Best French Yogurt Cake Recipes

ORANGE FRENCH YOGURT CAKE WITH MARMALADE GLAZE

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.

FRENCH YOGURT CAKE WITH MARMALADE GLAZE

Steps:

• Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, ground almonds, if you're using them, baking powder and salt and keep near by as well.
• Put the sugar and zest in a medium bowl and, working with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla to the bowl and whisk vigorously until the mixture is very well blended. Still whisking, stir in the dry ingredients, then switch to a large rubber spatula and fold in the oil. You'll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.
• Slide the baking sheet into the oven and bake 35 to 40 minutes for the round cake or 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it will be golden brown and a knife inserted into the center of the cake will come out clean. Transfer the pan to a rack, cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.
• To make the glaze: Put the marmalade in a small pot or a microwave-safe bowl, stir in the teaspoon of water and heat (on the range or in the microwave oven) until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.

FRENCH YOGURT CAKE

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.

FRENCH YOGURT-CAKE

Steps:

• Preheat oven 300°F.
• Mix yogurt and sugar.
• Add the 3 containers of flour, one by one and the salt, the dough will be hard.
• Add the eggs, the oil and the flavor.
• Finish with the baking powder.
• Mix well.
• Pour into a greased and floured cake pan (i use a old charlotte pan).
• Bake for 50 minutes.

FRENCH YOGURT CAKE

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.

FRENCH YOGURT CAKE

Steps:

• Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.
• Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.
• Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and 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.

ORANGE FRENCH YOGURT CAKE WITH MARMALADE GLAZE

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.

FRENCH YOGURT CAKE WITH JAM GLAZE

Steps:

• 1. Preheat oven to 350 and butter a loaf pan. 2. Whisk together flour, ground almonds, baking powder, and salt. 3. Put sugar and lemon zest in a medium bowl and rub together until moist. 4. Add yogurt, eggs, and vanilla and whisk vigorously until smooth. Add dry ingredients and whisk again. With a rubber spatula, blend in oil. It takes a little while but will eventually develop a nice sheen. Scrape batter into loaf pan. 5. Bake for 50-55 minutes, or until cake is golden brown and begins to pull away from the side of the pan. Cool 5 minutes and remove from pan to cool. 6. Heat jam and water in small pan and stir until liquified. Gently brush on top of cake with pastry brush.

FRENCH LEMON YOGURT CAKE

Steps:

• 1. Preheat to 350 F, butter or coat a 8.5×4.5 loaf pan with cooking spray and place on a baking sheet. You want the oven in the center rack. 2. Whisk together the flour, baking powder, and salt. 3. Put the sugar and grated lemon zest in a medium bowl and rub the zest into the sugar with your fingers until it is moist and aromatic. Whisk in the yogurt, eggs, and vanilla until very well blended. 3. Add the dry ingredients while whisking, and then fold in the oil with a rubber spatula. The batter will be thick. Scrape batter into the pan and smooth the top. 4. Bake for 50-55 minutes, or until the cake pulls away from the edge of the pan; it will be golden brown and a thin knife inserted into the center will come out clean. 6.Transfer the pan to a rack and cool for 5 min, then run a knife around the edges of the pan and unmold. Cool to room temperature right side up on the rack.

FRENCH RIVIERA YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F. Generously butter an 8 1/2-x-4 1/2-inch loaf pan and place the pan on a baking sheet.
• Whisk together the flour, ground almonds, if you're using them, baking powder and salt.
• Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest and herbs into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla and whisking vigorously until the mixture is very well blended. While whisking, add the dry ingredients, then switch to a large rubber spatula and slowly add in the oil. You'll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.
• Bake for 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it should be golden brown and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Remove the loaf tin and cool to room temperature right side up on the rack.
• Glaze: Put the marmalade in a small saucepan or in a microwave-safe bowl, stir in the teaspoon of the water and heat until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.

GRANNY'S FRENCH LEMON YOGURT CAKE

Steps:

• 1. Preheat oven to 350
• 2. Spray a 8 inch round cake pan with baking spray
• 3. In a large bowl, combine yogurt, sugar, eggs, stirring until well blended.
• 4. Add the flour, baking powder, salt, and lemon zest and mix to just combine.
• 5. Add the oil, and stir well. Don't worry at first it will seem to separate, but keep stirring till smooth.
• 6. Pour the batter into prepared pan.
• 7. Bake for 30-40 mins until cake feels springy to the touch, and be careful to not overbake!
• 8. Cool cake on wire rack for 10 mins. Then turn out of pan onto the rack.
• 9. Glaze: Combine the lemon juice, powdered sugar in a small bowl and stir until smooth. With a pastry brush, gently pat the glaze all over the cake till the glaze is gone.
• 10. Allow the cake to cool. Sprinkle with powdered sugar(optional).

FRENCH YOGURT CAKE WITH MARMALADE GLAZE

Steps:

• Preheat oven to 350 In med bowl rub zest and sugar together til fragrant Add yogurt, eggs, and vanilla and whisk vigorously til very well blended Still whisking, add dry ingredients, then switch to spatula and fold in oil. batter should be smooth Spoon batter into 8 1/2"x4 1/2" greased loaf pan and smooth top Bake 50 - 55 mins or until cake pulls away from sides, let cool before glazing For glaze In small saucepan add water to marmalade and heat until jelly is hot and liquified Using a pastry brush, gently brush cake with glaze

FRENCH YOGURT CAKE

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!

FRENCH YOGURT AND MARMALADE CAKE

Steps:

• Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 81/2-x-41/2-inch loaf pan and place the pan on a baking sheet.
• Whisk together the flour, ground almonds, if you're using them, baking powder and salt.
• Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla and whisking vigorously until the mixture is very well blended. Still whisking, add the dry ingredients, then switch to a large rubber spatula and fold in the oil. You'll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.
• Bake for 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it should be golden brown and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold, and cool to room temperature right side up on the rack.