French Yogurt Cake Recipe (Gâteau au Yaourt)
The classic French yogurt cake — one bowl, no scales needed, and better the day after it's baked. Plain vanilla is the traditional version. Add lemon zest and a soaking lemon glaze for the lemon version.
Equipment
- 1 9 x 5 inch (22 x 12 cm) metal loaf pan Or 8 - 9 inch (20 - 22 cm) round cake pan. Silicon and ceramic also work, but the exterior is softer.
- 1 Large mixing bowl
- 1 Whisk
- 1 Rubber Spatula
- 1 Skewer or chopstick (for the lemon version)
Ingredients
Cake
- 1/2 cup Plain yogurt or one 125 ml yogurt pot or 125g full-fat
- 1 cup Fine sugar or 2 yogurt pots or 200 grams caster sugar — see note
- 3 Large eggs room temperature
- 1/2 cup Light-flavour extra virgin olive oil or one 125 ml yogurt pot or 125ml
- 2 tsp Vanilla extract
- 1 1/2 cups Plain flour or 3 yogurt pots or 190g, spooned and levelled
- 2 tsp Baking powder
- ½ tsp Fine sea salt
For the Lemon version only
- Zest of 1 lemon
Lemon Glaze (Lemon version only)
- 1/2 cups Icing sugar, sifted 60 grams
- 4 tbsp Fresh lemon juice
Instructions
Plain vanilla version:
- Preheat oven to 180°C (350°F). Place a rack in the lower-middle position. Butter and flour a 22 x 12 cm (9 x 5 inch) loaf pan, or line the base with baking paper. See notes for round cake option.
- In a large bowl, whisk together the yogurt, sugar, and eggs until you have a smooth batter, about 1 minute. Add the oil and vanilla. Whisk until combined. The batter will be thick but pourable.
- Spoon flour into the cup and level off. Don't scoop. Sift the flour, baking powder, and salt over the wet ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the surface. Bake for 45–50 minutes until the top is deep golden, a crack has formed down the middle, and a skewer or cake tester comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack. Cool completely before slicing.
For the lemon version:
- Rub the lemon zest into the sugar with your fingers for 30 seconds before adding any other ingredients.
- Make the glaze: whisk icing sugar and lemon juice in a small bowl until smooth and pourable.
- As soon as the cake comes out of the oven, poke the surface all over with a thick skewer or chopstick. Pour the glaze slowly and evenly over the hot cake. Cool in the pan for 15 minutes, then turn out.
Notes
On sugar: 200g gives a restrained, European-style sweetness. For the traditional level, use 220g (1 cup).
On the oil: Light-flavour extra virgin olive oil works beautifully here. Vegetable oil also works.
On the crack: The split down the top is correct. It's the mark of a proper French loaf cake.
On flour: Spoon into the measuring cup and level off. Don't scoop.
On the glaze: Pour over the cake while it is still hot. A warm glaze soaks in. A cold glaze sits on top. For a sweeter, more visible glaze, increase to 80g (⅔ cup).
Round cake option: Use a 20cm (8 inch) round cake pan instead of the loaf pan. Bake at the same temperature but reduce the time to 30–35 minutes. Check with a skewer from 28 minutes. The cake won't crack the same way but the flavour is identical.
Storage: 4–5 days at room temperature in an airtight container. Freeze unglazed for up to 2 months, glaze after thawing.
Baking paper lining method via sbaskitchen.com
Nutrition note: Nutritional information is calculated automatically for the plain vanilla version only and does not include the lemon glaze. It is provided as a general guide only. For specific dietary needs, please calculate using your exact ingredients.
Nutrition
Serving: 1sliceCalories: 268kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 50mgSodium: 224mgPotassium: 54mgFiber: 1gSugar: 20gVitamin A: 72IUCalcium: 69mgIron: 1mg
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