French Yogurt Cake

Content… How Did It Start? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Dessert Recipes You’ll Love Conclusion Watch How to Make It

How Did French Yogurt Cake Start?

As the story goes, French grandmothers have made this cake and taught their granddaughters to do the same since before anyone can remember. I love part of the story of how these French grandmothers measure the ingredients – with yogurt jars!

French merchants traditionally sold yogurt in small, round glass jars. Granny started the recipe with one jar of yogurt. Then she measured the rest of the ingredients in that same jar: two jars of sugar, three jars of flour, one jar of oil, etc. But don’t worry; you don’t need the perfect yogurt jar to make this cake. I’ve translated the recipe into more classic cooking measurements.

Recipe Ingredients

1. Flour – The recipe calls for all-purpose flour. But you can replace it with an all-purpose gluten-free flour mix for a gluten-free version.
2. Sugar – I usually make this recipe with one cup of sugar. But feel free to cut the sugar down to ¾ of a cup if you want less sweetness. White and brown sugar work equally well.
3. Grated Zest and Citrus Juice – The zest imparts a fresh, vibrant flavor to the cake. I recommend zesting the fruit before squeezing for the juice.
4. Yogurt – I often use Greek yogurt in baking. It makes baked goods extra moist and adds nutrition since it’s protein-rich. However, you can use any regular yogurt or sour cream.
5. Vanilla Extract – Vanilla is the traditional flavoring used in the French Yogurt Cake, and homemade vanilla extract is even better.
6. Oil or Melted Butter – Any neutral-flavored oil works well in this recipe. I have made it with sunflower, grapeseed, canola, and avocado oil.

How to Make French Yogurt Cake

Mix Dry and Wet Ingredients

1. Prepare the Cake Pan – Heat the oven to 350°F/177℃. Grease a 9-inch springform pan or a loaf pan lightly with baking spray or oil.
2. Dry Ingredients – Stir the flour, sugar, baking powder, tangerine zest, and nutmeg in a large bowl. Set aside. (Photos 1-2)
3. Wet Ingredients – Whisk the eggs, vanilla, and yogurt in another medium bowl. (Photo 3)
4. Mix the Wet and Dry Ingredients – Gradually incorporate the wet and dry ingredients. (Photo 4)
5. Add the Butter (or oil) – Then, fold in the melted butter until it is thoroughly mixed – it will take a minute or so. (Photos 5-6)

Bake the Cake

6. Bake the cake until a wooden toothpick inserted in the middle comes out free of cake. About 50-55 mins.
7. Glaze – Whisk together the powdered sugar and tangerine juice in a medium bowl for the glaze. Adjust the thickness by adding more juice if it is too thick and adding more sugar if it is too runny.
8. Cool and Glaze – Let the cake cool to room temperature, and then drizzle the glaze over the top of the cake.

Recipe Variations

• You can remove the eggs from the recipe and replace them with ½ cup of yogurt. Or replace them with flaxseed eggs for a vegan variation.
• Almond, orange, or lemon extract adds an extra flavor punch.
• Feel free to add your own twist to the recipe. Chocolate chips in the batter or chocolate frosting instead of the citrus glaze are awesome. I like to pile on whipped cream and fresh berries if I’m serving it to guests.

Tips and Tricks

1. This recipe calls for lemon zest and lemon juice. Always zest your fruit before squeezing for the juice.
2. I recommend mixing the ingredients for this cake by hand instead of with an electric mixer. Mixing by hand keeps the cake from becoming tough and chewy.
3. Don’t over-mix the cake batter! I usually whisk for 5-10 seconds at every step until just combined. Never stir the batter more than necessary.

Make-Ahead Instructions

You likely have all the ingredients to whip up this cake right now. That’s what makes this recipe so fantastic; it uses ingredients you most likely have in your pantry.

You can make this French yogurt cake a day or two before a party for stress-free prep. You can even glaze it ahead and keep it in an airtight cake container. I don’t like a bunch of gadgets, but I love my covered cake plate for just such occasions.

Serving and Storage Instructions

The cake will store well for a few days and tastes even better on the second day (if you can wait that long!). You can put it in a cake container or cover it with plastic wrap and keep it at room temperature or in the fridge. This last option is the best way to keep it fresh and moist for longer.

To prevent the cake from drying out, slice it when serving it, not in advance. The cake retains more moisture when it remains whole. Believe me; your guests will thank you!

FAQs

What to Serve with French Yogurt Cake

If you’re serving this cake at teatime, why not pair it with an elegant beverage? For a refreshing treat on a hot day, I recommend a thirst-quenching Southern Sweet Tea or a citrusy Passion Fruit Juice. But if you’re looking for something warmer, try it with some hot Peach Tea (yes, you can serve it hot or cold)!

And if you’re feeling extra adventurous, homemade whipped cream can be made with just a handful of ingredients and tastes much better than store-bought!

More Dessert Recipes You’ll Love

Looking for more teatime desserts? May I suggest…

• Cranberry Orange Bread
• Banana Zucchini Bread
• Coffee Cake
• Gingerbread Cake

Conclusion

This is, without doubt, the perfect “anytime, anywhere” cake. It can be made quickly and adapts well to any situation, be it teatime, dessert, or breakfast on the run. How do you plan on serving your French Yogurt Cake? Leave us a comment below with your twist on this classic recipe!

Watch How to Make It

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This blog post was originally published in December 2016 and has been updated with additional tips, new photos, and a video.