Yogurt cake is one that French schoolchildren first learn to make. The size of a yogurt tub is four ounces. So if you used one four ounce yogurt tub as a measuring tool, you could make this cake.
Gateau au Yaourt avec Citron
1 cup of yogurt
1 cup sugar
1/2 cup vegetable oil
2 cups all-purpose flour, sifted
1 tablespoon baking powder
Zest of one lemon
Preheat the oven to 350° F. Grease a cake pan (I spray with Baker's Joy--does anyone else worry about getting Baker's Joy lung? Everytime I use that stuff I hack like crazy).
In a large mixing-bowl, gently combine the yogurt, eggs, sugar, oil and zest. In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together.
Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a rack to cool.
It is particularly appealing with strawberries and whipped cream:
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