This traditional French yogurt cake, known as Gâteau au Yaourt, is one of the quickest and simplest cakes to make. With a moist, tender crumb and bright yogurt flavor, it’s perfect for afternoon tea or a casual dessert.
Why we love this recipe
The Gâteau au Yaourt is a classic French family cake that requires very little equipment or fuss. Traditionally, a yogurt pot is used as the measuring tool, which makes the recipe exceptionally approachable: pour one pot of yogurt into the mixing bowl, then use the emptied pot to measure the remaining ingredients.
Because it comes together in one bowl with a whisk, this cake is a great everyday baking project. It yields a soft, flavorful loaf with a moist crumb thanks to the yogurt and oil, and it’s easily adapted with citrus zest, extracts, fruit, or chocolate.
Ingredients
Scroll down to the recipe card below for exact quantities
Key ingredients and notes:
- Yogurt – Plain, full-fat yogurt gives the best texture and flavor. Greek yogurt works too; avoid low-fat varieties for best results.
- Eggs – Large eggs at room temperature.
- Sugar – Caster or fine granulated sugar; the amount can be adjusted to taste.
- Vanilla extract – Optional but enhances flavor.
- Lemon zest – Optional and highly recommended for a bright finish that pairs well with yogurt.
- Oil – Use a neutral oil such as canola, sunflower, or grapeseed oil. Traditionally this cake uses oil rather than butter.
- Dry ingredients – Plain/all-purpose flour, baking powder, baking soda and a pinch of salt. You can substitute self-rising flour if preferred (reduce or omit additional leavening accordingly).
Variations
This loaf is a fantastic base for variations. Ideas to try:
- Swap lemon zest for orange or lime zest.
- Fold in chocolate chips or top with a chocolate ganache.
- Gently fold fresh berries into the batter (toss in flour first to prevent sinking).
- Use different extracts like almond or orange blossom water for a distinct aroma.
- Slice the cake horizontally and fill with jam, Chantilly cream, or fruit compote to transform it into a layered treat.
Traditional French yogurt cake ratios
The traditional French approach measures ingredients using a yogurt pot. The classic ratio is simple and easy to scale:
- 1 pot plain yogurt
- 3 eggs
- 1 1/2 to 2 pots sugar (adjust to taste)
- 1/2 pot oil
- 3 pots flour
- 1 1/2 teaspoons baking powder (plus 1/2 teaspoon baking soda if using)
- Pinch of salt
In France, a typical yogurt pot holds about 120 ml (roughly 1/2 cup). If you don’t have a yogurt pot, use a 1/2 cup measuring cup and follow the same ratios. The recipe reproduced in the card below reduces sugar slightly for a less-sweet loaf, but you can easily increase or decrease sweetness to suit your preference.
How to make French yogurt cake — step-by-step
- Preheat the oven to 180°C / 350°F. Lightly grease a 12 x 22 cm (5 x 9 inch) loaf pan and line the bottom with baking paper.
- In a large bowl, whisk the eggs and yogurt until smooth. Add the sugar, oil, vanilla and lemon zest, then whisk until combined.
- Sift in the flour, baking powder, baking soda and salt. Stir gently until just combined — avoid over-mixing to keep the crumb tender.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until a skewer inserted in the center comes out clean.
- Allow the cake to cool on a wire rack before slicing or removing from the pan to maintain a moist crumb.
Recipe FAQs
Use full-fat plain (natural) yogurt for the best texture and flavor. Greek yogurt works well too. If you choose a dairy-free yogurt, expect the flavor and texture to change depending on the base (coconut yogurt will be more distinct).
Yes — you can substitute self-rising flour for the AP flour and omit or reduce the added baking powder. Keep a pinch of salt for balance.
Yes. A 20 cm (8-inch) round springform pan works well; it may bake slightly faster (start checking 5–10 minutes earlier).
Serving suggestion
- Glaze with powdered sugar and milk or a lemon glaze for added sweetness or tang.
- Serve with a dollop of crème fraîche, whipped cream, Chantilly cream, crème anglaise or a scoop of vanilla ice cream. Fresh berries complement the cake beautifully.
- Top with whipped ganache, lemon curd, or a simple yogurt topping, or serve alongside a fruit coulis or compote for a brighter dessert.
Storing & freezing
Store the cake at room temperature in an airtight container for 2–3 days. Refrigeration will extend shelf life slightly but can dry the crumb more quickly. This cake freezes well, whole or sliced; thaw at room temperature or in the refrigerator before serving.
More easy cake recipes
- French Chocolate Fondant Cake
- Pear and Chocolate Cake
- Strawberry Upside-Down Cake
- Lemon Ricotta Cake
- Orange Loaf Cake
- Easy Biscoff Cake
- Pistachio Raspberry Loaf Cake
Author Sylvie’s cookbook “Bite-Sized French Pastries for the Beginner Baker” is now available.
Recipe
Easy French Yogurt Cake
Ingredients
- 120 g natural plain yogurt
- 3 large eggs
- 150 g caster sugar
- 60 ml neutral oil (such as canola)
- 1 tsp vanilla extract (optional)
- 1 to 1 1/2 tsp lemon zest (optional)
- 225 g plain/all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of fine table salt
Instructions
- Preheat the oven to 180°C / 350°F. Grease a 12 x 22 cm (5 x 9 in) loaf pan and line the bottom with baking paper.
- In a large bowl, whisk the eggs with the yogurt until smooth. Add the sugar, oil, vanilla and lemon zest and whisk to combine.
- Sift in the flour, baking powder, baking soda and salt. Stir gently until the batter is homogeneous and no lumps remain; avoid over-mixing.
- Pour the batter into the prepared pan and bake 35–40 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake on a wire rack before slicing or removing from the pan.
Notes
You can bake this cake in an 8-inch (20 cm) round springform pan; it will likely finish in about 25–30 minutes. To use the traditional yogurt-pot method, follow the ratios listed earlier: 1 pot yogurt, 3 eggs, 1 1/2–2 pots sugar, 1/2 pot oil, 3 pots flour, and the leavening and salt.
Nutrition (per serving)
Calories: 220 kcal | Carbohydrates: 33 g | Protein: 5 g | Fat: 8 g | Sugar: 16 g
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