Chef Melinda makes Yogurt Cake with her son.

By Chef Melinda McNeil

French children learn to make this easy cake by using one scoop to measure the ingredients.  Use whatever citrus zest you have on hand, or substitute extracts to change flavor.  Yogurt can easily be substituted with buttermilk, sour cream or even milk!

1 scoop = ½ cup


3 scoops flour
2 tsp baking powder
½ tsp salt
2 scoops sugar
1 scoop yogurt
3 eggs
zest of 1 lemon
1 scoop oil

You will need

½ cup measuring cup
measuring spoons
medium bowl
large bowl
8” cake pan, parchment paper and spray

Preheat oven to 350. Grease an 8” cake pan and line with a parchment circle.

Measure dry ingredients the medium bowl. In the large bowl, measure sugar, yogurt, eggs and lemon zest, and mix until well blended. Add dry to wet and mix just until combined. Add oil, mix until smooth.

Pour batter into pan and bake for 40-45 minutes or until cake is springy in the center and a toothpick comes out clean. Cool in pan for 10 minutes, then turn out.

If desired, make a glaze from the juice of the lemon and 2 scoops of powdered sugar.