This French Cake Uses One Cup to Measure Everything

By Bigger Bolder Baking · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Butter a 9 x 5 inch (23 x 12 cm) loaf pan and line it with parchment.
2. Put the yogurt in a large bowl.
3. Fill the empty yogurt container with vegetable oil and add it to the yogurt.
4. Whisk in the eggs, vanilla extract and lemon zest until fully combined.
5. Rinse and dry the container, then measure the sugar using it and mix it in.
6. Measure the flour using the container, then fold in the flour, baking powder and salt until a smooth batter forms.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake for about 60 minutes, until golden and a tester inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then move to a wire rack to cool completely.
10. Whip the cream to soft peaks.
11. Dust with powdered sugar just before serving, then top with a dollop of cream and fresh berries.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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