Description
A simple and moist French yoghurt cake made with basic pantry ingredients. This classic cake is lightly sweet, tender, and perfect for breakfast, tea time, or as a dessert with fresh fruit or whipped cream.
Ingredients
Scale
- 1 cup plain whole-milk yoghurt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon (optional for extra flavor)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan or a loaf pan with parchment paper.
- In a large bowl, whisk together yoghurt, sugar, oil, eggs, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together flour, baking powder, salt, and lemon zest if using. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- This cake tastes even better the next day as the flavors develop.
- Top with powdered sugar, glaze, or fresh fruit for variation.
- Can be stored at room temperature in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 16g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
Keywords: French yoghurt cake, easy cake recipe, moist yoghurt cake, tea cake, simple French dessert