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This crazy delicious French Grandmother's Lemon Yogurt Cake has a moist, tender crumb, takes minutes to make and has a delightful history!
I made this delicious Lemon Yogurt Cake a few weeks ago and I can't stop thinking about it. The problem is that I'm not in my own kitchen right now and can't make another one for a while...sad!
Greetings from London Paris!
Are you having a hard time keeping up with us? Yes, I'm feeling a bit like that myself!
A few days ago we were in London visiting our daughter and her family. But Scott and I are celebrating our 40th wedding anniversary this year, and we were busy this spring, planning a week together in Paris. We bid adieu to our family in London on Tuesday and headed to France on the Eurostar.
We've been here for two days now, and are having the time of our lives in a delightful little (very little) flat that we rented in the heart of the Paris Latin District.
You're going to laugh when you hear one of the things that I couldn't wait to see when I got to Paris.
These adorable little yogurt jars.
A super charming history
I know, I know, that sounds a bit strange, right? But I read about this wonderful Lemon Yogurt Cake a few weeks before we left for our London/Paris trip. I was so intrigued by its charming history that, not only could I hardly wait to make the cake, I was also dying to see these fun little jars in person.
What's the history of this French Grandmother's Lemon Yogurt Cake? The story's told, that this humble, simple recipe is one that grandmothers (and lots of other people too, I'm quite sure) all over France are renowned for. In French, this cake is called Gâteaux de Mamie, which translated is: Granny Cake. The part of the story I love is the way these French grandmothers measure the cake ingredients - with yogurt jars!
Yogurt in France has been traditionally sold in small, round glass jars (these days you can find it in all kinds of containers; but in the past, it was mostly sold in little jars). The recipe starts out with one jar of yogurt. The rest of the ingredients are measured in that same jar: two jars of sugar, 3 jars of flour, one jar of oil...
Don't worry though, you don't need to have French yogurt available to make the cake. It turns out that each jar holds one-half cup (120 milliliters), so it's easy to translate the recipe into more classic cooking measurements.
I tried out the cake before we left on our trip and it truly is fantastic! Definitely a keeper recipe! The cake is super moist and a simple lemon syrup that's brushed on while still warm yields an amazingly delicious, crisp, citrus glazed crust. It doesn't really need any embellishment, but a dusting of powdered sugar is a lovely finishing touch.
And it's one of the easiest cakes I've ever made! How easy? Check out the video below and you'll see for yourself!
Score!
The first day Scott and I were in Paris, we stopped at a small grocery store near our little apartment. The dairy case was the first place I checked and, sure enough, there were the famous little jars used to make the lemon yogurt cake. I served the yogurt the next morning for breakfast and discovered that, not only are the jars quite charming (I'm taking a bunch of them home!), the yogurt is smooth, creamy and incredibly delicious; definitely a win-win-win!
So there you have it, French Grandmother's Lemon Yogurt Cake. I love the name, especially when you know the story behind it. Whatever you decide to call it, make it! I know you're going to love it!
Café Tips for making this Lemon Yogurt Cake
- I often use Greek yogurt for this cake but you can also use regular yogurt. In fact, in a pinch, you could also use buttermilk or sour cream. They'll all work! (You just might need to give the cake a new name if you're not using yogurt.)
- I'm a big fan of butter in cake recipes. This cake calls for oil (no butter) and I was a bit skeptical until I actually tasted the cake. Don't be tempted to substitute butter as the oil keeps the cake light yet moist at the same time. And the flavor is wonderful!
- Any type of neutral-flavored oil works well in this recipe. I have made it with sunflower oil, grapeseed oil, canola oil and avocado oil. They all work well.
- This recipe calls for lemon zest and lemon juice. Always zest your fruit before squeezing for the juice. The best way to zest a citrus fruit is with one of these microplane zesters. They're not expensive and can be used for many years before having to replace.
P.S. Wondering what our tiny, but charming Paris abode looks like? We'll be sharing a post tomorrow titled "Our Little Paris (very little) Apartment" with lots of pictures.
- ½ cup plain yogurt or Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- grated lemon zest from 1 medium-size lemon
- ½ cup sunflower grape seed or canola oil
- ¼ cup fresh lemon juice
- ¾ cup of powdered sugar
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Preheat the oven to 350˚F (175˚C). Spray an 8-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
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In a large bowl, combine the yogurt, sugar, and eggs - stirring until well blended.
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Add the flour, baking powder, salt and zest, mixing to just combine.
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Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth.
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Pour the batter into prepared pan.
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Bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean (every oven is different, so check with the toothpick test rather than the time). Be careful not to overbake though.
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Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
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Combine the lemon juice and powdered sugar in a small bowl and stir until smooth. With a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Allow cake to cool completely. Sprinkle with powdered sugar if desired and serve.
