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Gâteau au Yaourt (Easy French Yogurt Cake)

Sliced gateau au yaourt on a serving plate.
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5 from 6 reviews

This French yogurt cake, or gâteau au yaourt, is fluffy, moist, and full of flavors. Loved by kids and adults, it is an easy no-measure cake perfect for any occasion.

Ingredients

Scale

1 measure = 1 pot = 1 yogurt container (4 oz. or 113 g)

  • 1 plain yogurt (keep the container)
  • 3 large eggs
  • 2 containers granulated sugar
  • 1 sachet (15 g) vanilla sugar
  • 1 container olive oil
  • 3 containers all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 lemon, zest
  • 1 teaspoon butter for greasing

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Instructions

  1. Preheat the oven to 355°F (180°C). Using a pastry brush and softened butter, butter and flour an 8-inch (20 cm) round cake pan.
  2. To make the cake batter, mix flour and baking powder in a medium bowl. Pour the yogurt into a separate large bowl, then clean the jar to use it as a measurer. Add the eggs, granulated sugar, and vanilla sugar to the yogurt and beat with a hand whisk for a few seconds. Add the oil and quickly mix.
  3. Fold the dry ingredients and vanilla sugar into the yogurt mixture and gently mix, just until combined. Do not overwork the batter. At this stage, you can add citrus zest or fruit, such as apples, pears, or lemon zest.
  4. Pour the batter into the prepared pan and bake on the middle rack of the oven for 30 to 40 minutes. A cake tester or the tip of a knife inserted in the center should come out clean or with a few moist crumbs.
  5. Let the cake cool for 5 to 10 minutes before unmolding, then transfer to a wire rack to cool completely. Dust with icing (powdered) sugar if desired.

Notes

  1. Don't use an electric mixer or stand mixer: only mix the ingredients with a hand whisk.
  2. Don't overmix the cake batter: whisk for 5-10 seconds at every step until just combined. Never stir the batter more than necessary.
  3. Cover it with aluminum foil halfway through baking to prevent your cake from burning.
  4. To prevent the cake from drying out, slice it once serving it, not in advance. The cake retains moisture when it remains whole. 
  5. If you double the recipe and use 2 pots of yogurt, bake the cake at the lower temperature, 320°F (160°C), for about 1 hour to 1 hour 20 minutes. Check for doneness with a sharp knife or a toothpick.

Nutrition

Find it online: https://www.bakinglikeachef.com/gateau-au-yaourt-french-yogurt-cake/