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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.
Trisha says
Should the finished cake be stored in the fridge?
Chris Scheuer says
Hi Trisha, I store it at room temperature.
Fiona says
Made it this morning since the oven was on for breakfast anyway using ingredients already on hand. Easy to put together with no special equipment and before I was fully awake. Used homegrown lemons, homemade yoghurt and vegetable oil instead of sunflower because that’s what we had.
Very impressed with the rise and golden colour on the cake. Not impressed with the smell of cooked oil, but it didn’t come across in the taste at all. Don’t know if using a different oil would resolve that.
Ate a slice after dinner this evening. Want more. Probably a good thing all our plates are in the dishwasher tomorrow. Might be eating lemon cake for breakfast tomorrow 🙂
Chris Scheuer says
Haha! I know what you mean about wanting an extra piece, Fiona! Thanks so much for sharing your review! I’m so happy you enjoyed it.
Regarding the oil, I really like using sunflower, safflower or avocado oil and don’t notice any odor.
Liza says
I’ll be making this cake for the 4th time tomorrow. That’s how much we all love it! I’ve also shared your recipe link with several friends already. They all wanted to have it. Thank you so much!
Chris Scheuer says
I’m so happy you’ve enjoyed it, Liza! I’m the same way when I find a recipe I really like! I appreciate you taking the time to share your results 💕
monica says
Just tried your recipe last night and very happy with results as even my 7 year old girl had some, she normally only likes cakes with chocolate but this one with an extra lemon juice gave a perfect taste.
Thanks
Chris Scheuer says
That’s so awesome, Monica! Thanks so much for sharing your results. Perhaps your daughter has turned over a new leaf!
Julia Castro says
Hello Chris,
just found this recipe, looks a treat.
I’d like to know if I can substitute the Plain flour for Gluten Free Self raising flour – leaving out the baking powder.
Making it for a friend, to drop off whilst we are stuck in lockdown.
Julia
Chris Scheuer says
Hi Julia, I haven’t tried this with GF self-rising flour so I don’t want to say for sure without further testing.
Kay Shocklee says
This cake recipe is a real keeper. Perfect size and not too sweet. Thank you for a recipe that can made in minutes and impress any guest.
I love getting so many wonderful recipes and ideas from your website.
Thanks again,
Chris Scheuer says
Thanks so much, Kay! I’m so happy you have enjoyed this cake! Thanks for taking the time to share your results. 💕
Amber says
What do you recommend as a non dairy substitute for the yogurt? Do you think a dairy free yogurt would change the texture of the cake?
Chris Scheuer says
Hi Amber, I’m not familiar with using dairy-free yogurt so I can’t say without further testing. But perhaps some of our readers with dairy allergies or intolerances could chime in here.
Lydia says
I used lactose free yoghurt. I know it’s not the same as dairy free, but it was deeeelicious!!!!
Chris Scheuer says
That’s great to know, Lydia! Thanks so much!
Liza says
This recipe is a keeper! I tried a similar recipe but that was nothing special. When I baked your version, my son and I found the cake really amazing! Thank you!
Chris Scheuer says
Awesome! Thanks, so much Liza for taking the time to share your results. I’m so happy you guys enjoyed it!
Marcia Kaplanis says
Hi Chris! I love your recipes and baking suggestions, easy to understand as well as follow!! I was wondering if this French Grandmother’s Yogurt cake could be frozen, along with your other delicious one-bowl cakes??
Thanks and Keep up the sweet work!!!
Chris Scheuer says
Hi Marcia, thanks so much for your encouraging words. Yes, all of the cakes freeze well with the exception perhaps of Upside Down Plum Cake as the plums may make the cake soggy after thawing.
Sallie says
Please give the recipe for the almond topping. Looks so pretty on top of the cake.
Chris Scheuer says
Hi Sallie, I think you might be referring to this recipe: https://thecafesucrefarine.com/french-almond-cake/
Susan says
This looks like a a lovely summer cake to try! Thank you for the recipe. Is there something I can substitute for lemon zest? I don’t have access to organic lemons. As well, what would the weight measurement for a cup of flour? It seems to be different for everyone, so I just want to be sure. Thanks!
Chris Scheuer says
Hi Susan, if you have lemon extract that would be a good sub. I would use a teaspoon. Regarding the weight, it’s 120g for 1 cup of all-purpose flour.
Susan says
Thanks! I’ll try it with the lemon extract.
Christina says
I want to make this cake for my sister’s birthday this week, I plan on making 3 layers with raspberry filling. If I leave out the glaze will I still get a nice lemon flavor or do I need to include the glaze along with the raspberry filling?
Thanks!
Chris Scheuer says
Hi Christina, I think I would still add the glaze as it will not only give you that great lemon flavor but it will also seal the moisture in the cake, even if you ice it. Raspberry filling sounds amazing!
Christina says
Thank you!
