This classic French-style yogurt cake is the kind of everyday bake you can pull together fast with pantry basics, then dress up with jam when you want something a little special. The batter comes together in one bowl, stays tender thanks to yogurt and oil, and gets a bright lift from fresh lemon zest and juice. If you enjoy simple sponge-like cakes, you’ll also appreciate the mixing approach in this sponge cake guide, which explains why gentle folding matters. Nutrition-wise, this is a sweet, buttery-soft treat—wonderful with coffee, best enjoyed as a modest slice.
Why This Recipe Is Helpful
- Uses everyday ingredients and one bowl, so it’s easy to make on a busy day.
- Oil + yogurt keep the crumb moist for days (great for make-ahead).
- Works plain or topped with cherry jam and coconut for a quick “dessert upgrade.”
Best For
Anyone who wants a reliable, tender snacking cake that feels a little fancy without complicated steps.
Be Careful If
This cake is fairly sweet and flour-based, so it’s best enjoyed in moderation if you’re watching sugar or refined carbs. It also contains dairy (yogurt) and eggs.
Ingredients
- 3 large eggs
- Pinch of salt
- 1 teaspoon vanilla extract (5 ml)
- ¾ cup sugar (150 g)
- ½ cup neutral oil, like canola or sunflower (120 ml)
- Zest of 1 lemon
- Juice of 1 lemon (about 2–3 tablespoons / 30–45 ml)
- 1 cup plain yogurt (240 g)
- 2½ cups all-purpose flour (300 g)
- 1 tablespoon baking powder (15 g)
- Butter, for greasing the pan (about 1 tablespoon / 14 g)
- Flour, for dusting the pan (about 1 tablespoon / 8 g)
- Cherry jam, for serving (optional)
- Coconut flakes, for serving (optional)
Ingredient Notes
- Yogurt: Plain yogurt (regular or Greek) works; Greek makes the crumb slightly richer and denser.
- Oil: Choose a neutral oil—olive oil can taste bitter here with the lemon.
- Lemon: Zest gives most of the fragrance; don’t skip it if you can help it.
- Baking powder: Measure carefully—too much can cause a quick rise and then sinking.
Kitchen Tools Needed
- 9.5-inch / 24 cm round cake pan
- Mixing bowl
- Whisk
- Fine grater or microplane (for zest)
- Sifter or fine-mesh sieve (helpful)
- Rubber spatula
- Wire rack
Step-by-Step Instructions
- Preheat and prep the pan. Heat oven to 350°F (175°C). Grease a 9.5-inch (24 cm) cake pan with butter, then dust with flour and tap out the excess.
- Whisk the eggs and sugar. In a large bowl, whisk eggs, salt, vanilla, and sugar until the mixture looks lighter and slightly thickened, about 1–2 minutes by hand (a bit longer if your kitchen is cool).
- Add wet ingredients. Whisk in the oil, lemon zest, lemon juice, and yogurt until smooth and cohesive.
- Fold in dry ingredients. Sift in the flour and baking powder. Using a spatula, fold gently just until you no longer see dry flour. The batter should look smooth and thick—stop mixing as soon as it comes together.
- Fill the pan. Pour batter into the prepared pan and smooth the top. Tap the pan once on the counter to release large air bubbles.
- Bake. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean (a couple of moist crumbs are fine; wet batter isn’t). The cake should spring back when lightly pressed in the center.
- Cool properly. Cool in the pan for 10 minutes, then run a thin knife around the edge and turn out onto a wire rack to cool completely.
- Serve. Slice and serve plain, or spoon cherry jam over each slice and finish with coconut flakes.
Pro Tips
- Room-temp eggs mix more smoothly and help the batter emulsify with the oil.
- Fold, don’t beat once flour is added—overmixing can make the cake tight.
- Use a light-colored pan if possible for the most even bake and tender edges.
- Let it cool fully before topping with jam so it doesn’t melt and slide off.
Lighter Swaps
- Use 2% yogurt instead of full-fat (the cake will be slightly less rich).
- Reduce sugar to ⅔ cup (130 g) for a less-sweet cake (crumb may be a touch less tender).
- Skip the jam topping and serve with fresh berries instead.
Common Mistakes
- Overmixing after adding flour, which can lead to a dense, bready texture.
- Underbaking the center, especially if your oven runs cool—check doneness in the middle, not near the edge.
- Too much baking powder, which can cause the cake to rise fast and then sink.
Serving Suggestions
Serve with cherry jam and coconut flakes, or keep it simple with a dusting of powdered sugar. It’s also lovely alongside tea or coffee.
Storage Instructions
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days (bring to room temp before serving for the softest texture).
Reheating Tips
A quick 10–15 seconds in the microwave softens slices nicely; warm gently so it doesn’t dry out.
Nutrition Estimate
Per serving (1 of 10):
Calories: ~280
Protein: ~5 g
Carbs: ~36 g
Fat: ~13 g
Values are estimates and may vary by ingredients and portion size.
Recipe Summary
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 50 minutes
Servings: 10
Cuisine: French-inspired
Course: Dessert / Snack cake
Calories: ~280 per serving
Frequently Asked Questions
Can I use Greek yogurt instead of regular yogurt?
Yes. Greek yogurt works well; the batter may be slightly thicker and the crumb a bit denser, but still tender.
Can I bake this in a loaf pan?
Yes, but the bake time will be longer. Use a standard 9×5-inch (23×13 cm) loaf pan and start checking around 45–55 minutes.
Why did my cake sink in the middle?
Common causes are underbaking, too much baking powder, or overmixing (which can weaken structure). Bake until the center tests clean and avoid beating once flour is added.
Conclusion
This yogurt cake is simple, bright, and reliably moist—exactly the kind of recipe that earns a spot on repeat. It’s quick enough for a weekday bake, but pretty enough to serve with jam when company drops by.