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5 from 1 vote

French Yogurt Cake with Lemon

Servings: 10
Author: Jess Smith via Inquiring Chef


  • 1 ½ cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 1 cup sugar
  • 2 tablespoon finely grated lemon zest
  • ¾ cup whole-milk Greek yogurt
  • ½ cup vegetable oil
  • 2 large eggs
  • ½ teaspoon vanilla extract


  • Preheat oven to 350°. Lightly coat a 9x5 loaf pan with butter or oil. Dust with flour; tap out excess.
  • Whisk 1 ½ cups flour, baking powder, and kosher salt in a medium bowl.
  • 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.
  • 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. (If the surface becomes darker than a golden brown while baking, cover the pan with foil and continue baking until cooked through.)
  • Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.


from Bon Appetit May 2012 (adapted only in that I doubled the lemon zest called for in the original...I felt it benefited from even more lemony kick).