If you’re looking for a traditional yogurt cake recipe, you’ve come to the right place. Known in French households as “gâteau au yaourt,” this simple cake is often the very first recipe children learn to bake, since the yogurt pot itself is used to measure all the ingredients. Light, moist, and delicately sweet, this yogurt cake is a timeless classic that comes together in minutes with basic pantry staples.
Unlike heavier butter cakes, this yogurt cake gets its incredibly soft, tender crumb from plain yogurt and vegetable oil, resulting in a light dessert that’s perfect for breakfast, an afternoon snack, or a simple everyday treat.
Why You’ll Love This Yogurt Cake Recipe
- Simple, foolproof recipe using one yogurt pot as a measuring cup
- Light, moist texture thanks to yogurt and oil
- Minimal equipment needed — just a bowl and a whisk
- Great for beginners, including kids learning to bake
- Versatile — plain, citrus-flavored, or studded with fruit
Recipe Overview
| Detail | Info |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 8 slices |
| Calories | 260 kcal per slice |
| Difficulty | Easy |
| Cuisine | French |
| Course | Dessert / Snack |
Ingredients
For the Yogurt Cake
- 1 cup (245g) plain whole-milk yogurt (about 1 standard yogurt pot)
- 1 ½ cups (300g) granulated sugar (about 2 yogurt pots)
- 3 large eggs
- ½ cup (120ml) vegetable oil (about ½ yogurt pot)
- 2 cups (280g) all-purpose flour (about 3 yogurt pots)
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest or orange zest (optional)
- 1 teaspoon pure vanilla extract
For the Optional Glaze
- ¾ cup (90g) powdered sugar
- 2 tablespoons lemon juice or milk
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a loaf pan, or line it with parchment paper.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the yogurt, sugar, and eggs until smooth and well combined.
Step 3: Add the Oil and Vanilla
Whisk in the vegetable oil and vanilla extract until the mixture is fully incorporated.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Fold Together
Gradually fold the dry ingredients into the wet mixture, stirring just until no streaks of flour remain. Fold in the citrus zest if using. Avoid overmixing.
Step 6: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cake
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 8: Glaze and Serve (Optional)
Whisk together the powdered sugar and lemon juice or milk until smooth. Drizzle over the cooled cake, slice, and serve.
Tips for the Perfect Yogurt Cake
- Use full-fat plain yogurt for the richest flavor and moistest texture.
- The classic method uses the empty yogurt pot to measure the sugar, oil, and flour — no scale needed.
- Fold the batter gently once the flour is added to keep the cake light and tender.
- Add citrus zest, vanilla, or a handful of berries to customize the flavor.
Storage Instructions
Store the yogurt cake in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. It also freezes well, tightly wrapped, for up to 2 months.
Frequently Asked Questions
Can I use flavored yogurt instead of plain? Yes, vanilla or lemon-flavored yogurt works well and adds extra flavor to the cake.
Can I make this cake dairy-free? Yes, substitute the yogurt with a plain dairy-free yogurt alternative.
Why is my yogurt cake dense? This is usually caused by overmixing the batter once the flour is added, which develops too much gluten.
This traditional yogurt cake recipe is proof that the simplest desserts are often the most beloved — soft, moist, and endlessly comforting.