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French Orange Yogurt Cake

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Author: Imma
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Orange Yogurt Cake-a light, moist and endlessly adaptable French cake. So Easy So Tasty.

Yogurt Cake

Do you remember the first cake that you baked? I do. Mine is Gateau au yaourt, a light, moist and endlessly adaptable French cake. My French neighbor, Mrs. Midi, taught me how to make this cake.

I remember the first time she baked this cake; I would call it pure torture. We, (her daughter, and some friends) did the baking the night before and she made us wait a day in order to gulp down the cake. She said,” it tasted better” the following day…. the flavors had to mellow.

Yogurt Cake

I would have love for the flavors to mellow in my tummy instead of the counter, seriously. I was 12 back then,   and still have all  these memories about this cake.

Yogurt Cake

 

C if there is such a thing. You can switch up the oil, from canola, to olive oil, to corn oil (yes, I have used this before,).

The best part……

Yogurt Cake

 

No food mixer or measuring cups. The yogurt containers will do a fine job.

I enlivened this cake with a combination of tangerine zest and fresh juice .Use any citrus fruit you have.

Yogurt Cake

Now, I have to teach all my nieces how to make this cake. Oh, and my son and nephews too! So their first cake will be just mine.

Yogurt Cake

Happy Baking! It’s all about the memories we create!!
Notes

  • I usually get  4.3 ounce  (122.5 gram) cup yogurt . However, you can use a  6 ounce yogurt

 

Watch How to Make It

Print

Orange Yogurt Cake( Gateau au yaourt orange)

Orange Yogurt Cake - a light, moist and endlessly adaptable French cake. So Easy So Tasty.
5 from 11 votes
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
French
Servings 8

Ingredients

  • 1 1/2 cups (190 grams)) all-purpose flour
  • 1 cup (200grams) sugar
  • 2 teaspoons(10 grams) baking powder
  • 4 -5 ounce (140-150grams) yogurt I used vanilla
  • 3 Large eggs
  • 2-3 teaspoons grated zest ( Orange, lemon or tangerine )
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon nutmeg (optional)
  • 1/2 cup (112grams) cup oil ( or melted butter)

Tangerine Glaze:

  • 1/2 cup powdered sugar
  • 1-2 Tablespoons freshly squeezed citrus juice ( lemon, orange or tangerine )

Instructions

  • Heat the oven to 350°F. Grease a 9-inch spring form pan or a loaf pan lightly with baking spray or oil
  • In large bowl, stir together the flour, sugar, baking powder, tangerine zest and nutmeg. Set aside
  • In another medium bowl, whisk the eggs, vanilla and yogurt.
  • Gradually incorporate the wet ingredients with the dry ingredients
  • Then, fold in the oil until it is fully mixed- it will take a minute or so
  • Bake the cake in the oven until a round wooden toothpick inserted in the center comes out free of cake. About 50-55 mins.
  • For the glaze, in a medium bowl, whisk together the powdered sugar and tangerine juice. Adjust for thickness consistency by: adding more juice, if it is too thick , and adding more sugar if it is to running
  • . Let the cake cool to room temperature and then add the glaze. Pour over the top of the cake

Nutrition Information:

Calories: 335kcal (17%)| Carbohydrates: 71g (24%)| Protein: 7g (14%)| Fat: 2g (3%)| Saturated Fat: 1g (6%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 1g| Trans Fat: 1g| Cholesterol: 70mg (23%)| Sodium: 28mg (1%)| Potassium: 101mg (3%)| Fiber: 1g (4%)| Sugar: 37g (41%)| Vitamin A: 102IU (2%)| Vitamin C: 1mg (1%)| Calcium: 29mg (3%)| Iron: 2mg (11%)
Author: AfricanBites
Course: Dessert
Cuisine: French
Keyword: cakes, orange, quick and easy, yogurt
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Nutrition Facts
Orange Yogurt Cake( Gateau au yaourt orange)
Amount Per Serving
Calories 335 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 70mg23%
Sodium 28mg1%
Potassium 101mg3%
Carbohydrates 71g24%
Fiber 1g4%
Sugar 37g41%
Protein 7g14%
Vitamin A 102IU2%
Vitamin C 1mg1%
Calcium 29mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

French Yogurt Cake

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Comments & Reviews

  2. Vasu says

    Hi, I made this today and it’s really tasty and full of flavour/ but the colour was darker than the original cake / but was very moist.. any suggestions for proper colour

    Reply

  3. Mary Lou says

    I am looking forward to trying this delicious sounding recipe! What is the baking time for a loaf pan versus a springform pan? Thank you.

    Reply

  4. Sophie says

    I adored this recipe. Thank you so much. I used it as a base for a rainbow birthday cake, as all the recipes for rainbow cakes I found sounded very bland – this turned out amazingly, and had stunning flavour to match the eye-catching look I was going for! Everyone was in love with it. I skipped the glaze, as I used a citrussy cream cheese frosting to disguise the colours from the outside, but I expect to make it again soon and will try your intended method as well. Utterly delicious.

