Delightful French Yogurt Cake with Creamy Frosting
Indulge in a moist and tangy French Yogurt Cake topped with a luscious cream cheese frosting and fresh strawberries.
French desserts have an uncanny ability to transport us to a quaint patisserie on a cobblestone street in Paris. One such delight is the French Yogurt Cake. It’s a simple yet sophisticated treat that marries the tanginess of yogurt with the sweetness of cake. And what’s better than adding a creamy frosting to elevate it to the next level? This recipe not only brings the flavors of France to your kitchen but also provides a versatile option for those seeking keto or low-carb alternatives.
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1 cup granulated sugar
- 1 cup Greek yogurt, room temperature
- 1/2 cup vegetable oil
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
For the Frosting:
- 6 ounces cream cheese, softened
- 1 cup Greek yogurt, room temperature
- 1 to 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Additional:
- Fresh strawberries (for garnish)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- Sift together the flour, baking powder, and salt in a large mixing bowl.
- In another bowl, whisk together the sugar, Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the Frosting:
- In a mixing bowl, beat together the softened cream cheese, Greek yogurt, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake has cooled completely, spread the frosting evenly over the top.
- Garnish with fresh strawberries or any desired toppings.
Cook Notes and Variations:
- Citrus Zest: Add lemon or orange zest to the cake batter for a refreshing twist.
- Nuts: Fold in chopped nuts like almonds or walnuts for added texture.
- Chocolate: For chocolate lovers, mix in chocolate chips or cocoa powder into the batter.
- Alcohol Infusion: Brush the cooled cake with a flavored syrup such as Grand Marnier for a sophisticated touch.
Keto and Low-Carb Versions:
Keto Version:
- Replace all-purpose flour with almond flour or coconut flour for a keto-friendly option.
- Substitute granulated sugar with a keto-friendly sweetener like erythritol or stevia.
- Use full-fat Greek yogurt and cream cheese for richness and to keep the cake moist.
Low-Carb Version:
- Follow the keto version substitutions but adjust the quantities to fit your preferred level of carb intake.
- Consider reducing the amount of frosting or omitting it altogether for a lower carb option.
Indulge in the decadence of French cuisine with this delightful Yogurt Cake. Whether you’re enjoying it with a cup of coffee in the morning or as a sweet treat after dinner, its moist texture and tangy flavor are sure to delight your taste buds. Plus, with keto and low-carb variations available, everyone can enjoy a slice of this heavenly dessert. So, channel your inner pastry chef and let the aroma of freshly baked cake fill your kitchen!
Frequently Asked Questions (FAQs):
Q: Can I use regular yogurt instead of Greek yogurt?
A: While Greek yogurt provides a thicker texture and tangier flavor, you can substitute it with regular yogurt. However, the consistency of the batter may be slightly different.
Q: How should I store the cake?
A: Store the cake in an airtight container in the refrigerator for up to 3-4 days. Make sure to bring it to room temperature before serving for the best taste and texture.
Q: Can I freeze the cake?
A: Yes, you can freeze the unfrosted cake for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw it overnight in the refrigerator before frosting and serving.
Q: Can I make the frosting ahead of time?
A: Absolutely! The frosting can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Just make sure to let it come to room temperature and give it a quick stir before spreading it on the cake.
Q: Can I omit the frosting?
A: Yes, if you prefer a simpler cake, you can omit the frosting altogether or serve it with a dusting of powdered sugar or a dollop of whipped cream instead.