Dessertsbiggerbolderbaking3.8
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.
⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
To Make the French Yogurt Cake
2
Preheat the oven to 350°F (180°C). Butter and line a 9 x 5 inch (23 x 12 cm) loaf pan with parchment.
3
In a large bowl, add the yogurt from the tub.
4
Using the empty yogurt container as a measure and fill with the oil. Add to the yogurt.
container (5.3 oz / 142 g) plain whole milk yogurt (, at room temperature)1container (6 ¾ fl oz / 200 ml) vegetable oil1containers (13 ½ oz / 380 g) granulated sugar2containers (15 oz / 426 g) all-purpose flour3(8 fl oz / 240 ml) heavy whipping cream1 cup
5
Whisk in the eggs, vanilla extract and lemon zest until fully combined.
large eggs (, at room temperature)3(8 fl oz / 240 ml) heavy whipping cream1 cupvanilla extract1 teaspoon
6
Rinse and dry the container, then measure and mix in the sugar.
container (5.3 oz / 142 g) plain whole milk yogurt (, at room temperature)1container (6 ¾ fl oz / 200 ml) vegetable oil1containers (13 ½ oz / 380 g) granulated sugar2containers (15 oz / 426 g) all-purpose flour3(8 fl oz / 240 ml) heavy whipping cream1 cup
7
Measure and fold in flour, baking powder and salt, just until a smooth batter forms.
baking powder2 teaspoons(8 fl oz / 240 ml) heavy whipping cream1 cup
8
Pour into the prepared pan and spread evenly.
9
Bake for about ⏱️ 60 minutes, or until golden and a tester inserted in the center comes out clean.
10
Cool in the pan for ⏱️ 10 minutes, then transfer to a wire rack to cool completely.
11
To Make the Topping and Serve
12
Whip the cream to soft peaks.
13
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.
(8 fl oz / 240 ml) heavy whipping cream1 cupPowdered sugarFresh berriescontainer (5.3 oz / 142 g) plain whole milk yogurt (, at room temperature)1container (6 ¾ fl oz / 200 ml) vegetable oil1containers (13 ½ oz / 380 g) granulated sugar2containers (15 oz / 426 g) all-purpose flour3
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