This Easy Dorie Greenspan Cake Is My Forever Favorite—I've Been Making It for Over 10 Years

If I could only bake one cake forever, it would be Dorie Greenspan's French Yogurt Cake. It's been my go-to for over 10 years because it's reliably good, endlessly adaptable, and always within reach.

I refer to it as my "pantry cake" because I always have the ingredients on hand. The base recipe is perfect, but I've made it with countless variations and add-ins over the years. Each version turns out slightly different but stands up mightily to the adjustments. It's a no-stress, always-perfect, little black dress of a cake that everyone should know.

Why I Love Dorie Greenspan's French Yogurt Cake

Dorie’s yogurt cake is foolproof. I've made ingredient swaps, adjustments, and mistakes, and it still turns out great every time. For example, I recently mixed the oil with the other wet ingredients instead of folding it in at the end and didn't notice much difference.

The texture is light and spongy, with a tender crumb. The combination of yogurt and oil keeps the cake moist for days, but it rarely lasts that long in our house. It's so beloved that when I baked it a couple of weekends ago, it was gone in one night.

It has a chameleon-like ability to transform. I've made it with half the amount of sugar, studded with fresh and frozen fruit or chocolate and nuts, and swapped the yogurt for sour cream, crème fraîche, and Greek yogurt (my standard). I've eaten it plain, with a variety of glazes, and topped it with berries and whipped cream. It's simple, classic, and appropriate for any occasion.

2 Quick Tips for Making This Cake

• This recipe has you rub the zest of one lemon into some sugar to release the oils. This step may seem unnecessary, but it infuses the cake with much more flavor.
• The final touch is a simple glaze of warmed lemon marmalade that adds shine and extra flavor, but I prefer a standard lemon glaze here. I typically use one cup of powdered sugar, the zest of a lemon, and about two tablespoons of fresh lemon juice.

I Said It Was Endlessly Adaptable, and I Meant It

This cake has become our house's "standard" because it's amenable to countless variations. Here are a few of my favorite substitutions and tweaks:

• Gluten-free: Make this gluten-free by swapping in your favorite 1:1 gluten free flour blend. 
• Nuts or no nuts: If you don't eat almonds, substitute other ground nuts (like hazelnuts) or simply omit them and add an extra 1/2 cup all-purpose flour. The almonds add a delicate flavor, but the cake is still delicious without them.
• Dairy: I've used Greek yogurt, kefir, sour cream, and crème fraîche in this cake with great results. 
• No oil, no problem: Swap the oil for an equal amount of melted butter. The texture won't stay quite as moist for as long, but butter adds a richness that's wonderful in its own way. 
• Flavor boosters: I've swapped the lemon zest for orange, Meyer lemon, clementine, and grapefruit. For a Middle Eastern twist, I've added a tiny amount of orange blossom or rose water, used olive oil instead of canola, and studded it with pistachios. I've also added shredded coconut, fresh berries, almond extract, and candied citrus peel. 
• Lower sugar: The sugar can be reduced by up to half. It's still delicious (and plenty sweet), but it's denser and less moist. I always serve this version with extra glaze.
• Forgo the loaf: You can turn this into cupcakes (or round or square cakes)! Check cupcakes at 18 to 20 minutes.