Looking for a delightful and easy-to-remember cake recipe? This Simple 1-2-3-4 French Yoghurt Cake is a traditional favorite that’s perfect for you! With this recipe, you’ll use a single yoghurt container as a measurement for all the basic ingredients, making it a beloved choice in many households across borders.
To make this cake a bit healthier and more flavorful, I’ve reduced the fat and sugar content, added fresh raspberries and lemon for a burst of freshness, and sprinkled almond flakes for a delightful crunch.
While preparing this simple cake, I was curious about which type of oil or yoghurt to use. During my online research, I discovered some fun facts about the ingredients that might impact your choice when baking your cake:
- Use neutral vegetable oil such as sunflower, avocado, canola or coconut oil. Avoid olive oil as it may bring a strong taste.
- Plain yoghurt vs. Greek yoghurt – plain yoghurt tends to have fewer calories and more calcium, while Greek yoghurt has more protein and less sugar.
- Flavoured yoghurt can add that extra layer of flavour to your cake. Lemon or vanilla yoghurt works best.
Your cake will come out moist and spongy, and will stay delicious for a few days. If you prefer a fluffier cake, replace the yoghurt with sour cream and substitute 1 cup of flour with potato or corn starch. Enjoy the baking experience and the tasty results! 🍋
Baking time: ~60-70 min
Ingredients & Tools
- 1x cup Greek yoghurt, is approximate 150gr.
- 1x cup sunflower oil – you can reduce to 0,5 cup
- 2x cup sugar – you can reduce to 1,5 cup sugar + 1sachet/8gr vanilla sugar or vanilla pod seeds
- 3x cup all-purpose flour
- 4x eggs
- 1x Tbsp baking powder
- 0,5 tsp salt
- 1x lemon; we need the zest and a splash of lemon juice to enrich the flavors
- Optional: add 1 grated cinnamon stick
- 0,5 cup fresh raspberries
- 0,5 cup almond flakes
- Topping: ice/powder sugar
- Rectangle spring form ~24cm
- Big bowl
- Hand whisk
- Bamboo/skewer stick to test readiness
- Oven mitten
What to do?
- Pre-heat the oven on fan mode on 175°C.
- Grease and flour the cake form. This will make it easier to remove the cake.
- ————- Cake Batter (10min) ————-
- Use the yoghurt cup as measurement formula.
- Mix the yoghurt (1cup) and sugar (2 or 1,5 cup + vanilla sugar) in a large bowl and whisk manually until well combined.
- Add 1 or 0,5 cup sunflower oil, and whisk well.
- Add 3 cup flour.
- Add 4 eggs.
- Add 1 tablespoon (Tbsp) baking powder.
- Add 0,5 teaspoon (tsp) salt.
- Then whisk all ingredients slowly, you don’t want to overwork the batter.
- Add zest and a splash of lemon juice, and mix the batter slowly.
- Pour the batter into the prepared cake form, adding some raspberries after each layer. This way, the berries will not be crushed.
- Finally, sprinkle 1/2 cup of almond flakes on top of the cake batter.
- ————- Cake in Oven (45-60min) ————-
- Bake for 45 minutes.
- Insert a bamboo stick into the center of the cake to check if it comes out clean.
- If the stick comes out sticky with some batter, it means the cake needs more time in the oven. Then, bake for another 15 minutes.
- ————- Let the Cake Cool Down (30min) ————-
- If the cake test comes out dry, let the cake cool off for 30min outside the oven.
- Use a knife to loosen the sides between the cake and the form. Remember to use an oven mitt to hold the cake form while loosening the cake. Leave the cake in the form.
- After the cake has cooled down, place a cutting board on top of it and turn it upside down. The cake should come loose easily from the bottom of the form.
- As a light topping for the cake, you can sprinkle some powdered sugar.
Voilà! Your Simple 1-2-3-4 French Yoghurt Cake with fresh raspberries is ready to enjoy. Perfect for fika time. Bon appétit! 😊
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