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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.
Barb says
This is one of my favorite cakes! Thanks for the recipe. The glaze makes a perfect "crust". Planning on trying it today with grapefruit. I have substituted the flour with Gluten Free Cup-4-Cup with no issues at all.
Chris Scheuer says
Thanks for taking the time to share your results, Barb! Grapefruit soounds delicious!
Irene says
Doubled this recipe and baked it in a bundt tin. How easy, light and absolutely delicious this cake is! The lemon glaze is to die for. Thank you for this beautiful recipe. Just gorgeous!
Chris Scheuer says
Thanks so much for sharing your results, Irene!
Jemila says
Hello, can I sandwich and decorate this cake with buttercream. Thanks
Chris Scheuer says
Definitely, Jemila! Enjoy!
Paty says
Awesome cake! Easy to make, too! My hubby & I both loved it. Will definitely make again.
Chris Scheuer says
I'm so glad, Paty! Thanks for sharing your results.
Sue says
I have a silly question. I've turned the cake out onto a cooling rack. Do I turn it back over onto a plate before glazing? Not sure whether to glaze the top or the bottom.
Chris Scheuer says
Hi Sue, honestly, you can do it, either way, depending on whether you like a round or a flat top. In these pictures, I used the flat side up.
Paula Paxton says
Chris,
I just baked this cake and noted that the center did rise, used a 8” round pan. Yours appears to be flat or did you turn it over and apply the lemon glaze to the bottom which was flat? The recipe didn’t state that, so I applied it to the raised top. It is still cooling, so I’m looking forward to trying it .
Thank you.
Chris Scheuer says
Hi Paula, honestly, you can do it, either way, depending on whether you like a round or a flat top. In these pictures, I used the flat side up.
Susan Ridgway says
Made it in 8” round pan. It rose a lot, started browning at edges. Toothpick inserted in center came out clean. BUT, it collapsed with a large depression in center after I took it out. Center part of cake fairly soggy. This has happened a couple of times. Still tastes delicious, but hard to glaze and definitely not something I want to display to anyone except my husband. I was going to throw out center part, husband practically grabbed it off me and ate it, loved it. Would like something I can present to non family!
Chris Scheuer says
Hi Susan, I haven't ever had this problem and I haven't heard this from other readers but I would check with an instant thermometer as this is a much better way to determine doneness than the toothpick test. The internal temp should be 205-210. Hope that helps!
Wanda Graham says
Susan, I have experienced that problem with a banana loaf". After trying many different things, I discovered that I . wasn’t mixing the batter long enough. Haven’t had a problem since. Worth trying"
Chris Scheuer says
Thanks, Wanda!
Jacquelyn FOLGRINGER says
Can you use limes instead of lemons
Chris Scheuer says
Hi Jacquelyn, yes you definitely can. In fact, I adapted this recipe to create this delicious lime coconut cake: https://thecafesucrefarine.com/key-lime-coconut-cake/
Geraldine Anderson says
Can I use coconut oil? Wish to make cake today.ThankYou
Chris Scheuer says
Hi Geraldine, you can definitely use coconut oil but it will add some coconut flavor.
Diane says
Such a lovely recipe. We served it with a side of coeur à la crème. Absolutely great.
Chris Scheuer says
Thanks, Diane!
Anne says
I made this for my daughter using plain almond milk yogurt because she is lactose intolerant. The cake turned out perfectly and very delicious! The lemon glaze is so good and the cake itself was excellent! This one is a keeper! Somewhere else on this site Chris recommended putting parchment paper around the side of the cake pan in addition to the bottom in order to help the cake bake evenly. That definitely works and I’m doing that now for all the cakes I bake. Works really well!
Chris Scheuer says
Thanks so much for sharing your results, Anne!
Ivy Suen says
Hello! Made this today and I am in love with the simplicity it all. Taste and Recipe! I did find this after learning of Wednesday cake/Gâteaux du Mercredi. Are these related? Aee they the same? Both seems to be "French Yogurt cake" (specifically measured by the yogurt jars!) Would you have more information? I am also learning French and food (especially sweets) is always my favorite venture into culture.
For references to fellow interested Baker Readers, I used an 8x8 square pan and it came out great. The center did rise up (think Banana bread in a Loaf Pan) and the sides cooked faster. At 30 min a center knife test came out clean so I took it right out. It was super moist and tender with a wonderful fragrant and subtle scent. The top did not brown too much.
I also used satsuma zest and almond extract because that's what the pantry had but followed recipe for everything else.
Thanks for a great discovery!
Chris Scheuer says
Hi Ivy, thanks for sharing your results. I believe the Wednesday cake/Gâteaux du Mercredi and this cake are similar.
Elaine says
Would love to make this cake but I am now gluten free and allergic to eggs and milk. Can I substitute almond, tapioca, or coconut flour and flax eggs?
Chris Scheuer says
Hi Elaine, I haven't tested this recipe with any of those ingredients so I can't guarantee success.
Angela says
Question can I use almond flour for this recipe instead of regular flour
Chris Scheuer says
Hi Angela, I've had success with using some almond flour in this recipe but I haven't tested it with 100% almond flour.
