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.
Scroll Down for the Recipe - or Save It to Your Inbox
We’ll email you the recipe so it’s easy to save, print, or share.
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
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
Hi Chris,
Thank you for your great recipes, especially your "Ridiculously Easy" ones for baking, I'm a big fan 🙂!
My question is about some of your cakes, particularly this one & the other "French Butter Cake (the one without the butter 😉)! Can they be baked in a muffin tin as Cupcakes?
Thanks in advance,
Mary in BC Canada 🇨🇦
Hi Mary, Thank you for the encouraging comments - it's great to hear how much you enjoy our ridiculously easy recipes! Though we haven't tested this recipe as cupcakes, several of our readers have reported success with baking it in muffin tins. We suggest that you start checking the cupcakes at 15 minutes and then every minute or so after that until they're light golden brown and feel firm when lightly touched on the top. Hope these turn out well for you!
The cupcakes turned out great and were very delicious!! I think they still took about 20-25 mins to bake nicely for me
Thanks again
Mary Paul in BC, Canada
Thanks so much for letting us know how these turned out, Mary! S0 glad to hear that the cupcakes were a success, and we appreciate you sharing your experience as it will surely be helpful to other readers looking to adapt this recipe in the future!
Wow. Just found *my* white cake recipe. Delicious, moist (my most important factor) and so fresh. It's going to become a staple.in my cookbook for fêtes, teas and birthday parties.
I just have one issue - no matter how low I bake it (160•C) or how big the oven is (70L or small oven, where the upper resistance is closer to the batter), mine always comes out very dark, something that I really do not like. How does the author manage to leave it looking SO light and perfectly cooked? Thanks.
P. S. Do you think oranges can be replaced for lemons? Thank you.
Hi Mary, so happy you enjoyed this recipe! Thanks so much for taking the time to leave your review.
Regrding your question, you're oven may run a bit hot or your baking pans are a little thin. There are several ways to remedy this - first of all, you can bake the cake on a foil lined sheet pan and bing the foil up around the edges of the pan the last 10-15 minutes. Another option is cake strips which you can purchase and use over and over or you can make your own with folded, wet paper towels or fabric that is enclosed in foil.
And yes, orange would be great in lieu of lemon!
I like how easy and quick it is to make this recipe, my only problem is the fact that I could actually taste the flavour of the oil (I used cold pressed rapeseed oil) and even though it is light and moist, I immediately thought about trying it with butter instead lol.
Do you think I might like it better with a different oil? Have you tried it with butter?
Hi Dany, If you don't care for the flavor of reapeseed oil (which can have a distinctive flavor), I would go with an avocado or sunflower oil. I am a huge fan of butter but, in this recipe, I think oil is a much better option - it gives the cake a wonderful texture and moistness that you won't get with butter. Another option, would be to go with half butter and half oil and see how you like that.
Hi, was reading about oils yesterday, actually. Seems like cold-pressed or unrefined oils are a lot more flavourful, hence your tasting it. ChatGPT recommends fully refined oils, of any kind. Best is canola (not colza, we have both), rapeseed and sunflower. Peanut not so much. I,too, LOVE butter, but the moisture level you get from oil here is unsurpassed. Happy baking!
Q does it have to be an 8 inch pan?? I think mine is 9”.
Hi Patricia, you can use a 9-inch pan, but your cake will be lower.
is the baking powder measurement correct? 4 teaspoons for a double batch seems a lot
Hi Elaine, yes the recipe is correct as written.
Hi Elaine, I have tried this recipe in a sheet pan but I know this one is excellent: https://thecafesucrefarine.com/ridiculously-easy-lemon-poppy-seed-sheet-cake/
You could skip the poppyseeds if you don't care for them.
Can I use as a sheet cake?
Do you use a full fat or non fat Greek yogurt?
Hi Patty, While we have a preference for full fat plain Greek yogurt in this recipe, it has been tested with both the non fat and the full fat yogurt and they've both been good. Other readers have also reported success using non fat yogurt, so you should have great results either way. Enjoy!
Can I use a springform pan?
Hi Emily, A springform pan will work with this recipe, but be sure to adjust your baking time if the pan is larger than 8 inches. You might want to either place the pan on a baking sheet or wrap the springform pan in foil to assure there's no leaking in the oven. Hope this works well for you!
