Yogurt cake is a household staple in France. It’s easy to make and tastes great. And it’s a productive way to use up extra yogurt sitting in your fridge.

The recipe for this yogurt cake comes to us by way of a terrific baking blog, pastry studio. It’s written by a San Francisco pastry chef named Gayle. I’ve also written about Gayle’s take on an Alice Medrich recipe for olive oil and sherry pound cake.

The yogurt cake – which uses olive oil instead of butter – is served with strawberries. But it also would go well with other fruit or ice cream.

“This is a very versatile cake that is much lighter and not as dense as a pound cake and serves as a perfect backdrop for fresh fruit, ice cream, sorbet or your favorite dessert sauce,” writes Gayle. “It can be served at any meal, as a snack or taken along on a picnic.”

Gayle recommends full-fat yogurt. Greek yogurt, she adds, “is perfect.”

You can brush the cake with a syrup made from fresh lemon juice and syrup. The cake will have a more “pronounced” lemon flavor if you brush the syrup on while the cake is still warm.

The accompanying strawberries are macerated in lemon juice and sugar. You can serve the cake with fresh whipped cream or crème fraîche. Or, if you want to go the full nine yards, you could make a batch of extra virgin olive oil ice cream.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

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