This post may contain affiliate links. For more information, see our privacy policy.
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
-
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 30-40 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.
-
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.
Nora says
Thank you so much for sharing this recipe. I made it yesterday and it was absolutely delicious…and not forgetting, so easy to make. I baked mine in a loaf pan and reduced the sugar for the glaze so it came out a little tangier which I liked. Gave some to my neighbours and they loved it too. Definitely a keeper and will be making this again soon. Thanks again <3
Chris Scheuer says
Awesome! Thanks so much for sharing your results, Nora!
Sam says
I made this cake a few weeks back in and it turned out great but I was just wondering if it can be baked in 2 8 inch sandwich tins instead of a deep 8 inch tin?
Chris Scheuer says
Hi Sam, you could definitely do that. The baking time will be a little less though. I would check it after 20-25 minutes.
Sam says
Thank you, that’s what I had in mind cooking time wise so great to confirm that I’m doing the right thing!
Vanessa says
Thank you so much for the recipe. The cake was soft and tasty. I have never baked a good cake before, even failed for a banana bread, but this recipe was easy and simple enough for me. Love it ❤
Chris Scheuer says
That’s wonderful to hear, Vanessa! Who knows, you might just become the family cake baker! Thanks for sharing your results!
Jerry says
Just two tips – 1) I used applesauce instead of oil and it turned out amazing. 2) I added a teaspoon of lemon extract in addition to the zest. YUMMY and Lemony
Chris Scheuer says
Thanks for sharing your adaptations, Jerry! So good to know!
Sheri says
Do you think coconut oil would work? Thanks
Chris Scheuer says
I think coconut oil would work, however it will give this cake a different flavor as coconut oil has a flavor of its own. I recommend a neutral-flavored oil.
Laura says
Hi, I am getting ready to make this cake for my mom’s birthday, it got such great reviews I can’t wait to try it! Can it be refrigerated?
Thank you,
Laura
Laura says
Why isn’t my question being answered but others after mine are?
Chris Scheuer says
Hi Laura, Sorry, I’ve had a busy week and have gotten a bit behind on my emails. If you’re making a few days in advance, I would probably freeze it without the glaze and then add the glaze after it’s been thawed. It can stay at room temperature though for 24 hours without a problem so I have never refrigerated it.
Dashni Munsamy says
I made this cake today. Absolutely light and fluffy. Beautiful and easy recipe. I made the glaze differently. I cooked the sugar and lemon juice to make a syrup then added some yogurt which was quite a nice glaze. Tasted devine and yummy. Thank you for the recipe.
Chris Scheuer says
Thanks, Dashni! Love you adaptation for the glaze!
Imola says
Looks delicious! I wonder if i cam substitute tje flour with almond flour amd the sugar with erythritol.
Chris Scheuer says
Hi Imola, you defnitely could sub some almond flour. I think the cake would be quite heavy if you use all almond flour. I have tried making this with any sugar substitutes so I can say if that will work.
Sheila G. says
Oh, my gosh. I couldn’t wait to tell you. I served this to two Basque grandmothers today, and they loved it. It turned out beautifully. As you can tell, I was very proud of myself! Thank you so much for such a wonderful recipe.
Chris Scheuer says
I absolutely love this, Sheila! Your comment made my day! Thanks for sharing 🥰
Millicent says
Made this yesterday, careful to be precise with the yogurt because I have made the mistake of using too much previously and I ended up with a mess. Anyway, I was quite pleased with the results! Yum is all I can say! Thank you!
Chris Scheuer says
Yay! Thanks, Millicent, so happy you enjoyed it and had good success! 💕
Tash says
I am absolutely smitten and in love with your website. I’m a new reader and just made this cake after swooning through so many of your recipes. All of which are beautifully narrated and everything I have ever looked for in a food blog. Casually elegant deliciousness – oh I’m gushing!
I’m a mother of three small girls and we all love baking together, especially cakes. Thank you for sharing you recipes and doing it in such a darling way.
Chris Scheuer says
Hello Tash and welcome to The Café! Thanks so much for your very kind words. I love that you’re creating wonderful memories for your girls. They will always remember baking together at your side. Plus you’re giving them a beautiful gift that will keep on giving when they’re grown, the gift of cooking and creating delicious food! Thanks for taking the time to write. I know you’re busy with those three! 🥰
Daphne Bess says
Cake has wonderful taste. Everyone loved.
Cake puffed high in the middle , didn’t look as flat as yours but tasty. Baked 10 minutes longer and tested with toothpick to make sure it didn’t over cook. Is there something I should have done to turn out flatter.
Chris Scheuer says
Hi Daphne, I’m so happy everyone enjoyed this cake. It’s one of our favorites!
Regarding the puff in the center, that’s pretty normal. Mine looks flat because I flip it over to serve it so the flat side is up. If you want to try for a flatter cake, you can use a cake band around the sides of your pan. https://amzn.to/3nPJUZZ
Erin says
I had babysitting duty today while my sister was at a funeral, so I needed something to keep 6 kids (9 down to 18 months) busy. We’re all studying France in school, and I found this recipe while searching for something easy to bake. They aaaaalllll helped.
This might be my new favorite cake. It is SO good. Definitely saving this recipe to make again, and I’ll be back to check out more things to bake! Thank you!
Chris Scheuer says
I LOVE your comment, Erin! I read it to my husband and it made us both laugh out loud. Bravo to you for braving those 6 kids – AND having fun with them at the same time. I’m so happy you had good success despite (I’m pretty sure) a few emergencies and distractions.
Welcome to The Café! 💕
MaryBeth Little says
Should I use lemon flavored yogurt? Or is the zest and lemon juice enough? Love the sounds of this and can’t wait to make it.
Chris Scheuer says
Hi MaryBeth, you certainly can use lemon yogurt but it’s not necessary. I always use plain and it’s delicious as well as nice and lemony!
Daisy says
Made this cake today. Quick, easy and delicious. Thank you for all your wonderful recipes.
Chris Scheuer says
You’re welcome, Daisy! Thank you, for taking the time to leave a comment!
sharon says
I just tried this cake and the results are marvelous! So quick and easy, and so delicious. I added desiccated coconut to the glaze and my oh my did it taste incredible, one for the books for sure. Thank you!
Chris Scheuer says
What a wonderful idea, Sharon! Thanks for sharing your review!
Pam says
Seriously great recipe. I love the simplicity and only 9 ingredients! I didn’t even have to break out the hand mixer. I didn’t have either canola or grape seed oil, so just used regular vegetable oil. It still came out good to me. And my mom loves it.
Thank you so much for sharing.
Chris Scheuer says
You’re so welcome, Pam! I’m so happy you both enjoyed it 💕