This cake is technically a French Yogurt Cake. At least, that’s what the latest Bon Appetit magazine says. I, however, like to think of it as the Little Cake That Could.
I was not on my “A” game when baking this treat. The recipe called for an 8″ loaf pan–I used a 9.5″. It directed a light greasing with Pam. My Pam was well past its expiration date (yikes), so I went with Crisco. One jumbo egg had to suffice for two large, because we bought the wrong size last week at the grocery store. By my estimation, this loaf should’ve come out of the oven like a rock or an underdone blob of yogurt and sugar.
Instead, it was a light, lovely, lemony cake. Not too sweet and certainly not cloying, the French Yogurt Loaf made its debut at Casa de Condo after dinner that night and encored at breakfast the next morning.
My version was no looker, as you can see by the picture. Should you decide to make this–and I really think you should–and you follow the directions, then you can expect a much taller loaf, with a pretty golden top and that satisfying crack along the top characteristic of all sweet loaves. But if you miss a step, or get mixed up, persevere. Even a funny looking version of this cake is totally, completely worth it.