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The French yogurt cake is without a doubt one of the easiest cake recipes you will ever make. In fact it’s almost magical that a cake this easy has such incredible flavor and texture.
Plus you have the freedom to get creative and add your favorite flavorings, frostings, or fillings. That’s what makes it a perfect base for birthday cakes, celebration cakes, or quick desserts.
So whether you prefer a simple dusting of powdered sugar or want to fancy it with whipped cream or glaze, this versatile cake offers endless possibilities.
I adore French baking, including my simple no-knead French bread and buttery French cookies. Now, I’ve discovered a super easy French yogurt cake that I love too!
This simple and fuss-free recipe has become a staple in my kitchen. Its virtually flop proof and never fails to impress.
The process of making this cake is brilliantly simple, making it perfect whether you are new to baking or need a last-minute dessert option. I guarantee that this cake is going to be your new go-to cake for easy and quick baking
Ingredients for French Yogurt Cake
For the printable recipe card with detailed measurements and instructions, please scroll to the bottom of the page.
¾ cup(150g) Sugar : For sweetness. Regular granulated or caster (superfine)
3 large eggs: straight out of the fridge or at room temperature works fine in this recipe
½ cup (120ml) Plain yogurt: Any plain yogurt can be used in this cake: Alternatively, buttermilk or even sour cream make great options.
⅓ cup (80ml) oil: contributes to the delicate and tender texture of the cake. In addition it keeps the cake fresh and softer for longer. Any neutral oil works fine here – vegetable, canola, sunflower.
1 teaspoon Vanilla extract: This is a basic flavoring, but you can check out some amazing optional flavorings below
1½ cups (190g) Flour: Just plain (all-purpose) or cake flour works in this recipe
1 teaspoon baking powder: This is what makes the cake rise. Ensure that you are using Baking powder, NOT baking soda (bicarbonate of soda)
¼ teaspoon salt: Just a touch, to bring out the flavours in this cake. Doesn’t make it salty, I promise!
Powdered sugar for dusting
How to make French yogurt cake
This is just the overview so you can see the process. When you are baking, you’ll want to use the full recipe at the bottom of the page.
- In a large bowl, beat eggs, sugar and salt and lemon zest (if using) until light and fluffy, about 3 minutes.
- Mix in the yogurt, oil, and vanilla extract until well combined.
- Then sift in the flour and baking powder, and use a wooden spoon or spatula to gently fold them into the mixture until fully incorporated.
- Pour the batter into a greased and lined 8-inch (20cm) round cake pan. Bake in a preheated oven of 350°F (170° C) 150° fan for between 30-35 minutes.
- Remove from the oven, but leave in the pan for 10 minutes. Then turn the cake out onto a cooling rack to cool.
- If you plan to frost the cake with buttercream or glaze, allow it to cool completely before decorating. However, if you’re dusting it with powdered sugar, you can do so while the cake is still warm. Complete cooling is not necessary.
Optional flavoring
Lemon zest: This is the flavoring which I used for this recipe. Its added in the step with the sugar and eggs. Just the zest was used in this cake, for beautiful lemon flavour. Because the zest is where all the lemon flavour is, the juice is mostly just sour.
Chocolate Chip Yogurt Cake: Fold in a handful of chocolate chips or chocolate chunks into the batter for a decadent and chocolaty version of this classic yogurt cake.
Coconut Yogurt Cake: Add desiccated coconut or coconut flakes to the batter for a tropical twist. A great idea would be to use coconut flavored yogurt instead of plain yogurt for a richer coconut flavor.
Spiced Yogurt Cake: For a warm, comforting bake add a teaspoon of ground cinnamon, nutmeg, or cardamom to the batter. You can also add some chopped nuts such as walnuts, pecans, or almonds for extra crunch.
Frequently asked questions
At room temperature: This cake will keep for 3 days covered at room temperature.
Freezing: For longer term storage, it can be wrapped in plastic wrap as a whole cake or cut into pieces, wrapped individually, then frozen. Freeze the cake without frosting.
Defrost the cake completely at room temperature before serving or frosting.
When it comes to flavoring, frosting or decorating, the sky’s the limit for this cake.
From a simple vanilla flavor dusted with powdered sugar to a rich lemon buttercream or fondant covered, the choice is yours.
Ingredients:
- ¾ cup castor or white granulated sugar
- 3 large eggs
- ½ teaspoon lemon zest (optional)
- ½ cup plain unflavored yogurt or buttermilk
- ⅓ cup oil vegetable oil (or canola)
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour (or plain or cake flour)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Optional flavoring see note 1 (see note 1)
- Powdered sugar for dusting over cake (optional)
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