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 French Grandmother’s 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 a 40th 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.
French Grandmother’s Lemon Yogurt Cake has such a charming history
I know, I know, that sounds a bit strange, right? But I read about this wonderful French Grandmother’s Lemon Yogurt Cake a few weeks before we left for our London/Paris trip. I was so intrigued by it’s 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? I thought you’d want to know!
The story is 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.
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. 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!
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. If you’d like to see lots of behind the scenes Paris shots, you can also follow us on Instagram.
- 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
- 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.
In a large bowl, combine the yogurt, sugar, and eggs - stirring until well blended.
- Add the flour, baking powder, salt and zest, mixing to just combine.
- Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth.
- Pour the batter into prepared pan.
Bake for 30-4o 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 over bake though.
- Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
- 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.
Mary Freeman says
Hello! I love your recipe and have recently started up a blog where I’m really passionate about sharing the things I love. May I post this recipe (with my own pictures, of course), and link to you? I completely understand if you say no! Thanks, Mary.
Chris Scheuer says
Of course, you can! Thanks for asking.
Pamela says
Hi,
Do you have a feed back without the glaze.
Thank you
Pamela
Chris Scheuer says
I’m not sure exactly what you’re asking, Pamela. Do you mean is it good without the glaze? If so, the answer is yes! The glaze adds a nice finishing touch but isn’t necessary.
Kathy says
This is a perfect recipe to use there are a lot of ripe lemons in California. My go-to recipe whenever i need to bring something to quilting or book clubs – my friends like the fact that is uses oil instead of butter (another local California product!) and the yogurt makes it so light (you can also get local yogurt!). Thank you – I loved this cake when we visited France and so glad to be able to make it here.
Chris Scheuer says
Thanks so much, Kathy! I love that you bring this to your clubs. So happy you (and your friends) have enjoyed this cake!
Mary Traine says
Hi, are these standard Australin cup measurements?
Chris Scheuer says
Hi Mary, I’m not super familiar with Australian cup measurements. From what I’ve read, one cup US in volume and capacity sense converted to cups Australian equals precisely to 0.95 cups.
Peggy says
Here in France, this cake (in its non lemon) version is the first cake kids learn to make.
We make it all the time, but we rather call it “gâteau au yaourt “.
I bet there is not one family in France that doesn’t know how to mahe this cake ! 🙂
Chris Scheuer says
I love learning more about the history of this delicious cake! Thanks, Peggy!
Cheryl says
I made this cake for a friend’s baby shower and it got rave reviews from everyone! It was deliciously moist with a beautiful lemony flavour. This recipe is now my ‘go to’ lemon cake as it’s so good.
Chris Scheuer says
Thanks so much, Cheryl. This is a favorite of ours too!
tammy says
I made this light, tart and incredible easy lemon cake. Thank you, it was the best lemon cake I have ever tasted, and my company thought the same! The yogurt adds a light texture and takes away that heavy butter cake that we all feel after we eat it! This is a keeper, and now on to the chocolate version. Thanks! You guys are the best!!
Chris Scheuer says
Thanks so much, Tammy! You’re the best for taking the time to share your results. We really appreciate it!
Sarah Williams says
Dear Chris,
I love your website and your gorgeous recipes. I have made this cake so many times and it is always delicious and EVERYONE loves it. So easy, so delicious and your photography makes me believe I’m making something so pretty too! This is one of my favourite recipes of all time – although your cinnamon scrolls are fairly amazing too.
Regards
Sarah
Jean Guarino says
I forgot to add to my comment that Yoplait sells Oui yogurt in glass jars in the USA but there are no tops for them, which is a disappointment. I think it is a major wasted to be throwing them in the recycling or trash. With reusable tops, they would be great items for small storage or small gifts. I don’t buy them regularly, basically when on sale.
Chris Scheuer says
I agree, Jean, I always wish they had covers too!
Kitty says
found this recipe looking for something to make with my overabundance of lemons & yogurt. I also have a bunch of the Oui glass jars. i filled with water & measured & it holds 3/4 cup. I’m going to make your cake today I think, let you know how it turns out. I think lemon yogurt would work well too! btw, I use the little glass jars for tea lights & small votives. I hate to recycle them also.
Chris Scheuer says
Thanks, Kitty, hope you enjoy it as much as we have!
Jean Guarino says
I was looking for something to bake with my overabundance of yogurt (store bought and homemade) for a gift. I made the cake today in a loaf pan to see how it would come out. It has a very nice texture and sweetness is not overpowering. I will make it up for my sister-in-law to go with the locally roasted coffee that is part of her gift. She can slice it up for the freezer and just take out what she wants or needs. Even my husband, the it has to be chocolate guy, said it was a good cake. And it is easy, no mixer is really needed for it.
Chris Scheuer says
Thanks, Jean, what a great idea to give this as a gift!
Pammy says
I just found this recipe. I had one from great Aunty (an Aussie) but lost it. So similar that I will try it. I make mine in a bundt tin as it’s a big recipe. Thanks so much for posting it. Love your site
Chris Scheuer says
Thanks so much Pammy – enjoy!