There’s nothing easier than a yogurt cake; we love making it, and so do the kids! With Cyril Lignac’s great tips, you’re guaranteed to get an incredibly delicious and moist yogurt cake—just the way you like it.

How to make a yogurt cake like Cyril Lignac?

Yogurt cake is an integral part of baking. This is a real Proust madeleine, as it is often the first cake that is made in childhood. And with good reason: this cake is extremely simple, quick to prepare and requires almost no kitchen utensils. Here, the scales are replaced by a yogurt jar, which serves as a measuring cup.

To make a yogurt cake for 6 people, like Cyril Lignac’s, you will need:

1 can of plain or blended yogurt, 1 can of powdered sugar, 3 cans of plain yogurt, 3 eggs, 1 packet of vanilla sugar, 1 packet of baking powder, 1 can of neutral oil such as peanut, sunflower or grapeseed, half an organic lemon and a pinch of salt.

Preheat the oven to 180°C. Zest half a lemon using a micro-grater. In a salad bowl, mix  3 eggs  with  the velvety yoghurt  . Add the icing sugar and lemon zest and mix. Gradually add  3 packets of yoghurt with  sifted flour, a packet of vanilla sugar, a packet of baking powder and a pinch of salt, stirring constantly until you get a smooth paste. Add the yoghurt with neutral oil, stirring constantly.

Pour the batter into a greased and floured springform pan. Bake for 25-30 minutes. Test with a wooden skewer or the tip of a knife. Let cool slightly before removing from the pan.

Tips from Cyril Lignac for  creating a delicious  yogurt cake

Yogurt cake is a true all-rounder that is suitable for all its variations.

You can  change its shape  by dividing the dough into individual muffin tins or a cake pan before baking. Remember to adjust the baking time according to the size of your pan and the thickness of the dough.

Feel free to change the flavor by replacing the lemon zest with orange or grapefruit zest; enhance the vanilla note by adding black seeds from a vanilla pod to the dough; choose a chocolate version by mixing a little unsweetened cocoa powder and a few chocolate chips into the dough; try a fruity version by adding pieces of fresh or candied fruit to the dough.

You can cut your yogurt cake into 2 discs of equal thickness to spread with jam, chocolate spread, honey, or lightly brush them with fruit juice, alcohol, or coffee before baking the cake again.

Finally, when the cake comes out of the oven,  sprinkle its surface with powdered sugar  for even more flavor.

Something extra: Pineapple and Yogurt Cake by Cyril Lignac

Here’s a yogurt cake base, rolled into an upside-down pineapple cake. A simple and very quick dessert to make, with the added bonus of the wow factor of its well-formed slices.

Preheat the oven to 180°C. In a frying pan, heat 90g of sugar with 2 tablespoons of water until a beautiful golden caramel is obtained. Place  7 slices of fresh Victoria pineapple on top  and lightly score each side. Evenly distribute the pineapple slices and caramel on the bottom of a non-stick springform pan.

In a bowl, mix 120g of yoghurt with 240g of sugar, then 3 eggs. Add 50g of oil and mix. Gradually add 150g of sifted flour, a packet of baking powder and a pinch of salt until you have a smooth dough. Pour the dough into the tin. Bake for 30 minutes. Check for doneness with the tip of a knife. Remove the cake from the tin and invert onto a large plate.