Easy Yogurt Cake — Moist French-Style Recipe
The crumb is tender, springy and bright with lemon — this yogurt cake delivers a simple, reliable comfort dessert. I perfected this version after testing the formula 10 times with whole-milk and low-fat yogurts to balance moisture and structure. This recipe is inspired by classic French yogurt cakes that use yogurt as both flavor and leavening partner. It makes a single 9-inch cake that slices cleanly, so it’s great for coffee, brunch, or a light dessert.
I’ll explain why the texture works, what each ingredient does, and exactly how to avoid a gummy or dry result. Read the tips and FAQs if you want to adapt it (gluten-free, egg-free, or citrus-free). Now let’s bake a cake you’ll make again and again.
Why This Recipe Works
- Yogurt adds acidity that reacts with baking powder and baking soda to give a tender, tall crumb.
- A single-bowl method minimizes gluten development for a soft texture.
- Oil plus butter keeps the cake moist over several days without feeling heavy.
- Moderate sugar browns the crust while leaving the crumb light and springy.
- A short, controlled bake prevents drying; the cake stays soft and slices cleanly.
Ingredients Breakdown
- Flour (250 g / 2 cups all-purpose flour): Provides the cake’s structure. Weighing flour ensures consistent results; spoon into the cup and level if you must use cups.
- Substitution: For a lighter crumb, use 240 g (2 cups) cake flour. For gluten-free, use a 1:1 blend and add ½ tsp xanthan gum (see Variations).
- Sugar (200 g / 1 cup granulated sugar): Sweetness and browning. Reducing sugar by 25–50 g will make the cake less brown and slightly denser.
- Baking powder (10 g / 2 tsp) and baking soda (2 g / ½ tsp): Leavening. The soda reacts with yogurt’s acidity for lift. Do not omit.
- Salt (4 g / ¾ tsp kosher salt Diamond Crystal or 1½ tsp Morton’s): Enhances flavor. If using Morton’s, use about half again as much by volume; diamond-crystal measures lighter.
- Yogurt (240 g / 1 cup plain whole-milk yogurt): The star. Adds moisture, acidity, and tang. You can use Greek yogurt, but expect a slightly denser crumb — thin it with 2–3 tbsp milk.
- Eggs (2 large): Structure and emulsification. At room temperature for best rise.
- Vegetable oil (80 ml / 6 tbsp) and unsalted butter (56 g / 4 tbsp, melted): A blend of oil and butter gives richness without heaviness. All oil makes the cake moister; all butter makes it richer and slightly firmer.
- Lemon zest and juice (zest of 1 lemon, 15 ml / 1 tbsp juice): Brightens flavor. Orange or vanilla can replace lemon.
- Vanilla extract (5 ml / 1 tsp): Rounds the flavor.
- Optional glaze (120 g / 1 cup powdered sugar + 15–30 ml / 1–2 tbsp lemon juice): Adds a bright finish.
Essential Equipment
- 9-inch (23 cm) round cake pan, 2-inch (5 cm) deep — the batter volume needs this size to avoid overflow. If you only have an 8-inch pan, reduce bake time or use a loaf pan.
- Kitchen scale (recommended) for accurate flour measurement.
- Rubber spatula and whisk — one bowl method.
- Cooling rack for cooling the cake evenly.
- Toothpick or instant-read thermometer (optional) — cake is done when a toothpick comes out with a few moist crumbs or internal temperature is 96–99°C (205–210°F).
- Zester or microplane for citrus zest.
Step times and temperatures are below. If you lack a scale, use the cup measures but weigh if you can.
Step 1: Prep and timing
Prep: 15 minutes · Cook: 35 minutes · Inactive: None · Total: 50 minutes · Serves: 8 (1 slice)
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Step 1: Preheat and prepare the pan
Preheat the oven to 175°C (350°F). Grease a 9-inch round pan and line the bottom with parchment, leaving an overhang for easy removal. Allow the butter to cool slightly after melting, about 2 minutes.
