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.
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!
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!
Bronwyn says
Can I use this recipe and make a loaf cake instead of a round cake. What would I need to adjust?
Chris Scheuer says
Hi Bronwyn, I think you probably could make this in a loaf pan but I haven’t tried it so I can’t say for sure. I know that this cake comes out wonderful as a loaf cake and it’s super delicious too! https://thecafesucrefarine.com/poppyseed-citrus-tea-cake/
Bronwyn says
Thanks so much for coming back to me Chris! I love this recipe and have used it many times, but wanting to make Christmas loads for friends. So I have changed out the lemon for orange and added fresh cranberries to make it more christmasy . It look 60 min. to bake in my oven as a loaf. I’ll let you know how it tastes. Fingers crossed! We unfortunately can’t get poppy seeds in Dubai. They are banned over here, so I can’t try the loaf you recommended! 🙁
Glynnis says
Looking forward to making this cake. Looks and seems delicious. Can it be made ahead and frozen?
Chris Scheuer says
Yes, it freezes well!
Benita says
Would this recipe work if I doubled it? I am bringing a cake to a big family gathering, and would like to make this in a large bundt pan (for ease of transport).
Chris Scheuer says
Hi Benita, I haven’t tried this recipe in a Bundt pan so I can’t guarantee the results. In the comment below yours, the reader reported good results in a 9×13-inch pan. Otherwise, I would be tempted to make it in two round pans for a pretty presentation. If you decide to use a Bundt pan, please share your results!
Cheryl says
I doubled it in a 9” deep round pan and after N hour, the outside was perfect, but the center was still not cooked. It dries out if you cook long enough to cook all the way through.
This is my “go to” recipe. Absolutely love it!
Chris Scheuer says
Thanks, Cheryl! Yes, I think it’s better to make two pans than to double the recipe.
Daphne C van den Berg says
Hi
I would just like to mention that I made this cake yesterday (used a 9X13 rectangular glass baking dish) and it turned out beautifully.
I currently bake and sell a variety of cakes and brownies to my colleagues at work and this one is a definite hit and a keeper.
Thank you very much for this blog. I will definitely be visiting again.
Regards
Daphne
Cape Town, South Africa
Chris Scheuer says
Greetings all the way to South Africa! Thanks so much for sharing your results, Daphne. I’m sure your colleagues LOVE you!
KF says
can i bake using a loaf tin instead of a round tin?
Chris Scheuer says
The baking time would differ and I haven’t tried making this in a loaf tin so I couldn’t tell you exactly how much time to add.