If you’ve been following this blog for a bit, you know of my love for French yogurt cakes. Last winter, I had shared a recipe for a classic Orange Yogurt Cake (still to this day, one of the most popular recipes on this blog), and last summer I had shared a recipe for a Fresh Peach Yogurt Cake.

A Yogurt loaf is one of the most popular cakes to bake in France. It is one of those wonderful classics that is so simple to make, works well every time, and invites variation.

Today’s yogurt cake combines zesty fresh lemons with creamy yogurt and a sprinkle of poppy seed for earthiness. Such a simple variation that works so well! The flavor is deliciously lemony with a slight tang from the yogurt. The crumb is fluffy and moist with a gentle bounce– the perfect cross between a pound cake and a light sponge cake.

The loaf bears a golden exterior that gets brushed with a honey lemon syrup. It makes for an even moister and zestier loaf, and helps keep it fresher, longer.

This Lemon Poppy seed French Yogurt Loaf also freezes well. You can freeze it whole or cut it into slices, wrap them individually in plastic wrap and place them in an airtight container.

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,  but also airy and bouncy – the 2%m.f. yogurt cake version is exactly that! Avoid flavored yogurt, only use plain.
• Use Organic Lemons. Because we are using zest from the peels, make sure you are using organic lemons which are pesticide free.
• Instead of brushing the cake with warm honey and lemon juice, you can choose to cover it with a light dusting of icing sugar, or leave it plain.

I hope you enjoy this Lemon Poppy seed French Yogurt Loaf as much as I do!
Any questions, don’t hesitate to leave a comment. 

You may also like:

• Orange Yogurt Cake 
• Fresh Peach Yogurt Cake 
• Homemade  Honey Lemon Marmalade 
• Classic French Lemon Tart (Tarte au Citron)

Lemon Poppy seed French Yogurt Loaf

Print Recipe

Serves: 8-12 people Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 36 voted )

Ingredients

1 cup (200g) sugar
2 medium lemons, zest and juice
½ cup (120g) plain yogurt (2%)
3 large eggs, at room temperature
½ tsp vanilla extract
1 ½ cup (187g) all purpose flour
½ tsp salt
2 tsp (10g) baking powder
1 tsp (8.5g) poppy seeds
½ cup (112ml) neutral oil, such as canola or grapeseed
¼ cup (85ml) honey

Instructions

Make sure your read the cooking notes before you start.

Pre-heat your oven to 350F (180C) with a rack in the middle. Grease a loaf pan with butter, sprinkle the inside with flour and set aside.

Step 1 - In a medium mixing bowl, combine the sugar with the zest of the two lemons and rub with your fingers so the zest releases moisture and the sugar is moist and lumpy. Whisk in the yogurt, eggs and vanilla extract.

Step 2 - In a large mixing bowl, combine the all-purpose flour, salt, baking powder and poppy seeds. Whisk in the wet ingredients until just incorporated. Switch to a spatula and fold in the oil, until just incorporated. The batter should look smooth and glossy.

Transfer the batter to the pan and bake for 50 minutes, until golden and a knife inserted in the center comes out clean. Transfer the cake to a cooling rack.

Step 3 - Warm up the honey in a small saucepan and stir in the juice of the two lemons.

When the cake pan is cool enough to handle, remove the cake from the pan and transfer onto a plate. Brush the warm lemon honey “syrup” all over.

Enjoy warm or cool.

 

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

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The post Lemon Poppy Seed French Yogurt Loaf appeared first on Pardon Your French.

Inspired by the classic French yogurt cake (Gâteau au yaourt), this peach yogurt cake comes together in just one bowl with everyday pantry ingredients and requires no special equipment. The yogurt keeps the crumb wonderfully moist, while the peaches soften and caramelize as they bake, creating a golden, rustic cake that looks impressive with very little effort.

Whether you’re serving it for afternoon coffee, bringing it to a summer gathering, or for finishing a backyard dinner with a scoop of vanilla ice cream, this easy peach cake is guaranteed to become a seasonal favorite

Why You’ll Love This Fresh Peach Yogurt Cake Recipe

• One bowl, no mixer needed. You just need a whisk it after about 10 minutes of prep
• Incredibly moist crumb thanks to yogurt, butter and olive oil in the batter
• Big peach flavor from fresh, ripe peaches layered on top
• Versatile: it works with yellow peaches, white peaches, nectarines, plums, or apricots
• French-inspired but totally approachable – a classic gâteau au yaourt gets a summer fruit upgrade!