Adapted by Chris Scheuer from Orangette.
Elaine says
I followed this recipe exactly - except for lowering the heat by 25 F because I used a glass baking dish. It turned out lovely, light, and moist - great lemon zing and not too sweet. I got a rating of A+ from the friend whose dinner I brought it to, and a rating of “keeper” from our teen daughter. As a bonus, it was easy to make and did not require 4 hours in the fridge like cheesecake. It did have a tiny hollow in the middle after I flipped it, but no one could tell once I sprinkled it with powdered sugar. Thank you for sharing this French gem!
Chris Scheuer says
Thank you for letting us know, Elaine!
Claire says
So disappointed in this cake. I used unsweetened Greek yoghurt but it was too sweet and not very light.
Chris Scheuer says
So sorry you didn’t enjoy this recipe, Claire. So many others have loved it as you can read from the comments. But everyone has different taste.
Judith White says
I have made this cake at least 8 times. I am having trouble getting the center cooked without overcooking the rest. My 8 in cake pan is stainless steel and I follow all directions as written. I thought maybe my oven temp was off, so I purchased thermometer. Still uncooked in the center. I just tried it again in a Ninja Foodie oven. Same issue. Can you help me? I cannot figure out what I'm doing wrong.
Thank you
Chris Scheuer says
Hmm, did the cake register 205˚F in the center? That is the "done" temp for cakes. I'm honestly not sure why your cake would be uncooked as I've never encountered that when I use the thermometer.
Donovan Young says
Hello there
Stainless steel pans tend to take a little longer to heat than aluminum tins, but then retain that heat for longer. You may wish to try turning the temperature down about 10 degrees (C), and then bake for 8-12 minutes longer. I had to (for want of another vessel when on holiday) baked this in a glass dish (which also heats much slower) and made the aforementioned adjustment with excellent results. Check regularly, though.
Also, I take the Greek yogurt out of the fridge about 20-30 minutes before I bake, to get it close to room temperature. Same goes for the eggs. This ensures a batter that gets to temperature more quickly and evenly, in my estimation.
This recipe is good enough to keep trying - I sincerely hope this helps!
Chris Scheuer says
Thanks, Donovan!
Julie Gray says
My cake is in oven now.....smells great.....I love simple recpies like this one!
Chris Scheuer says
Enjoy, Julie!
Teresa says
How much oil? The recipe doesn’t specify.
Thanks
Chris Scheuer says
Hi Teresa, the last ingredient in the list is oil. It specifies ½ cup. Hope you enjoy the cake!
Joyce C says
Would this recipe work for cupcakes? If so, what temperature and for how long do you recommend in the oven?
Chris Scheuer says
Hi Joyce, I have not tried these as cupcakes, but they should be fine. Just keep an eye on them in the oven. I would keep the temperature the same.
Terry says
I’ve just made your cake. The top is rounded not flat like yours. I’m guessing I should flip the cake so that the bottom is the top?
Chris Scheuer says
Hi Terry, yes, the bottom of the cake becomes the top when you turn it out onto the cooling rack. Hope you enjoy it!
Berenice Wolpin says
Looking forward to trying this beautiful simple cake. I wanted to let you know how much I enjoy your site, and in particular, your photographs. They are so lovely and create a lovely feeling of quiet happiness whenever I see them. The only downfall is - I want to make almost everything, and sadly, the Cleanong Elves seem to have lost my address, so I have to do it all myself.
Chris Scheuer says
Ha! Thank you for the kind comment, Berenice!
Chris Scheuer says
Hi Berenice, thanks so much!
Regarding your question, this cake comes near the top of a 8-inch 2-inch tall cake pan.
Leslie says
Hi Chris. First, I love your recipes and your commitment to detail . 🙂
I have a question. How tall is this cake once baked?
Thanks.
Bee says
Hello, woud it be posible to use a loaf pan for this recipe rather than the roundcake pan? Would it come out the same? I don't want my cake to be dry..thanks!
Chris Scheuer says
Hi Bee, yes, you could make this in a loaf pan. The baking time will be a bit longer though. I would check with an instant thermometer to determine doneness. The temperature should be 200-205˚F.
Eleonora says
Fantastic recipe, made it for tea time and it finished!! I also added spoons of homemade blackberry jam and the result was absolutely amazing! Have made it three times in 2 weeks!!
Chris Scheuer says
That's awesome, Eleonora! Thank you for letting us know!
Tatami53 says
Hi Chris,
Just want to say thank you. I found a very high quality flour and made the cake for a 3rd time for a party. The flour made a huge difference. Also, I sliced the cake in half and added a layer of raspberry jam. It turned out great and everyone truly enjoyed it. This recipe is a keeper. Next time I might add raisins or currants. Thank you for this great recipe!
