The yogurt cake is apparently a French staple so simple to make it is usually the first cake French children learn to make. I think I read about it the first time in the book Bringing Up Bébé: One American Mother Discovers the Wisdom of French Parenting . Pamela Druckerman, the book's author, had a yogurt cake recipe in it, but my favorite comes from Clotilde Dusoulier's blog Chocolate & Zucchini. The following recipe is substantially Dusoulier's, but the instruction is the way I do it. 250 milliliters (1 cup) whole milk plain yogurt 2 large eggs 160 grams (3/4 cup plus 1 scant tablespoon) sugar 1 teaspoon vanilla extract 80 milliliters or 1/3 cup vegetable oil 1 tbs rum or amaretto. 250 grams (2 cups) all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 pinch salt Preheat oven to 350 and line a 9" cake pan with a round of parchment paper. Butter or oil the sides. Mix the flour, baking powder, baking soda and salt in a medium-small or s
