---
comments: true
tags:
  - dessert
  - cake
  - gateau
---
# :cake: Yogurt Cake Version 2

![Yogurt Cake Version 2][1]{ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 45 minutes |

## :salt: Ingredients

- :microbe: 125 g whole plain yogurt
- :egg: 3 large eggs
- :icecream: 1 tsp vanilla
- :lemon: 1 lemon zest
- :candy: 200 g granulated sugar
- :ear_of_rice: 180 g all-purpose or cake flour
- :dash: 2 tsp baking powder
- :salt: 0.25 tsp salt
- :oil_drum: 0.5 cup canola oil

## :cooking: Cookware

- 1 8.5 x 4.5 inch loaf pan

## :pencil: Instructions

### Step 1

Preheat the oven to 350°F. Butter and flour an 8.5 x 4.5 inch loaf pan.

### Step 2

Whisk the 1 jar of whole plain yogurt and eggs together. Whisk in the vanilla and lemon zest. Add the 2 jars of
granulated sugar and whisk to thoroughly combine. Add the 3 jars of all-purpose or cake flour, baking powder, and salt
and whisk just to combine. Add the 1 jar of canola oil and whisk until homogeneous.

### Step 3

Pour into the prepared pan and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean.

!!! note

    This recipe can also be made in an 8-inch springform or a 9-inch round cake pan. A 9-inch cake will only take
    around 30 to 35 minutes, whereas an 8-inch round will take closer to 40 and a medium loaf between 35 and 45.

## :link: Source

- Gateau: The Surprising Simplicity of French Cakes

[1]: <../../assets/images/yogurt-cake-version-2.jpg>