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Bon Appétit

French Yogurt Cake

4.0

(410)

Image may contain Food Bread and Cornbread

Recipe information

  • Yield

    8 Servings

Ingredients

Nonstick vegetable oil spray

1

1/2 cups all-purpose flour, plus more for dusting

2

teaspoons baking powder

3

/4 teaspoon kosher salt

1

cup sugar

1

tablespoon finely grated lemon zest

3

/4 cup whole-milk Greek yogurt

1

/2 cup vegetable oil

2

large eggs

1

/2 teaspoon vanilla extract

Special Equipment

8½

x4½" Loaf Pan

Preparation

  1. Step 1

    Preheat oven to 350°. Coat loaf pan with vegetable oil spray. Dust with flour; tap out excess.

    Step 2

    Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.

    Step 3

    Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.

    Step 4

    Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.

    Step 5

    Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

Nutrition Per Serving

One serving contains: Calories (kcal) 290 Fat (g) 16 Saturated Fat (g) 3 Cholesterol (mg) 55 Carbohydrates (g) 37 Dietary Fiber (g) 0 Total Sugars (g) 20 Protein (g) 5 Sodium (mg) 340
Explore Bon AppétitCakeDessertLoaf CakeFrenchEuropeanVanillaLemonCitrusFruitYogurtEasyNut-FreeVegetarianBaking
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Reviews (410)

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  • Looks amazing. The trick is the lemon zest and sugar. I would add the juice of the lemon or add it to a glaze.

    • Anonymous

    • Woodstock, Ga

    • 3/25/2021

  • In answer to your question about pan size, it seems obvious from picture, but I didn’t want to assume. (Hard to believe no one else asked or commented about it-it seems a glaring omission to me.) Anyway, knowing Bon Appétit and Epicurious share the same recipes,etc. I looked it up there. It says “ Preheat oven to 350°F. Coat a standard (8 1/2x4 1/4") loaf pan with nonstick vegetable oil spray. Dust with flour; tap out excess.” So there you go...

    • Jello729

    • 9/9/2020

  • What a delicious cake. Very versatile! Easy to make as well. Love the crust. Will be making this again and again. We had it with fresh berries, and vanilla ice cream. Yummm 🤤 Thank you BA! BTW Based on the shape of the cake for this recipe, I used a Regular bread pan 🍞 I had on hand and it worked perfectly.

    • jessicaol

    • Brooklyn, NY

    • 5/4/2020

  • This recipe, which shows such good detail in execution (even noting to 'rub sugar with lemon zest in a large bowl until sugar is moist'), somehow fails to mention what sort of pan to use. Using the cropped image, I assumed it was made in a standard (9x5x3) bread pan, yet the cake was only 1 1/2 inches high after baking. I followed the directions to the letter. If anyone from B.A. sees this, I hope that they will amend the recipe to show the size of pan needed. Or perhaps another kind reviewer here? I hated to leave 3 stars here, but I had to leave something in order to ask this question. Thanks!

    • Anonymous

    • Colorado

    • 4/21/2020

  • Delicious and easy! Beautifully tender with a nice crust. Tastes really good with blueberry compote on top.

    • Anonymous

    • Minneapolis

    • 4/14/2020

  • This is simply delicious! I'll be making this again and again!

    • Margaret Hubbard

    • Dallas,TX

    • 4/12/2020

  • great cake, easy on the eyes and easy to make. will use some on a summer charcuterie board and also serve for breakfast.

    • brushjl

    • solon, ohio

    • 8/28/2019