Unfortunately I now have to make this cake weekly as I can't imagine my afternoon tea without it. Mine did dome up a lot, so when I flip it I get the nice crisp flat top but it teeters a little. If this happened to you, would you level the top before flipping and glazing, or is there another fix?
Hi Amanda, So glad to hear how much you enjoyed this recipe! If your cake domed enough that it wasn't flat when flipped over, you could use a serrated knife to level it off a bit before flipping. Another option is to use cake strips to help the cake bake more evenly because cakes tend to dome in the center when the outer edges bake faster than the center. We recommend these cake strips. Hope your next attempt is equally delicious!
Use baking strips. Or make some with a piece of felt, Works just as well. Wet it and slap it on the side of the pan. Works like a treat.
Is it okay to freeze the cake with the lemon glaze?
Hi Denise, you can freeze the cake with the glaze. It will not have the shine and crisp exterior but it will still be delicious!
My go to recipe for yoghurt cake. The first time I made this was for my French mother in law, and she really liked it! She even had another slice (when she's usually not into sweet stuff). I usually use half of the powdered sugar in the recipe as I think 90g is too much. Thanks so much!
Thanks for the excellent review, GEJ! It's wonderful to hear how much you and your French Mother-in-law enjoyed this recipe - we so appreciate you taking the time to let us know!
Best way to store this cake? Covered or not?
Hi Patricia, This cake is best stored at room temperature. If you keep it covered (we like to use a cake dome), the cake will stay nice and moist for a few days. The glaze does start to soften by the second day, though. If you'd like to store the cake for longer than a few days, we suggest that you freeze it. Hope this recipe turns out well for you!
This cake was good! Mine was a bit dry probably because I added a bit too much flour, but I made a lemony syrup for the top and it was delicious. I was surprised by the lemon flavor given by rest.
Thanks for the great review, Maggie! So glad to hear that this recipe turned out well for you. If you're concerned about adding too much flour, one tip you might try is weighing your flour on a food scale for more precision. For the weights of the ingredients, you can just toggle the button at the top of the recipe from "US Customary" to "Metric". Hope this helps!
Maggie,
When you say you used too much flour, did you use more flour than the recipe called for?
Made this tonight and my choosy husband ate half a slice and said, ‘Wow! This is my new favorite!’ He finished it, and I asked him what he liked because he is usually mildly impressed with anything that isn’t his classic favorite Tollhouse chocolate chip cookie or chocolate iced yellow cake. He said he loved the light crumb, the light lemon flavor, the slightly crispy outer edges from the glaze, and the lightly powder sugar dusted top..I also added lemon zest infused sugar sprinkle for an extra zingy layer of texture. He followed with, ‘I’m gonna need another slice to see what else I like about it.’ He loved the second slice even more! And this was his same reaction when I made your cheesecake for the first time several years ago..it was his new favorite! And the whole family loves your lemon quinoa salad…made it for Thanksgiving and it was requested in the family text stream at Christmas! So Cafe Sucre Farine is becoming a huge treasure trove of family favorites! From our family to yours, Thank you!!!
Hi Emily, Wow - thank you for the excellent review! It's wonderful to hear how much your husband enjoyed this recipe, and it's always encouraging to hear when recipes from the Café become a part of family traditions - we so appreciate you taking the time to let us know!
Huge hit at a family party! I had made and glazed it but had to freeze it because the party was postponed. Looked and tasted fabulous!!
Has anyone made cupcakes with the recipe? I want to serve some as dessert and bring the rest to somebody the next day and not look like I’m giving them leftovers!
Thanks for the wonderful review, Mara! So glad to hear how much you and your family enjoyed this recipe. While we haven't tested this in cupcake form, other readers have had good success with converting this cake to cupcakes. Hope they turn out well for you!
This cake was a huge hit! Froze it glazed because plans changed at the last minute and defrosted well. Can it successfully be made into cupcakes?
I have made this recipe twice and it’s always a hit. Great for breakfast or midafternoon with coffee or tea.
How long does it last at room temperature?
Hi Anna, Thanks for letting us know how much you enjoyed this recipe! If you keep it covered, the cake will stay nice and moist for a few days. The glaze does start to soften by the second day, though. If you'd like to store the cake for longer than a few days, we suggest that you freeze it.
