French Yogurt Cake

About This Recipe

French Yogurt Cake, or “Gâteau au Yaourt,” is a classic French home baking recipe. It is traditionally a simple, moist loaf or round cake whose measurements are based on the yogurt pot used, making it easy to remember and prepare. It is known for its tender crumb and is often a child’s first baking project in France.

Why You’ll Love This Recipe

This recipe is exceptionally simple and requires no special equipment. The yogurt ensures a moist, rich texture, and the method is virtually foolproof. It serves as a versatile base that can be customized with various flavorings, citrus zests, or fruits.

Ingredients

1 container (125g or 1/2 cup) plain, whole-milk yogurt (the container is used for measuring)

2 containers of granulated sugar

3 containers of all-purpose flour

1 container of vegetable oil (such as canola or sunflower)

3 large eggs

2 teaspoons baking powder

1 teaspoon vanilla extract

Zest of one lemon or orange (optional)

Pinch of salt

Step by Step Instructions

Preheat your oven to 350°F (180°C). Grease and flour a 9-inch loaf pan or a 9-inch round cake pan.

In a large mixing bowl, combine the yogurt and sugar, whisking until smooth.

Add the eggs one at a time, whisking well after each addition.

Stir in the vanilla extract and citrus zest, if using.

In a separate bowl, sift together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Fold in the vegetable oil until the batter is smooth and homogeneous.

Pour the batter into the prepared pan and smooth the top.

Bake for 35-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

FAQ

Can I use Greek yogurt?

Yes, but for a texture closer to the traditional version, use regular, plain yogurt. If using thick Greek yogurt, you may thin it with a tablespoon of milk to match the consistency of standard yogurt.

Can I add fruit to this cake?

Yes. Fresh or frozen berries, or diced apples, can be added. Toss them in a tablespoon of flour from the recipe before folding them into the batter to prevent sinking.

My cake is dense. What went wrong?

A dense cake can result from overmixing the batter after adding the flour, which develops the gluten. Mix until the ingredients are just combined. Using an expired baking powder can also prevent proper rising.

You Must Know

The Yogurt Container is Your Measure

The traditional method uses the empty yogurt pot to measure all the other main ingredients, ensuring perfect proportions. This makes the recipe easy to scale and difficult to get wrong.

Do Not Overmix

Once the flour is added, mix the batter only until the ingredients are incorporated. Overmixing will lead to a tough, dense crumb instead of a light, tender one.

Proper Pan Preparation

Thoroughly greasing and flouring the pan is essential for this simple cake, which contains no butter to help with release. Alternatively, use parchment paper for foolproof removal.

Storage Tips

Once completely cooled, the cake can be stored at room temperature, wrapped in plastic wrap or placed in an airtight container, for up to 3 days.

For longer storage, the cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature.

Due to its moisture content, refrigeration is not recommended as it can cause the cake to dry out and become stale more quickly.