My French Yogurt Cake is a soft, moist one-bowl loaf cake made the traditional French way using a yogurt container—no mixer needed.
- 1 container (5.3 oz / 150 g) plain whole milk yogurt , at room temperature
- 1 container (5.3 fl oz / 157 ml) vegetable oil
- 3 large eggs , at room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 containers (10.6 oz / 300 g) granulated sugar
- 3 containers (15.9 oz / 451 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 45–50 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.