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A French yogurt cake drizzled with glaze on parchment paper.

French Yogurt Cake (Gâteau au Yaourt)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Asha
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 1 loaf 1x
  • Category: Cakes
  • Cuisine: French

Description

This quick and easy French yogurt cake is delicately sweet, light, and incredibly moist; and it is lavishly Infused with orange and vanilla.


Ingredients

Scale

Yogurt Cake:

1 1/2 cups (180g) all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (198g) granulated sugar

1 cup (245g) plain full fat yogurt *

3 large eggs, room temperature

1 tablespoon blood orange zest

1 teaspoon pure vanilla extract

1/2 cup (118ml) grapeseed oil

Blood Orange Glaze:

1/2 cup (50g) confectioner's sugar

1 tablespoon freshly squeezed blood orange juice

pinch of salt


Instructions

French Yogurt Cake

Preheat your oven to 350°F / 180°C. Line a 9" by 5" loaf pan with parchment paper.

In a medium bowl, sift flour, baking powder, and salt together. Set aside for now.

In a large bowl, use your hand to rub the blood orange zest into the sugar to enhance the flavour. Then add in the yogurt, eggs, and vanilla, and whisk together.

Add in the dry ingredients, slowly whisking until just incorporated (being careful to not overmix).

Use a spatula to fold grapeseed oil into the batter until just completely blended.

Pour the batter into the parchment-lined loaf pan. Bake about 50 minutes, until a toothpick inserted into the centre comes out clean. (Don't overbake or you will lose moisture.)

Cool the cake in the pan for 10 minutes. Then transfer it to a cooling rack to cool the rest of the way. Don't decorate the cake with glaze until it has cooled completely.

Blood Orange Glaze

In a medium bowl, whisk sifted confectioner's sugar and blood orange juice together until completely smooth.

It should be a glaze consistency. Adjust it, if needed, by adding more sugar or more blood orange juice (½ teaspoon at a time).

Stir in a pinch of salt. This helps to temper the sweetness of the glaze and enhance the citrus flavour.

Drizzle the glaze over your cooled French yogurt cake. It will dry as it sets.



Notes

I use 1 cup (245 g) of yogurt in this recipe for an extra moist cake. However, traditionally 1/2 cup (123 g) is used. If you use only 1/2 cup (123 g), reduce the bake time to 30-40 minutes.

Nutrition

  • Serving Size:
  • Calories: 340
  • Sugar: 30.3 g
  • Sodium: 168.2 mg
  • Fat: 14.8 g
  • Carbohydrates: 47.6 g
  • Protein: 5.2 g
  • Cholesterol: 65.5 mg
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