This incredible loaf cake is inspired by a traditional French yogurt cake. Not only is this the easiest cake you will ever make, but it is incredibly versatile. It’s lightly sweet and it can be dressed up with jam, fruit, and/or whipped cream. This yogurt cake also freezes beautifully!
Grab a bowl and whisk, this cake comes together faster than it takes your oven to preheat. Yogurt makes this cake moist and tender while vanilla and citrus zest give the cake a delicate flavor.
Yogurt cake details
Texture: This cake is moist and tender with a slightly springy texture.
Flavor: Mildly sweet with the delicate flavors of vanilla and either lemon zest or orange zest.
Ease: No fancy equipment needed. This recipe comes together in minutes with a bowl and a whisk.
Toppings: This cake can be served as is, dusted with powdered sugar, topped with orange marmalade, or served with fruit and whipped cream.
Ingredients needed
All purpose flour: Lightly spoon it in to your measuring cup or use a scale.
Almond flour (optional): You can swap half a cup of all purpose flour for blanched almond flour. This gives the cake a slightly more delicate texture.
Baking powder and baking soda: For a bit of lift.
Granulated sugar: To sweeten the cake.
Yogurt: Whole milk plain yogurt adds moisture and a slight tang.
Oil: Choose a neutral flavored oil or a mild olive oil (my preference).
Eggs: You’ll need 3 large eggs.
Vanilla extract: To flavor the cake.
Orange zest or lemon zest: For just a touch of underlying citrus flavor.
Recipe overview
- In a large bowl whisk sugar, oil, yogurt, eggs, vanilla, and lemon/orange zest.
- In a separate bowl combine flour, almond flour (if using), baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients, whisking until combined.
- Pour into a greased 9×5 loaf pan. Bake for about 45 minutes.
Topping options
This cake can absolutely be served “plain” but here are topping options if you’d like to elevate it a bit:
- Dust with powdered sugar
- Top with orange marmalade glaze (heat marmalade with a splash of water and spoon over the cake)
- Serve with cherries (I like Amarena cherries) and whipped cream
- Serve with fresh berries and whipped cream or crème fraiche
Serving and storage
Serve this cake at room temperature or slightly warm.
Store, tightly covered, at room temperature for up to 3 days. Freeze, tightly covered, for up to 3 months. This cake freezes beautifully!
More cake recipes
Recipe
Yogurt Cake
Ingredients
- 1 cup (200g) granulated sugar
- 1 cup (224g) plain yogurt, preferably whole milk
- ½ cup (100g) mild olive oil, vegetable oil, or canola oil
- 3 large eggs (160g)
- 1 teaspoon pure vanilla extract
- 1 teaspoon finely grated lemon or orange zest
- 1½ cups (187g) all purpose flour, lightly spooned and leveled
- ½ cup (50g) blanched almond flour, OR swap for another ½ cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- see note for topping options
Instructions
- Preheat oven to 350°F with a rack in the center of the oven.
- In a large bowl whisk sugar, yogurt, oil, eggs, vanilla, and lemon/orange zest.
- In a separate bowl combine flour, almond flour (if using), baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, whisking until combined.
- Pour into a greased 9×5 loaf pan (I prefer metal over glass). Bake for about 40-55 minutes. This is a fairly large time range because ovens vary in temperature and the pan that you use can affect bake time. Tent the loaf with foil after about 30 minutes to keep the top from getting too dark. The cake is done when a toothpick inserted into the center comes out clean. Be sure not to overbake. Cool cake in the pan set on a wire rack for at least 30 minutes before removing from the pan.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Mukesh
Hi Allison,
I would love to try to make this cake, however I am wondering if I can replace AP flour with another as my daughter has a serious Gluten allergy, e.g.
rice flour or any other gluten free kind?
Please advise.
Many thanks,
Mukesh
Allison
Hi! I’d recommend a 1:1 gluten free baking flour, like Bob’s Red Mill. Enjoy!