So, I moved. And with moving comes displacement, boxes, storing stuff in boxes… See where this is heading? It is awfully difficult to cook and bake when all of your beloved equipment is in a storage facility (ie. my cousin’s room) 40 miles away. So, when the itch to cook or bake comes along… you must find a simple, easy recipe. And this (lemon) yogurt cake is just that.
Apparently it’s the cake that French kids grow up learning to bake. I can see why; it’s dead easy and you make it in one bowl, no mixer needed. And it requires no butter. You don’t have to wait for anything to soften or come to room temperature, you just dump it and go. See how easy? It’s practically foolproof! OH, and on top of that, you can customize it however you want. Don’t like lemon? Fine, throw in some blueberries instead. Make it plain and top it off with chocolate glaze. Whatever suits you, I’m cool either way.
Thought I should note… jar in this case refers to a yogurt jar, about 125 ml or in my case, 170ml. That’s another great thing about this recipe: most measurements are in jars. Don’t even have to wash it, you can just dump/recycle the jar afterward.
Lemon Yogurt Cake (adapted from Orangette and smittenkitchen)
1 jar plain yogurt (whole milk is better)
2 jars granulated sugar (I used 1.5)
3 large eggs
3 jars unbleached all-purpose flour (I added in wheat flour)
2 tsp baking powder
2 tsp grated lemon zest (optional)
1 jar canola oil (or really just any veggie oil)
Preheat the oven to 350F.
In a large bowl, dump in the yogurt, sugar and eggs and mix until well blended. Add the flour, baking powder and zest and mix until just combined. Add the oil and stir until it combines, which may take a minute or two, but it eventually mixes in. If you have anything to add, mix it in too, just make sure it’s dry; otherwise, omit a tablespoon of flour from before and stir it up with your mix-in before mixing in. Pour into a buttered/floured 9-inch cake pan or 8.5-inch loaf pan. Bake for 35 minutes, or more.** Whenever the cake feels springy to the touch, is nicely brown and toothpick test comes out clean, you know the drill. Just don’t bake it too long.
Cool cake for about 20 minutes, then have your way with it. I made a lemon glaze out of lemon juice and sugar and brushed it on top, just to make it even more moist and lemony.
**I’ve used two disposable paper loaf pans (65x175x45mm… 3 for $1.50 from Daiso!) and a 15cm metal round cake pan to bake this cake. Baking time really depends on the size of your pan. I’d say bake it for 35 minutes, then watch it closely.