Easy French Yogurt Cake Recipe

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There are some cakes I never get tired of making, especially when they are simple, comforting, and always turn out beautifully. This is exactly what I love about the French yogurt cake, one of those everyday cakes that has been enjoyed by generations of French families.

It’s loved for its simple ingredients and, above all, for how easy it is to make. You don’t need a kitchen scale or any special equipment. The empty yogurt container is used as a measuring cup for the other ingredients, making this an inexpensive cake that anyone can make, even without any baking experience.

Often called “grandma’s cake,” this old-fashioned favorite has been passed down through generations and is still just as popular today.

It’s perfect for an afternoon snack, especially on Wednesdays and during the back-to-school season, and it’s also a great recipe to make with kids. They can easily help prepare the batter and will love seeing their tall, fluffy cake come out of the oven.

Serve a slice with custard for a simple yet delicious dessert to finish a meal.

Why is French Yogurt Cake so Popular?

We love this cake for so many reasons :

• It’s made with simple ingredients everyone already has at home.
• It’s quick and effortless to prepare.
• No food processor or fancy equipment is needed.
• No kitchen scales either, the yogurt pot is used to measure the ingredients.
• You don’t need to whisk eggs and sugar until doubled in volume.
• Preparation takes less than 10 minutes.
• For an even lighter texture, you can beat the egg whites until stiff and fold them into the batter, though the cake is already incredibly moist with whole eggs.
• It works in any kind of pan, and the result is always excellent.
• It stays soft and fresh for longer than many other cakes.
• Kids love making it and are always proud of the result! 

French Yogurt Cake Recipe Video

Yogurt cake ingredients

The printable recipe card can be found at the end of this article.

For a 9 x 4.5 x 3-inch (24–25 x 11 x 7 cm) loaf pan

Once emptied, the yogurt container is washed, dried, and used to measure the other ingredients.

• 4 eggs
• 2 containers (4.4 oz / 125 g each) plain or vanilla yogurt
• 3 containers (8.8 oz / 250 g) all-purpose flour
• 1 ½ containers (6.3 oz / 180 g) sugar
• 1 container (4 oz / 115 g) vegetable oil (neutral taste)
• 2 teaspoons (0.25 oz / 7 g) baking powder
• 1 teaspoon vanilla extract or lemon zest (if use plain yogurt)
• A pinch of salt (optional)

Notes on Ingredients

Eggs: Use them at room temperature.

Yogurt: Use plain or flavored yogurt, depending on your preference (vanilla, banana, Greek yogurt, etc.).

Sugar: Adjust the amount to your liking (up to half a container more or less).

Oil: Use a neutral-flavored vegetable oil. You can use half the amount for a lighter cake. You can also use melted and cooled butter, but oil helps keep the cake moist longer.

Flour: Use all-purpose flour without added baking powder. Mix it in without overmixing to keep the cake moist.

Baking powder: Sift it with the flour to distribute it evenly.

Salt: Add a small pinch of salt to enhance the flavor.

How to Make French Yogurt Cake

Grease a loaf pan and line it with parchment paper, or simply butter and flour it.

Preheat the oven to 180°C (350°F).

Pour the yogurt into a mixing bowl and add the sugar. Whisk until smooth and well combined.

Add the eggs and mix thoroughly. Then, pour in the oil and whisk again.

Sift the flour and baking powder together, or sift them directly into the mixture.

Gently fold the dry ingredients into the batter until smooth, being careful not to overmix. 

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55 minutes to 1 hour 15 minutes (baking time may vary depending on your oven). Avoid opening the oven door before at least 45 minutes of baking.

Check doneness by inserting a skewer or the tip of a knife into the center of the cake. It should come out clean.

Remove from the oven, unmold onto a wire rack, and let cool completely before serving.

Enjoy! I hope you’ll try this recipe. It’s simple to make and always turns out delicious.

How to Store Yogurt Cake?

You can keep the cake in an airtight container at room temperature for 2 to 3 days. Another option is to wrap it tightly in aluminum foil and refrigerate it, where it will stay fresh for about a week. To prevent it from drying out, avoid slicing it in advance.

Yogurt cake also freezes very well, either whole or in slices. Wrap it in aluminum foil, then place it in an airtight container. It will keep in the freezer for up to 3 months. Freezing slices is especially convenient. You can defrost only the portions you need.

To defrost, leave it at room temperature or transfer it to the refrigerator the day before serving.

FAQ About French Yogurt Cake

1. What is the origin of yogurt cake?

This classic cake appeared in the 1950s, around the time yogurt became widely available. Our grandmothers used it in recipes to soften the batter and make it lighter, much like adding a little milk.

2. What does yogurt add to the cake?

Yogurt makes the cake moist, light, and tender. Plain or flavored, it gives a melt-in-your-mouth texture, perfect for all variations of the recipe.

3. Can this recipe be customized?

Absolutely! The basic yogurt cake batter can be adapted to create many types of cakes:

• Rainbow cake
• Cupcakes
• Layer cake (as a substitute for genoise or molly cake)
• Checkerboard cake
• Neapolitan cake

You can also vary the flavors by adding vanilla, citrus zest, orange blossom, chocolate, or fruit pieces like apples, pears, or pineapple.

Try the chocolate version here: Chocolate Yogurt Cake

4. How do you serve this grandma’s yogurt cake?

You can enjoy it simply, plain, with coffee, tea, or a glass of milk.

For breakfast or an afternoon snack, sprinkle a little powdered sugar on top and add some fresh fruit. For dessert, serve it with a red fruit coulis, custard, or a scoop of ice cream.

For birthdays or special occasions, you can fill it and cover it with cream and a soft chocolate glaze or a rocher-style glaze.

You can also bake it in a tube pan and fill it with ganache, salted caramel, or red fruit confit for an even more indulgent treat. 

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