French Yogurt Cake Recipes

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ORANGE FRENCH YOGURT CAKE WITH MARMALADE GLAZE



Orange French Yogurt Cake with Marmalade Glaze image

Provided by Bobby Flay

Categories     dessert

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup melted unsalted butter, cooled slightly, plus more for greasing pan
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 cup plain Greek whole-milk yogurt
1/4 cup canola oil
2 teaspoons finely grated orange zest
1/2 teaspoon vanilla extract
3 large eggs
1/4 cup orange marmalade
1 tablespoon orange liqueur, such as Grand Marnier

Steps:

  • Preheat the oven to 350 degrees F. Butter an 8 1/2- by 4 1/4- by 2 1/2-inch light-colored loaf pan.
  • Sift together the flour, baking powder and salt into a medium bowl. Combine the melted butter, sugar, yogurt, oil, zest, vanilla and eggs in a large bowl and whisk until well blended. Gradually whisk in the dry ingredients. Transfer the batter to the prepared pan.
  • Place the pan on baking sheet on the middle rack and bake until the cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen the cake, and then turn the cake out onto the rack. Turn the cake upright on the rack and cool completely.
  • Stir together the marmalade and liqueur in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set. Cut the cake crosswise into slices.

EASY YOGURT CAKE



Easy Yogurt Cake image

This is an easy yogurt cake that uses the yogurt container to measure all of the ingredients. It's ready in under an hour and the perfect not-too-sweet snack or breakfast treat. It's known in France as "Gâteau au Yaourt" and is typically the first cake that French children learn how to make. My son attends a French school and has made this with his classmates.

Provided by Diana Moutsopoulos

Categories     World Cuisine Recipes     European     French

Time 35m

Yield 6

Number Of Ingredients 8

1 (5 ounce) container plain yogurt
3 fluid ounces 1/2 yogurt container vegetable oil
2 large eggs eggs
7 ⅞ ounces 1 1/2 yogurt containers white sugar
1 teaspoon vanilla extract
5 ⅞ ounces 1 3/4 yogurt containers all-purpose flour
2 ½ teaspoons baking powder
1 pinch salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
  • Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
  • Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 400.2 calories, Carbohydrate 60.1 g, Cholesterol 63.4 mg, Fat 15.5 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 2.9 g, Sodium 269.5 mg, Sugar 38.7 g

FRENCH YOGURT CAKE



French Yogurt Cake image

Provided by Andrew Knowlton

Categories     Cake     Bake     Yogurt     Bastille Day     Birthday     Shower     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

nonstick vegetable oil spray
1 1/2 cups all-purpose flour
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

Steps:

  • 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. Whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon kosher salt in a medium bowl. Using your fingers, rub 1 cup sugar with 1 tablespoon finely grated lemon zest in a large bowl until sugar is moist. Add 3/4 cup whole-milk Greek yogurt, 1/2 cup vegetable oil, 2 large eggs, and 1/2 teaspoon 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. 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.

TRADITIONAL FRENCH YOGURT CAKE



Traditional French Yogurt Cake image

This traditional cake is fresh, moist and light with a subtle, sweet flavor. Add fruit, flavor extracts or fun toppings to switch things up. The easiest cake recipe ever!

Provided by Jennifer Tammy

Categories     Dessert Recipes

Time 33m

Number Of Ingredients 7

1/2 cup yogurt
1 cup self-rising flour
1/2 cup sugar
1/4 cup olive oil or vegetable oil
3 eggs
1 teaspoon vanilla, optional
1 teaspoon salt, optional

Steps:

  • Preheat oven to 350F
  • Grease and line your loaf pan or small cake pan.
  • Combine all ingredients except the fruit in a large bowl, and stir well with a spoon until all ingredients are well mixed together and no dry patches of flour remain.
  • Pour the cake batter into the prepared pan and bake for 25-35 minutes, until lightly browned on top and an inserted toothpick or cake tester comes out clean.

