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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My effortless French Yogurt Cake (Gâteau au Yaourt) is a surprisingly simple recipe that delivers a deliciously elegant loaf. This easy yogurt cake comes together with simple kitchen ingredients.
- Moist, fluffy crumb: Like a pound cake but lighter, airier, and softer.
- Comforting: Lemon zest, vanilla extract, and tangy yogurt flavor this just-sweet-enough cake.
- Minimal equipment! In this no mixer cake recipe, the yogurt container doubles as a measuring cup. Genius!
- Beginner and kid-friendly: This French cake recipe is straightforward and forgiving.
- Elegant yet effortless: With just 15 minutes of prep, this traditional French yogurt cake is perfect for breakfast, afternoon tea, or last-minute entertaining.
I’m so excited to share this nostalgic French favorite with you—it’s traditionally the first thing kids in France learn to bake. Even though I’m Irish, I can totally relate to this recipe that’s easy enough for a young child to mix together, and that so many French adults still know by heart because it’s so simple and reliable. It’s as unfussy and comforting as the Apple Crumble I first made with my mom when I was only five, and that I bake with my son George now.
My top tip here is to use whole-milk yogurt. As a professional chef, I can tell you this reliable cake recipe is perfectly balanced, and it’s best to use the recommended ingredients. Whole milk yogurt works so well because it creates a moister cake with a softer crumb. For more delicious easy desserts, you’ll love my One-Bowl Chocolate Cake, Italian Ciambella Cake, and Simple Vanilla Sheet Cake.
IMPORTANT NOTE: This recipe was improved and updated on 5/17/2026 (after the video), to include updated baking time and ingredient measurements for a better result.
Table of Contents
- What is French Yogurt Cake (Gâteau au Yaourt)?
- Tools You Need
- Key Ingredients and Substitutes
- How To Make French Yogurt Cake
- Gemma’s Pro Chef Tips
- Make-Ahead and Storage Instructions
- FAQs
- More Loaf Cake Recipes
What is French Yogurt Cake (Gâteau au Yaourt)?
French Yogurt Cake (Gâteau au Yaourt) is a simple, tender, delicately flavored loaf cake that’s a staple of French home baking. Also known as “yogurt container cake” or “yogurt pot cake,” it’s made using the yogurt container as the measuring cup and is often the first cake children in France learn to bake. In addition to baking this yogurt cake recipe in family kitchens, it’s also a cherished nursery school tradition in France.
Tools You Need
- Mixing bowls
- Measuring spoons
- 9×5 (23×12 cm) loaf pan
- Parchment paper
- Whisk
- Spatula
- Wire cooling rack
Key Ingredients and Substitutes
For the French Yogurt Cake
Plain whole milk yogurt
- Whole milk yogurt helps make the cake moist.
- Importantly, the acidity in the yogurt contributes to a tender crumb.
- Additionally, the whole milk yogurt adds a mild, tangy taste.
- Use whole-milk (not low-fat or non-fat) yogurt for the best flavor and texture.
- Be sure your yogurt is at room temperature so that it blends easily.
Vegetable oil
- Vegetable oil contributes to the cake’s softness.
- Importantly, vegetable oil helps keep the cake moist.
- Substitute: Use the same amount of canola oil or another neutral oil or melted coconut oil.
Eggs
- Eggs emulsify the ingredients, bringing them together into a cohesive batter.
- Eggs also contribute to the structure and lift in this French yogurt cake recipe.
- Additionally, eggs add richness and flavor.
- Use room-temperature eggs so they blend in well. Here’s how to warm eggs safely.
- Substitute: For each egg, use 1/4 cup (2 oz/57 g) of applesauce.
- Note that using applesauce will make the cake denser.
- For more on ideas, see my guide to Best Egg Substitutes in Baking Recipes.
Vanilla extract
- Vanilla extract adds a warm, homey note to this moist yogurt cake.
- Substitute: Use the same amount of Vanilla Bean Paste.
Lemon zest
- Lemon zest gives this French yogurt cake recipe brightness and a lovely aroma.