    Reply

    • Sophie says

      Meant to add, as I was making a layer cake I found that this batch size made 3 good sized layers in 6 inch tins. I doubled the recipe and did a stack of 6, which was pretty tall! I may try again doing 6 thinner layers from the single batch. New favourite cake, for sure.

      Reply

  5. Stanley Weinberg says

    I just placed the cake in its pan in a cooling rack. So, the $1,000,000 question is…SHOULD I WAIT TILL TOMORROW TO EAT IT???!!!!

    Reply

  6. Chika says

    Thank you Imma for this receipe. I made it today for a friend’s party everyone couldnt get enough of it. It was so delish. Will make it again soon.

    Reply

  7. Gina Marie says

    Hi… I would like to know if I double up the recipe to make a bigger cake, will it be OK?

    Need feedback ASAP.

    Thank you!

    Reply

    • ImmaculateBites says

      Hi Gina! Yes, you may double the recipe. Keep in mind that you will need a bigger pan for this and depending on your pan, your baking time will also increase.

      Reply

  8. Zoe says

    Hi! Could you please post the original. I’ve been using the recipe for years but with the other way of measuring. Thank you so much! We love it.

    Reply

    • ImmaculateBites says

      Hi Zoe! It is great to have you here. I can tell you are an old fan because you noticed I changed the measurements :)! Feel fry to use this recipe. It is the same. I had to standardize it to help the others who didn’t have the same size of yogurt cups.

      Reply

        • Pronta says

          We made this cake with the kids, that’s why the yogurt-cup measuments you used to use were very helpful. It was so simple making this with yogurt cups. Can you please show the recipe with the old measurements!? Or just post it here for us?

          Reply

          • ImmaculateBites says

            3 yogurt cup or 1 1/2 cups all-purpose flour
            2 yogurt cup or 1 cup sugar
            2 teaspoons baking powder
            1 cup whole-milk yogurt- 4 ounce (I used vanilla)
            3 Large eggs
            2 teaspoons grated tangerine zest (2-3tangerines)
            1 teaspoon pure vanilla extract
            1 teaspoon nutmeg
            3/4 yogurt cup oil or 1/2 cup oil or melted butter

            Tangerine Glaze:
            3/4 yogurt cup powdered sugar or 1/2 cup powdered sugar
            1-2 Tablespoon freshly squeezed tangerine juice

        • ImmaculateBites says

          3 yogurt cup or 1 1/2 cups all-purpose flour
          2 yogurt cup or 1 cup sugar
          2 teaspoons baking powder
          1 cup whole-milk yogurt- 4 ounce (I used vanilla)
          3 Large eggs
          2 teaspoons grated tangerine zest (2-3tangerines)
          1 teaspoon pure vanilla extract
          1 teaspoon nutmeg
          3/4 yogurt cup oil or 1/2 cup oil or melted butter

          Tangerine Glaze:
          3/4 yogurt cup powdered sugar or 1/2 cup powdered sugar
          1-2 Tablespoon freshly squeezed tangerine juice

          Reply

      • Zoe says

        Thank you so much! My husband’s mom sent me her recipe, but it had too many products I can’t get in the US.

        I’ve been using this recipe for the past 3 years! He says it’s just like the one he grew up with.

        🙂

        Reply

        • ImmaculateBites says

          Hi Zoe! Now I feel bad for your mother-in-law , but on the other hand I am thrilled you love this recipe !! Thanks for the feedback.

          Reply

  9. Nikita Taylor says

    I usually make this with leftover apricot yoghurt and oranges. It’s always great. Today I’ve got the same apricot yoghurt but have a lot of lemons to use up. It’s in the oven now and smells great as usual. Don’t be scared to use flavoured yoghurt!

    Reply

  10. Jin says

    Hi Imma. I made a yogurt orange cake inspired by this cake some time ago and it came out beautifully! Thank you for sharing this recipe. (I also posted my version that contains a link to this page). Stay safe and healthy.

    Reply

  11. Wendy says

    Hi Imma! Thank you so much for your recipe! Someone gave me 2 huge containers of nonfat plain yogurt and I was wondering what to do with them. I have now made 4 of these loaves and am barely through one container. I have been giving them to friends and neighbors and they are a huge hit!

    Reply

  12. Jojoyuen says

    I am confuse can I use all yougurt instead of flour and what kind of yougurt to buy such as flavor and instead on sugar what yougurt to put in ?

    Reply

  13. Kai says

    Hi, I just made this cake but it turned out very dense no where near fluffy. Its such a simple recipe and I don’t understand what went wrong…please help! I followed all measurement and steps EXCEPT I used wholemeal plain flour and raw sugar instead. Every steps are looked exactly same as your pics and looks great from outside just very dense inside but flavour is good. So disappointed myself and I would love to try again so please help me solve the problem. Thank you.

