FRENCH YOGURT CAKE

FRENCH YOGURT CAKE

#SIAintheKitchen

So…dating a Persian has its perks. Great Persian food now available on the reg. Mountains of basmati rice, meat kebabs, tubs of yogurt sauce…. I’ve been spoiled. I could get used to it.

But because there’s so much yogurt that used, there is ALWAYS a tub or some annoying amount of yogurt leftover. I’m finding these tubs of yogurt everywhere lately in the back of the fridge and it’s starting to make me go a bit nuts.

I’ve already made yogurt curry, yogurt dips, potato salad, pastas with yogurt… and I’ve finally succumbed to my usually go-to: baking with it. Yogurt is such a great ingredient to use in baking. It keep cake super moist, adds a bit of tang to the finished product, and adds that much-needed fat without leaving a cake feeling greasy. Instead of going to my favourite spiced yogurt cake (a bit out of season right now!) I opted to try something new: a French yogurt cake.

Now, most recipes used Greek yogurt which is high fat and super thick. I just stuck with standard, plain yogurt as that is what’s mainly used in Persian cuisine. The result? A perfect snacking cake! Crisp exterior, nice crumb and lemon flavour, not too sweet. It’s perfection. Definitely looking forward to making this again.

FRENCH YOGURT CAKE - makes 1 9x5” loaf (adapted from Bon Appetit)

• 1 1/2 all-purpose flour

• 2 tsps baking powder

• 3/4 tsp kosher salt

• 1 lemon, zest only

• 1 cup granulated sugar

• 1/2 cup vegetable oil

• 1 cup plain yogurt

• 2 eggs

• 1 tsp madagascar bourbon vanilla extract

1. Preheat your oven to 350F and line a 9x5” loaf pan with parchment paper. Set aside.

2. Sift the flour, baking powder and salt in a bowl. Set aside.

3. Rub the lemon zest and sugar with your fingers until moist. Add the rest of the wet ingredients and whisk together. Gradually add to the dry ingredients and whisk on medium speed until just incorporated.

4. Pour into the prepared loaf pan and bake for 45 - 50 minutes or until a baking tester comes out clean.