French Yogurt Cake Recipe

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This French yogurt cake recipe is the perfect option when you’re looking for something sweet, simple, and homemade to enjoy. Whether it’s topped with some orange marmalade or a simple scoop of crème fraîche and fresh berries, you’re going to love this delicious cake.

french yogurt cake image

History of French Yogurt Cake

It may seem strange, but the French actually don’t bake very much at home. This is especially true for Parisians, and when you think about all the amazing bakeries and pastries shops nearby, it makes sense.

They can have high-quality, fresh baked goods within moments. That leads one to wonder, why spend a few hours making a mille-feuille or macarons when you can just walk down the street and pick up a delectable one made by an artisanal baker?

But the French have a deep appreciation and love for home cooking and traditional recipes, which is why you will find them baking something delightful from time-to-time, right at home in their own kitchen.

This French yogurt cake is a staple for French home cooks.

This French yogurt cake recipe can be whipped up to celebrate a birthday, special dinner, or just a family gathering at the home. Its versatility and ease make this cake one to add to your baking arsenal.

French Yogurt Cake recipe on a plate image

What does yogurt do to a cake?

Yogurt is often used in cakes in the same way sour cream is, as a moistening agent that helps the recipe yield a tender and fluffy crumb.

Not only that, but the tub in which it’s sold in in France is often the perfect size for measuring out the rest of the cake ingredients, making yogurt multi-purposeful.

In France, you’ll often find yogurt sold in 1/2 cup or 4 oz containers. So a cake recipe like this might list 1 tub of yogurt and 3 tubs of flour (i.e. 1 1/2 cups of flour).

Because it is less common to find plain yogurt in tub sizes like this, I’ve simply listed out the standard American measures in the recipe card below.

french yogurt cake in loaf pan image

How to Make French Yogurt Cake

This French yogurt cake recipe doesn’t require any fancy equipment and is as foolproof as cakes get. No need to worry about the cake sinking in the middle or having to decorate it once it’s done.

In fact, if you made it the traditional French way, you wouldn’t even really need more than a bowl and a whisk to create the batter because the French like to use the container from the yogurt that’s used in the batter to measure out all their ingredients! 

One of the tricks I like to do to make this simple cake really shine is to rub the sugar and lemon zest together before I whisk everything together in the bowl. This small step helps impart extra fresh, vibrant flavor from the lemon to the cake.

Once I’ve done that, I simply combine the rest of the ingredients and pour the batter into a greased loaf pan.

Does yogurt cake need to be refrigerated?

No, you don’t need to refrigerate the cake. I’ve left the cake wrapped up in plastic wrap on the counter for a few days and it’s been just fine!

slice of french yogurt cake with jam

Topping Your Cake

You can top your yogurt cake with anything you’d like, including fresh fruit or a fruit jam.

Other favorite toppings include crème fraîche and ice cream.

When I eat a slice for breakfast, I often add nothing and simply enjoy its lovely texture and aroma on its own with a cup of coffee.

The cake has a tender, moist, and fluffy texture, with a crumb that melts in your mouth, flooding your senses with the warm taste of vanilla and sugar.

In a way, this French yogurt cake recipe can be thought of as a lighter and fluffier version of the American pound cake. I highly recommend giving this cake a try the next time you’re in the mood to bake something perfectly sweet and easy!

french yogurt cake image

French Yogurt Cake Recipe

Yield: 8
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

A moist and fluffy French cake made with yogurt and staple baking ingredients.


  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • pinch of salt
  • 1 cup sugar
  • Grated zest of 1 lemon
  • 1/2 cup plain whole milk yogurt
  • 3 large eggs
  • 1/4 tsp vanilla extract
  • 1/2 cup flavorless oil (canola, grapeseed)


  1. Preheat the oven to 350°F. In a large bowl, combine the sugar and lemon zest together, using your fingers to rub the zest into the sugar until the sugar is moist and fragrant. Add the eggs and whisk until pale yellow and light.
  2. Add the yogurt and vanilla extract and whisk until combined. Now add the flour, baking powder, and salt; whisk just until batter is smooth.
  3. Use a rubber spatula to fold the oil into the batter; the cake batter will look glossy once you’re done.
  4. Pour the batter into a greased 1 lb. loaf pan and bake the cake for approximately 40 to 50 minutes, until a toothpick inserted in the center of the cake comes out clean. Flip the cake out onto a wire cooling rack and allow it to cool before serving.
Nutrition Information:
Yield: 8 Serving Size: 8 Servings
Amount Per Serving: Calories: 346Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 72mgSodium: 173mgCarbohydrates: 45gFiber: 1gSugar: 26gProtein: 5g

32 thoughts on “French Yogurt Cake Recipe”

  1. Wow, wonderful cake. And so easy. I have hunted for years for a cake that would be like my grandmother’s “plain cake”. I think I’ve found it. My grandmother was a pastry chef in a time when women were not called “chefs” and in a place where she was all but free labor. But man she could bake, but this simple plain cake was by far my favorite of hers. Thank you for sharing.

    • Hi Miss Yvonne! Thank you so much for the kind comment. That is so sweet that you have such a special memory associated with this cake and your grandmother. I can online imagine what a great pastry chef she was! Thanks so much for trying this recipe out and leaving a comment. 🙂

  2. This is such a fantastic recipe! It lets me be lazy and have my cake too! Now that’s my kind of cake recipe 🙂 I love how the French measure out all the ingredients with the yogurt tub and when I make it, I’m going to try it their way.

  3. Such a lovely simple cake! I don’t always want to make something complicated especially at short notice, so this just perfect. xx

    p.s. Just to let you know for some reason your posts are not coming up in my Bloglovin feed Beeta!? 🙁

    • Thanks, love! Cakes like these are the best for those last minute needs! Also, I am still awaiting a response from BlogLovin! Ever since I changed blogging platforms, my posts don’t show up in feeds like BlogLovin unless that program allows readers to view posts taken from the specific url of vs. just The latter is just a homepage with no blog posts, therefore, that’s why you don’t see any posts right now 🙁 Hopefully it will get fixed though, and I will send you an email once/if it does! XO

  4. That loaf could not have been cooked more beautifully. My goodness, I’m drooling over here! I’m going to have to try this one out soon. Just stunning, Beeta!

    • Thank you, Thao! I completely agree – I use yogurt all the time instead of buttermilk or sour cream in a lot of my baked goods. XO

  5. I always learn so much about France when I read your posts Beeta, I love it! I instantly feel like I’m in Paris amongst all of the amazing patisseries! This cake looks so delicious, and I definitely know how you feel about the sugary cravings – most days I’m certainly in need of a slice of cake! This is so perfect for my sweet tooth, and the cherry syrup sounds and looks beautiful too!

    • Thank you so much, Harriet! That is the best compliment for a Francophile like myself! And our sweet teeth can be monsters huh? I love your recent post with the individual carrot cakes….I need to a do an individual version of this cake too so I don’t end up with tempting leftovers! 😉

  6. Ahh, yogurt with a bit of zest and almond meal….. after the French see this post, they’ll bake at home! hehe! This sounds divine, Beeta. The flavors and perfect crumb have me drooling over this and immediately puts me in the mood to bake. It looks so tender and inviting, and the cherry syrup is a perfect way to finish it off. Thank you for this Beeta! 😀

    • Thanks so much, Traci! It definitely has a moist and tender crumb, which is why I love the recipe so much. I’m so glad I’ve inspired you to go and bake something because you always end up creating divine goodies that you share on your blog! 🙂 XO


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