This French yogurt cake is so simple, cookbook author Dorie Greenspan explains in "Baking: From My Home to Yours," that in France it’s typically measured by scooping up flour, sugar, and oil right in the yogurt container. But yogurt comes in different sizes in the United States, so Dorie worked out a version of the recipe that could be re-created worldwide with measuring cups and spoons.

Pinching the citrus zest and herbs into the sugar is a genius trick you can take to other recipes to send good smells floating through your kitchen and, ultimately, your cake.