What Is a French Yogurt Cake?

If you’ve never made a French yogurt cake (gâteau au yaourt), this recipe is the perfect introduction. It’s one of the first cakes French children learn to make at home, traditionally measured using the yogurt container itself. The yogurt keeps the crumb moist and tender while adding a subtle tang that balances the sweetness.

Unlike a classic American butter cake, a French yogurt cake has a denser, more rustic texture somewhere between a pound cake and a coffee cake. It’s not overly sweet, making it just as suitable for breakfast or afternoon snack (le goûter) as it is for dessert.

This peach version is one of my favorite summer variations. The peach slices are arranged on top of the batter before baking, where they soften, caramelize at the edges, and sink slightly into the cake. The result is a beautiful, effortless dessert that lets fresh peaches shine.

If you’d like to try more French yogurt cake variations, be sure to check out my classic Orange Yogurt Cake and Lemon Poppy seed Yogurt Cake.

Ingredients You’ll Need

You can find the full amounts in the recipe card below.

• Unsalted butter, melted. It adds richness and helps create that tender crumb
• Sugar. Plain granulated sugar works best. A tablespoon gets sprinkled on top for a light crispy crust
• Plain yogurt (2% m.f.). The star ingredient: make sure to read my notes below on which yogurt to use.
• Eggs. 3 large eggs give the cake structure without making it tough.
• Vanilla extract. Use pure, not imitation, for the best flavor
• All-purpose flour.
• Ground cinnamon + nutmeg. This isn’t very traditional in French baking to use cinnamon and nutmeg. But in this peach cake, this warm spice combo is what makes the cake smell incredible and it pairs beautifully with fresh peach.
• Baking powder + salt. For lift and balance
• Extra virgin olive oil. It’s the secret weapon in this cake! Folded in at the end, it creates a silky, glossy batter and keeps the cake moist for days.
• Fresh peaches. Choose ripe yellow or white peaches: see my notes below on how to choose them

Which Yogurt Is Best for This Cake?

This is the most common question I get, so let me clear it up: use plain 2% m.f. yogurt. Brands I like to recommend are Stonyfield, Chobani Plain, or any store brand whole-milk plain yogurt.

I’ve tested this recipe with three types of yogurts and here’s what I found:

• 2% plain yogurt → Best texture: moist, tender, and just airy enough
• Greek yogurt → Denser and slightly gummier crumb; not bad, but not ideal
• Skyr → Too thick; the cake ends up heavier than it should be

Avoid flavored yogurts: they add too much sweetness and artificial flavor. Plain is the way to go.

How to Choose the Best Peaches

Ripe peaches make all the difference here. Look for peaches that:

• Give slightly when you press them gently near the stem (not mushy, just yielding)
• Smell fragrant and sweet at the stem end
• Have no green tinge around the stem

Both yellow peaches and white peaches work beautifully. Yellow peaches are more acidic and give a bolder peachy flavor; white peaches are sweeter and more delicate. Either is delicious.

Important: Use fresh peaches only – not canned or jarred. Canned peaches release too much moisture while baking and will make the top of the cake soggy.

How to Make Fresh Peach Yogurt Cake — Step by Step

This recipe is simple and requires only one bowl.

1. Prepare the batter.
   Whisk together the melted butter and sugar until smooth. Add the yogurt, eggs, and vanilla, and whisk until fully combined. Add the flour, cinnamon, nutmeg, baking powder and salt. Mix until just combined, then fold in the olive oil until the batter is thick and glossy.
2. Prepare the peaches
   Wash, dry, and pit the peaches. Dice half of the peaches for the cake batter and slice the remaining half for the topping. Gently fold the diced peaches into the batter until evenly distributed.
3. Assemble the cake
   Pour the batter into the prepared pan and smooth the top. Arrange the peach slices in a decorative pattern and sprinkle with sugar.
4. Bake and cool
   Bake for 60–70 minutes, until golden brown and a toothpick inserted in the center comes out clean. Let cool for at least 15 minutes before serving.