- Substitute: Use an equal amount of orange zest.
Granulated sugar
- Granulated sugar sweetens the cake and contributes to browning.
- Additionally, sugar is hygroscopic, which means it attracts and retains moisture. This prevents the French yoghurt cake from drying out.
- Because sugar interferes with gluten development, it helps make the cake softer.
- Due to all of the functions sugar performs in this recipe, I don’t recommend a substitute.
All-purpose flour
- All-purpose flour gives the lemon yogurt cake structure.
- Lightly spoon (don’t pack) the flour into the yogurt cup.
- Substitutes: Use cake flour for an even softer crumb.
- For a gluten-free cake, use an equal amount of a 1:1 gluten-free baking mix, such as my Easy Almond Flour Baking Mix, or another gluten-free flour.
Baking powder
- Baking powder gives this yogurt loaf cake lift and a lovely light texture.
Salt
- Salt enhances the lemon and vanilla flavors and keeps the cake from tasting bland.
For the Topping
Heavy whipping cream
- Softly whipped unsweetened cream is the perfect airy, elegant complement to the French loaf cake.
- Check out my Guide to Perfect Whipped Cream for tips.
- Substitutes: Use Crème Frâiche or Coconut Whipped Cream instead.
Fresh berries
- Fresh berries, with their juiciness and bright color, pair beautifully with lemon yogurt cake.
Powdered sugar
- A dusting of powdered sugar adds a sweet, polished finishing touch.
How To Make French Yogurt Cake
To Make the Cake
- Prepare to bake. Preheat the oven to 350°F (180°C). Butter and line a 9 x 5-inch (23 x 12 cm) loaf pan with parchment.
- Add yogurt to bowl. In a large bowl, add the yogurt from the tub.
- Add oil. Using the empty yogurt container as a measure, fill with the oil. Add to the yogurt.
- Mix in eggs and flavorings. Whisk in the eggs, vanilla extract and lemon zest until fully combined.
- Add sugar. Rinse and dry the container, then measure and mix in the sugar.
- Fold in dry ingredients. Measure and fold in flour, baking powder and salt, just until a smooth batter forms.
- Add batter to pan. Pour into the prepared pan and spread evenly.
- Bake cake. Bake for about 60 minutes, or until golden and a tester or a toothpick inserted in the center comes out clean.
- Cool cake. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To Make the Topping
- Whip heavy cream. Whip the cream to soft peaks.
- Prepare to serve. Serve just after dusting with powdered sugar, with a dollop of cream and a scattering of fresh berries.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- No measuring cup needed. The yogurt container method is traditional and ensures easy measuring. A standard yogurt container in the US is 5.3 oz / 150 g. This weighs out a bit differently if using a scale. When measuring out these ingredients, it is best to either use the yogurt container and measure only by volume or skip the container and use a scale to measure everything by weight. Staying with one method will keep the whole recipe in balance.
- Use a loaf pan. Traditionally, this easy yogurt cake is made in a round pan, but I like making it as a loaf because it slices beautifully.
- Choose the correct yogurt. Be sure to use plain, unsweetened whole milk yogurt for the best results. Greek yogurt has a lower moisture content that can throw off the texture.
- Use a neutral oil. Vegetable or canola oil are best and won’t compete with the lemon and vanilla.
- Orange zest works well, too. It’s a classic, slightly sweeter, variation.
- Take eggs and yogurt out of the fridge early. Room temperature ingredients blend easily and create a smooth batter. If your eggs are cold, here are the best ways to warm them.
- Sift for the lightest texture. It’s not a must-do, but if you want the finest crumb for your yogurt container cake, sift the flour and baking powder before using.
- Mix gently. Do not overmix once the flour is added—this keeps the crumb tender.
- Cool before slicing. Fully cooling that cake before cutting will give you the cleanest slices.
- Serve simply. In addition to whipped cream and berries, this French classic is delightful drizzled with honey, or served with raspberry sauce, or accompanied by vanilla ice cream. Or to give your yogurt cake French flair by serving it with in-season fresh fruit like cherries or sliced apricots.
