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Recipe for Class 1A
Traditional French Yoghurt Cake (Gateau Au Yaourt)

Equipment

Large mixing bowl

Whisk

Spatula

2lb loaf tin

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Ingredients

200g granulated sugar

Zest of 1 lemon

2 large eggs

1 tsp vanilla extract

240g Greek yoghurt

120ml vegetable oil

250g plain flour

1tsp baking powder

½tsp fine salt

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Method

  1. Preheat the oven to 180C (350F). Grease and line a 2lb loaf tin.

  2. Add lemon zest to the sugar in a bowl and rub together until sugar is moist and lightly lemon coloured.

  3. Whisk eggs, sugar and vanilla extract until pale and light - approx. 1 minute.

  4. Add the Greek yoghurt and oil and whisk until combined.

  5. Sift in the flour, baking powder and salt. Fold together gently. A few lumps in the batter is fine.

  6. Pour the batter into the prepared tin and bake on the centre shelf for 50-55mins. 

  7. Cool on wire rack for 10mins then remove from tin to cool completely.

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