My Tips for Success

• Don’t overmix the batter. Once you add the dry ingredients, mix until just combined. Overmixing develops gluten and results in a dense, chewy cake instead of a tender one.
• Use room-temperature eggs. Cold eggs don’t incorporate as smoothly. If you forgot to take them out ahead of time, place them in a bowl of warm water for 5 minutes.
• Don’t skip the olive oil. It sounds unusual in a cake, but you won’t taste it — it simply keeps the crumb incredibly moist. Use a mild extra virgin olive oil.
• Check at 60 minutes. Ovens vary. If the top is browning too fast but the center isn’t set, tent loosely with aluminum foil and continue baking.
• Let it cool before slicing. The cake firms up as it cools. If you cut it while hot, it’ll crumble.

Serving Suggestions

This cake is wonderful on its own, and in France we usually enjoy yogurt cakes as is, for “le goûter” (afternoon snack). If you’d like to serve it as a dessert, here are a few ways to dress it up:

• A dusting of powdered sugar for a simple, elegant finish
• Whipped cream or crème fraîche alongside
• A drizzle of salted caramel sauce: the salt plays beautifully against the sweet peaches
• A scoop of vanilla bean ice cream for a proper summer dessert

Variations and Substitutions

• Other fruits that work great: nectarines, plums, apricots, or a mix of stone fruits. Pears and apples work beautifully in the fall.
• Add almond flavor: You can add ½ teaspoon of almond extract with the vanilla. The almond extract flavor pairs very well with stone fruits.
• Add a crunchy topping: Sprinkle 2–3 tablespoons of sliced or slivered almonds over the peaches before baking.

How to Store This Cake

• Room temperature: Cover tightly and store at room temperature for up to 2 days.
• Refrigerator: Store in an airtight container in the fridge for up to 5 days. Bring to room temperature or warm briefly before serving — cold cake is never as good.
• Freezer: This cake freezes well. Wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge.

Frequently Asked Questions

Can I use canned peaches?

I don’t recommend it. Canned peaches are too wet and will make the top of the cake soggy. Fresh, ripe peaches give the best result.

Do I need to peel the peaches?

No! The skin softens completely during baking and you won’t notice it at all. It also adds a lovely blush of color to the finished cake.

Can I make this in a regular round cake pan instead of a springform?

Yes, a regular 9-inch round cake pan works, but a springform pan makes it much easier to remove without damaging the peach top. If using a regular pan, line it with parchment paper with a bit of overhang.

Why is my cake still wet in the middle after an hour?

Yogurt cakes can take longer than expected. Make sure your oven is truly at 350°F/180°C (use an oven thermometer if you’re unsure). If the edges are browning too fast, tent with foil and keep baking. The toothpick test is your best guide.

Can I reduce the sugar?

Yes, you can reduce the sugar in the batter to 1 cup (200g) without significantly affecting the texture. Just keep the tablespoon for sprinkling on top.

Can I make this cake dairy free?

Although I have never tried it, I think you can use a thick coconut yogurt or soy-based plain yogurt, and substitute the butter with a neutral oil (increase to ½ cup total oil). If you have other dairy free substitutions to suggest, please feel free to share them in the comments.

More Summer Fruit Dessert Recipes You’ll Love

• Blueberry Bundt Cake (Tourte aux Myrtilles)
• Grape Olive Oil Cake (Gâteau aux raisins)
• French-style Cherry Cake (Gâteau aux cerises)
• Classic French Fruit Tart (Tarte aux fruits frais)
• French Cherry Clafoutis
• Strawberry Basil Galette (Easy French Galette Recipe)
• Fresh Apricot Crisp
• Alsatian Blueberry Tart (Tarte aux Myrtilles Alsacienne)
• Peach Crème Fraiche Streusel Tart

Fresh Peach Yogurt Cake

Print Recipe

Serves: 8-12 people Prep Time: 10 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 10 voted )

