Classic French Yogurt Cake
This simple, moist, and tender yogurt cake is a timeless French staple that is perfect for breakfast or a light afternoon snack.
Ingredients
- •1 cup plain whole-milk yogurt (240g)
- •1 cup granulated sugar (200g)
- •3 large eggs
- •1/2 cup vegetable oil (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 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.
- 5
Stir in the lemon zest until evenly distributed.
- 6
Pour the batter into the prepared pan and smooth the top with a spatula.
- 7
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
💡 Chef tips
- You can substitute the lemon zest with orange zest or a teaspoon of almond extract for a different flavor profile.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze it for up to 2 months.
- For a beautiful presentation, dust the cooled cake with powdered sugar just before serving.
✅ How it should turn out
The finished cake should have a golden-brown crust, a light and bouncy crumb, and a delicate, tangy sweetness with a bright citrus aroma.