Description
A delightful and fluffy yogurt cake that’s perfect for any occasion.
Ingredients
Scale
- 125g plain natural yogurt, preferably full-fat
- 3 large eggs, at room temperature
- 60ml neutral vegetable oil (such as sunflower oil)
- 1 tablespoon pure vanilla extract
- 250g granulated sugar
- 375g all-purpose flour
- 11g baking powder (1 standard sachet)
- 1 pinch of salt
- 1 lemon, zested (optional)
- Icing sugar, for dusting
Instructions
- Preheat oven to 180°C. Butter and flour a 23cm round cake pan.
- In a large bowl, whisk together eggs, yogurt, oil, and vanilla extract until smooth and well incorporated.
- Incorporate sugar into the wet mixture and blend thoroughly. If using lemon zest, fold it in now to release the aromatic oils.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, folding gently until a smooth, homogeneous batter forms. Be careful not to overmix.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes. Then carefully turn it out onto a cooling rack and let it cool completely.
- Just before serving, dust the top with icing sugar to create the signature cloud-like appearance.
Notes
- For best results, ensure all wet ingredients are at room temperature.
- The cake can be served with fresh fruits or whipped cream.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Gâteau Nuage au Yaourt, fluffy yogurt cake, French dessert