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A tender French yogurt cake with a softly golden crust, gentle vanilla aroma, and a moist, fine crumb. The yogurt pot provides an easy measuring reference, while lemon zest keeps the classic gâteau au yaourt bright and balanced.
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Yogurt adds moisture and gentle acidity, which tenderizes the crumb and balances the sugar. Oil keeps the cake soft after cooling, while lemon zest gives the simple batter a clear, fresh finish.
Store airtight at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
The cake is best served at room temperature and does not require reheating. If desired, warm an individual slice in the microwave for 8 to 10 seconds.
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