This traditional French yoghurt cake recipe is one of the easiest cakes to make, so much so that it’s often one of the first cake recipes French children learn how to make. This cake is light with a gorgeous crumb, and the lemon drizzle finish makes for a moist, zesty, lemony tea-time treat.
This recipe is one of the cakes I bake for my Aald Harbour Hoose guests, and it’s always a favourite. All photographs by Misa Hay of Shetland Wool Adventures.
The easiest cake recipe ever
This is one of those failproof, easy cake recipes. It literally takes a matter of minutes to whip up. There’s no creaming or excessive mixing involved; simply measure ingredients into a bowl and whisk together, pour into a cake tin and bake.
Traditionally, this recipe was made using small 125-gram size yoghurt jars to measure out the ingredients. The ratio is one pot of yoghurt, two pots of sugar, three pots of plain flour and one pot of sunflower oil.
I’ve been making this cake for years. It was such a family favourite that I started making it for my Aald Harbour Hoose guests’ packed lunches. It always goes down a treat.
What you’ll need to make French yoghurt cake
- 135 grams plain, natural yoghurt
- 200 grams caster sugar
- 3 large free-range eggs
- 200 grams plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 lemon, juice and zest
- 125 ml sunflower oil
- 75 grams icing sugar + extra to dust
How to make French yoghurt cake
- Preheat oven to 350 F/ 170 C/ Gas Mark 4. Grease and line a 9-inch round cake tin.
- Combine yoghurt, sugar and eggs in a large bowl and beat until well combined.
- Sift in the flour, baking powder, salt and zest of one lemon and mix well.
- Fold in the sunflower oil until incorporated, taking care not to over-mix.
- Spoon into the prepared baking tin and bake in the centre of the oven for 30-40 minutes.
- Meanwhile, mix the lemon juice (approximately 50 ml) with the icing sugar.
- When the cake is cooked, poke holes in it with a skewer. Drizzle over the lemon juice/icing sugar mixture.
- Leave the cake in the tin to cool completely.
- Store in an airtight container for up to five days.
French yoghurt cake variations
- Use a flavoured yoghurt instead of plain, natural yoghurt.
- After spooning into the prepared tin, sprinkle with a handful of fresh blueberries or raspberries. Bake for an extra five minutes.
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
French yoghurt cake recipe
Ingredients
- 135 grams plain natural yoghurt
- 200 grams caster sugar
- 3 large free-range eggs
- 200 grams plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 lemon juice and zest
- 125 ml sunflower oil
- 75 grams icing sugar plus extra to dust
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Equipment
Instructions
- Preheat oven to 350 F/ 170 C/ Gas Mark 4. Grease and line a 9-inch round cake tin with non-stick baking paper.
- Combine 135 grams plain natural yoghurt, 200 grams caster sugar and 3 large free-range eggs in a large bowl and whisk until well combined.
- Sift in 200 grams plain flour, 2 tsp baking powder, 1/2 tsp salt and zest of 1 lemon and mix well.
- Fold in 125 ml sunflower oil until incorporated, taking care not to over-mix.
- Spoon into the prepared baking tin and bake in the centre of the oven for 30-40 minutes.
- Meanwhile, mix the lemon juice (approximately 50 ml) with 75 grams icing sugar.
- When the cake is cooked, poke holes in it with a skewer. Drizzle over the lemon juice/icing sugar mixture.
- Leave the cake in the tin to cool completely. Dust with more icing sugar to serve.
- Store in an airtight container for up to five days.
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