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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