Yogurt Cake: The Real Recipe, Measured with the Container
The yogurt container as your only measure, six ingredients, twenty minutes of prep. The childhood cake you can make with your eyes closed, and the base for twenty variations.
Method
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- Preheat the oven to 350°F (180°C), convection. Butter and flour a 9 to 9 1/2 inch (22 to 24 cm) round pan or a 10 inch (26 cm) loaf pan.
- Pour the yogurt into a large bowl. Rinse and dry the container: it's the measure for everything else.
- Add the sugar and mix with a fork until partly dissolved. Add the eggs one at a time, mixing without trying to whip.
- Fold in the flour and baking powder in several additions to avoid lumps. Add the salt and your chosen flavor (zest or vanilla).
- Pour in the oil in a thin stream while mixing. The batter should be smooth and fluid, slightly thicker than crepe batter.
- Pour into the pan and bake 30 to 35 minutes. Check doneness with the tip of a knife: it should come out dry. If the top browns too fast, cover with a square of foil.
- Let cool 10 minutes in the pan before unmolding. Slice warm or cold.
Variations: replace one container of flour with one container of almond flour for a moister, richer cake. Add chocolate chips or apple pieces. The base takes just about anything.
Nutrition
Estimate per serving.
Quick answers
How long does it take?
Plan on 50 minutes in total: 15 minutes of prep and 35 minutes of cooking.
How many people does this recipe serve?
It serves 8. Ingredient amounts scale with the number of servings.
Any tip to get it right?
Variations: replace one container of flour with one container of almond flour for a moister, richer cake. Add chocolate chips or apple pieces. The base takes just about anything.
