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Brown Sugar Peach French Yogurt Cake

French Yogurt Cake is the world's easiest cake, but that doesn't make it any less impressive, and this Brown Sugar Peach Yogurt Cake is simple to make and simply divine! It's surprisingly sophisticated for a cake made with such humble ingredients.
Course Breakfast, brunch, Dessert, Snack
Cuisine French
Keyword french yogurt cake, gâteaux de mamie, lemon yogurt cake, peach yogurt cake
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Servings 10
Calories 317kcal
Author Rebecca Lindamood


  • cake pan or loaf pan


  • For the Yogurt Cake:
  • Non-stick cooking spray
  • 1 ½ cups 6.75 ounces by weight all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup peach yogurt
  • 1 cup brown sugar packed
  • 3 large eggs
  • 1 lemon zested
  • ½ cup pure olive oil or another neutral oil
  • For the Glaze:
  • 2 tablespoons lemon juice
  • 1 tablespoon heavy syrup from a can of peaches See notes
  • ¾ cup confectioner’s sugar
  • Optional for Serving:
  • A dusting of confectioner’s sugar
  • Fresh berries
  • Diced peaches either canned or fresh
  • Additional yogurt


  • To Make the Cake
  • Preheat the oven to 350˚F. Spray a loaf or cake pan with nonstick cooking spray and line the bottom of the pan with parchment. Alternately, spray a bundt pan with nonstick cooking spray. Set the pan aside.
  • In a small bowl, whisk together the flour, baking powder, and salt. Set this aside.
  • Add the yogurt, sugar, eggs, and zest of the lemon to a mixing bowl and whisk until smooth and even in colour. Switch to a spatula and stir in the flour until moistened.
  • Add the oil and stir until the mixture comes back together and is even. Scrape into the prepared pan and bake for 45-50 minutes or until a toothpick or skewer inserted near the center comes out clean.
  • Let the cake rest in the pan for 10 minutes. Turn the cake gently out onto a cooling rack set over a sheet pan.
  • To Glaze the Cake
  • Whisk together the lemon juice, peach syrup, and confectioner’s sugar and brush the glaze all over the top and sides of the cake. Repeat this process until all of the glaze has been used.
  • Allow the yogurt cake to cool completely. The glaze will firm up slightly as it cools.
  • To Serve
  • Serve in slices alone, dusted with confectioner’s sugar, or served with additional yogurt, crème fraîche, and diced peaches or berries.


If you do not have canned peaches, you can substitute 1 tablespoon of simple syrup or 1 more tablespoon of lemon juice for the peach syrup.


Calories: 317kcal | Carbohydrates: 48g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 149mg | Potassium: 154mg | Fiber: 1g | Sugar: 32g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg