Description
A moist, tangy, and tender cake made with yogurt and lemon zest, topped with light and fluffy whipped cream. This French classic is simple to prepare and perfect for brunch, dessert, or an afternoon treat.
Ingredients
For the Cake:
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1 cup plain whole milk yogurt
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1 cup granulated sugar
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½ cup vegetable oil
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3 large eggs
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1 ½ cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon vanilla extract
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Zest of 1 lemon (optional but recommended)
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¼ teaspoon salt
For the Topping:
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1 cup heavy whipping cream
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2 tablespoons powdered sugar
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½ teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
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Prepare the batter:
In a large bowl, whisk together the yogurt, sugar, and eggs until well combined.
Add the oil, vanilla extract, and lemon zest, and mix again. -
Combine dry ingredients:
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients and stir until smooth (do not overmix). -
Bake the cake:
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before topping. -
Make the whipped topping:
In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
Spread evenly over the cooled cake.