This yogurt cake takes a beloved French classic and elevates it with a few simple but transformative techniques. By using thick full-fat yogurt, a blend of oil and butter, and a gentler mixing method, this version delivers an exceptionally moist, tender crumb with a delicate richness. It’s the kind of cake that feels humble yet refined, perfect for any time of day.

Why You’ll Love This Recipe

• Incredibly moist and tender texture with a slightly custardy center
• Simple ingredients transformed with professional technique
• Balanced sweetness with a subtle tang from full-fat yogurt
• A combination of oil and butter for both moisture and flavor
• Easy enough for beginners, refined enough for guests
• Stays soft for days when stored properly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

250 g full-fat Greek yogurt (cold)
150 g granulated sugar
1 tablespoon honey
3 large eggs (room temperature)
1 teaspoon pure vanilla extract
120 ml neutral oil (such as sunflower or vegetable oil)
60 g unsalted butter, melted and slightly warm
220 g all-purpose flour
10 g baking powder (about 2 teaspoons)
1/4 teaspoon fine salt
1 tablespoon finely grated lemon zest (optional)

Directions

1. Preheat your oven to 170°C (340°F). Grease and line a 22 cm (9-inch) round cake pan with parchment paper.
2. In a large mixing bowl, combine the cold full-fat Greek yogurt, granulated sugar, honey, eggs, vanilla extract, and salt. Whisk gently just until smooth. Do not overwhip.
3. Slowly stream in the neutral oil while whisking lightly. Add the melted butter and mix until fully incorporated.
4. In a separate bowl, sift together the flour and baking powder.
5. Add the dry ingredients to the wet mixture in two or three additions. Fold gently with a spatula, using slow, deliberate movements. Stop mixing as soon as the flour disappears. A few faint streaks are fine.
6. If using lemon zest, fold it in at the end.
7. Let the batter rest in the bowl for 10 minutes to allow the flour to hydrate fully.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 40 to 50 minutes, or until the center is set but still slightly tender. A toothpick inserted in the center should come out with a few moist crumbs.
10. Allow the cake to rest in the pan for 20 to 30 minutes before carefully unmolding. Let cool completely on a wire rack before slicing.

Servings and timing

Servings: 8 slices

Preparation time: 15 minutes
Resting time: 10 minutes
Baking time: 40 to 50 minutes
Cooling time: 30 minutes
Total time: Approximately 1 hour 45 minutes

Variations

Citrus twist
Replace the lemon zest with orange zest and add 1 tablespoon fresh orange juice to the batter.

Berry version
Fold in 100 g fresh blueberries or raspberries. If using very juicy fruit, lightly toss them in 1 tablespoon flour before adding.

Chocolate chip
Add 100 g semi-sweet chocolate chips to the finished batter for a richer dessert feel.

Almond touch
Replace 40 g of the flour with almond flour for a slightly nutty flavor and extra tenderness.

Vanilla bean
Substitute vanilla extract with the seeds of one vanilla bean for deeper aroma.

Storage/Reheating

Room temperature
Store the cake tightly wrapped in plastic wrap or in an airtight container for up to 3 days. Keep it in a cool, dry place.

Refrigerator
If your kitchen is warm, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.

Freezer
Wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature for 1 to 2 hours.

Reheating
Warm slices in a 150°C (300°F) oven for 5 to 8 minutes to refresh the texture. Avoid microwaving too long, as it may toughen the crumb.

FAQs

Can I use regular plain yogurt instead of Greek yogurt?

Yes, but choose full-fat plain yogurt and strain it for 30 minutes to remove excess liquid for a thicker texture.

Why is my yogurt cake dense instead of tender?

Overmixing the batter or using low-fat yogurt can create a tighter crumb. Gentle folding is key.

Can I make this cake without honey?

Yes. You can omit it or replace it with 1 tablespoon of sugar. Honey helps retain moisture but is not mandatory.

What pan size works best?

A 22 cm (9-inch) round pan provides the ideal thickness. An 8-inch pan will require slightly longer baking time.

How do I know when the cake is done?

The center should be set but soft. A toothpick should come out with moist crumbs, not wet batter.

Can I reduce the sugar?

You can reduce the sugar to 130 g, but lowering it too much may affect moisture and structure.

Why bake at a lower temperature?

Baking at 165–170°C ensures even cooking and prevents a dry outer crust while keeping the center tender.

Can I turn this into muffins?

Yes. Divide into lined muffin tins and bake at 170°C for 18 to 22 minutes.

How do I prevent the cake from drying out the next day?

Wrap it tightly once cooled and avoid overbaking. The honey also helps maintain softness.

Can I serve it with toppings?

Absolutely. Serve with fresh berries, lightly sweetened whipped cream, or a dusting of powdered sugar.

Conclusion

This reinvented yogurt cake proves that small adjustments can completely transform a classic. By choosing thick full-fat yogurt, blending oil and butter, mixing gently, and baking at a slightly lower temperature, you achieve a cake that is moist, tender, and deeply satisfying. It’s simple, elegant, and versatile — a recipe you’ll return to again and again.

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