French Yogurt Cake

 An indulgently healthy sweet: French Yogurt Cake

When I first made out my list, I wanted to include some variations for traditional desserts.  To be honest, I didn’t really come up too many because when it came right down to it, I like the tradition.  However, when I discovered the recipe for a yogurt cake, I knew this was something I needed to add to my repertoire.  As I mentioned in my last post, butter has been a hot commodity in my kitchen with all the snow and my greatly decreased desire to head out to the grocery.  Again this weekend, I baked away the snowstorm induced chill in the house from the Freeze Your Buns Off challenge in an effort to combat the lower temperatures outside of the main rooms of the house. 

This is a wonderful Christmas morning treat as well… the pug was quite covetous.

I am a big fan of the pound cake.  In fact, my favorite is a lemon cream-cheese one that I make for most occasions where a sweet bread is appropriate.  This weekend was one of those occasions.  Somehow, though, I managed to mess up the batter.  I don’t actually know what I did for sure, but I’m pretty certain I missed half a cup of flour.  Regardless, I had to bake it 30 minutes longer than prescribed and the resulting cake was something I would never allow out of my kitchen.  I then decided that the yogurt cake would be a simple fix.  In this recipe, plain yogurt takes the place of the butter so while you have a baked good with the consistency of a pound cake, it is lower in fat and as an added bonus, you’ve also gotten something to chat about with your guests.  I adapted this recipe somewhat from Dorie Greenspan’s Baking book, but not too much, she is a genius after all.  

French Yogurt Cake

  • 1 1/4 cups flour
  • 1/4 cup finely ground wheat germ
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup plain yogurt
  • 1/2 tsp. lemon extract
  • 1 Tbsp. lemon juice
  • 1/2 cup canola oil

Preheat your oven to 350 degrees and butter a loaf pan liberally.  Combine your dry ingredients.  In a large bowl, cream together the yogurt and the eggs, one at a time.  When it is thoroughly blended, add in the lemon extract and juice.  Mix in half of the dry ingredients.  Stream in the oil while the dry ingredients are being mixed.  Once all the oil is mixed in, add the last of the dry ingredients and mix until combined.  Pour the batter into the loaf pan and bake for 50-55 minutes.  

**Dorie calls for a glaze to be poured over the top of the cake, but I don’t like it that way.  I prefer it with a thin schmere of cream cheese and a cup of coffee.  Those I have served it to, agree.**

Resources: Baking: From My Home to Yours

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