Name: Classic French Yogurt Cake
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 cup granulated sugar; 1/2 cup plain Greek yogurt; 1/2 cup neutral cooking oil (vegetable, canola, avocado, etc); 3 large eggs; Zest of 1 large lemon; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup powdered sugar; 2 tablespoons lemon juice

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A simple yet elegant treat, this classic French Yogurt Cake is everything you want in a homemade dessert—moist, tangy, and lightly sweet with a delicate lemon glaze. Traditionally made using the yogurt container as a measuring tool, this cake captures the rustic charm of French baking in a single bowl. Whether you serve it as an afternoon snack, dessert, or even at breakfast, this cake never fails to impress with its understated beauty and flavor.

Classic French Yogurt Cake

Why You’ll Love This Recipe

One-bowl wonder – Easy to make with minimal cleanup.
Versatile – Serve it plain, with berries, whipped cream, or a dusting of powdered sugar.
Moist and tender – Thanks to the yogurt and oil, the texture is perfectly soft without being dense.
Simple ingredients – Made with pantry staples, no fancy equipment or techniques needed.
Light lemon flavor – Bright and refreshing, without overpowering sweetness.
Great for any occasion – From casual get-togethers to elegant brunches.
French charm – A traditional recipe with timeless appeal.
Customizable – Easily adapted with other citrus fruits or flavorings.
No mixer required – All you need is a couple of bowls and a whisk.
Quick to prepare – In the oven in just 15 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup granulated sugar
1/2 cup plain Greek yogurt
1/2 cup neutral cooking oil (vegetable, canola, avocado, etc.)
3 large eggs
Zest of 1 large lemon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
2 tablespoons lemon juice

Directions

Preheat your oven to 350ºF. Butter a 9-inch round cake pan and line with parchment paper if desired.
In a large mixing bowl, whisk together the sugar, yogurt, oil, eggs, and lemon zest until smooth.
In a separate bowl, whisk the flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients and stir just until combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30–35 minutes, or until a tester inserted in the center comes out with a few moist crumbs.
Let the cake cool in the pan for 20 minutes.
Meanwhile, sift the powdered sugar into a small bowl. Add lemon juice and whisk to form a thin glaze.
Carefully turn the cake out onto a serving plate.
Pour the lemon glaze over the slightly warm cake, letting it soak in.
Serve as is or topped with berries, powdered sugar, or whipped cream.

Servings and timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 10 minutes

Variations

Citrus twist: Swap lemon zest and juice for orange, lime, or grapefruit.
Berry burst: Add fresh or frozen blueberries or raspberries into the batter.
Gluten-free: Use a 1:1 gluten-free flour blend.
Almond flavor: Add 1/2 teaspoon of almond extract for a subtle nutty note.
Vanilla glaze: Replace lemon juice with milk and add vanilla extract for a different finish.
Olive oil: For a Mediterranean touch, use a fruity olive oil instead of neutral oil.
Mini cakes: Divide the batter into muffin tins and reduce baking time to 18–22 minutes.
Layered version: Slice the cake horizontally and add a layer of lemon curd or cream.
Frosted option: Frost with whipped cream or a light cream cheese frosting for a richer dessert.
Nutty crunch: Top with chopped pistachios or almonds for added texture.

Storage/Reheating

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in the fridge for up to 5 days. Let it come to room temp before serving.
Freezer: Wrap the cake tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm individual slices in the microwave for 10–15 seconds if desired.

FAQs

What makes yogurt cake different from regular cake?

Yogurt adds moisture, tenderness, and a slight tang that enhances flavor without needing butter or milk.

Can I use flavored yogurt instead of plain?

Yes, but it may affect the sweetness and flavor of the cake. Adjust sugar accordingly.

Is Greek yogurt necessary?

Greek yogurt works best for texture, but regular plain yogurt can be used in a pinch.

Can I make this cake dairy-free?

Yes, substitute a dairy-free yogurt like coconut or almond yogurt.

What type of oil is best for yogurt cake?

Neutral oils like vegetable, canola, or avocado oil are ideal to let the lemon flavor shine.

Can I make this cake ahead of time?

Absolutely. It actually tastes better the next day as the flavors meld together.

Why is my cake dense or gummy?

Overmixing the batter or using too much flour can result in a dense texture. Mix just until combined.

Can I double this recipe?

Yes, you can double the ingredients and bake in a 9×13-inch pan. Adjust baking time as needed.

How do I prevent the cake from sticking to the pan?

Butter the pan well and line the bottom with parchment paper for easy release.

Can I skip the glaze?

Yes, but the glaze adds moisture and a lovely citrus finish. It’s highly recommended.

Conclusion

This French Yogurt Cake is a beautiful example of how simple ingredients can come together to create something truly special. With its moist texture, light lemony flavor, and effortless preparation, it’s a dessert you’ll want to make again and again. Whether dressed up with toppings or enjoyed plain, this cake offers the perfect balance of elegance and ease.