My sourdough French yogurt cake (gâteau au yaourt) is a simple, one-bowl, sourdough discard recipe made with creamy whole milk yogurt and oil. Perfect for birthdays and brunch, the soft and fluffy crumb stays moist for days! Serves 8.
Everyone needs a back pocket cake. This is mine. From what I understand, French yogurt cake is a classic staple in France, often the first cake kids learn to bake using little yogurt pots instead of measuring cups.
I’ve made it hundreds of times over the years. Here’s what works: I use whole milk yogurt instead of Greek (too thick) and slowly stream the oil into the eggs to emulsify the mixture. This simple step, which I’m surprised doesn’t make it into most recipes, creates the ultimate soft and fluffy crumb.
For the sourdough, active starter or sourdough discard is fine. But room temperature ingredients is a must (I tested cold ingredients straight from the fridge and it stiffens the crumb!). A bright trio of vanilla, almond extract, and lemon makes it extra special for birthdays and brunch with a dusting of powdered sugar.
Sourdough French Yogurt Cake {Step-By-Step Recipe}
Step 1: Mix Eggs & Sugar
This entire recipe happens in one bowl. Grab a large one. Beat the eggs and sugar together until frothy – I use a hand-held mixer.
Step 2: Pour In The Oil
Then slowly stream in the oil with your machine on low speed. Go a little bit at a time. See how the mixture goes from bright to pale yellow? And it’s thicker? PS: I recommend using a mild oil (not a dark, peppery olive oil) to keep the color light and the flavor neutral.
Step 3: Add Mix-Ins
Spoon the yogurt into the bowl, followed by the extracts and lemon zest. Mix to combine. Add sourdough starter and mix again until well blended.
Step 5: Combine Dry & Wet Ingredients
Lest step. Gradually add the sifted dry ingredients to the wet mixture, and mix until combined. Then pour the batter into a butter coated cake pan. A few bubbles on the surface is ok.
Step 6: Bake The Cake
Bake @ 350 F for about 35-40 minutes, which gives you the perfect amount of time to clean up. When finished, the surface will be golden and a toothpick should come out clean.
How To Serve It
You can dress this cake up or down. Most of the time, I do powdered sugar only. For birthdays or celebrations, I’ll add fresh sliced strawberries and whipped cream. Make it your own!
Food styling & photography: Saltwater Studio
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The Ultimate Sourdough French Yogurt Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- Category: Sourdough Discard Recipes
- Method: Oven-Baked
- Cuisine: French
- Diet: Vegetarian
Description
My sourdough French yogurt cake (gâteau au yaourt) is a simple, one-bowl, sourdough discard recipe made with creamy whole milk yogurt and oil. Perfect for birthdays and brunch – the soft and fluffy crumb stays moist for days!
Notes & Tips
- Sourdough Starter: For results similar to mine, use active starter or sourdough discard fed @ 100% hydration with all white flour.
- Room temperature eggs & yogurt is a must. I microwave the yogurt for 10+ seconds or so, to get it done fast. For the eggs, I plunge them into a bowl of warm water for 10 minutes. Makes a huge difference in the final texture of this cake.
- For the yogurt: Any plain, full fat, cream on top, whole milk brand is good. No Greek. Too dry. Unless it’s Maple Hill.
Ingredients
- 130g (1 cup) all-purpose flour
- 2 tsp baking powder
- ¼ tsp fine salt
- 200g (scant 1 cup) granulated sugar
- 2 large eggs (~100g cracked weight)
- 100g (½ cup) mild oil (e.g. light olive oil or cold pressed sunflower)
- 125g (½ cup) plain whole milk yogurt
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- Zest of 1 lemon
- 100g (½ cup) sourdough starter or sourdough discard
- Strawberries, powdered sugar, and whipped cream, to serve
Instructions
- Preheat your oven to 350 F. Lightly coat an 8-inch springform pan with butter.
- Sift the flour, baking powder, and fine sea salt together in a bowl; set aside.
- Add the sugar and eggs to a large mixing bowl. Beat together on medium speed until frothy, about 2 minutes (hand-help electric mixer or stand mixer is fine).
- Reduce the speed to low. With the machine running, slowly pour in the oil to emulsify the mixture.
- Add the yogurt.
- Add the vanilla extract, almond extract, and lemon zest.
- Add the sourdough starter.
- Gradually add the dry ingredients to the wet ingredients. Mix until incorporated (do not over mix).
- Pour the batter into the prepared pan (if there are a few air bubbles, gently tap the pan on the counter to pop them).
- Bake on the center rack for 35-40 minutes, or until the top is golden and a toothpick comes out clean.
- Set the cake pan on top of a wire rack to cool completely before cutting.
- Dust with powdered sugar, cut into thick slices, and serve with fresh berries and whipped cream.
Comments
Cabell says
Also… what is the nutritional information? I have a diabetic husband that would love this.
Cabell. says
How long after taking out of oven do you wait to pop out of springform pan? And if I only have full fat Greek yogurt, what is a modification I can make?
Wendi says
This recipe looks delicious. Can the cake batter be fermented overnight for my gluten intolerant family members?