French Yogurt Cake recipe

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Gâteau au Yaourt or French Yogurt Cake is a staple of French home baking. In fact, it is often the first cake that French children learn to bake. (Actually, it was the first cake that I learned to bake that didn't come out of a box!) A moist, light and delicious cake with a delicate crumb, it is very easy to make and even easier to love.

Flavored simply with a little vanilla, the classic French yogurt cake is just wonderful as it is. But, it also acts as the perfect blank canvas for almost any type of flavoring you can think of.  I've added some some orange zest and a jazzy orange marmalade glaze to this one to give it a little zing. You could swap out the orange zest for lemon, lime or even grapefruit. Or, you could fold in some fresh raspberries or blueberries instead. Glaze it, or don't. It's great either way. The possibilities are endless and always magnifique!

Gâteau au Yaourt à l'Orange (French Yogurt Cake with Orange)


1 cup granulated sugar

1 tablespoon grated orange zest

1 2/3 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

Pinch of salt

1 cup whole milk plain yogurt

2 eggs

1/3 cup vegetable oil

1 teaspoon pure vanilla extract

1 tablespoon light or amber rum (optional, but recommended)

Orange Marmalade Glaze (recipe follows)


1. Preheat the oven to 350° F. Line the bottom of a round 9 or 10-inch cake pan with parchment paper and lightly oil the sides.

2. In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set Aside.

3. Put the sugar and orange zest in a large mixing bowl and, with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs, oil, vanilla and rum, whisking vigorously until the mixture is very well blended. Add the dry ingredients, and whisk just until combined. You'll have a thick, smooth batter.

4. Pour the batter into the prepared cake pan, and bake for 35-40 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a wire rack to cool.

5. When cooled, gently brush the cake with the glaze using a pastry brush.

Orange Marmalade Glaze

1/2 cup orange marmalade, strained

1 teaspoon lemon juice

Put the marmalade in a small saucepan. Stir in the lemon juice and heat until hot and liquefied. Use while still warm.

Still hungry? Come visit me at Sticky, Gooey, Creamy, Chewy, friend me on Facebook or follow me on Twitter!

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