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French yogurt cake made with Greek yogurt and olive oil. So moist, soft and delicious. Just mix the batter and bake, an easy recipe that anyone can make!
This French Yogurt Cake is probably one of the best cakes and baking recipes coming out from my oven. The recipe is so easy that you don’t even need a hand mixer or stand mixer.
All you have to do is mix and combine all the ingredients and bake. The end result is this gorgeous and delicious yogurt cake that you will want to bake again and again.
Does Yogurt Make Cake Moist
I always hear people asking the question “What does yogurt do in baking?” or “Can I use yogurt in baking?” Yogurt is made from whole milk so 81% of it is water and 5% is fat.
As a result, yogurt adds moisture and fat in a cake batter, making the cake moist. A cake baked with yogurt is never dry. It’s always so soft, moist and absolutely delicious. So the answer is yes, yogurt can be used in baking and it makes cake moist.
Is Yogurt Cake Healthy
Yogurt cake is absolutely healthy because the main ingredients are yogurt and olive oil. There is no butter in this recipe and we all know that yogurt is a healthy ingredient because it’s rich in nutrients.
The blackberry and raspberry toppings are not only colorful and beautiful, berries are loaded with anti-oxidants and great for our overall health.
How To Make French Yogurt Cake
In a medium bowl, combine the blackberries, raspberries, lemon juice, and sugar. Gently stir to coat the berries without crushing them. Cover and refrigerate until ready to use.
Preheat the oven to 350°F (175°C) and grease a 9-inch (23 cm) springform pan.
In a medium bowl, whisk together the yogurt, eggs, sugar, and vanilla. Add the flour, baking powder, and salt, and stir until just combined. Fold in the oil with a spatula until the batter is thick and glossy.
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before removing it.
Lightly dust the top with powdered sugar, then pile the chilled berries on top before serving.
Cut the cake into slices and serve with a dollop of whipped cream, if you like.
Tips On How To Bake Yogurt Cake
- Use a good Greek yogurt. I used The Greek Gods Plain Greek Yogurt. Do not use reduced fat or generic brand yogurt as it will compromise the results of the cake.
- Extra virgin olive oil. A high-quality olive oil adds an amazing aroma to the cake and make it extra moist and utterly delightful. I used Pompeian brand Imported Organic Extra Virgin Olive Oil (Full-Bodied Flavor).
Frequently Asked Questions
This recipe is only 445 calories per serving.
What To Serve With French Yogurt Cake
This cake is best served after sitting for a day, but you can serve it after the cake is cooled.
If you want to serve it the next day, store it at room temperature and tightly covered in plastic wrap. Add the berries and garnish the top of the cake before serving. Add a generous dollop of whipped cream, if you like (optional).
For an afternoon tea party, I suggest pairing it with the following:
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French Yogurt Cake
Ingredients
Berries
- 4 oz (120g) blackberries
- 4 oz (120g) raspberries
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- powdered sugar, for dusting
Cake Batter
- 3/4 cup Greek plain yogurt
- 3 large eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1/2 cup extra virgin olive oil
Instructions
- Combine the blackberries, raspberries, lemon juice, and sugar in a medium bowl. Stir gently to lightly coat the berries without mashing them. Cover and place in the fridge.
- Preheat the oven to 350°F (175°C) and grease a 9-inch (23 cm) springform pan.
- In a medium mixing bowl, whisk together the yogurt, eggs, sugar, and vanilla. Add the flour, baking powder, and salt, and stir just until combined. Using a spatula, fold in the oil until you have a thick, shiny batter.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes before removing it from the pan.
- To serve the cake, lightly dust the top with powdered sugar and mound the berries on top.
- Cut the cake into slices and serve with whipped cream, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is the temperature and time to use if i want to use cupcake cup?
Temperature should be the same, for time, I am not so sure since I didn’t use a cupcake cup. When they rise and brown on top, you can use a cake tester to check doneness.