4 Ingredient French Yogurt Cake
This 4-ingredient yogurt cake is a wonderfully simple dessert that's perfect for any occasion. This cake is moist, fluffy, and full of flavor. The yogurt adds a subtle tang and extra moistness, making each bite melt in your mouth. Whether you're looking for a quick dessert to whip up or a light, sweet treat to enjoy with your coffee, this yogurt cake is a go-to recipe that you'll love.
Ingredients
- 1 1/3 cups (309 g) vanilla whole milk French yogurt
- 3/4 cup + 2 tbsp (173 g) granulated white sugar
- 7 tbsp (3.5 fl oz/104 ml) canola oil
- 2 cups (262 g) self-rising flour, (see note before starting)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8 x 4 inch loaf pan with parchment paper.
- In a large bowl, add the yogurt, sugar and oil. Use a whisk to mix until you have a smooth and uniform batter.
- Add the flour and use a spatula to fold in the flour. Only use a spatula and do not overmix. You want to fold until the flour is completely incorporated and there are no unmixed pockets of flour. However, you do not need to mix until the batter is smooth. It is okay if there are some small lumps.
- Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The surface of the cake should also bounce back if you apply light pressure. Allow the cake to cool completely before cutting and serving.
Notes
- We recommend using French-style yogurt. It is sold in little glass pots/jars in the supermarket. French yogurt is very creamy, thick and not as tangy as regular yogurt so you won't really taste any tang in the cake. If you use another type of yogurt, you will taste the tangy yogurt flavor more. If you can't find French yogurt, you can substitute with other brands of thick-style not strained whole milk vanilla yogurt, such as Noosa brand. Make sure to use a regular whole milk yogurt and not a Greek yogurt.
- We used Oui by Yoplait vanilla whole milk French-style yogurt for this recipe.
- Self-rising flour: Make sure to use a self-rising flour that has 3 grams of protein per 1/4 cup. There are some brands with lower protein and some with higher protein and they will not work well for this recipe. We used Gold Medal Self-Rising flour*.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Homemade self-rising flour: Combine 2 cups of all purpose flour, 1 tbsp baking powder and 1 tsp salt. Whisk to evenly combine. Make sure the all purpose flour you are using contains 3 grams of protein per 1/4 cup.
- We don't recommend substituting canola oil with other oils because you want to use a neutral flavor oil for this cake so that you don't taste the oil flavor.
- This cake is only lightly sweetened. If you prefer a sweeter cake you can add a glaze on top.
- The cake does not need a glaze and French yogurt cake is usually left plain or dusted with a little powdered sugar. However if you do want a glaze, here is the one I used in the photos.
- Optional Vanilla Glaze: Combine 1 cup powdered sugar, 1/2 tsp vanilla, and 1 tbsp whole milk. Whisk until smooth. If glaze is too thick, add a splash more of milk. If it's too thin, add a little more powdered sugar. Drizzle glaze over cake if desired.
Serving: 1slice, Calories: 272kcal, Carbohydrates: 39g, Protein: 4g, Fat: 12g, Saturated Fat: 2g, Sodium: 17mg, Sugar: 21g, NET CARBS: 39
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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