Lime yogurt cake with blackberry sauce
Seeing as I can’t get enough of those I Don’t Need A Special Occasion To Make Cake Cakes and also those Of Course You Can Stop By At The Last Minute (psst, ’cause I’d already made some cake) Cakes, I am clearly long overdue to make a classic French yogurt cake. I first learned about yogurt cakes nearly five years ago from Clotilde; they’re perfect anytime-of-day cakes (bless the French for understanding the utmost importance of this), not too sweet, fluffy and perfect just from the oven or wrapped in plastic for a day or two, as the corners soften. Most people don’t measure them — the math is based on the volume of your yogurt cups (they use two), to which you add an equal amount of sugar, a double amount of flour, a little less than one of oil, two eggs and some leavener and flavors. Those flavors are usually gentle things, like a bit of lemon zest, or vanilla, a splash of rum or maybe a handful of berries. Make the cake: Preheat the oven to 350 degrees.