Just like Crêpes or the Apple Tarte Tatin, this Orange Yogurt Cake is a must-have in your baking repertoire if you are French. It is one of the most popular cakes to bake (and eat) in the country, as it is a perfect heirloom recipe: it is simple, but it just works so well.
A “Gâteau au Yaourt” is actually the first cake I ever baked. One day in primary school, our teacher brought a pack of yogurt cups and we all gathered around a table to make the simplest yogurt cakes, using the individual yogurt cups as a measuring tool for all the ingredients. It was so much fun for us kids, and I recall how proud we were of these moist, delicious golden loaves.
You’ll likely hear many French people telling the same story of baking a yogurt cake at school. It makes it one of the most cherished family cakes in France, with kids and kids-at-heart sharing a special bond with it.
This more adult-version of the yogurt cake isn’t made with yogurt cups but with common measurements (imperial/metric) to make it accessible to anyone. Like most, I also prefer to add orange zest and juice to it to give it a little tang and make it a little more interesting. It has a soft, plush crumb with a golden exterior that I like to brush with some orange juice and honey, when right out of the oven (this step is optional, or you can do the same with jam).
This is a great, simple, basic cake recipe that you’ll want to come back to over and over again. It is timeless and suited to any occasion and any season.
You can enjoy it on its own, with a cup of tea or coffee. You can adorn it with fresh fruits (ie. slices of oranges, as pictured) or a sweet topping (ie.whipped cream or chocolate ganache). And it makes a perfect base cake for any layered cake creation (just like you would use with a genoise cake).
Cooking notes:
- Use 2%m.f. Plain Yogurt. I have tried this recipe with different types of yogurt: 2%m.f; Greek yogurt and Skyr. Surprisingly, the yogurt that produces the best cake texture and taste is the 2%m.f (I thought Greek Yogurt or Skyr would be better, but no!). You want a cake that is dense enough but also airy and bouncy and the 2%m.f. yogurt cake version is exactly it. Avoid flavored yogurt, only use plain.
- Use Organic Oranges and Lemons. Because we are using zest from the peels, make sure you are using organic citrus, which are pesticide free.
- This cake recipe can also be made in a rectangular loaf pan – same baking time. The crumb might be slightly denser (which some people might prefer).
- Instead of brushing the cake with warm honey and orange juice, you can opt for any jam of your choosing or leave it as is.
If you try this Yogurt Orange Cake recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!
A recipe based from 750g and Epicurious.
If you like citrus, you may like:
- Coconut Lemon Bars
- King’s Brioche from Provence
- Honey and Citrus Spiced Bread
- Tangerine Honey Walnut Cake
- Classic French Lemon Tart
51 comments
I’m making this cake this week. Sounds so simple and delicious. Thank you for sharing these true French treats. J’adore ces recettes. Je reste près de la France de cette façon
Thanks Patricia, I hope you enjoy it!
I made it. It’s so delicious.. thank you for the recipe 🥰
Yay! Thanks for your feedback Patricia!
Hi there! This looks so good. Is there another fat I can use instead of Canola? Does butter work here?
Hi Sharon, I suggest using another type of oil, such as EVOO. Melted butter will give this cake a very different texture and won’t work as well as oil. I hope this helps!
Hi! I just made this cake and it is so good. It’s so delicious! Thanks for sharing!
Thank you!
Hi Audrey
Thank you for sharing your recipe.will bake it tomorrow for my girlfriends. Was thinking of adding apple to it.can I place the apples at the bottom and then pour the batter over it?
Hi there! Thank you! I would suggest placing some thinly sliced apples on top of the cake batter before baking – instead of at the bottom. Happy baking!
This is one of my favorite recipes ever. I always bake this cake wiht an ‘extra’: Brazillian nuts + frozen raspberries. I’m not sure if the nuts are easily found outside Brazil, but if so, you should definitely try!
Thanks so much Ana!
Well, I’m back to make a second cake because my husband requested it. I use my homemade yogurt, the navel oranges from my backyard, and honey that I just received from a friend. I substituted EVOO for canola oil. Otherwise, I followed the recipe.
Thank you for your feedback!
The cake looks great, posted by a friend. I plan to try it.
Thanks, enjoy!
I plan to try it this weekend, but have a question, can I use vegetable oil instead of canola?
yes absolutly!
I made this cake twice last week, absolutely delicious. The recipe is bang on with its instructions and timing. Its a keeper …thank you!
Amazing, thank you!
Hi.. i just made this cake but the cake rise unevenly is it because my oven is too hot? I don’t use fan.. i’m using top and bottom heating. Should i reduce the temperature? Or I shouldn’t use top and bottom heating?
I think this comes down to one of a few things. 1) your oven may be too hot on one side. 2) the cake was mixed too much, so there was air trapped in the batter causing it to rise unevenly (mix the batter only until all the ingredients are combined nicely) or 3) the baking powder was not evenly mixed into the batter.
