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.
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).
Serve French Yogurt Cake With:
For an afternoon tea party, I suggest pairing it with the following:
How Many Calories per Serving?
This recipe is only 445 calories per serving.
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).
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- 4 oz. blackberries
- 4 oz. raspberries
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- powdered sugar (for dusting)
- 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
- Combine the blackberries, raspberries, lemon juice and sugar in a medium bowl and stir gently, so as not to mash up the berries but just lightly coat 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’re left with a batter that’s thick and shiny.
- 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, mound the berries at the top of the cake.
- Cut the cake into slices and serve with whipped cream (optional).
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.