Yogurt pot cake uses an empty yogurt pot as the only measuring tool, so there is no scale and no measuring cups. The yogurt, sugar, flour and oil are all measured in the same pot.

How to measure with the pot

Use a standard 5 oz (150 g) yogurt pot. Empty it into a bowl, rinse and dry it well, then fill it again and again: two pots of sugar, three pots of flour and half a pot of oil. Spoon the flour in rather than packing it, or too much goes in and the cake dries out. Level the pot with the back of a knife. Measure the oil last so the flour does not cling to the greasy walls. Add the wet mixture to the dry one and stir only until the flour is absorbed.

A cake kids can make

There is no math here, only counting pots. A school-age child can make it almost alone, and an adult only needs to turn on the oven and slide the pan in. The recipe card also lists weights in grams for anyone who prefers to weigh.

The cake is soft, with a mild yogurt flavor, and goes well on a coffee table. It also works in a ring (bundt) pan, where it bakes faster, in about 30 to 35 minutes.

What if the pot is smaller or larger

Yogurt pots come in several sizes. If yours is not 150 g, the recipe still works, because every ingredient is measured in the same pot and the ratios hold. Only the total amount changes: a 200 g pot gives a taller cake, so bake a few minutes longer in a 9-inch (22 cm) pan. A smaller pot gives a shorter cake.

Yogurt Pot Cake, No Scale Needed

A soft yogurt cake where the yogurt, sugar, flour and oil are all measured in the empty yogurt pot.

Yogurt Pot Cake, No Scale Needed
Servings: 10 slicesPrep time: 15 minCook time: 40 minTotal time: 55 min

Ingredients

  • 1 pot plain or vanilla yogurt (one 5 oz / 150 g pot)
  • 2 pots sugar (about 9 oz / 250 g)
  • 3 pots all-purpose flour (about 8 1/2 oz / 240 g, spooned in)
  • 1/2 pot vegetable oil (about 2 1/2 fl oz / 75 ml)
  • 3 large eggs
  • 1 packet baking powder (10 g)

To finish (optional)

  • lemon zest
  • powdered sugar

Instructions

  1. Heat the oven to 350°F / 180°C. Grease a 9-inch / 22 cm round or ring (bundt) pan.

  2. Empty the yogurt into a small bowl. Rinse and dry the pot well.

  3. In a large bowl, fill the pot with sugar twice and with flour three times, spooned in and not packed. Add the baking powder and stir.

  4. Add the eggs to the yogurt and measure half a pot of oil into the bowl. Stir until smooth.

  5. Add the wet mixture to the dry one and stir until no dry flour remains.

  6. Pour into the pan and bake 35 to 40 minutes in a round pan, or 30 to 35 minutes in a ring pan, until a toothpick in the center comes out dry. Cool 10 minutes in the pan, then turn out.

Frequently Asked Questions

Which yogurt works?
Plain or vanilla. Fruit yogurt changes the color and the flavor.

Can I bake it in a loaf pan?
Yes, add about 10 minutes and check with a toothpick.

Can I add chocolate chips?
Yes, half a cup. Toss them in the flour first so they do not sink.

How long does it keep?
Up to three days in an airtight container.