Bake this French Yogurt Pot Cake using just one cup—no measuring tools needed, soft, fluffy, and foolproof every time.
Get the written recipe here: https://www.biggerbolderbaking.com/french-yogurt-cake/
French Yogurt Pot Cake (1 Cup Cake)
Ingredients
• 1 container whole milk plain yogurt
• 1 container neutral flavored oil (avocado, vegetable, or sunflower)
• 3 eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 containers granulated sugar
• 3 containers all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
📌 ABOUT GEMMA & BIGGER BOLDER BAKING 📌
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, best-selling cookbook author, and the creator of Bigger Bolder Baking and the Bold Baking Network. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 1,000+ videos on YouTube, Instagram, Facebook, or TikTok, or as a guest judge on Nailed It! on Netflix or Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 authority for everything baking.
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36 Comments
Gâteau au yaourt.
I did not know it was a French recipe😮 In Brazil we usually refer to it as yoghurt cake and it’s mostly made using the blender. Starting with eggs, yoghurt, oil and sugar, blend then the flour and baking powder and blend quickly, just enough to incorporate
French butter!! how could you, Irish all the way.
Wow I am so glad you popped up and have subscribed love your straight to point style and answeringof questions I would have pondered….
After a week home alone as husband on holiday….I cant go due to health I am running out of bits and bobs and fancy cake…luck on my side I have a spare Full Fat Greek Yoghurt needing used and Lemons hmmm will add Lemon ajuice as well as any Lemon Cake my all time favourite…
I guess tonight instead of boring Yoghurt and a good book I will have cake and a good book.
It may be Spring /Summer but looks like more rain today and bitterly cold so I think I will add to my creature comforts by putting on log burner…bliss🥰💜
enjoy this, thank you. and love the tips, explanation and the questions and answers.
Is it possible to make it with only one cup of sugar , I think it got to much sugar in it love the recipe.
Thanks, I will try this delicious recipe 🙏🏽
It's not a French cake.
It's funny because I made this cake just at the start of this week and now you post a recipe video 😂
Hi Gemma l'm going to try your recipe,what do you recommend I use to replace the sugar being my wife is type 2 diabetic?
Can you use cake flour or gluten free flour instead of all purpose flour?
Excelent! 👏
Perhaps I could use a measuring 1/2 cup, which is approx. 125 ml?
This is my go-to recipe for easy cakes! Leftover buttermilk acts as a great alternative for yogurt, but I don't recommend sour cream – less moisture, more fat, a 1:1 swap just messes up the texture. If you don't eat dairy, orange juice (feel free to zest the orange beforehand and use it in place of the lemon zest) works as a great substitute. And any single-portion yogurt container or even a standard baking cup can be used to measure the ingredients in the same ratio – the only difference is the final quantity of the batter. One of my favorite variations of this cake is making them into lemon blueberry streusel cupcakes, adding fresh blueberries (tossed in flour to prevent sinking) and cinnamon to the dough, then covering with cinnamon oat streusel.
Two cakes, one cup.
This is the first cake I got right. Make lemon, berry, chocolate
Seems like a lot of sugar. Could a substitution be used?
Soft crumb, but oil makes the cake feel greasy
I am definitely going to try that knife down the center! When I saw this video in my feed, I thought she might have advice for the middle of a loaf cake😊
1 Gemma 1 cup. Opportunity missed.
I love your measuring spoons … ♥️
Can this be made with only almond flour instead of regular flour?
I d been making this for around 30 years but using apricot or peach yoghurt – in fact it's so easy my daughter's primary class made it and added it to a charity recipe book . I found that the oil makes it a lot lighter than using melted butter – it's so easy – I can't tell you how many times I've shared it
There's nothing simple about this! Clickbait!
For people without cute little yogurt tubs: 5.3 ounces / 8 ounces in one cup = 0.66 cup = 2/3 of a cup. So:
– 2/3 cup of yogurt
– 2/3 cup of oil
– 1 1/3 cup (2 x 2/3) sugar
– 2 cups (3 x 2/3) flour
There, fixed it 🙂
Great recipe, thanks!
Down south we have a dump cake, that my grandmother taught me❤ same concept.
what oil should we use. if I wanted to use melted butter then how much
The vanilla and leavening are the same for a 4oz cup as for a 5.3oz cup?
So, what you’re saying is…….you’ve been cooking for twenty years. Is that correct?
Love this. I'll keep the glass the next time I eat a Oui.
Hi, Gemma! I’ve been a huge fan of you a d your channel for the longest time, watching from Santa Monica, CA! I just came across this recipe right now, and it echoes Nigella Lawson’s recipe from her Italianate cookbook “Nigellissima” which she calls Yogurt Pot Cake as well. I’m going to try yours first as I always have success with your recipes! By the way, is that square wooden piece with a circular cutout a salt pig? If so, I also use that same style vessel to hold my salt! Happy weekend!
This is my first time hearing someone sound out ‘tsp’.
In catalonia too, the most grandmother used recipe 🙂
I started off liking this easy recipe….Then I saw the amount of sugar and almost fainted. I'm type 2 You can understand that amount of sugar is a bit OTT I'll not be making this.
Can you use HOMEMADE YOGURT?
Can almond flour be used instead of apf?