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    Home » Recipes » Cakes

    French Yogurt Cake

    Published: Jan 18, 2020 · Modified: May 2, 2022 by Neriz

    Jump to Recipe

    This easy French Yogurt Cake, a traditional recipe, will indeed become one of your favorites. Delicious, hassle-free, and so quick to prepare. Try it on your next afternoon snack!

    Greece. Italy. Almost all countries I’ve been to have their version of this cake.

    So far, the French one is my favorite.

    Yes, yogurt is not just for breakfast. You can use it for dips, salads, and desserts.

    This cake here is a personal top favorite for uncomplicated baking. 🙂

    IF YOU WANT MORE EASY FRENCH RECIPES, THEN YOU WILL LIKE THESE POSTS!

    • French Poppy Seed Cake
    • Easy Blueberry Clafoutis

    Ingredients

    Updated image showing all the ingredients needed to make French Yogurt Cake at home.
    • Flour – all-purpose flour is all you need to make this French yogurt cake.
    • Sugar – regular granulated white sugar is excellent for this cake recipe.
    • Eggs – medium-sized eggs (about 63 to 73 grams per piece) and at room temperature.
    • Baking powder – just use your favorite brand.
    • Orange – you would only be using the skin of the orange for this easy yogurt cake recipe.
    • Butter – I generally use unsalted butter.
    • Salt – you might need to use less salt if you use salted butter.
    • Olive oil – the milder the olive oil is, the better the yogurt cake.  

    Fruity is fine too, but do not use the robust, bolder ones if possible.

    • Yogurt – the main thing to remember is to use the plain ones, not the flavored type. 

    If you use any of the flavored types, bear in mind that it might overpower the orange flavor in this French yogurt cake recipe. 

    Preparation

    Start preparing French yogurt cake by preheating your oven to 180°C (350°F). 

    Using a medium to a large mixing bowl, sift and combine flour, salt, baking powder, and half a cup of sugar (photo 1).

    For the remaining half cup of sugar, use it to rub the orange zest (photo 2).

    Add the orange zest and sugar to the sifted dry ingredients in the mixing bowl.

    Mix to combine (photo 3).

    In a separate bowl, combine yogurt and eggs (photo 4).

    Whisk to combine evenly.

    Add olive oil to the yogurt and egg mixture (photo 5).

    Add the dry ingredients in batches (photo 6).  

    Mix gently until thoroughly combined (photo 7).

    Grease your loaf tin with butter.

    Pour the cake batter into the greased loaf tin and use a spatula to even the top (photo 8).

    Place the pan on the lower half of the oven for fifty to fifty-five minutes or until the top has turned golden.

    Set aside for twenty minutes to cool, then remove from the pan.

    If desired, serve your French yogurt cake with sprinkled powdered sugar on top.

    Helpful tips

    • You can use a different kind of baking pan.  This easy yogurt cake recipe will work on any 8-inch or 9-inch cake pan.
    • Do not skip the rubbing of the orange zest with sugar.  It helps in bringing out more of the orange aroma of the yogurt cake.
    • Place your baking pan in the lower part of the oven, instead of the middle, to avoid browning the top too quickly.
    • If the top of your French yogurt cake is getting too dark, do not hesitate to cover it with a foil.

    What does yogurt do to a cake?

    Aside from being excellent for you, good ol’ yogurt keeps the cake moist.  

    But the best part is that the acidity helps make the finished product fluffy and light.

    What more can you ask from a cake?

    See how easy and simple it is? Try making this easy yogurt cake this weekend, and let me know what you think!

    Text for Roundup Sections
    • Traditional German Desserts and Pastries
    • Easy Spanish Recipes

    French Yogurt Cake Recipe

    A traditional French recipe that is so easy to prepare, and did I mention DELICIOUS as well? Try it for your next coffee break or dessert!
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: French
    Prep Time: 15 minutes
    Cook Time: 55 minutes
    Servings: 12
    Calories: 214kcal
    Author: Neriz

    Equipment

    • Mixing Bowls
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Hand Mixer
    • Strainer for Sifting
    • Loaf Tin (2 lb)

    Ingredients

    • 1 & 1/2 cups flour
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 3/4 cup sugar
    • 1 large orange, grated zest
    • 3/4 cup yogurt
    • 1/2 cup olive oil
    • 2 medium eggs, room temperature
    • 1 tbsp butter, for greasing the pan
    • powdered sugar, for dusting (optional)

    Instructions

    • Preheat the oven to 180°C (350 °F).
    • Sift and combine flour, salt, baking powder, and ½ cup sugar in a medium-sized bowl.
    • Rub orange zest with the remaining ¼ cup of sugar.
    • Add orange zest and sugar into the bowl of dry ingredients. Mix to combine. 
    • In a separate bowl, combine yogurt and eggs. Whisk.
    • Add olive oil and whisk to combine.
    • Add and gently mix the dry ingredients in batches. Mix until thoroughly combined.
    • Grease your loaf pan with butter.
    • Pour the mixture into the greased pan and use a spatula to even the top of the cake mixture.
    • Place it on the lower half of the oven for 50 to 55 minutes, or until the top has turned golden.
    • Set aside for 20 mins to cool down. 
    • Remove the cake from the pan (careful, the pan might still be hot).
    • Serve and sprinkle with powdered sugar, if desired.

    Notes

    • Cook’s Tip #1: Any 8-inch or a 9-inch cake pan would work for this easy yogurt cake recipe.
    • Cook’s Tip #2: Make sure you do not skip the orange zest rubbing with sugar. It will help in releasing more of the orange aroma.
    • Cook’s Tip #3: Remember to place your cake pan in the lower part of the oven to avoid browning the top too quickly.
    • Cook’s Tip #4: If the top of your French yogurt cake gets too dark, cover it with a foil until it’s cooked.

    Nutrition

    Calories: 214kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 193mg | Potassium: 47mg | Fiber: 1g | Sugar: 13g | Vitamin A: 75IU | Calcium: 60mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

    Reader Interactions

    Comments

    1. Linda W. says

      March 05, 2020 at 11:33 pm

      In your “Top tips” you mention that ” you can add your favorite orange liquor if you want. Please do this by adjusting the amount of orange juice and replacing it with alcohol”. I do not see anywhere mentioning adding orange juice. Please clarify. Thank you

      Reply
      • Neriz says

        March 06, 2020 at 12:02 am

        Oj, thank you so much for bringing this to my attention Linda!

        You are absolutely right, orange juice is not mentioned anywhere else because it should not be there. It was one of the combinations that I was initially testing for this recipe, but did not make the final version.

        I have now removed that bullet point from the ‘Top tips’. I am so sorry for the confusion.

        Reply
    2. Kim says

      June 10, 2020 at 10:48 pm

      5 stars
      Love this cake and I’m not a typical cake eater. I made some changes using the zest of a lemon instead of orange since I like lemon better. I reduced the first mix of sugar from 1/2 cup to 1/3 c to suit my taste. Also, you listed salt in the ingredients but not in the instructions so added to the dry ingredients. I made one yesterday and am making one right now to put in the freezer!

      Reply
    3. LY Chong says

      July 18, 2020 at 1:04 pm

      I tried but changed a few things:
      – Substitute half a cup of all flour flour with 1/2 cup cake flour as I like lighter cake,
      – I cut half the sugar but glaze with marmalade + butter all over the cake when warm

      The cake came out excellent ! Moist, light and fluffy…

      Reply
      • Neriz says

        July 18, 2020 at 9:10 pm

        Thank you for your feedback Ly! I would make sure I try your suggestions next time 🙂

        Reply

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