Unlock the Secret to Super Moist Yogurt Cake with Just One Spoonful of This Ingredient!

No luck, and that’s putting it mildly. Once again, your yogurt cake turned out too dry. As evidence, you can still feel its crumbs stuck in your throat (even a large glass of water couldn’t wash them down). Could it be because you are determined to stick to your mom’s recipe – the one she, in your earliest memories, never failed to perfect? Written down, her recipe seems identical to those found online: “one pot of yogurt, 3 pots of flour, 2 pots of sugar, 3 eggs, 1/2 pot of oil, and 1/2 a packet of baking powder”. A cooking issue? Unlikely. Your creation barely spent 30 minutes in the oven, which you made sure to preheat to 350°F. And since you’re dismissing the idea of a faulty cake pan, which worked just fine yesterday with the clafoutis.

Yet, for it to scratch your palate this much, there must be something wrong with the cake. Or, at least, something missing. Without telling mom (she’d be offended), you decide to tweak her recipe your way. The question is how…

You briefly considered increasing the amount of fats. But the thought of pouring a whole bottle of oil into the batter doesn’t thrill you – nor does it do any favors for your waistline. You’ve also heard that olive oil works better than sunflower oil. However, you never have it in your cupboard – you always cook with butter, anyway. And don’t even suggest switching to full-fat plain yogurt: you’re already doing that (you don’t even understand how anyone can stomach those made with skim milk without making a face).

Yet, this is precisely the direction to explore. In her recipe, Julie Andrieu offers a valuable tip on this matter: “to make a soft yogurt cake, it is recommended to replace plain yogurt with cottage cheese or Greek yogurt”. But that’s not all! You can also add a good tablespoon of sour cream. Preferably choose a thick, full-fat cream, with a fat content of at least 30%. This addition will provide a rich and melting texture, while making the cake even softer.

Thus, to enhance your cake’s richness and softness, you now know that the secret lies not only in the pot of yogurt but also in that of sour cream!