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Step 2: Combine dry ingredients
In a large bowl, whisk 250 g (2 cups) all-purpose flour, 200 g (1 cup) granulated sugar, 10 g (2 tsp) baking powder, 2 g (½ tsp) baking soda, and 4 g (¾ tsp) kosher salt for 10–15 seconds until even. Sifting is optional but helps if your flour is lumpy. This step aerates the mix for a lighter crumb.
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Step 3: Mix wet ingredients
In a separate bowl, whisk 240 g (1 cup) plain whole-milk yogurt, 2 large eggs (about 100 g total), 80 ml (6 tbsp) vegetable oil, 56 g (4 tbsp) melted unsalted butter, 5 ml (1 tsp) vanilla extract, zest of 1 lemon, and 15 ml (1 tbsp) lemon juice until smooth, about 30 seconds.
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Step 4: Combine wet and dry
Pour the wet mixture into the dry ingredients and fold with a rubber spatula until just combined — about 10–15 strokes. Do not overmix — stop as soon as no dry flour streaks remain. The batter should be smooth and pourable. If using Greek yogurt, the batter will be slightly thicker.
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Step 5: Bake the cake
Transfer the batter to the prepared pan and smooth the top. Bake at 175°C (350°F) for 30–36 minutes, rotating the pan once at 18 minutes for even browning. Bake until the top is golden and a toothpick comes out with a few moist crumbs, or an instant-read thermometer reads 96–99°C (205–210°F).
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Step 6: Cool and glaze
Let the cake cool in the pan for 10 minutes, then lift it out using the parchment and place it on a rack to cool completely, about 45–60 minutes. For the glaze, whisk 120 g (1 cup) powdered sugar with 15–30 ml (1–2 tbsp) lemon juice to a pourable consistency and drizzle over the cooled cake. Slice and serve.
Expert Tips & Pro Techniques
- Measure flour by weight. Cup measures vary; 250 g gives consistent results.
- Common mistake: overmixing the batter. Overmixing develops gluten and makes the cake tough. Fold only until combined.
- Use room-temperature eggs for better emulsification and a taller rise. Take eggs out 30 minutes before baking.
- Make-ahead: Bake the cake the day before and keep it covered at room temperature; glaze the morning of serving. It actually tastes better after a few hours as the flavors meld.
- Professional trick (home-friendly): Warm the oil slightly before mixing to help it blend evenly with yogurt and melted butter.
- If the top browns too fast, tent loosely with foil after 20 minutes of baking.
- For a more even crumb, sift powdered sugar into the glaze to remove lumps and whisk vigorously for 1 minute.
Storage & Reheating
- Refrigerator: Store the cake covered with plastic wrap or in an airtight container for up to 4 days. If glazed, place a layer of parchment between slices if stacking.
- Freezer: This cake freezes well. Wrap whole or slices tightly in plastic and then foil, or use an airtight container. Freeze up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Warm slices in a 160°C (325°F) oven for 8–10 minutes to refresh texture. Avoid microwaving coated slices — the glaze can become sticky and the crumb soggy.
Variations & Substitutions
- Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with a 1:1 gluten-free blend (250 g). Add ½ tsp xanthan gum if the blend lacks it. Increase bake time by 3–6 minutes. Texture will be slightly denser.
- Greek Yogurt Option: Use 240 g (1 cup) Greek yogurt; thin with 15–30 ml (1–2 tbsp) milk if batter seems very stiff. Expect a richer, slightly denser cake.
- Dairy-Free Version: Use a non-dairy plain yogurt (almond or coconut) 240 g (1 cup) and replace butter with additional oil, adding 20 ml (1½ tbsp) oil. Flavor will shift slightly; choose unsweetened yogurt for best results.
- Citrus-Free: Omit lemon zest and juice and add 5 ml (1 tsp) almond extract or 10 ml (2 tsp) orange blossom water for a different aroma.
- Mini Loaves: Pour batter into 6 mini-loaf pans; bake at 175°C (350°F) for 22–26 minutes.
Serving Suggestions & Pairings
- Serve with a spoonful of jam or fresh berries and whipped cream for brunch.
