This traditional cake is taught by French grandmothers to their grandchildren. It's a simple recipe that young, novice cooks can easily navigate. Adorable yogurt "pots" are the measuring device. It's a one-bowl, stir-and-bake cake that's simply delicious. We've included a darling illustration from French Studio for a great visual guide. We've also listed both the traditional French "yogurt pot" measuring technique as well as our conversion into measuring cup quantities. 
Using Traditional French Yogurt Pot Measurements
Ingredients:
1 pot plain or vanilla full-fat yogurt
2 pots sugar
1 pot Point Coupee Pecan Oil
3 eggs
1 pinch salt
1 tsp Pure Vanilla Extract
1/2 tsp Almond Extract
3 pots flour
1 tsp baking powder
1/2 tsp baking soda
Directions:
Grease a 9-inch round baking pan with butter or non-stick spray. Dust with flour. We also lined our pan with parchment. Preheat oven to 325°F. In a bowl, mix together the yogurt, sugar, eggs, salt and extracts until well combined. Add the flour, baking powder and baking soda. Mix well. Scrape into prepared pan and bake for 25-35 minutes or until the cake springs back in the center and a toothpick inserted in center comes out with just a few moist crumbs.
Using Conventional Volume Measurements
Ingredients:
3/4 cup plain or vanilla full-fat yogurt
1 1/2 cups sugar
3/4 cup Pointe Coupee Pecan Oil
3 eggs
1 tsp Vanilla Bean Salt
1 tsp Pure Vanilla Extract
1/2 tsp Almond Extract
2 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
Directions:
Grease a 9-inch round baking pan with butter or non-stick spray. Dust with flour. We also lined our pan with parchment. Preheat oven to 325°F. In a bowl, mix together the yogurt, oil, sugar, eggs, salt and extracts until well combined. Add the flour, baking powder and baking soda. Mix well. Scrape into prepared pan and bake for 25-35 minutes or until the cake springs back in the center and a toothpick inserted in center comes out with just a few moist crumbs.
Watch Anne as she makes this recipe on Facebook Live