Loved this cake! It was easy to make and everyone enjoyed it! How do I keep the middle of the top of the cake from creating a dome? Thank you!
Hi Sheryl, thanks for taking the time to share your review! Regarding your question, your cake may have not been quite done - the best way to determine doneness is with an instant thermometer. The temperature will read between 200-210˚F when the cake is perfectly done.
Can I use vegetable oil?
Hi Mark, yes vegetable oil will work!
Can I bake it in a loaf pan
Hi Linda, yes, that will work? The baking time will be longer. I would check it with an instant thermometer after 30-35 minutes. You're looking for a temp between 200-210˚F. Enjoy!
This cake was so easy and quick to make. It tasted wonderful! By far the best cake I’ve made in a long time. I’m definitely making this one again.
Hi Holly, Thank you for the excellent review! So glad to hear how well this recipe turned out for you - Enjoy!
Sounds delicious and definitely trying. Does this freeze well?
Hi Marcia, this does freeze well. Hope you enjoy it!
my Greek yoghurt is high protein and low in fat, how should I adjust the other ingredients to accommodate?
Hi Robert, I would dilute it with a bit of whole milk but otherwise you should be fine.
Hi there, this recipe looks amazing but it is possible to substitute the oils mentioned for either olive oil or avocado oil? Thank you.
Hi Heydi, either one will work but avocado oil is more neutral than olive oil so the lemon flavor will shine through more purely.
Delicious! And seriously easy to make so that’s even better! Thank you so much! :)) This is one I’ll make again!
Hi Kristina, So glad you found it easy to make and enjoyed the recipe! Thank you for the kind review!
I’ve made this before as is and it was delicious. Has anyone done this gluten-free?
Hi Amira, this cake works with all purpose GF flour. The texture is a little different but it works!
I made it gluten free using Doves Plain Flour and it was really lovely.
Made this for bake day at work. It was top 3 best cakes of the day! Thank you for the recipe!! It worked great with vanilla flavored Greek yogurt too, just reduce the amount of sugar to balance in that case. Baking took approx. 29minutes in my oven. 🙂
Awesome! Thanks for sharing your review, Ramya!
I have made this recipe so many times. I have used it for muffins for grandchildren, as well as a cake. I often finish with a drizzle lemon icing and I have sometimes added raspberries in the mix! It is beautiful, subtle and so loved by all who have eaten it.
Awesome! Thank you for the kind review, Anne!
What can I use to substitute the eggs?
Hi Ash, we haven't tried using a substitute for the eggs in this cake. Maybe another reader can chime in.
Double recipe if you want a normal size cake ,soon as I saw 1 and a half cups flour I knew this was going to be tiny.
Hi Maggie, the size depends on how many people you’re feeding or how big your appetite is. Thanks so much for leaving a review, hope you enjoyed it!
I would like to make this cake for a friend’s birthday. If I bake it the day before should I glaze it like the recipe suggests or do I glaze it the next day before serving it?
Thank you.
Hi Diana, I would wait and glaze it the next day.
Would you recommend freezing this cake? Thankyou 🤗
Hi Laura, yes it freezes perfectly.
My husband’s absolute favourite is lemon cake, after trying lots and lots recipes I came across this one and it is the easiest and the most delicious lemon cake I tried.This recipe is staying in my recipe note book and will be made over and over again. Thank you!
Wonderful! Thanks for letting us know, Aga!
I originally tried this recipe to use up the leftover yogurt and lemon in my fridge. Now I buy yogurt and lemon just to make this recipe! My family loves it, thank you.
That's great, Carole! Thanks for the review!
Made a beautiful and delicious birthday cake for a lemon loving friend! Adorned with fresh basil and yellow zinnia blooms. She was tickled with her surprise!
Wonderful! Thanks for letting us know, Carolyn!
Hi there. Would this recipe works using Meyer lemon. Have plenty in my backyard. Thank you. Elsa from Australia
Lucky you, Elsa! Yes, that will be delicious!
Thank you
Delicious. Didn't have lemons but picked some fresh oranges and it worked well.
Awesome! Thanks for the review, Anne!
Which is better? Your buttermilk cake or the French grandmothers yogurt cake?
Hi KD, they are both excellent, it's hard to choose! The lemon yogurt cake is the cake that inspired all the other one bowl cakes on the site.
