Yogurt Cake (Gâteau au Yaourt)

A beloved French-style cake that’s incredibly simple, moist, and subtly tangy. Traditionally, the yogurt container is used to measure all ingredients—making it nearly foolproof. Perfect for breakfast, tea time, or a light dessert.

Ingredients

• 1 container (5.3 oz / 150g) plain whole-milk yogurt (Greek yogurt works too)

• 2 containers (300g) all-purpose flour

• 2 containers (300g) granulated sugar

• 1 container (150ml) vegetable oil (or melted, cooled butter)

• 3 large eggs, at room temperature

• 1 tsp baking powder

• ½ tsp baking soda

• Pinch of salt

• 1 tsp vanilla extract

• Zest of 1 lemon or orange (optional)

Optional Add-Ins or Toppings:

• ½ cup fresh or frozen berries (blueberries, raspberries)

• 1 container (150g) yogurt mixed with 2 tbsp honey or powdered sugar (for glaze)

• Powdered sugar for dusting

• Sliced almonds or shredded coconut for topping

Instructions

1. Preheat oven to 350°F (180°C). Grease and flour an 8- or 9-inch (20–23 cm) round cake pan, or line with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Combine wet ingredients: In a large bowl, whisk the yogurt and sugar until smooth. Add eggs one at a time, whisking well after each. Stir in oil, vanilla, and zest (if using).

4. Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined—do not overmix.

5. Add optional mix-ins: If using berries, toss them in a little flour (to prevent sinking) and fold into the batter.

6. Bake: Pour batter into prepared pan. Bake for 35–45 minutes, until a toothpick inserted in the center comes out clean and the cake is golden.

7. Cool: Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

8. Serve: Dust with powdered sugar, drizzle with a simple yogurt glaze, or enjoy plain.

Tips & Variations

• Keep it simple: This cake is lovely on its own—tender, not too sweet, with a delicate crumb.

• Flavor variations: Add 1 tsp almond extract, or fold in chocolate chips, diced apples, or poppy seeds.

• Make it citrusy: Add 2 tbsp lemon juice to the batter and top with a lemon glaze.

• Use the yogurt container to measure everything—it’s a fun, no-fuss approach (just rinse between uses!).

• Storage: Keeps well at room temperature for 2–3 days, or refrigerate for up to 5 days. Also freezes beautifully.

This humble cake is a classic for a reason: it’s quick, adaptable, and reliably delicious. Enjoy a slice with tea, coffee, or as a simple sweet treat.