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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.
French Grandmother’s Lemon Yogurt Cake
Ingredients
For the cake:
- 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
For the glaze:
- ¼ cup fresh lemon juice
- ¾ cup of powdered sugar
Instructions
- 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.
Video
Notes
Nutrition
Hima says
Hi Chris!
I plan on making this for my mom for mother’s day, but I was wondering if I could half the recipe to make a smaller cake?
We’re only 3 people in the house, so I’d like to make a 4 inch cake instead of 8. 🙂
Thank you!
Chris Scheuer says
Hi Hima,
I think that would work just fine! Hope you enjoy it!
Donna says
I made this cake for a party and it was a huge hit! Getting ready to make another one right now.
Hima says
Hi Chris!
I plan on making this for my mom for mother's day, but I was wondering if I could half the recipe to make a smaller cake?
We're only 3 people in the house, so I'd like to make a 4 inch cake instead of 8. 🙂
Thank you!
Chris Scheuer says
Although I've only made the 8, that should work Hima. Unless you've got some friendly neighbors who like desserts!
Sally says
Hi, I've been making this cake for more than thirty years! It started when I was a student without a kitchen scales and was desperate for home baking. My aunt gave me this recipe, with three eggs, and I have not looked back. I have used any flavour yogurt, smooth or with bits of fruit. Baked as bar cakes in small loaf tins they used to be the first cake to sell out at the school fayre because they were so moist!
Chris Scheuer says
What a fun story Sally! Thanks for sharing it.
Chelsea says
Hey!
I absolutely love this recipe. I recently made this as a treat for my classmates in my french class, and it was a huge hit! The cake was so moist and really had a great lemon flavor, but it wasn't overpowering nor was the cake overly sweet.
My classmates were so surprised that the recipe was so simple and so incredibly easy. This recipe will definitely become something that I make more often. Thank you for sharing!
Chris Scheuer says
You're absolutely welcome Chelsea! It's become a standard at our house too!
Jane says
Hi Chris
In your Gâteaux de Mamie recipe you state 3 eggs, is there any special reason why you use 3 when most recipes state 2eggs even those with all the other same ingredients measurements as yours
Kind regards
Jane
Australia
Chris Scheuer says
Thanks for the question Jane! The recipe I adapted it from called for 3 eggs, and it works very well.
Vicki says
Memories, memories!! We traveled to Italy last year with my sister-in-law and her husband. We loved the little jars of yogurt and decided they needed to return to the states with us!! When I saw your recipe/story it brought back so many wonderful memories. I immediately got one of our jars out and made the cake......it is wonderful. Its very moist and flavorful. Not only does it envoke wonderful memories but it's so deligtful! Thank you!
Chris Scheuer says
That's wonderful Vicki! It always amazes me, how food experiences evoke such strong memories! We love that cake and have done several adaptions to it over the past year; it's that versatile!
Kavita Samuel says
I baked the cake for a family lunch and it was a hit...which usually doesnt happen with things i bake. Thanks for the recipe....it is quick to make and it was soooo fluffy, yummy and perfect!!
Chris Scheuer says
We're so glad it worked for you Kavita! It is such a simple, classic recipe.
dee says
Can this Lemon Yogurt Cake be frozen with success?
Chris Scheuer says
Yes, it can Dee!
Iryna B. says
We made this cake last night! I read about it in a book and so wanted to try. Thank you so much for the recipe. We love it!
Chris Scheuer says
Thanks Iryna! So glad you enjoyed it!
Fran Lai says
I have been looking for this authentic cake for a long time. I wasn‘t sure if it was the right one to my taste when I viewed it two weeks ago. Finally, I decided to bake it yesterday......the only change to it was I reduced sugar to 3/4 cup......well done!! My family and I love it very much. Thank you for posting it to share. Oh! I enjoy reading your story about traveling in Paris, lovely!
Chris Scheuer says
Thanks Fran! We love it too! We're headed to France again in November, so follow us!