- Pair with strong coffee or a lightly floral black tea.
- For a more decadent dessert, serve warm slices with vanilla ice cream and toasted almonds.
- Internal linking opportunity: pair with our [Garlic Roasted Potatoes] for a savory brunch board.
Nutrition Information
Per serving (1 slice — recipe makes 8 servings)
- Calories: 320 kcal
- Total Fat: 16 g
- Saturated Fat: 6 g
- Cholesterol: 70 mg
- Sodium: 210 mg
- Total Carbohydrates: 40 g
- Dietary Fiber: 0.5 g
- Sugars: 20 g
- Protein: 6 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
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Q: Why did my cake turn out dry?
A: Overbaking or using too much flour are the main causes. Check at 30 minutes and remove when a toothpick shows a few moist crumbs. Weigh your flour to avoid packing too much. -
Q: Can I make this without eggs?
A: You can try an egg substitute (2 flax eggs = 2 tbsp ground flax + 6 tbsp water), but texture will be denser and less springy. Consider adding 1 tsp baking powder extra and a tablespoon of oil to help. -
Q: Can I double this recipe?
A: Yes. Double ingredients and bake in two pans or one larger pan. If using a larger pan, watch baking times — a deeper pan will need more time. Two 9-inch pans work best for even baking. -
Q: Can I prepare this the night before?
A: Yes. Bake the cake the day before, cool completely, wrap lightly, and glaze right before serving if you want a shiny finish. Flavor improves after resting a few hours. -
Q: How long does this keep in the fridge?
A: Store covered for up to 4 days. If glazed, keep it in a container to prevent the glaze from absorbing fridge odors. -
Q: Why is my cake gummy in the center?
A: That usually means it was underbaked or the oven temperature is inaccurate. Use an instant-read thermometer (96–99°C / 205–210°F) to confirm doneness. -
Q: Can I add fruit to the batter?
A: Yes. Fold in 120–150 g (¾–1 cup) fresh berries or chopped fruit at the end. If using very wet fruit, toss with a tablespoon of flour to prevent sinking.
Conclusion
This yogurt-based cake is forgiving, quick, and reliably moist — perfect for everyday baking and small celebrations. For a comparison and another time-tested take, see a Yogurt Cake Recipe at Cooking Classy, which offers helpful variations. For history and a classic French perspective, read Dorie Greenspan’s piece Bonding Through Baking + The Recipe for French Yogurt Cake.
Print
Easy Yogurt Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple and reliable French-style yogurt cake that is moist, tender, and bright with lemon flavor, perfect for coffee, brunch, or a light dessert.
Ingredients
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 10 g (2 tsp) baking powder
- 2 g (½ tsp) baking soda
- 4 g (¾ tsp) kosher salt
- 240 g (1 cup) plain whole-milk yogurt
- 2 large eggs
- 80 ml (6 tbsp) vegetable oil
- 56 g (4 tbsp) unsalted butter, melted
- 1 lemon, zest and juice
- 5 ml (1 tsp) vanilla extract
- Optional glaze: 120 g (1 cup) powdered sugar + 15–30 ml (1–2 tbsp) lemon juice
Instructions
- Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for 10–15 seconds.
- In a separate bowl, whisk together the yogurt, eggs, vegetable oil, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.
- Pour the wet mixture into the dry ingredients and fold gently until just combined.
- Transfer the batter to the prepared pan and smooth the top. Bake for 30–36 minutes, rotating once for even browning.
- Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack. For the glaze, whisk the powdered sugar and lemon juice together and drizzle over the cooled cake before slicing and serving.
Notes
For best results, measure flour by weight for consistency. Allow eggs to come to room temperature for better emulsification. The cake is even tastier after a few hours as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 70mg
Written by Anna
Anna is the founder and recipe developer behind Chroka Recipes. She creates easy, restaurant-quality homemade recipes — from comforting dinners and decadent desserts to healthy salads and quick breakfasts. With 2,200+ published recipes, Anna helps home cooks discover their next favorite dish.
