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French yogurt loaf sliced on a work bench.

French Yogurt Cake Recipe

Emma Duckworth
This French Yogurt Cake will become your go-to family favourite cake. An easy, one-bowl loaf cake filled delicately sweetened with vanilla and lemon zest, the yogurt makes this moist and fluffy.
5 from 2 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Method Cake
Cuisine French
Servings 10 slices
Calories 197 kcal


  • 200 g granulated sugar
  • 1 lemon, zest
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 240 g Greek yogurt (or plain natural)
  • 120 ml vegetable oil (or canola)
  • 250 g plain flour (all-purpose)
  • 1 teaspoon baking powder
  • ½ teaspoon fine salt


  • Heat oven & prep pan: Preheat the oven to 180°C (350°F) Grease with butter a 2 lb loaf pan 23 x 14cm (9 x 5.5-inch) and line the base and sides with parchment paper.
  • Rub lemon and sugar together. Add the lemon zest to the bowl of sugar and rub the two together with your fingertips until the sugar is moist, lightly lemon coloured and filled with the lemon fragrance.
  • Whisk eggs & sugar: In a large bowl, add the eggs, sugar and vanilla extract and whisk until pale and light - this takes approximately one minute.
  • Mix in yogurt & oil: Add the yogurt and oil and whisk until fully combined.
  • Sift in dry ingredients: Sift into the bowl the flour, baking powder, and salt.
    Fold together gently: Using a spatula, fold gently until a few streaks of flour remain. Small lumps in the batter is totally fine.
  • Bake: Pour batter into the prepared pan and bake on the centre shelf for 50-55 minutes until golden brown and the sponge springs back or a toothpick inserted into the centre comes out clean. If the cake is browning too quickly then cover in aluminium foil and continue to bake. Cool on a wire rack for ten minutes, then using the paper sling, remove from the pan to cool completely.
    Serve with a light dusting of powdered icing sugar (optional).


Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: This cake keeps exceptionally well due to the extra moisture from the oil and yogurt. Store in an airtight container at room temperature for up to 5 days. It actually develops in flavour as the days go by!
To freeze: The Yogurt cake can be frozen as a whole wrapped well in plastic wrap or placed in an airtight container. Alternatively, slice, and wrap individual slices in plastic wrap. The yogurt cake can be frozen for up to 2 months. Leave out on the countertop to thaw.
Bake in a round cake pan: This yogurt cake can easily be baked in a round cake pan. Any size from 17 to 23cm (7 to 9-inch) cake pan. Check the baking time at 35 minutes if baking in a 23cm (9-inch) pan and bake until done.
Tip 1: Maximise the lemon flavour. Get the most out of your lemon zest by rubbing the zest and sugar together.
Tip 2: Don't over mix the batter as this will overwork the gluten and lead to a chewy sponge.
Tip 3: Bake until just golden and a toothpick inserted comes out clean. Overbaking leads to a dry sponge.
Yogurt pot measurement: If using the traditional method of using a yogurt pot to measure out your ingredients, I recommend a 4 ounce/125g yogurt pot, equivalent to a ½ cup. The 3 eggs, 1 teaspoon vanilla extract, 1 teaspoon baking powder and ½ teaspoon salt remain the same.
  • 1 pot oil
  • 2 pots sugar
  • 2 pots yogurt
  • 4 pots flour


Calories: 197kcalCarbohydrates: 40gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 34mgSodium: 183mgPotassium: 75mgFiber: 1gSugar: 21gVitamin A: 49IUVitamin C: 1mgCalcium: 60mgIron: 1mg
Keyword French Yogurt Cake, Yogurt cake
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