    Reply

    • ImmaculateBites says

      Hi kai,
      Using wholemeal flour would definitely alter the texture of this cake. For best results, use all purpose flour and granulated sugar for a less dense cake.

      Reply

  15. Sue says

    Hi Imma,
    I just happened by this,so excited.
    Could you help out with measurement for a 10inch size of this cake?please see?and is there any particular brand of yoghurt you think I could use?and it’s not Greek yoghurt right?
    Thanks so much.You’re the bestest.

    Reply

    • ImmaculateBites says

      Hi Sue,
      A 10 inch size pan 1 and a 1/2 times of this recipe . And no particular brand of yogurt used here any variety works just fine. I have tried several ones .
      Hope this helps

      Reply

    • imma africanbites says

      Hi. It’s 1 cup or 4 ounce whole-milk yogurt (6-ounce yogurt works fine, too). I used the vanilla one. That yogurt cup in the list means you may use the same yogurt cup to measure the rest of the ingredients (like flour, sugar, oil) instead of using regular measuring cups. Hope this helps.

      Reply

  18. PAMELA OJUKWU says

    Just trying to make it now hope it gives me the size I can cover for a friend’s emergency birthday cake

    Reply

  19. href="https://bestyogurtmakerguide.com/">homemade yogurt ice cream recipe says

    […] – Homemade Granola Parfait by Yummy Healthy Easy (I think this is something my husband could actually assemble on […]

    Reply

  20. Nikita Taylor says

    Hi, I love this cake and have already made 3 this week! But I have a friend who is on a gluten free diet. Will this work with gluten free flour, are there any other adjustments that I should make? Thanks!

    Reply

    • imma africanbites says

      Hi, Nikita. I can’t give you an answer to that since I haven’t tried making this one gluten-free.

      Reply

  21. Kristin says

    I tried so many recipes of you now. Love this Blog… The cake turned out great. Since i had no Tangernine at home and i love Coconut, i added some grated one… Have a nice weekend.
    Greetings from Germany

    Reply

  22. Sonja says

    Hi
    I haven’t tried this recipe yet, but have one just like it and it’s amazing with lime zest as well.
    I must say that your Nutritional info is way off though…there’s no way that there can only be 3 grams of carbs per serve with all that flour and sugar….I’m thinking maybe 30gms??

    Reply

  23. Evie says

    Hi!
    I’ve read and re-read and can’t find the syrup ingredients, which I’m supposed to pour whilst the cake is hot. Then when it’s cool, drizzle the glaze. Am I correct? Thank you. I’m waiting to make this recipe, it sounds delicious : ) thank you!

    Reply

    • ImmaculateBites says

      Sorry about that. No syrup needed . Retested recipe and is just fine without it. Updated. Thanks for bringing this to my attention.

      Reply

  24. Alana says

    Hi,
    Yur recipe is amazing i had a mango and orange smoothie which was made withe yogurt in ot so i decided to make this cake and it turned out amazing thanks so much for this recipe

    Reply

  26. Stephanie says

    Hi, I would love to make these in muffin size for my toddler to snack on. Would the cooking time vary?

    Reply

  27. Martha says

    Hello! My coworker made this recipe but used lemons instead of tangerines, it was delicious! I am making two today, one tangerine and one lemon for Easter! I’m guessing when you say one cup yogurt you don’t mean one measuring cup as that is 8 oz. you mean one yogurt cup of 4 oz.? Thank you!!!

    Reply

  28. Anne says

    For the 1 cup whole milk yoghut can one use natural yoghut instead or it has to be vanilla flavoured yoghut?

    Reply

  29. Deborah says

    Hello Imma,
    Love your simple and quick breads and cakes recipes.
    A quick question
    If I have to double the ingredients or half the ingredients will the cooking/baking time differ from what is mentioned?

    Reply

    • ImmaculateBites says

      Thanks Deborah! No the cooking time is not going to double. Start checking after 50 minutes. Happy Holidays!!!!

      Reply

  30. Lynn says

    Imma, mine is baking now, it smells wonderful. I used Meyer lemons, as that was all I had.
    I noticed that you didn’t give any ingredient amounts for the syrup that you pour over. I just guessed.

    Reply

    • ImmaculateBites says

      Wow! You do not waste time Gurrrrl ! You really don’t need syrup . It really comes out moist and sweet enough. So I just left it out.

      Reply

  33. Liz N says

    Hey Imma, I am such a fan!! Love love your site. I am looking forward to trying your recipes with my sisters. Beautiful site by the way !

    Reply

  34. Ruth says

    Hi Immaculate,
    I just found your blog for the first time. You are a breath of fresh air, new ideas with an African twist, regular ingredients with a new flair. I am looking forward to trying out some of your recipes, especially the ones with coconut as I just returned from Hawaii & still in that tropical mode. Enjoying your site!
    Ruth

    Reply