Nutrition Facts : Calories 216 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 488 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

FRENCH YOGURT CAKE



French Yogurt Cake image

This recipe was given to me by a French foreign exchange student. It is very simple and very delicious. For the fruit, I usually use 1 banana, 1 diced and peeled apple, and some quartered strawberries, or some blueberries. You can use any combination you like.

Provided by UmmIbrahim

Categories     Dessert

Time 1h

Yield 20 squares, 20 serving(s)

Number Of Ingredients 9

1 cup plain yogurt
1 1/2 cups sugar
1 1/2 cups flour
2 eggs
1/4 cup oil
1 teaspoon vanilla extract
2 teaspoons rose water (optional)
2 teaspoons baking powder
2 cups fruit

Steps:

  • Mix together the yogurt and sugar.
  • Combine the baking powder and flour and add slowly to yogurt mixture.
  • Add in the eggs, oil, vanilla, and rose water.
  • Fold the fruit into the batter.
  • Bake at 300 degrees in a floured cake pan 9x13 inches. Bake for 45-55 min or until golden brown on top.
  • Bon Appetite!

Nutrition Facts : Calories 131.7, Fat 3.7, SaturatedFat 0.8, Cholesterol 20.2, Sodium 49.4, Carbohydrate 22.9, Fiber 0.2, Sugar 15.6, Protein 2

FRENCH YOGURT CAKE



French Yogurt Cake image

This is a very traditional French cake, probably one of the only cakes French people actually bake. I got this from my sister who lived in France for a while. It is great with afternoon tea or even brunch. Enjoy!

Provided by Tracey Narinesingh

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 8

Number Of Ingredients 11

2 teaspoons butter
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 cup white sugar
2 lemons, zested and juiced, divided
3 eggs
½ cup Greek yogurt
1 teaspoon vanilla extract
½ cup extra-virgin olive oil
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-1/2x4-1/2-inch loaf pan with butter.
  • Sift flour, baking powder, and salt together into a bowl.
  • Combine white sugar and lemon zest in a bowl. Rub lemon zest into the sugar with your fingers until fragrant.
  • Combine eggs, yogurt, juice of 1 lemon, and vanilla extract in a large bowl; beat with an electric mixture until blended. Add flour mixture and sugar mixture; beat on low speed until batter is just combined. Fold in olive oil gently using a spatula.
  • Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan, at least 30 minutes. Run a knife around the edge of the pan to loosen; invert onto a serving dish.
  • Whisk remaining lemon juice and confectioners' sugar together in a bowl to make a thin glaze. Drizzle glaze over cake.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 59.6 g, Cholesterol 75.3 mg, Fat 18.4 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 183.6 mg, Sugar 41.1 g

YOGURT CAKE



Yogurt Cake image

This Turkish yogurt cake, adapted from the cookbook "Claudia Roden's Mediterranean," is similar to a lemon-scented cheesecake, but it's lighter and has a fresher, tangier flavor. It's good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won't be as creamy.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 7

Butter, for greasing the pan
4 large eggs, separated, at room temperature
1/2 cup/100 grams granulated sugar
3 tablespoons all-purpose flour
1 2/3 cups/400 grams whole-milk Greek yogurt
1 lemon, zested and juiced
Pinch of salt (optional)

Steps:

  • Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
  • Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
  • In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
  • Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
  • Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.

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Top Asked Questions

How to make a yogurt cake?
In a mixing bowl add the yogurt, baking powder, all purpose flour, sugar, eggs and oil. Mix the contents well to a smooth cake mixture. Preheat the oven to 350° Fahrenheit/ 180° Celsius. Grease your cake pan with butter. Pour the cake mixture into the prepared cake pan.
What is a French yogurt cake?
As is French tradition, French Yogurt Cakes use yogurt containers to measure out ingredients – this makes the French Yogurt Cake recipe not only a breeze to clean up, but also an easy-to-remember, back pocket recipe.
What is the best recipe for a French cake?
A moist and fluffy French cake made with yogurt and staple baking ingredients. Preheat the oven to 350°F. In a large bowl, combine the sugar and lemon zest together, using your fingers to rub the zest into the sugar until the sugar is moist and fragrant.
How to make blackberry yogurt cake?
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.

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