Description
This French-inspired tangerine yogurt cake is a simple, moist, and citrusy delight, perfect for using up leftover yogurt and citrus fruits.
Ingredients
Units
Scale
- 1/2 cup plain yogurt (full-fat plain Greek yogurt recommended)
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons citrus zest (such as tangerine, lemon, or lime)
- 1/2 cup canola oil
- Butter, for greasing the pan
Instructions
- Preheat your oven to 350°F (175°C). Butter a nine-inch round cake pan, line it with parchment paper, and butter the parchment paper as well.
- In a medium mixing bowl, combine 1/2 cup of plain yogurt, 1 cup of granulated sugar, and 3 large eggs. Whisk together until the mixture is smooth and well combined.
- In another bowl, sift together 1 1/2 cups of all-purpose flour and 2 teaspoons of baking powder. Stir in 2 teaspoons of citrus zest.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- Fold in 1/2 cup of canola oil until the batter is smooth and homogeneous.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then remove from the pan and let it cool completely on a wire rack.
Notes
This cake is a great way to use up leftover yogurt and citrus fruits. It can be stored in an airtight container at room temperature for up to 3 days. For a more intense citrus flavor, consider adding a citrus glaze or syrup after baking. The cake is traditionally one of the first recipes French children learn to make, highlighting its simplicity.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Carbohydrates: 35
- Fiber: 1
- Protein: 5
- Cholesterol: 55