French Yoghurt Cake

May 16, 2012

Is it safe to claim the title of Queen of Lemon Cakes yet? I think my love of lemony cakes has been well established and I hope I’ve turned a few of you onto to the magic that is citrus-y baked goods in the process.

I saw this recipe in the May issue of Bon Appétit as I was flying back from Michigan one sleepy morning. Of course I knew I’d have to make it. There have been cakes with butter, cakes with cream, but not yet a lemon cake made with thick Greek yoghurt and oil. I had to try it and happily it didn’t disappoint. In fact, it’s a gorgeous cake, specked with lemon zest and packed full of flavour.

French Yoghurt Cake
from Bon Appétit, May, 2012


  • Oil, to grease pan
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 2 tsp baking powder
  • 3/4 tsp kosher/coarse salt
  • 1 cup sugar
  • 1 tablespoon finely grated lemon zest
  • 3/4 cup Greek yoghurt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350F. Grease pan with vegetable oil. Dust with flour; tap out excess.
  2. Whisk 1 1/2 cups flour, baking powder, and salt in a medium bowl.
  3. Using your fingers, rub the lemon zest into the sugar in a large bowl until sugar is moist and fragrant. Add yoghurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients with a rubber spatula just to blend. Don’t over mix.
  4. Pour the batter into your prepared pan and smooth the top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.
  5. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and let it cool completely. Best bit: Can be made 3 days ahead. Store airtight at room temperature.
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