The recipe is adapted from one given to Cookbook Author Janet Fletcher by Bill Corbett, former executive pastry chef for the Absinthe Group in San Francisco, who uses yogurt frequently in his desserts. The cake stays moist for a week if stored in a lidded plastic container.
Makes one 9-inch cake
Photo Credit: Eva Kolenko
Recipe courtesy of Janet Fletcher’s cookbook Yogurt published by Ten Speed Press. To learn more about the author and to order the book, visit http://www.janetfletcher.com/.
Preheat an oven to 350°F. Butter the bottom and sides of a 9-inch round cake pan with 2-inch sides. Line the bottom with parchment paper and dust the sides with flour, shaking out the excess.
Sift together the flour and baking powder in a bowl.
In a bowl, whisk together the yogurt, oil, zest, vanilla, and salt.
In a stand mixer fitted with a whip, beat the eggs on medium speed until frothy and well blended. Add the sugar gradually. Raise the speed to medium-high and whip until the sugar dissolves and the mixture is thick and pale, stopping the machine to scape down the sides of the bowl at least once. Lower the mixer speed and add the yogurt mixture gradually. Add the dry ingredients gradually and beat just until blended.
Pour the batter into the prepared cake pan, spreading it evenly. Bake or center rack until the surface is golden brown and firm to the touch and a toothpick comes out clean, about 40 minutes. Cool on a rack for 10 minutes, and then unmold and finish cooling, top side-up, on the rack.
*To make the yogurt cream: In a bowl, whisk together the yogurt, honey, and vanilla. Gently fold in the whipped cream.
Slice the cake into wedges to serve, topping each portion with a dollop of the yogurt cream, if desired.
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