Classic French Yogurt Cake
A moist, tender, and incredibly simple cake that uses a yogurt cup as the perfect measuring tool for a foolproof bake every time.
Ingredients
- •1 cup plain whole milk yogurt (240g)
- •1 cup granulated sugar (200g)
- •3 large eggs
- •1/2 cup neutral oil like vegetable or canola (120ml)
- •1 teaspoon vanilla extract
- •1 1/2 cups all-purpose flour (190g)
- •2 teaspoons baking powder
- •1/4 teaspoon salt
- •1 tablespoon lemon zest
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or a loaf pan with butter or oil.
- 2
In a large mixing bowl, whisk together the yogurt, sugar, eggs, oil, and vanilla extract until the mixture is smooth and well combined.
- 3
Sift the flour, baking powder, and salt directly into the wet ingredients.
- 4
Gently fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix, then stir in the lemon zest.
- 5
Pour the batter into the prepared pan and smooth the top with your spatula.
- 6
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- 7
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
💡 Chef tips
- For a richer flavor, use full-fat Greek yogurt instead of regular yogurt.
- This cake stores perfectly at room temperature in an airtight container for up to 3 days or can be frozen for up to a month.
- Feel free to fold in a cup of fresh blueberries or raspberries into the batter before baking for a fruity twist.
✅ How it should turn out
The finished cake should have a delicate, golden-brown crust, a light and bouncy crumb, and a bright, refreshing aroma of lemon and vanilla.