One of my favorite cakes – and one of the first ones Rice Kernel “assisted” with – is Ina Garten’s lemon yogurt cake. This is a slight variation, offered referred to in recipe books and online as a gateau au yogurt. There is a bit less oil and yogurt in this version than in Ina’s. To me it is more cake-like, rather than the dense loaf we adapted from Ina’s recipe. Our loaf is flavored with orange yogurt and zest, but you can use any flavorings you like. (Lemon zest with a couple tablespoons of poppy seed or grapefruit zest are also delicious.)
French-Style Yogurt Cake, adapted from Orangette
3/4 cup orange yogurt (I used Chobani Champions 2% Orange Greek Yogurt)
3/4 – 1 cup granulated sugar
1 tbsp finely grated orange zest
3 large eggs
1 1/2 cups all purpose flour (or mix with white whole wheat and/or whole wheat pastry flour)
2 tsp baking powder
1/3 cup canola oil
1/4 cup freshly squeezed orange juice
1/3 cup powdered sugar
- Preheat the oven to 350F. Butter a 9-inch round cake pan. Line with a parchment circle and butter the paper.
- In a large bowl, mix the yogurt, sugar, and orange zest with a wooden spoon. Mix in eggs (all 3 at once is okay).
- Add the flour and baking powder. Mix until flour is just incorporated.
- Add the oil and mix well. The batter will look curdled at first but it will come together.
- Pour the batter into your prepared pan.
- Bake at 350F for 30-35 minutes, until your cake tester is clean and the cake springs back when lightly touched.
- Allow cake to cool in pan on a rack for about 15 minutes.
- Gently remove cake from the pan and set on a rack to cool completely.
- If you want to add the glaze, combine the orange juice and powdered sugar and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.