Angela says
Cool thanks
Aida says
Bonjour Chris! Thank you for sharing the recipe 😀 It taste superb!
I've tried making them but placing them in a loaf pan 7 x 3". I'm not really sure why but the middle part of the loaf kinda shrinks at the side ( a bit like someone with a beautiful slim/curvy waist line? - like Disney princesses? I'm sorry can't really figure out how to describe it). The middle bit took longer to cook. It rises nicely with the middle crack (some loaf cakes have that - and am totally ok with it) just the side waistline is something I'm curious about!
I followed the metric (g) calculation based on your recipe's tab. It is different from some of the conversion table online. But I followed what's given in your recipe rather than doing my own. so that it will be accurate.
For the baking powder I used 2 tsp - instead of following the metrics of 9. something gram & salt 1/2 tsp. but the rest are all weighed to gram.
Temperature - at first I did 175C but realise it might be too hot as the middle took longer to cook, changed it to 165C - but either temperature still gave that "waist line" to the loaf. Also tried 160 C. same results - the timing kinda gets longer. When the cake browns and the middle doesn't cook I place aluminium cover to help reduce browning and keep the middle cooking. Just wondering if you'd be able to help 🙂
Appreciate it!!
p/s: I tried googling as didn't wanna bother you - but I'm not sure how to describe the situation 🙂 hope to hear from you 🙂 thank you!!
Chris Scheuer says
Hi Aida, Sorry you had trouble with this recipe.
Regarding your question, I honestly have never made this in a loaf pan so I'm not sure how to answer this. I always use an 8-inch pan and have good results with this. A loaf pan would produce a much taller cake which may be the problem.
P. Smith says
I gave up - the ads were bouncing the recipe around so much I could not follow it. Too bad because it looked good.
Chris Scheuer says
Hi P, I'm sorry you had trouble with the website. It's expensive to run a website and produce good quality, well-tested recipes. The ads are the way we earn a living and the reason we can offer our recipes to our readers for free.
Angela says
Made it today. Came out perfectly. Took slightly more time than in the recipe to bake but I will definitely be making it again.
Chris Scheuer says
Thanks, Angela!
Hema says
Cake turned out delicious! Thank you
Chris Scheuer says
I'm so glad, Hema!
Carol saner says
Made this recipe twice, came out really good. 2nd try, I did 1 c. Ap flour and 1/2 c. Cake flour and poked holes in the cake for the glaze to seep through, came out even better! Gonna add it to my recipes, definitely a keeper!
Chris Scheuer says
Thanks for sharing your results, Carol!
Todaro Carmelina says
What’s the Ap stand for?
Chris Scheuer says
Hi Todaro, it stands for All-Purpose flour.
Zalina says
The cake tastes delicious, but I baked it in my air fryer which always cooks everything faster so I watched it. At the 25 minute mark everything was browning and pulling away from the pan. I used a toothpick and poked all around and in the center and it came out clean so I took it out. However, I just sliced into it after letting it cool for over an hour and an inch from the center is still raw, like lemon yogurt. I'm assuming it's not supposed to be like that, but if I cooked it longer to allow the center to cook, it would likely burn and dry out the rest of the cake. What happened?
Chris Scheuer says
Hi Zalina, I can't say for sure, I don't have any experience baking in an air fryer. I think if you try it in the oven you'll have more success!
Geraldine Rumble says
Lovely recipe and photos. I made this yesterday but it didn’t rise very well and looked nothing like the picture! Should I have whisked the egg/sugar mix before adding the flour?? The recipe said mix...
Chris Scheuer says
Hi Geraldine, first of all, I’m sorry you didn’t have good results with this recipe. I hate wasting good ingredients.
It’s really hard to say what went wrong without having been right there in the kitchen with you.
You do mix the eggs and sugar well before adding the dry ingredients
The problem could have been with your leavening agent or oven.
Or may have been some inadvertent error along the way. So much others have had such good success with this recipe.
Geraldine says
Thank you for your response. You’ll be pleased to know that I am going to try again! Also the first one wasn’t a total waste as the family have enjoyed it anyway...
Ludmila says
Hi Chris, the cake looks fantastic, and I’m going to try it tomorrow. I’m not good in cups measurements - may you give indication, what your cup would be in ml or Gramms, please? Thank you! Ludmila
Chris Scheuer says
Hi Ludmila, if you go to the recipe, there's a button right above the word "Instructions" that will give you the option to toggle to metric measurements. Hope you enjoy it!
Hils Simons says
I just found you! When I read through some recipes I just knew they would work out . My first, French Grandmother’s lemon yoghurt cake came out perfect and tasted delicious.
Thank you for your clear instructions. I think you might make a baker out of me!
Chris Scheuer says
So glad you're here and that you enjoyed the cake, Hils!
Bethany Jones says
Made this yesterday for the family and it was a MAJOR hit! My husband even mentioned this morning again how much he enjoyed it. This one's going in the rotation!
Chris Scheuer says
Yay! So happy to hear that, Bethany.
Marilyn Tomsky says
Chris, the recipes are wonderful!
Chris Scheuer says
Thanks, Marilyn! 🥰