- Make a jam-filled cake. This yogurt cake can also be baked in a 9-inch (23-cm) round cake pan, cooled, cut into two layers, and filled with cream and strawberry jam like a Victoria Sponge Cake.
- Toast a slice! This easy yogurt cake is lovely the next day, lightly toasted and served with strawberry jam.
Make-Ahead and Storage Instructions
Make-ahead tips
- You can make this yogurt cake in advance, place it in an airtight container, and keep it at room temperature for up to three days.
- For longer storage, wrap well in cling film, place in a freezer bag, and freeze for up to two months.
- Defrost at room temperature for 1 to 3 hours, depending on the size.
- Before serving, refresh the cake by wrapping it in foil and warming it in a 300°F (150°C) oven for 15 minutes.
How to serve leftovers
- Store the yogurt cake in an airtight container at room temperature for up to three days.
FAQs
Can I make this lemon yogurt cake gluten-free?
- Yes, you can make this lemon yogurt cake gluten-free.
- In place of all-purpose flour, use the same amount of a 1:1 gluten-free baking mix, such as my Easy Almond Flour Baking Mix, or another gluten-free flour.
How do I make this French loaf cake without eggs?
- To make this French loaf cake without eggs, use 1/4 cup (2 oz/57 g) applesauce for each egg.
- For more egg substitute ideas, see my Best Egg Substitutes in Baking Recipes guide.
Can I use a different pan for this cake recipe?
- Yes, you can use a different pan for this cake recipe.
- Use a 9-inch (23-cm) round cake pan or springform pan.
More Loaf Cake Recipes
- Lemon Blueberry Bread
- Zucchini Bread
- Rhubarb and Ginger Quick Bread
- Strawberry Cornmeal Quick Bread
- Best-Ever Banana Bread
IMPORTANT NOTE: This recipe was improved and updated on 5/17/2026 (after the video), to include updated baking time and ingredient measurements for a better result.
Try These Recipes!
Watch The Recipe Video!
French Yogurt Cake (Gâteau au Yaourt)
My French Yogurt Cake is a soft, moist one-bowl loaf cake made the traditional French way using a yogurt container—no mixer needed. IMPORTANT NOTE: This recipe was improved and updated on 5/17/2026 (after the video), to include updated baking time and ingredient measurements for a better result.
My French Yogurt Cake is a soft, moist one-bowl loaf cake made the traditional French way using a yogurt container—no mixer needed. IMPORTANT NOTE: This recipe was improved and updated on 5/17/2026 (after the video), to include updated baking time and ingredient measurements for a better result.
Ingredients
French Yogurt Cake
- 1 container (5.3 oz / 142 g) plain whole milk yogurt , at room temperature
- 1 container (6 ¾ fl oz / 200 ml) vegetable oil
- 3 large eggs , at room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 containers (13 ½ oz / 380 g) granulated sugar
- 3 containers (15 oz / 426 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Topping
- 1 cup (8 fl oz / 240 ml) heavy whipping cream
- Powdered sugar
- Fresh berries
Instructions
To Make the French Yogurt Cake
- Preheat the oven to 350°F (180°C). Butter and line a 9 x 5 inch (23 x 12 cm) loaf pan with parchment.
- In a large bowl, add the yogurt from the tub.
- Using the empty yogurt container as a measure and fill with the oil. Add to the yogurt.
- Whisk in the eggs, vanilla extract and lemon zest until fully combined.
- Rinse and dry the container, then measure and mix in the sugar.
- Measure and fold in flour, baking powder and salt, just until a smooth batter forms.
- Pour into the prepared pan and spread evenly.
- Bake for about 60 minutes, or until golden and a tester inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To Make the Topping and Serve
- Whip the cream to soft peaks.
- Serve just after dusting with powdered sugar, with a dollop of cream and a scattering of fresh berries. Store in an airtight container at room temperature for up to 3 days.
