This easy-to-make French yogurt cake is incredibly moist and tender. It’s flavored with notes of vanilla and lemon and it’s not overly sweet, making it a perfect cake for any occasion. A loaf of French yogurt cake sliced on a wooden cutting board.

What is French yogurt cake?

French yogurt cake, or “gâteau au yaourt” in French, is a simple and classic French dessert made with yogurt, flour, sugar, eggs, and oil. The cake has a moist and tender crumb with a slightly tangy flavor from the yogurt. It’s an everyday cake that can be served on its own, with some orange marmalade, or a dollop of crème fraîche and fresh berries.

In France, yogurt was usually sold in 1/2 cup jars, so this cake was originally made by using the yogurt pot to measure out the rest of the ingredients. For example: 1 pot of oil, 2 pots of sugar, and 3 pots of flour, etc. It was often the first cake French children were taught to make by their grandmothers because of the simplicity and ease of the ingredient ratios to remember.

Why this recipe is so great:

  • Easy to make – This cake recipe is all done by hand with one bowl, a whisk, and a spatula. You simply mix the wet ingredients together, stir in the dry ingredients, and bake.
  • Light and refreshing – The hint of lemon along with the tanginess of the yogurt makes this cake refreshing and a welcome change from all the heavy desserts out there.
  • Absolutely delicious – This yogurt cake is super moist with a soft and tender crumb that practically melts in your mouth. It’s light yet the flavor is rich and creamy with a bright taste of citrus.

A loaf of French yogurt cake on a wooden cutting board.

Ingredients you’ll need:

  • AP flour
  • baking powder & salt
  • granulated sugar & eggs
  • plain whole milk yogurt
  • vegetable or canola oil
  • vanilla extract & lemon zest

How to make French yogurt cake:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a large bowl, whisk together the sugar, eggs, and lemon zest until well combined.
  2. Then whisk in the yogurt, oil, and vanilla until smooth.
  3. Stir in the flour, baking powder, and salt until just combined.
  4. Pour the batter into a parchment paper-lined 8×4″ loaf pan and bake at 350F for 45-55 minutes.

picture collage of how to make French yogurt cake

FAQ:

Can I use Greek yogurt instead of regular yogurt in French yogurt cake?

Traditional French yogurt cake calls for natural whole milk yogurt, but you can use Greek yogurt instead if you wish.

Can I make French yogurt cake ahead of time?

Yes, you can make French yogurt cake ahead of time and store it in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze the cake for up to 3 months and thaw it at room temperature before serving.

Can I make French yogurt cake without eggs?

Yes, you can make an eggless version of French yogurt cake by using a substitute, like applesauce, mashed banana, or flaxseed meal. However, keep in mind that the texture and flavor of the cake will be slightly different without eggs. A slice of French yogurt cake on a blue plate with whipped cream and berries.

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5 from 5 reviews

French Yogurt Cake

Yield: 12 servings
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
Author: Lily Ernst
Course: Breakfast, Dessert, Snack
Method: Bake
This easy-to-make French yogurt cake is incredibly moist and tender. It's flavored with notes of vanilla and lemon and it's not overly sweet, making it a perfect cake for any occasion.
Print Leave a Review Pin Recipe

Ingredients

  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • zest of 1 lemon
  • 1/2 cup (125 ml) plain whole milk yogurt, Greek yogurt works too
  • 1/2 cup (125 ml) vegetable or canola oil, or any neutral oil
  • 1/2 tsp vanilla extract
  • 1 & 1/2 cups (190g) all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt

Instructions
 

  • Preheat oven to 350F. Grease an 8x4" loaf pan. Line with parchment paper with overhang sides for easy removal. Set aside.
  • In a large bowl, whisk together the sugar, eggs, and lemon zest until well combined.
    1 cup (200g) granulated sugar, 3 large eggs, zest of 1 lemon
  • Then whisk in the yogurt, oil, and vanilla until smooth.
    1/2 cup (125 ml) plain whole milk yogurt, 1/2 cup (125 ml) vegetable or canola oil, 1/2 tsp vanilla extract
  • Sift in the flour, baking powder, and salt and stir until just combined. Pour the batter into the prepared pan.
    1 & 1/2 cups (190g) all-purpose flour, 2 tsp baking powder, 1/4 tsp salt
  • Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Use the parchment paper to remove the loaf from the pan and place on a cooling rack to cool completely.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Calories: 226kcal, Carbohydrates: 29g, Protein: 3g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 42mg, Sodium: 140mg, Potassium: 48mg, Fiber: 0.4g, Sugar: 17g, Vitamin A: 70IU, Vitamin C: 0.1mg, Calcium: 60mg, Iron: 1mg
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Recipe adapted from The Cafe Sucre Farine