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.
- 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
- 1 cup (8 fl oz / 240 ml) heavy whipping cream
- Powdered sugar
- Fresh berries
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Preheat the oven to 350°F (180°C). Butter and line a 9 x 5 inch (23 x 12 cm) loaf pan with parchment.
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In a large bowl, add the yogurt from the tub.
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Using the empty yogurt container as a measure and fill with the oil. Add to the yogurt.
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Whisk in the eggs, vanilla extract and lemon zest until fully combined.
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Rinse and dry the container, then measure and mix in the sugar.
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Measure and fold in flour, baking powder and salt, just until a smooth batter forms.
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Pour into the prepared pan and spread evenly.
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Bake for about 60 minutes, or until golden and a tester inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Whip the cream to soft peaks.
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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.
- 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.