Barbara says
What a great reviews, Looking forward to make the cake! I have just found out actually thecafesucrefarine website and I think all recipes and stories will be read frequently!! 🙂
Chris Scheuer says
Thanks, Barbara and welcome to The Café! Hope you enjoy the cake!
Brandie Burditt says
I used lemon juice instead of lemon zest because that’s all I had and also dropped some blueberries on top of the batter as well once it was in the baking tin and the cake turned out wonderfully.
Chris Scheuer says
That sounds wonderful, Brandie! Thanks so much for sharing your results!
Barkat says
Wonderful recipe.
Chris Scheuer says
Thanks 💕
Sara says
I love this recipe and would like to make it for my grandmothers party this weekend, only issue is I’ll be feeding around 20 people. If I double the recipe, do you reckon it would fit in a large bundt pan? I’m also considering baking two cakes and layering them, but I’m not sure what to put in the middle and perhaps the cake may be too dense for that? Any tips?
I just know if I can work out the quantity everyone will love it!
Chris Scheuer says
Hi Sara, how fun that you’re making the French Grandmother cake for your grandmother! I haven’t tried this in a bundt pan but I heard from another reader that she tried it and it worked well. The option would be to just make two cakes. Then when one is gone, you could pull out the other. If you decided to make a layer cake, a raspberry jam filling would be nice with a light vanilla or lemon buttercream.
Debbie says
I made cup cakes (for a kids party) and mixed a frosting using just cream cheese a little icing sugar and freshly grated lemon, it was delicious
Chris Scheuer says
Thanks, Debbie!
Carmen Bunaciu says
Tried a few lemon cake recipes, this was so easy to make and delicious! Perfect summer cake!
Chris Scheuer says
Yay! I’m so happy you enjoyed it, Carmen. It is a perfect summer dessert!
Chantelle says
Hiya Baked this for a dinner party at the weekend and it was a huge success…they were all foodies so tough crowd. Thank you for sharing this delicious recipe. 5 stars definitely.
Chris Scheuer says
That’s so awesome Chantelle! Sometimes the simplest things are the BEST! Thanks for sharing your results!
Bry says
Hi Chris, I have made this French Yogurt Lemon cake a number of time and my family loves it. I make it just like the recipe. Everyone wants to know when I’m making the next batch. I make pound and sponge cake and I like the yogurt idea . This cake is between a pound and sponge cake. So you know this is my go too cake from now. Thank you so much for sharing this Grandmothers recipe.
Bry
Chris Scheuer says
You’re welcome, Bry! We love this recipe too!
Sara says
There’s nothing like a stress-free delicious cake recipe, which is exactly what this is! It was so easy to make, easy clean up, and it turned out absolutely perfect.
Thank you so much for this wonderful recipe, I can’t wait to make it again!
Chris Scheuer says
You’re welcome, Sara! I’m so happy you enjoyed this cake!
Ameera says
How can you substitute the plain Greek yogurt for double cream lemon meringue yogurt? I bought a tub by mistake and am trying to use it up. I am not sure about how much to lessen the sugar by and would it still require the Zest and juice?
Chris Scheuer says
Hi Ameera, since it’s just a half cup of yogurt you can just use this yogurt as directed in the recipe. There’s not that much sugar or lemon in a half-cup. It will just make the cake better! Enjoy!
Lindsay says
Could half the sugar be replaced with honey? My neighbour gifted me some of his honey and I’d like to thank him.
Chris Scheuer says
Hi Lindsay, I haven’t tried this recipe with honey so I can’t say for sure.
May says
Simple to follow and yummy! My brother who hardly eats cakes, had a h..u..g..e.. slice!
Chris Scheuer says
Haha! I love it! 😂 Thanks for sharing your result, May!
Bessie says
Oh my word! Just made this cake this evening and half of it has already been gobbled up! Wow what an easy, foolproof recipe! My 8 inch round pan is not tall enough so I used a square pan and baked for 35 minutes. One of the best cakes I’ve ever made, rave reviews from the fam! Next time I’ll cut down on the sugar a bit, maybe 3/4cup. The glaze is an absolute must, it adds a lovely tangy dynamic to the cake while keeping it moist. Thank you for this recipe, it’s definitely amoung my favourites.
Chris Scheuer says
Thank you Bessie for this great review! I’m so happy you enjoyed this cake!
Jenny says
This cake is delicious! I love a yogurt cake – they seem to be lovely and moist with minimal effort. This one is just the right balance of sweet and sharp, too. I could easily see swapping out the lemon for lime or orange. I also think one could skip it altogether and make a flavored whipped cream or buttercream to fancy it up. Such a great recipe. I used Greek nonfat yoghurt and canola oil, as that’s what I had on hand. Not cloying at all – perfect for an afternoon treat.
Chris Scheuer says
Thanks for sharing your review, Jenny! I’m so happy you enjoyed it!