Easy, delicious and ready for a Holiday party, that's what you'll be with this tasty festive cake! Chef Lorelei has you covered for a fail-proof holiday dessert:
This is a great recipe to have in your back pocket- super easy to make with basic-everyday ingredients. This can be served with all kinds of things- jams, jellies, thawed fruit or fresh fruit, sautéed fruit, whipped cream that has been flavored with cocoa powder or your favorite liqueur. This is my go-to version, it's from The Minimalist Kitchen, I have ever so slightly modified a few ingredients.
French Yogurt Cake
Serves 6 – 8
Ingredients:
1½ cup unbleached all-purpose flour
2 teaspoon aluminum-free baking powder
½ teaspoon kosher salt
1 cup sugar
½ cup plain whole milk yogurt (not Greek – if Greek is all you have mix ¼ cup Greek and ¼ cup milk as a substitute)
½ cup neutral oil (like grapeseed or canola- but using a light olive oil is a lovely variation too)
¼ cup whole milk
2 large eggs
1 teaspoon pure vanilla extract
Optional: 2 teaspoon lemon zest
Directions:
Heat oven to 340° degrees.
Lightly spray the interior sides of an 8-inch round pan with neutral oil.
Line the bottom of the pan with parchment paper cut to size. Set aside. In a bowl, whisk together flour, baking powder, and salt. Set aside.
In another bowl, whisk together sugar, yogurt, oil, milk, eggs, and vanilla until smooth.
Gently fold flour mixture into wet ingredients until just combined.
Pour into the cake pan and bake for about 40-45 minutes or until the center is baked through.
Cake will crack while baking.
Remove from pan and allow to cool at least 30 minutes before serving. Cake can be made a day in advance.
