The result is a moist, tender cake with a fine crumb similar to pound cake, but it’s surprisingly light from using oil instead of butter, and the yogurt’s slight tang balances the sugar.
One beloved French cake is so easy that it is often the first recipe children are taught. And the main ingredient’s container is as crucial as the ingredient itself.
In this recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight dishes, we sadly couldn’t use the container to measure our ingredients since yogurt cups in the U.S. come in numerous sizes. But after standardizing the measurements, we boosted the flavor by adding grated citrus zest and cinnamon to the batter.
½ cup plain whole-milk yogurt OR ½ cup plain whole-milk Greek yogurt thinned with 3 tablespoons waterHeat the oven to 350°F with a rack in the middle position. Mist an 8½-by-4½-inch loaf pan with cooking spray, dust evenly with flour, then tap out the excess.In a large bowl, whisk the eggs, white sugar and zest until well combined and lightened in color, about 1 minute. Add the yogurt, then whisk until well combined. Add the oil and whisk until homogeneous.
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