The first time I saw the recipe for “French Yogurt Cake” in last May’s (2012) Bon Appetit, I knew it would be a classic in my repertoire. It looked like pound cake, but with a lighter crumb, and the fact that it contained Greek yogurt as well as many other ingredients common to my pantry, made it immediately attractive.
I made the recipe last spring and it met my high expectations. No heavy mixers were dragged out of cabinets, it could be made in minutes, and it froze well. This latter point being critical since, as a two person household, we rarely are able to eat a whole cake or bread loaf before it becomes stale. The cake’s versatility as a sweet breakfast, an afternoon snack, or even dessert was just another point in its favor.
