Cake au Yaourt Moelleux

Ah, the Cake au Yaourt Moelleux — a classic French yogurt cake that’s simple, soft (moelleux), and incredibly versatile. It’s often one of the first cakes French kids learn to bake, thanks to its easy, no-scale-needed method.

Here’s a traditional and fluffy version:

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Cake au Yaourt Moelleux (Soft French Yogurt Cake)

Ingredients (using yogurt pot as a measure):

• 1 pot (125g) plain yogurt (keep the empty pot!)

• 2 pots sugar

• 3 pots all-purpose flour

• 1/2 pot neutral oil (like sunflower or vegetable)

• 3 eggs

• 2 tsp baking powder

• 1 tsp vanilla extract or zest of 1 lemon/orange

• Pinch of salt

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Instructions:

1. Preheat oven to 180°C (350°F). Grease a loaf or round cake pan.

2. In a bowl, mix the yogurt, sugar, and eggs until smooth.

3. Add oil, vanilla (or zest), and salt, mix again.

4. Stir in the flour and baking powder gently, until just combined.

5. Pour batter into the pan and bake for 35–40 minutes, or until golden and a toothpick comes out clean.

6. Let cool slightly, then enjoy as-is or with jam, fruit, or a dusting of powdered sugar.

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Tips for Moelleux Perfection:

• Don’t overmix once the flour is in.

• Want it extra moist? Add a spoonful of crème fraîche or replace a bit of oil with melted butter.

• Dress it up with berries, chocolate chips, or a citrus glaze.

Want a version with almond flour, gluten-free tweaks, or baked in muffin tins?