Why You’ll Love French Yogurt Cake (Gâteau Au Yaourt) Recipe – Classic & Easy

I enjoy this recipe because it’s incredibly forgiving and reliable. I like how the yogurt keeps the cake soft for days, and I appreciate that the batter mixes easily without any technical steps. I also love that this cake works just as well for a casual afternoon treat as it does for a simple dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1½ cups (187g) all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup (200g) granulated sugar
2 teaspoons lemon zest
½ cup (113g) whole-fat plain yogurt
3 large eggs, room temperature
¼ teaspoon pure vanilla extract
½ cup (120ml) vegetable oil

For the Lemon Glaze:
¾ cup (90g) confectioners’ sugar, sifted
3 tablespoons fresh lemon juice

Directions

I start by preheating my oven to 350°F and greasing an 8-inch round pan, then dusting it lightly with flour to prevent sticking.

I whisk together the flour, baking powder, and salt in a bowl so everything is evenly combined.

In a large bowl, I whisk the sugar, lemon zest, yogurt, eggs, and vanilla until the mixture looks smooth and slightly pale. I take my time here to make sure everything blends well.

I add the dry ingredients to the wet ingredients and mix just until combined. I gently fold in the vegetable oil until the batter becomes smooth and glossy.

I pour the batter into the prepared pan and spread it evenly. I bake the cake for 35 to 40 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.

I let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack. I mix the confectioners’ sugar with the lemon juice and brush the glaze over the warm cake so it absorbs beautifully.

Servings and Timing

I usually slice this cake into 8 servings.
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Cooling Time: 20 minutes
Total Time: 70–75 minutes

Variations

I sometimes swap the lemon zest for orange zest when I want a warmer citrus flavor. When I’m craving something sweeter, I fold chocolate chips into the batter. I also enjoy adding fresh berries for a fruity version that feels perfect for spring and summer.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days. If I need it to last longer, I refrigerate it for up to a week. I also freeze individual slices wrapped tightly for up to 3 months and let them thaw at room temperature before serving.

FAQs

Can I make this cake ahead of time?

I often bake it a day in advance because the flavor and texture improve after resting.

Is this cake good for beginners?

I find it perfect for beginners since it doesn’t require special techniques or equipment.

Can I use low-fat yogurt?

I’ve used low-fat yogurt successfully, though whole-fat yogurt gives the richest texture.

Why does this recipe use oil instead of butter?

I like oil because it keeps the cake moist longer and simplifies the mixing process.

How do I know the cake is done?

I check that the top springs back lightly and a toothpick comes out with moist crumbs.

Can I skip the glaze?

I sometimes leave it plain, and the cake is still delicious on its own.

What pan size works best?

I prefer an 8-inch round pan for the best height and texture.

Can I add fruit to the batter?

I like folding in berries, but I gently coat them in flour first to prevent sinking.

Does this cake need refrigeration?

I only refrigerate it if I plan to keep it longer than a few days.

Can I serve this cake warm?

I enjoy it slightly warm, especially with the glaze brushed on right after baking.

Conclusion

I love this French Yogurt Cake because it captures everything I admire about simple home baking. The ingredients are humble, the method is easy, and the result is consistently soft, flavorful, and comforting. This is the kind of cake I come back to again and again when I want something dependable and satisfying.