Recipe Notes
- No measuring cup needed. The yogurt container method is traditional and ensures easy measuring. A standard yogurt container in the US is 5.3 oz / 150 g. This weighs out a bit differently if using a scale. When measuring out these ingredients, it is best to either use the yogurt container and measure only by volume or skip the container and use a scale to measure everything by weight. Staying with one method will keep the whole recipe in balance.
- Use a loaf pan. Traditionally, this easy yogurt cake is made in a round pan, but I like making it as a loaf because it slices beautifully.
- Choose the correct yogurt. Be sure to use plain, unsweetened whole milk yogurt for the best results. Greek yogurt has a lower moisture content that can throw off the texture.
- Use a neutral oil. Vegetable or canola oil are best and won't compete with the lemon and vanilla.
- Orange zest works well, too. It's a classic, slightly sweeter, variation.
- Take eggs and yogurt out of the fridge early. Room temperature ingredients blend easily and create a smooth batter. If your eggs are cold, here are the best ways to warm them.
- Sift for the lightest texture. It's not a must-do, but if you want the finest crumb for your yogurt container cake, sift the flour and baking powder before using.
- Mix gently. Do not overmix once the flour is added—this keeps the crumb tender.
- Cool before slicing. Fully cooling that cake before cutting will give you the cleanest slices.
- Serve simply. In addition to whipped cream and berries, this French classic is delightful drizzled with honey, or served with raspberry sauce, or accompanied by vanilla ice cream. Or to give your yogurt cake French flair by serving it with in-season fresh fruit like cherries or sliced apricots.
- Make a jam-filled cake. This yogurt cake can also be baked in a 9-inch (23-cm) round cake pan, cooled, cut into two layers, and filled with cream and strawberry jam like a Victoria Sponge Cake.
- Toast a slice! This easy yogurt cake is lovely the next day, lightly toasted and served with strawberry jam.
I used the weighted measurements but the flour amount is so much that the mixture became so thick. Very unlikely for a soft moist cake turnout I think. Is something wrong on the weighted measurements?
I used the exact yogurt shown. Weighed everything because the yogurt jar was only 5 ounces. Took every bit of 90 minutes to get the inside to no longer be very wet. It’s a brick. Super hard outside. VERY dry inside. The flavor is good but it was wasted ingredients and time as I can’t serve it.
Made this as per the recipe, took 60 minutes to bake, smelled absolutely delicious and tasted even better, my husband couldn’t stop eating it. This recipe is a keeper.
Gemma, could you use self rising flour in this recipe?
I’ve made this recipe several times. A couple of times I’ve used full fat sour cream, other times I’ve used full fat yogurt. I’ve added frozen blueberries, and I’ve added whole frozen cherries (at different times). I’ve used lemon zest, and I’ve used orange zest. This is not a light fluffy cake – it’s very dense, no matter how gently one folds in the flour, and no matter if one uses part SwansDown cake flour (I ran out of APF). Not dense in a bad way, but much more like a pound cake in texture. I like to use a… Read more »
Just an FYI: This is not plain unsweetened yogurt that is shown in the picture. Vanilla yogurt will have sugar. I do not consider this “plain.” I used strawberry/lemon and cut the sugar. We shall see how it turns out. ALSO!!@ Use the cup to measure OR a scale. Do not mix the measurements. (make sense?)
It turned out well to my liking and the families.
In Canada our yogurt containers are 100 grams (3.5 ounces). I used 1/2 cup 2% Balkan yogurt, 1/2 cup oil, 1 cup sugar and 1 1/2 cups flour. Cake turned out perfect in a 9 Inch round pan. Made it in a loaf pan the second time and turned out perfect. Both baked for 60-70 minutes.
Love this. I have changed a few things. I use vanilla bean Noosa. I don’t use the zest I double or triple the vanilla. I cut the sugar
This is such a yummy cake! My problem is that the weights and volume do not match – at all. My yogurt jar was 5 oz. not 5.3. One yogurt jar of sugar was 151 grams and 1 jar of flour was 98 grams. I just fudged it and kind of split the difference. It is baking at the moment but looks fine. What should I have done?