Roberta Briffa says
Hi! A friend of mine sent me a link to this recipe. It looks amazing. I was looking for a light yoghurt lemon cake to try and this certainly made my list! I am loving your blog - and the photos are beautiful. I have pinned that beautiful breakfast table on one of my Pinterest boards. It was too beautiful to pass by. Have a great day!
Roberta.
Me says
Hi,
Made this for my son's birthday and it was divine! Made a minor modifications - reduced sugar and used wholemeal self raising flour as well as almond and quinoa meal to make up the weight of the flour, covered it with lemon cream cheese frosting and put fresh strawberries in between (baked two cakes and layered it). Thank you VERY MUCH for sharing this with the world. It's a fantastic, deliciously divine cake
Zoe Willet says
The rest of the story is that this was always the very first thing that French kids learned to bake, because it was so easy.
maryam says
This was an absolute disaster.
There is something wrong with the recipe, or that something you are omitting.
Chris Scheuer says
So sorry you didn’t have good results with this. I hate wasting good ingredients. I have had letters from others who have made this and loved it so much that they made it several more times, always to rave reviews, not sure what could have gone wrong.
Kind Regards,
Chris
Lori says
We lived in Germany near the French border and I loved collecting these yogurt jars. I have about 30 that I saved. They make great votive candle
Holders and cases. So charming! This recipe looks great! Can't wait to try!
Debra Baker says
The cake turned out beautifully. My friends commented that they would be broke, if I had charged for each slice, as they wanted more and more of it.
Chris Scheuer says
Haha, you made me laugh! So happy you enjoyed this fun cake!
Barbara says
I spent ten years in the Netherlands, sos went into Paris quite often. (Spoiled me... so much to see and do in Europe) I loved Paris and went 5 times alone...enjoyed many different parts of the area. Oh, to have one of those jars for a souvenir....never saw them when I was there. Have fun and continue to make me homesick. LOL. although living in Sunny California isn't bad. either. Thanks for sharing...
Sheila Poche' says
What a fabulous and magical anniversary gift to one another. It's 40 for us this year as well.
I'm making this cake. It looks divine and how perfect that it's a Granny Cake. Don't you love being older and justifying anything you want to do? I do it all the time. I feel a bit odd waving my hand for one of those adorable yogurt jars but I'm gonna if no one else has beat me to it. How cute and I love making recipes with kitchen items. My husband's Aunt Maisie has a snickerdoodle cookie recipe she shared that does this very thing.
Hope the trip continues to be fabulous and you have 40 more wonderful years together.
Sandra says
Happy Anniversary and this cake looks delightful! Love all the pictures on Facebook!
Kathy says
Happy Anniversary, Chris! Wishing you many, many more! We will be celebrating our 48th this year!
Spending your anniversary in Paris sounds wonderfully perfect!
There is a yogurt sold in my grocery store called Traderspoint Creamery. They sell their yogurt in the same little jars. Love those jars, too! It’s a pretty new product. Here’s a link to the company.
http://www.tpforganics.com/products/our-single-serve-yogurts/
As for your gorgeous cake…looks mouthwatering!
Ami@NaiveCookCooks says
Omg this is one stunning looking cake and it came out just perfect!!
Jennifer @ Seasons and Suppers says
So much wonderful stuff in this post! First, this beautiful cake! Love it and love those little yogurt jars 🙂 Sounds like you are having a wonderful trip. Enjoy and Happy Anniversary 🙂
Claire @ Claire K Creations says
Oh Chris that breakfast spread is just beautiful! Would you believe I have a stash of about 12 of those jars. When I went to South America with my parents they had them on the breakfast buffet in Buenos Aires and Mum and I helped ourselves to them every day! I will have to use one to try the cake - maybe when the first of my lemons arrive for the season.
dorothy says
Hi Chris,
Congratulations on your 40th wedding anniversary... What a wonderful way to celebrate. Many more wonderful, loving, peaceful, healthy years.
I have an affinity for small jars. So I can understand you love of these adorable little jars. I am looking forward to making this cake. It sounds and looks so delicious.
Dorothy