract, if using, and mix again.
- Combine the Dry Ingredients:In another bowl, sift together the flour, baking powder, baking soda, and salt. If you’re adding lemon zest, stir it into the dry mixture.
- Incorporate the Dry and Wet Mixtures:Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the cake dense.
- Pour the Batter:Pour the batter into the prepared baking pan, spreading it evenly.
- Bake the Cake:Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:Allow the cake to cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely.