There’s no mixer required, no fancy technique, and no long ingredient list. You just need a good whisk, one bowl, and about ten minutes of hands-on time before it’s in the oven.

What makes this the “classic” version?

There are many versions of gâteau au yaourt, but they all share the same bones: yogurt, sugar, flour, oil (not butter), and eggs. Traditionally, you take the empty yogurt pot itself and use it to measure everything else (more on that below).  That’s where the cake gets its French nickname as a “no-measure” cake.

For this recipe, I’ve translated that traditional yogurt pot ratio into standard cups and grams, so you can make it with the tools already in your kitchen.

The cake bakes up moist and tender, with a fine, close crumb – closer to a pound cake than a fluffy American layer cake I’d say. The cake has a little tang from the yogurt and is only lightly sweet, which is very much the point: it’s meant to be a snacking cake, not a dessert-table showstopper.

I bake mine in a 9×5-inch loaf pan for the classic “French goûter” (afternoon snack) shape, though a round 8- or 9-inch cake pan works just as well.

Ingredients for this Classic French Yogurt Cake

• Plain whole-milk yogurt. The heart of the recipe, and where the cake gets its moisture and gentle tang. I recommend you use plain, whole-milk yogurt (ideally, not Greek, not Skyr, not low-fat). The extra fat and moisture make a real difference here.
• Eggs. Two large eggs give the cake its structure and lift. Bring them to room temperature so they incorporate smoothly.
• Sugar. Just enough to sweeten without tipping the cake into “dessert” territory. This is a lightly sweet, everyday cake.
• Neutral oil. Vegetable, canola or sunflower oil, rather than butter. This is what keeps the crumb so moist for days, and it’s part of what makes the batter so quick to mix (no creaming, no melting and cooling butter).
• Vanilla extract. The classic flavoring component.
• All-purpose flour, baking powder and salt. Standard pantry staples that give the cake its rise and structure.

The Traditional Yogurt-Pot Method

If you want to try baking this the way it’s done in French kitchens, here’s the classic ratio, using an empty 125g yogurt container itself as your only measuring tool:

2 pots plain yogurt : 2 pots sugar : 3 pots flour : 1 pot oil, plus 2 eggs, 1 packet (about 2 ½ tsp) baking powder, a pinch of salt and a splash of vanilla.

It’s not precise, but that’s exactly the charm of it, and it’s genuinely how most French families still make this cake today. For your first attempt, I’d recommend following the measured recipe below; once you’ve got a feel for the batter, the pot method is a fun (and very French) way to make it from memory.

My Best Tips for a Classic French Yogurt Cake

• Don’t overmix the batter. Stir just until the flour disappears. Overmixing develops gluten and makes the crumb tough instead of tender.
• Room-temperature ingredients matter. Cold eggs and yogurt won’t emulsify as smoothly with the oil, which can leave you with a slightly denser cake.
• Check for doneness early. Ovens vary, so start checking with a toothpick a few minutes before the recipe’s minimum bake time.
• Let it cool before slicing. The crumb continues to set as it cools, so resist cutting into it warm if you want clean slices.
• It’s even better the next day. Like most yogurt and pound cakes, the flavor and texture improve slightly after an overnight rest.

A few ways to serve it

Serve it plain with a cup of coffee or tea, the way it’s most often eaten in France, or dust the top with powdered sugar for a little polish. It’s also lovely with a spoonful of strawberry jam, a dollop of crème fraîche, or fresh berries on the side. For a weekend brunch spread, slice it alongside my French Almond Croissants or serve it toasted with butter the next day.

Ways to flavor & vary this cake

Once you’ve got the base recipe down, it’s endlessly adaptable. This is genuinely the starting point for most of the yogurt cakes on this site. A few of my favorite variations:

• Fresh Peach Yogurt Cake – sliced peaches and warm spices, for summer.
• Orange Yogurt Cake – bright citrus, brushed with an orange-honey glaze.
• Lemon Poppy Seed French Yogurt Loaf – zesty, with a honey-lemon syrup soak.
• Blueberry Lemon Yogurt Loaf – bursting with berries, late-summer perfect.
• Poached Pear Vanilla Yogurt Cake – cozy and autumnal, with a pretty pear pattern on top.

You can also stir in chocolate chips, swap the vanilla extract for orange flower extract, or fold in a handful of fresh berries right into the batter.

Frequently Asked Questions

What’s the difference between French yogurt cake and American cake?

French yogurt cake is denser and less sweet than a typical American layer cake, with a tighter, more tender crumb closer to a pound cake than a fluffy sponge. It isn’t frosted or filled:  it’s meant to be an everyday snacking cake, not a special-occasion dessert.

Can I use Greek yogurt instead of regular yogurt?

You can, but the texture will be a little denser and less tangy, since Greek yogurt has less moisture and a different acidity. If that’s what you have, it will still work,  just know the crumb will be slightly tighter than with regular plain yogurt.

Can I use flavored yogurt?

Yes, vanilla or lemon-flavored yogurt work well and add a subtle extra layer of flavor. Just avoid yogurts with fruit chunks or a lot of added liquid, which can throw off the batter’s texture.

Do I have to use oil, or can I use butter?

I recommend sticking to oil, which is traditional for this recipe.

Can I bake this in a different pan?

Yes. A 9×5-inch (22.8×12.7 cm) loaf pan is my go-to for the classic shape, but an 8- or 9-inch round cake pan works just as well. Start checking for doneness about 7-8 minutes earlier, since a wider pan bakes faster than a narrow loaf.

How do I store it, and can I freeze it?

Store it covered at room temperature for up to 3-4 days, or in the fridge for up to a week. To freeze, wrap it tightly (whole or in individual slices) and freeze for up to 2 months; thaw at room temperature before serving.

Why did my cake sink or not rise properly?

This is almost always old baking powder or a slightly underbaked center. Check your baking powder’s freshness, and make sure a toothpick comes out fully clean from the center before pulling the cake from the oven.

If you enjoy classic French baking, you might also love:

• Classic French Pound Cake (Quatre-Quarts)
• Fresh Peach Yogurt Cake
• Orange Yogurt Cake
• Lemon Poppy Seed French Yogurt Loaf
• French Magic Cake (Gâteau Magique)
• Invisible Apple Cake (Gâteau invisible aux pommes)
• Classic French Chocolate Moelleux Cake

I hope you enjoy this Classic French Yogurt Cake recipe as much as I do.  If you have any questions or feedback, please leave a comment and I’ll be glad to assist.

Classic French Yogurt Cake (Gâteau au Yaourt)

Print Recipe

Serves: 8-10 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 5 voted )

Ingredients

1 cup (250g/2 yogurt pots) plain yogurt
1 cup (200g/2 yogurt pots) sugar
2 large eggs, at room temperature
½ cup (60ml/1 yogurt pot) neutral oil (ie. Canola)
1 tsp vanilla extract
1 ½ cup (190g/3 yogurt pots) all-purpose flour
½ tsp salt
2 ½ tsp baking powder

Instructions

1. Line a 9x5" cake pan with parchment paper. Pre-heat your oven to 350°F (180°C) with a rack in the middle.
2. In a large mixing bowl, whisk together the yogurt and sugar. Whisk in the eggs, and then the oil and vanilla extract. Stop when just smooth.
3. In a separate bowl, sift together the flour, salt and baking powder. Add the dry ingredients to the wet ingredients and whisk together until just incorporated.
4. Pour the batter into the prepared pan and bake for 40 minutes, or until lightly golden on top and a knife inserted in the middle of the cake comes out clean.
5. Transfer onto a cooling rack, wait about 10 minutes before unmoulding.

The post Classic French Yogurt Cake (Gâteau au Yaourt) appeared first on Pardon Your French.

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! 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

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 “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.

Orange Yogurt Cake

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 53 voted )

Ingredients

1 cup (200g) sugar
½ orange, zest and juice
½ cup (120g) Plain 2% m.f yogurt
3 large eggs
½ tsp vanilla extract
1 ½ cup (187g) all purpose flour
¼ tsp salt
2 tsp (10g) baking powder
½ cup (110g) canola oil
¼ cup (85ml) honey

Instructions

Pre-heat your oven to 350F(180C) with a rack in the middle. Grease a circular 8” cake pan (or loaf pan) with some butter and set aside.

In a medium mixing bowl, combine the sugar with the orange zest 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.

In a large mixing bowl, combine the all-purpose flour, salt and baking powder. 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.

Warm up the honey in a small saucepan and stir in the orange juice.

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

Enjoy warm or cool.

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 

The post Orange Yogurt Cake appeared first on Pardon Your French.