Ingredients

½ cup (125g) unsalted butter, melted, plus 1 tbsp for greasing the pan
1½ cups (300g) granulated sugar, plus 1 tbsp for sprinkling
½ cup (130g) plain yogurt (2% m.f.)
3 large eggs, at room temperature
½ tbsp pure vanilla extract
3 cups (375g) all-purpose flour
½ tsp ground cinnamon
¼ tsp ground nutmeg
1½ tsp (8g) baking powder
½ tsp salt
3 tbsp (45ml) extra virgin olive oil
4 large ripe peaches (white or yellow) or 6 small (about 500g total, pitted)

Instructions

1. Preheat oven to 350°F (180°C) with a rack in the center. Grease and flour the sides of a 9-inch cake pan and line the bottom with a 9-inch circle of parchment paper.
2. Make the batter: In a large bowl, whisk together the melted butter and sugar until smooth and slightly fluffy. Add the yogurt, eggs, and vanilla extract, and whisk until fully combined. Add the flour, cinnamon, nutmeg, baking powder, and salt. Whisk until just incorporated — don't overmix. Switch to a spatula and fold in the olive oil until the batter is smooth, thick, and glossy.
3. Prep the peaches: wash and dry the peaches. Cut them in half and remove pits. Cut half of the peaches (250g) in cubes (for inside the cake) and cut the other half (250g) in slices (for placing atop the cake).
4. Add peaches: Add the cubed peaches (250g) to the batter and fold until just incorporated.
5. Fill the pan: Pour the batter into the prepared pan and smooth the top with the back of a spoon.
6. Add the peaches: Arrange the sliced peaches on top of the cake in a decorative, circular pattern. Do not press them into the batter. Sprinkle 1 tablespoon of sugar evenly over the top.
7. Bake for 60–70 minutes, until the edges are deep golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil during the last 15 minutes.
8. Cool on a wire rack for at least 15 minutes before releasing the springform ring. Serve warm or at room temperature.

The post Fresh Peach Yogurt Cake (Moist, Easy & One Bowl) appeared first on Pardon Your French.

A comforting Autumn Cake…

In this recipe, I flavoured the cake with vanilla, and nestled poached seasonal pears in the batter to turn it into a comforting Autumn cake. As the batter is not overly sweet, it goes perfectly with the syrupy poached pears. 

I used bartlett pears (ripe), as they hold a great shape after being poached and baked (Bosc pears will work great too). For a quick version, you can use canned pears in syrup, and skip the poaching step.

It’s a delicious, homey cake – yet it’s elegant in its simplicity.

Poached Pear Vanilla Yogurt Cake

Print Recipe

Serves: 8 people Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 19 voted )

Ingredients

For poaching the pears:
2 pears
1 cup (200g) sugar
3 cups (700ml) water
½ lemon
1 vanilla bean

For the cake batter:
½ cup (125g) unsalted butter butter, melted + 1 tbsp (14.5g) for the pan)
½ cup (143g) Greek yogurt or French-style yogurt
1 ½ cup (300g) sugar
3 eggs
1 tsp vanilla extract
3 cups (375g) flour
1 ½ tsp (8g) baking powder
½ tsp salt
Icing sugar for decoration

Instructions

Make the poached pears. In a large pot, combine the sugar, water, zest and juice of the ½ lemon and vanilla bean. Bring to a simmer. Peel and cut the pears in half, remove the seeds and place them carefully in the simmering pot of syrup. Poach for 10 minutes (5 minutes on each side), until tender. Remove from the syrup and set aside in a plate to cool.

Make the cake batter. Pre-heat oven to 350F(180C) and grease a 9 inch springform pan with butter. Combine the melted butter with sugar. Mix in the yogurt, eggs and vanilla extract. Mix in the flour, baking powder and salt, until just incorporated.

Pour the batter in the pan. Cut pear halves in thin slices leaving one edge uncut. Place them on top of the cake (I was able to fit only 3 halves, fit 4 if you can). Dot not press them into the batter, they will set in as the cake bakes.

Bake for 45 minutes, until the cake is golden brown.

Let cool to room temperature and sprinkle with icing sugar before serving.  

If you try this Poached Pear Vanilla Yogurt cake recipe, let me know! Leave a comment or share a photo on Instagram.  Bon Appetit! 

The base recipe for the yogurt cake is adapted from The Kitchn. 

The post Poached Pear Vanilla Yogurt Cake appeared first on Pardon Your French.