French Yogurt Cake (The Easiest Cake Recipe Ever!)
Wet Ingredients
Dry Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the yogurt and oil
Empty one container of whole milk plain yogurt into a large mixing bowl. Use the empty yogurt container to measure one full container of neutral flavored oil and add it to the bowl with the yogurt.
Add flavorings and eggs
Add 1 teaspoon of vanilla extract and the zest of 1 lemon to the bowl. Crack 3 eggs into the mixture.
Whisk wet ingredients
Using a hand , all the wet ingredients together until they are well combined and smooth. Ensure there are no lumps.
Add sugar
Wash and dry the yogurt container. Use it to measure 2 full containers of granulated sugar and pour it into the wet mixture. until the sugar is combined and almost dissolved.
Add dry ingredients
Use the yogurt container to measure 3 full containers of all-purpose flour and add it to the bowl. Add 2 teaspoons of baking powder and 1/4 teaspoon of salt.
Combine batter
With a and a light hand, gently combine the dry ingredients with the wet ingredients until there are no more lumps of flour. Be careful not to overmix the batter.
Prepare and fill loaf pan
Pour the cake batter into a loaf pan lined with parchment paper.
Score the batter
Before baking, take a knife and run it down the center of the batter, right down to the bottom of the pan. This helps escape and creates a uniform crack on top.
Bake the cake
Bake the yogurt cake in a preheated oven at 350°F (approximately 175°C) (180°C (approximately 355°F)) for approximately , or until a skewer inserted into the center comes out clean. The cake is heavy and takes time to bake through.
Serve
Once baked, remove the cake from the oven and let it cool. Slice and serve with cream and fresh raspberries for an elegant dessert.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Vanilla extract?
- Maple syrup (1:1)
- Vanilla bean: 1 inch scraped (per 1 tsp extract)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Baking powder?
- 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
- 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)
Variations
Simple ways to adapt this recipe.
- Substitute plain yogurt with vanillaIngredient swap
Substitute plain yogurt with vanilla yogurt for extra flavor.
- Use Greek yogurt instead ofIngredient swap
Use Greek yogurt instead of plain yogurt (it will result in a slightly denser crumb).
- Replace all or part ofIngredient swap
Replace all or part of the oil with melted butter (butter will give a firmer crumb than oil).
- Bake in a 9Preparation tip
Inch springform pan for a round cake, or leave it whole and top with jam or fruit and cream.
Helpful Tips
Small details that can improve the final result.
Your Notes
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