Hard to know which it is, but I would assume either option 2 or 3.Hope this helps!
No use of hand mixer for this recipe?
Hi Steph, you could use a hand mixer to whisk in the yogurt, eggs and vanilla extract but this isn’t essential – the recipe can easily be done by hand. Happy baking!
My friend made this cake recently and I asked (more like begged) her to share the recipe. I made mine tonight and it came out perfect. I used 0% yoghurt and Sunflower oil instead and it still turned out amazing! Thank you for this easy recipe. My 6 year old will be pleasantly surprised in the morning x
Amazing, thank you for your feedback Amina!
5 years since my last comment and I just came back to say, I still make this cake. Pls never ever take this recipe down
Made me smile, Amina. I am so glad you enjoy this cake as much as I do. A truly underrated classic that always has a place in my kitchen 🙂
The cake turned out to be amazing.. my kids loved it as well .. thank you
Fantastic, thank you!
Bonjour Audrey. Could you please clarify for me what 2% m.f. Yogurt is. (I presume it’s fat content?) I am in Scotland and not familiar with the term. This looks like MY mind of cake.
Lynda.
Hi Lynda, yes m.f. stands for the fat content. Happy baking!
Is the salt in the recipe kosher or fine ground?
Thank you
Hello, Brenda. Kosher salt it is!
I feel it needs to be baked in a larger pan. By the time, the center is done, the edges are overdone. Maybe a square pan or 9” round would do.
Depending on your oven, this could be a good tip. Some ovens run hotter than others, or are closer to the element depending on size – which could cause this. The cake doesn’t do this in my oven, but it could defenitely happen in another.
Absolutely delicious! Perfect texture and approved by the whole family. My yoghurt didn’t say what fat percentage it was but it was still perfect!! Have quartered it and frozen in batches and since it’s so simple and made with ingredients I always have on hand, I can make this anytime!
So happy to hear it, Amanda! Sometimes the fat % is hidden somewhere on the label, but the important thing is it worked out regardless! Thanks for reviewing this recipe.
[…] French Yogurt Cake with Orange – adapted from Pardon Your French […]
Oh, my goodness – this was so easy and so delightful! Made a “test” cake for a party I am having next week and husband has already put a note on this one that it is “HIS CAKE!” Thank you for a wonderful new addition to my collection of favorites! Cannot believe how easy and yummy this is and your instructions are spot on!!!
Cathie you’re so very welcome! So glad to hear you enjoy this cake, and love your husband’s reaction! Cam honestly say I agree with him. 🙂
Hopefully the cake for the party makes it before he sees it.
Could you use grape seed oil?
Hello, Andee! I’ve not used grape seed oil, but many sites seem to state it can be used as a substitute for canola oil…
If you’re confident that the oil has a neutral flavor, there should be little issue using it instead of canola.
I am going to make the orange yogurt cake, but it seems like the same recipe as the lemon poppy seed- basically. Hope it tastes as good!
You’re right, Sara! Many French cakes have very similar bases, and rely on the flavor of the lemons, or oranges etc to shine. If you like oranges, I’m confident you’ll enjoy this cake. My husband isn’t the biggest orange fan, but will happily eat a slice of this. Just don’t give him orange flavored chocolate 🙂
Made the orange yogurt cake- it’s “ok”, but I like the lemon poppyseed one better. Found this a bit dry- and I cooked it 5 minutes less than directions and used the honey orange glaze. Just seemed to need a little “zip” but not sure what?
Sorry that it wasn’t up to scratch for you. It happens, not every recipe suits everyone. And when it comes up against a “giant” like Lemon Poppyseed, even harder to win 🙂
By chance, did you try the oranges/orange juice before using in the recipe? I once made this recipe with a bag of oranges, didn’t try the juice until after the cake came out somewhat bland… And the oranges, though they did juice, where pretty flavorless. Dulled the dish, big time.
Hi, Audrey! I made this again and it is once again, fabulous! I got a little wild and drizzled some melted dark chocolate over the finished cake – just a touch – and it was devoured by my guests! This is my go-to cake when wanting to impress … with so little effort and such wonderful ingredients! Thank you, again, for a delightful cake that is so simple and allows me to be a bit creative, too! Best – Cathie
The classic chocolate and orange combination… I can’t blame you for trying it, Cathie, and so glad it worked out well. Nothing better than recreating a recipe and adding your own touches to make it perfect 🙂
Having your guests love it too is the added bonus. Thank you!
This is such a nice cake. I did it in a loaf pan, as I wanted it to last over several days for guests to nibble on, and it turned out very well. I am curious to see how it may freeze, but I suspect there may be nothing left by tomorrow! Next time I am curious to see how it may taste with a dollop of natural creamy yogurt and fresh sliced local strawberries on top.
Thank you as always Audrey.
Much appreciated, Michele. I can tell you from experience that it tastes wonderful with natural yogurt on top. I haven’t added strawberries before, but what doesn’t strawberries go good with!? 🙂