Cake Dessert Sponsored

Jam Swirled French Yogurt Cake


I cannot tell you how much I have fell in love with Alce Nero’s Organic Mixed Berries Jam! A week ago, I shared with you my Jam Filled Chia Muffins. Soon after I baked and tasted those lovely muffins with naturally sweeten jam oozing out from it’s core. I wanted to get back into the kitchen again to whip something up with that delicious jar of molten jewel! I’ve been spreading it on wholemeal bread for a quick morning bite before I rush out for work. Knowing that it was made only with the best organic berries with no added sugar, it made me feel great about starting my day out with such goodness! 

I had half a tub of greek yoghurt sitting in my fridge after my helper made my Healthier Crockpot Butter Chicken for our dinner one night. Didn’t take me too long to decide on baking a simple yoghurt cake. When yoghurt is involved in baking, you can be certain that the end product is going to be nice and moist. 

Jame swirled french yogurt cake

This bake is a pretty simple one bowl bake. It has a very nice texture, kind of a cross between a muffin and loaf/pound cake. The original recipe requires you to rub lemon zest and sugar together in another small bowl. I did it on top of the flour instead, so I didn’t have to wash another bowl. Why rub the 2 together? Apparently, it maximizes the citrus flavour of the lemon zest, and at the same time flavours the sugar. Sugar draws out the natural flavour of citrus. Making the end product much more aromatic as compared to one without the rubbing. 

I took this cake to work for my co-workers’ tea-break snack. It was gone in an hour or so, and I’ve got really good feedback on this cake. Kept a couple of slices for the family, and my girls came to me requesting for me to make it again. I’d definitely make it again very soon, but I’ll try orange zest the next time round. 

Don’t forget to take part in the Chinese New Year 2016 S$500 Paypal Cash Giveaway! Click to go to GIVEAWAY PAGE and complete the rafflecopter widget at the end of the post!

Jam swirled french yogurt cake process

Jam Swirled French Yoghurt Cake

Makes a 9x5 loaf pan


  • 1 1/2 cups 192g all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup 134g sugar
  • 1 tbsp finely grated lemon zest
  • 3/4 cup 214g Greek yoghurt
  • 1/2 cup 112g vegetable oil
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 6 heaping tsp or more Alce Nero Organic Mixed Berries Jam


  • Preheat oven to 180°C.
  • Spray pan with non-stick baking spray. (I used PAM)
  • Whisk flour, baking powder, and salt in mixing bowl.
  • Add sugar and lemon zest into mixing bowl.
  • Use fingers to rub together most of the sugar with lemon zest, until sugar is moist.
  • Add yogurt, oil, eggs, and vanilla extract in measuring cup.
  • Whisk to blend.
  • Then fold in wet ingredients to dry ingredients, until just combined.
  • Pour batter into prepared pan and smooth top.
  • Drop dollops of jam on top of batter.
  • Use a skewer or back of knife to create swirls.
  • Bake until top of cake is golden brown or until a skewer inserted into center comes out clean, about 50–55 minutes.
  • Let cake cool in pan on a wire rack for 15 minutes.
  • Then de-mould and allow to cool completely on wire rack.


Adapted from Bon Appetit
Jam swirled french yogurt cake 4

Print Friendly, PDF & Email
Watercress Chicken Soup
Marble Butter Cake

You Might Also Like


  • Reply
    19 October, 2015 at 10:15 am

    hi, I always wonder when recipe ask for veg oil. What oil do you normally use? Thanks.

    • Reply
      Sharon Lam
      20 October, 2015 at 8:29 am

      Hi Linda,

      Any neutral veg oil will do. I usually use corn, canola, or grapeseed. 🙂

      • Reply
        20 October, 2015 at 7:38 pm

        Thank you.

  • Reply
    Patricia Mok
    20 October, 2015 at 1:25 pm

    Hi Sharon, may l know whisk to blend, is it using electrical mixer or using the hand to whisk? Thanks.

    • Reply
      Sharon Lam
      20 October, 2015 at 1:41 pm

      Hi! I used hand to whisk as it gives me more control so that I will not over mix the batter.

  • Reply
    Patricia Mok
    20 October, 2015 at 10:02 pm

    Hi Sharon, I used hand too! Thank you for the lovely recipe. Cake is so Yummy!

    • Reply
      Sharon Lam
      21 October, 2015 at 10:34 am

      You are most welcome! Thanks for trying out the recipe, and I’m glad you enjoyed it! 🙂

  • Reply
    23 October, 2015 at 8:15 am

    Thank you so much for the recipe. Hubby n kids love it so much.

    Some variations I made:
    I used orange zest and brown sugar and also added 1 tbsp orange juice in place of vanilla essence. Baked in a 8″ square glassware, so it’s thinner n only needed abt 30min. Half was jam swirled, the other half was nutella swirled..
    Absolutely delicious! but my swirls were not as pretty.

    Thank you again!

    • Reply
      Sharon Lam
      23 October, 2015 at 9:17 am

      I love your variation Sandy! And I’m glad your family loved it! I have oranges in my chiller and my girls have been asking for this cake. Will try out with orange soon! 🙂

  • Reply
    28 October, 2015 at 9:08 pm

    Hi Sharon

    I juz baked de cake n my 13yr old tasted it n said taste was good but texture was a lil hard….is it supposed to be like that or I’ve done something not right during de preparation…?? Btw I only started baking recently…?

    • Reply
      Sharon Lam
      28 October, 2015 at 9:33 pm

      Hi Pauline,

      It’s not suppose to be hard, but it’s not soft and fluffy like chiffon or ogura either. The texture was closer to a pound cake but not as dense. 🙂 Over-mixing can cause the texture of the cake to be denser and tougher. Over-baking will dry up the cake and cause it to be harder as well. Understand your oven, some oven over heats. Like mine is about 5-10C hotter usually, so I have to make adjustment for that. Enjoy baking!!

      • Reply
        28 October, 2015 at 10:31 pm

        Tks for de advise….I juz started to bake so tis receipe is a keeper for me coz it’s very simple n will definitely give it a try again. ?

  • Reply
    29 October, 2016 at 10:07 am

    hi, can i cut the sugar for this recipe?

    • Reply
      Sharon Lam
      29 October, 2016 at 11:29 am

      Yes, if you think this is too sweet for you. This is already a reduced sugar bake. Also note that reducing sugar further may affect moistness and texture of the end product. 🙂

      • Reply
        29 October, 2016 at 2:46 pm

        Cool! will try and let you know how it goes 🙂

  • Reply
    15 August, 2018 at 2:58 pm

    Hi Sharon. Can I substitute the APF to cake flour? Any adjustment need to make if yes? Thank you.

    • Reply
      Sharon Lam
      18 August, 2018 at 9:06 am

      Hi Stephanie, yes you can substitute APF to cake flour. No adjustment needed.

    Leave a Reply