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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.
Morag says
Hi Chris, I have been making your recipes for a few years and we are neighbors in the mountains! I made this cake last weekend and my soon to be daughter in law now wants this as her wedding cake. I am planning to make it as a naked cake with minimal frosting. Do you think cream cheese frosting would go well with this cake? I am going to make a smaller test cake this week.
Chris Scheuer says
Hi Morag, I love that you are also in the NC mountains! It's a wonderful place to call home 🥰
Congratulations on your son's wedding! How special that you will be making the cake!
Regarding your question, I think a light cream cheese icing would be delicious.
Morag Miller says
Thank you! Today I tried your Key Lime Coolers and the Chocolate Meringue cookies, they were both delicious. Will be adding both to the wedding dessert list. Thank you for all of your wonderful recipes.
Lindsay @ The Café Sucre Farine says
That's great, Morag!
Katy says
So why not mix the oil with the eggs/sugar/yogurt? It would decrease the amount of mixing, leaving more power in the baking powder. I’m going to try it that way & will report back.
Chris Scheuer says
Hi Katy, the original French recipe used this set of steps. I have tried it the other way as well. Both ways produce great results.
Leslie says
Hi, from Australia.
I made this recipe today but it sunk significantly in the centre whilst cooling. Help!
Chris Scheuer says
Hi Leslie, I'm so sorry you had trouble with this recipe. If the cake sunk in the center it's most likely because it wasn't cooked all the way through. The best way to determine doneness is to use and instant thermometer which should read 200-205˚F when fully done.
Dolly says
Lindsay, I've made your cake recipe today. Really looking forward to trying it later. I was in Paris several years ago & the little store I shopped at had yogurt in those little jars & they were blue. Here in the US, I could only find them in clear jars. I have a collection now. You can buy cute little wooden lids for them now. Love them. Thanks for this wonderful cake & the story to go with it. Wish I could send you a picture.
Lindsay @ The Café Sucre Farine says
That's great, Dolly! You can email us a picture, we would love to see it 🙂 chris@thecafesucrefarine.com
Stacey says
Does this cake freeze well? Would you freeze before or after adding the drizzle?
Lindsay @ The Café Sucre Farine says
Hi Stacey, yes it freezes well. You can do it either way. We like to add the drizzle after freezing.
Arcadia says
Loved the flavor but my cake cracked in the middle and raised causing a big fracture. The center was super wet so I had to leave it about 42 minutes, and now the rim looks very dry. Will try after the glazed has absorbed hoping it improves.
Chris Scheuer says
Hi Arcadia, not sure why your cake cracked, I've never experienced that. It's difficult to say what went wrong without having been right there in the kitchen with you. Hope it still tasted good!
Susan says
The exact same thing happened to me, huge crack in the centre. Won’t be taking this to Easter dinner after all ☹️
Chris Scheuer says
Hi Susan, I'm wondering, since the bottom becomes the top of this cake, if the crack wouldn't even show.
Susan says
I found this, so I’m going to try again with less baking powder and the cake on the bottom shelf….
“ When the oven temperature is too high, the top crust forms and sets before the cake has fully risen. The middle will try to push through the crust as it continues to bake, resulting in cracks in a cake. If the batter contains too much raising agent, this may result in a cake rising too quickly.”
Chris Scheuer says
I'm sorry you had trouble with this cake, Suan. Yes, your oven may run hot, causing cracking on the top. You may want to bake at a lower temperature.
Linda J Cristalli says
Can I substitute Almond flour for the All-purpose flour? I have a friend in need of gluten-free.
Thank you.
Lindsay @ The Café Sucre Farine says
Hi Linda, we haven't tested this recipe with almond flour. We do know it works with cup for cup gluten free flour.
Heather says
Try a Tarta de Santiago. It’s delicious, easy and uses almond flour!
Lindsay @ The Café Sucre Farine says
Thanks, Heather!
hadeer says
Thank you, love the recipe. I choose to add more lemon juice in the batter though cause I like lemons 🙂 I added juice of 3 or 4. We love lemons in Egypt :). It makes it extra lemony for some people but the original recipe is great as it is.
Lindsay @ The Café Sucre Farine says
Thanks for your review, Hadeer! So glad you enjoyed this 🙂
Lori Anne says
Good Morning!
Could this be made in two 4.5” springform pans?
Thanks in advance for your answer,
Lori Anne
Chris Scheuer says
Hi Lori Anne, that should work fine!
Lori Anne says
Good Morning!
Would it possible to make this in 2- 4.5” springform pans?
Thanks in advance for your reply,
Lori Anne
Patti says
I made this for a family dinner this evening and it got rave reviews! This is definitely a pantry ready, incredibly simple and very delicious recipe! I will be sharing with my 7-year-old granddaughter who has a little baking business. 🙂 Thank you!
Lindsay @ The Café Sucre Farine says
That's awesome, Patti! Thank you for letting us know!
Gina says
On New Year’s Eve we here in Greece have a tradition of having a cake in which we hide a coin within and share with family and friends. Whoever finds coin in their piece , it is thought that they will have a very “ lucky” year. I have already made your delicious lemon cake and I will honour it coin and all on our New Years tradition! Thank you.
Lindsay @ The Café Sucre Farine says
That's great, Gina! Thank you for letting us know!
Charles says
Can low fat or non fat yogurt be used? Also would the dimensions change for less viscous or thick yogurts? Thank you, I'd love to make this soon for a birthday dinner.
Chris Scheuer says
Hi Charles, I prefer using a full fat yogurt for this recipe but lower fat will work.
Angie says
Would it be okay to use Olive Oil instead of Vegetable Oil? Thanks!
Chris Scheuer says
Hi Angie, you could use olive oil for this cake. The olive oil flavor will be come through a little stronger but it will still be delicious!