Chris Scheuer says
Wonderful! Thanks for letting us know, Tatami.
Tatami53 says
Chris, hi. I wonder what your thoughts are on including raisins in this cake? I thought they might impart a bit extra moistness, which may alleviate my "flour" issue here in Japan. What do you think? I'm going to make it again this weekend. Thank you.
Chris Scheuer says
Hi Tatami, you could definitely try that as raisins do tend to add moisture. Dried currants might be nice as well.
Tatami53 says
Chris, thank you so much. Yes, that sounds right. I suspected the same thing. There are several stores that cater to expats in Tokyo, and I think I'm long overdue for a visit. I'll let you know how that goes. I really, really appreciate your prompt response. I can see that on all levels this cake should be a knockout, so, it simply must be the flour.
I'll check back in soon. Thank you!
Tatami53 says
Hello. I have made your cake twice. I have followed your recipe to the best of my ability, making sure I used Greek yogurt and canola oil. I can only set my oven at either 170 or 180° (I live in Japan where it's really hard to get an oven to set at anything except in multiples of 10). But that doesn't really seem to be the issue of what's happening.
While the cake tastes good, each time I've made it, it tastes somewhat dry. The second time I made it (today), I poked holes in the surface to make sure the powdered sugar lemon icing would sink into the cake, in hopes of making it taste a bit moister. It didn't really help that much. The cake feels a bit dense in my mouth, and that may be because of the Japanese flour, I'm not sure.
At any rate, I'm at a loss as to how to make the cake moister. My husband and I are enjoying it, but honestly, I have to either add extra icing or I have to add some kind of fruit jam when I serve it (like raspberry); otherwise, it taste too dry and is not the enjoyable experience it should be.
Any tips? Thank you.
Chris Scheuer says
Hi Tatami, so sorry this has been a problem for you. I suspect it is the flour because this cake is normally very moist and tender. Is there any place that you could purchase American all-purpose flour - I think that would solve the problem!
Charlotte B. says
Do you think this cake is too soft to cut in half and fill? I want to do lemon cream cheese filling and frosting.
Thank you!
Chris Scheuer says
I think that should be fine, Charlotte. Enjoy!
Hugo says
Thanks for the receipt it can be a 70th birthday cake for Sunday.
Chris Scheuer says
Hope you enjoy the cake, Hugo!
Tay says
Tried this recipe on a whim and glad I did! Used Greek yogurt and added 1/2 a teaspoon of lemon extract. Perfect for a summer afternoon sitting on the patio. Thank you for sharing the recipe!
Chris Scheuer says
Awesome! Thank you for letting us know, Tay!
Glo says
Hi does ur grandmother have any other recipients because 😱 this is amazing perfect in every way
Chris Scheuer says
Thanks, Glo!
Laurie says
I have baked this twice now, both times gluten free. It is a wonderful cake, light and fluffy and moist for days—it is not often you can say that about a GF cake. I do double the zest and use extra lemon juice in the soak, and the result is never mushy. Instead, there is a very fresh lemon vibe that results. I make a pourable icing by thickening up the leftover lemon juice with extra powdered sugar, but it generally ends up being used on other things.
It is also a forgiving recipe. I added the oil with the eggs and yogurt the second time I made the cake, and the result was still perfect. Other GF bakers may want to let the batter sit for a time before baking the cake. It helps hydrate the flour (a trick from King Arthur).
Chris Scheuer says
Thank you for your review, Laurie! I know others will find this helpful.
Tiffany says
Would it be alright to omit some of the oil for more yogurt? Was planning on making this cake for a birthday, but to my surprise I’m almost out of oil...
Chris Scheuer says
Hmm, I haven't tested the recipe with less oil. I think what I would do in your case, is to use as much oil as you have and then make up the remainder with some melted butter. I think you could count on success that way.
Taz says
I made this cake for the first time last night, I gave some to my neighbour today and we both agree it is the nicest moist tastiest lemon cake . Absolutely divine, have saved the recipe to my phone.
Chris Scheuer says
That's awesome, Taz! Thank you for letting us know!
Laurie says
Wanted to try a gluten free version of this cake and saw in the comments that others had been successful. Mine was too, but I added a step I have used in some King Arthur recipes: I let the batter sit for 20 minutes before pouring it into the pan and baking. Of course I also doubled the zest and boosted the amount of lemon juice, but we love lemon in our house. Anyway, the cake is fantastic; light and fluffy and bursting with flavor (and dare I say moistness?). Also, incredibly easy. Thank you for a recipe that works gf—for every such recipe that works, a few are flops.
Chris Scheuer says
Thank you for taking the time to leave such a detailed review, Laurie! I know other readers will find this helpful.