Experience the simple elegance of a classic French Yogurt Cake. This delightful treat, often enjoyed with afternoon tea or brunch, features a moist crumb infused with bright lemon notes and a delicate olive oil richness. A perfect introduction to French baking!

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Grease an 8 1/2 x 4 1/2 inch loaf pan with butter. (5 minutes)

02

Step

In a medium bowl, sift together the flour, baking powder, and salt. This ensures a light and airy texture. (5 minutes)

03

Step

In a separate bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until fragrant, releasing the lemon's essential oils. (3 minutes)

04

Step

In a large bowl, whisk together the eggs, Greek yogurt, juice of 1 lemon, and vanilla extract until well blended. Gradually add the flour mixture and sugar mixture, mixing on low speed until just combined. Gently fold in the olive oil using a spatula until evenly incorporated. Be careful not to overmix. (10 minutes)

05

Step

Pour the batter into the prepared loaf pan, spreading it evenly. (2 minutes)

06

Step

Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for at least 30 minutes before inverting it onto a serving dish. Running a knife around the edge of the pan will help loosen the cake. (75 minutes)

07

Step

In a small bowl, whisk together the remaining lemon juice and confectioners' sugar until smooth to create a glaze. Drizzle the glaze generously over the cooled cake. (3 minutes)

For an extra burst of flavor, consider adding a tablespoon of lemon zest to the batter.
If you don't have Greek yogurt, plain yogurt can be used as a substitute.
The olive oil contributes to the cake's moistness and subtle flavor. Use a high-quality extra-virgin olive oil for the best results.
Store the cake in an airtight container at room temperature for up to 3 days.