Traditional French Yogurt Cake

If you have five minutes and a bowl, you can make this Traditional French Yogurt Cake. I learned it from a neighbor in Lyon who insisted I measure with the yogurt cup because that is the point and I nodded politely while sneaking a second slice. It is soft, a little sunny with lemon, and it comes out tender form the oven with this faintly golden edge that makes you feel very capable, even on a Tuesday when the laundry is pretending to climb the stairs.

Why I keep making this over and over

I make this when friends text that they are nearby and I need a cake that does not fuss. My family goes a bit wild for it because it is not too sweet and it tastes like breakfast met dessert and decided to be nice about it. Also, I can stir it together while the coffee drips which feels like winning. The batter looks odd for a second after you add the oil and I used to panic, but actually, I find it works better if you just keep whisking and mutter something encouraging. And yes, I once forgot the vanilla, nobody noticed, but I did, and it bugged me all day.

Ingredients I grab without thinking

Plain whole milk yogurt 170 g which is about 3 quarters cup. Greek works too, just loosen with a splash of milk.
Granulated sugar 200 g about 1 cup. I sometimes use 150 g when I want it more breakfasty.
All purpose flour 240 g about 2 cups leveled. If measuring by cups, this guide from King Arthur is gold: how to measure flour.
Baking powder 2 teaspoons. My grandmother always insisted on the blue tin, but honestly any fresh one is fine.
Fine sea salt a pinch about 1 quarter teaspoon.
Large eggs 2 at room temp if you remember, if not, no worries.
Neutral oil 120 ml half cup. I love extra virgin olive oil for a fruity note, but vegetable oil is totally fine. Serious Eats has a nice take on this style of cake here if you are curious: olive oil cake.
Vanilla extract 1 teaspoon.
Fresh lemon zest from 1 lemon. Orange is lovely too. Or skip if you are out, it still sings.

Old school yogurt cup method if you like that vibe. 1 cup yogurt, 2 cups sugar, 3 cups flour, half cup oil, 2 eggs, a little baking powder, a pinch of salt. It is charming and it works.

How I actually do it on a regular morning

Heat the oven to 175 C or 350 F. Grease an 8 inch round pan or a standard loaf tin and line the base with parchment. I forget the parchment sometimes; it usually releases with a little patience and a butter knife.
In a big bowl, whisk yogurt, sugar, and eggs until smooth and a bit pale, about 30 seconds. This is where I usually sneak a taste, purely scientific reasons.
Whisk in vanilla and zest. It should smell like a little holiday.
In another bowl, stir flour, baking powder, and salt. Tip the dry into the wet in two goes, gently whisking until just combined. Do not worry if a few tiny lumps remain, they sort themselves out.
Slowly stream in the oil while whisking. It looks weird for a moment, kind of glossy and separated, keep going. It becomes silky.
Pour into the pan. Tap once on the counter to pop big bubbles. Bake 35 to 40 minutes for round, 45 to 50 for loaf, until the top springs back and a tester comes out with a few crumbs.
Cool 10 minutes in the pan, then lift out and cool fully on a rack. Or slice warm if you are like me and impatient, but know it will be a bit more crumbly.

Notes I learned the messy way

Olive oil gives a rounder flavor than canola. If your oil tastes good on salad, it will taste good here.
Greek yogurt thickens the batter. Thin it with 2 tablespoons milk for a lighter crumb.
My oven runs hot on the left side. I rotate the pan at the 25 minute mark, otherwise it domes like a tiny volcano.
It tastes great the day it is baked, but I think it tastes even better the next day when the crumb relaxes. On second thought, both are lovely.

Variations I have actually tried

Lemon poppy seed. Add 1 tablespoon poppy seeds. The little crackle is fun.
Orange chocolate chip. Swap lemon zest for orange and fold in a handful of mini chips. This one disappears fast.
Berry ripple. Swirl 3 tablespoons raspberry jam on top before baking. Looks fancy, zero effort.
Almond twist. Replace 60 g of flour with almond meal and add a few drops almond extract. More tender, a bit nutty.
Did not love. Fresh strawberries in the batter made soggy pockets. Tasted fine, texture meh. Better to serve berries on the side.

What I use, and what to do if you do not have it

A digital scale. I call it essential, but if you are without, the yogurt cup method is forgiving and kind of charming.
A whisk. A fork absolutely works, it just takes a minute longer. Free arm workout.
Microplane for zest. No zester. Use a vegetable peeler to take off thin strips and mince them really fine. Works a treat.
8 inch round or loaf pan. No pan. Bake as muffins for 18 to 22 minutes, keep an eye, they are done when springy.

Storing it without losing the magic

Wrap the cooled cake in parchment then pop into an airtight container at room temp for up to 3 days. It stays moist. You can refrigerate for up to 5 days if it is very warm where you live, and it freezes well for a month in slices between little sheets of paper so they do not stick. Though honestly, in my house it never lasts more than a day.

How we like to serve it

For breakfast with a spoon of yogurt and honey. For dessert with macerated berries and a soft cloud of whipped cream. My kid likes it plain in lunchboxes, and my friend Jo dunks it in coffee which sounds odd until you try it and then you get it. If we have guests, I dust with a whisper of powdered sugar and it looks like I fussed more than I did.

Pro tips earned the silly way

I once tried rushing the cool down and regretted it because the steam made the crumb gummy. Ten minutes in the pan, then the rack, trust me.
I overmixed to chase out tiny lumps and got a tough slice. Stop when it is mostly smooth. The oven fixes the rest.
Using old baking powder gave me a squat cake. Check the date, or test a pinch in hot water, it should fizz like a tiny firework.

Questions I get a lot

Can I use low fat yogurt Yes, it works, the crumb is just a touch lighter and a bit less silky. Whole milk gives a nicer feel in my opinion.

Can I reduce the sugar Totally. I go down to 150 g with no issues. Any less and the texture changes a bit, still tasty though.

Can I make it gluten free A good cup for cup blend works pretty well. The texture is slightly more tender, but it holds together. Let the batter rest 10 minutes before baking.

Which oil is best Neutral oil is safest. Olive oil adds flavor that I love. If yours is very peppery, maybe cut it with a neutral one, half and half.

Round pan or loaf pan Either. Round bakes quicker and looks cafe cute. Loaf is tidy for slicing. Muffins are the quick option for mornings.

Where did this cake come from anyway It is a home baker classic in France, often taught to kids with the yogurt cup method. If you want a charming deep dive, I adore this read from Chocolate and Zucchini French yogurt cake.

Printable style recipe at a glance

Whisk 170 g yogurt, 200 g sugar, 2 eggs. Add 1 teaspoon vanilla, zest of 1 lemon. Stir 240 g flour, 2 teaspoons baking powder, pinch salt, then fold into wet. Stream in 120 ml oil. Bake in greased 8 inch round at 175 C or 350 F for about 35 to 40 minutes until golden and springy. Cool. Slice. Smile. Its simple on purpose.