French Yogurt Cake Recipe

Name: French Yogurt Cake Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 8 to 10
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1 cup sugar; zest of one lemon; 3/4 cups plain greek yogurt; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup passion fruit puree; 1 1/2 cups confectioners sugar; 1 tablespoon Greek yogurt; Poppy seeds to decorate

User Reviews

4.4

45 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings
8 to 10
Calories
431 kcal
Course
Dessert, Snacks, Cake
Cuisine
French, Canadian

French Yogurt Cake Recipe

Jack Bullock

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Moist, fluffy and slightly tangy, this French Yogurt Cake can be served with or without the passion fruit glaze.

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Ingredients

Servings

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup sugar
zest of one lemon
3/4 cups plain greek yogurt full fat
1/2 cup vegetable oil
1 teaspoon vanilla extract

For the Passion Fruit Yogurt Glaze (optional)

1/2 cup passion fruit puree
1 1/2 cups confectioners sugar
1 tablespoon Greek yogurt
Poppy seeds to decorate

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Instructions

Preheat oven to 350 degrees F.
Grease a 9-inch loaf pan with oil or cooking spray. Reserve.
Combine dry ingredients: In a medium size bowl, combine the flour, baking powder, baking soda and salt. Reserve.
Combine wet ingredients: In a large bowl, whisk the eggs, sugar and lemon zest until pale and fluffy. Add the yogurt, oil and vanilla extract, whisking until smooth.
Make the batter: Gently add the dry ingredients to the wet ingredients, using a wooden spoon. Mix until smooth, but be careful not to over mix or the cake can develop gluten and lose the fluffy crumb.
Bake: Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a cake tester (or toothpick) inserted in the center comes out clean. Remove from oven and allow it to cool in the pan for 10 minutes. Then, carefully remove from the pan to a cooling rack, placed over a baking sheet.
Glaze: If making the glaze, cook the passion fruit puree in a small saucepan, over medium-high heat, until reduced by half. Remove from the stove and stir in the confectioners sugar and yogurt, mixing vigorously until thick and smooth. When cake is cool, pour the passion fruit glaze over it, sprinkle the poppy seeds and allow it to dry for 30 minutes before serving.