Easy, delicious and perfect for summer
Can you make this recipe into cupcakes?:) looks amazing!
Hi Hannah, using this recipe for cupcakes should work fine!
What a lovely and easy cake to make! It's a no fail recipe. I swapped to Almond flour, 1 for 1, and reduced sugar by half as I normally do with all recipes. Turned out PERFECT! Thank you for sharing.
Great! Thanks for the letting us know, SChew!
Fantastic recipe! Love the story behind it!
I made this last night for a dinner party and it was a huge hit. I made a blueberry sauce to top it off. It was extremely moist and the freshness of the lemon flavor was perfect.
This recipe might replace your Ridiculously Easy Mexican Churro Cake which I love!
Wonderful! Thanks for the review, Mary!
This is such a great recipe! I simply love it. Lemon and orange are my favourite flavours and this cake is now a family favourite. It has become my go-to recipe for not just lemon cake but also for a plain vanilla cake. I have left out the lemon flavouring a couple of times and baked cakes to use as layers for frosted cakes. They just turned out perfectly soft and moist. Thank you!
Wonderful! Thanks for the review, Sudipta!
I added some raspberries and decreased the sugar 1/4 cup, as I generally do with cakes at my altitude. Increased cooking time to 40 and it was delicious.
Thanks for the review, Gail!
Hi I would like to add lemon juice to the cake batter, would i need to make any adjustments to the recipe ? Thanks
Hi Maria, if you want more lemon flavor, it would be better to either add more lemon zest or poke holes in the cake before adding the glaze to let more of the glaze seep into the cake.
Almost burned down my house, but that was 100% a me problem, the cake tastes amazing. xoxo
Oh no! At least the cake is ok, Lily! Thanks for the update 🙂
I'm making it right now, I'll let y'all know how it goes!
My daughter wanted a lemon cake for her birthday so I made this recipe up until the glaze part and topped with lemon buttercream icing. Not exactly authentic but SO delicious!
Awesome! Thanks for letting us know, Carla!
I made this gluten free (using Bob's Red Mill 1:1 GF Baking Mix) and it was amazing! Couldn't even tell it was gluten free.
Awesome! Thanks for letting us know, Mary!
Made this 3 times, tastes lovely, but why does the batter erupt in the middle. Thanks in advance for your answer. Pete.
Hi Pete, cakes tend to dome in the center because the outer edge bake faster than the center. To remedy this, you can use cake strips which help the cake to bake more evenly. I use these cake strips: https://amzn.to/3Gemtao
This is absolutely delicious and so very easy to put together. I may give an orange version a try!
Thanks for the review, Ali!
This is a really lovely recipe! I slightly increase the lemon quantity because I love a really lemony flavour. My other half doesn’t normally eat cake because he dislikes the butteriness but he ploughs through this. It’s pretty much perfect.
Thanks for the review, Cate!
Any ideas as to why my cake sunk in the middle? It was beautifully brown on top and the cake tester came out clean. I baked for 35 minutes. Wonderful taste/flavor though on the outer area.
Hi Kathryn, I'm sorry you had trouble with this recipe. If your cake sunk in the center, it probably wasn't quite done. The toothpick test isn't always accurate as the cake can be close to done but not completely. The best way to test for doneness is with an instant thermometer. The temperature in the center of the cake will read 200-205 when perfectlu done.
I love this recipe! I've lost track of how many times I've made it. It works well for making cupcakes and substituting a lemon buttercream for the glaze works great. Here at nearly 9,000 feet above sea-level, the only change I make is decreasing the baking powder by half a teaspoon.
That's great to know, Nikki! Thanks for your comment!
Hello. Looking forward to making this for my friend’s birthday brunch… can I make it a day in advance and if so should I wait to add the glaze. How do I store it? If I glaze it ahead of time should I refrigerate it overnight? Thank you in advance for your advice!
Hi Martha, you can add the glaze right away. If it's just a day in advance, the cake does not have to be refrigerated.
This recipe is delicious! Made cupcakes twice now and topped them with toasted coconut! Definitely a keeper!
Wonderful! Thanks for the review, Barbara!
My favourite cake.. easy, sinfully delicious and moist.. it's a keeper
Thanks so much, Rosette!
I just wanted to say that I make this cake every week without fail as my family’s house cake (and sometimes an offering for my staff room kitchen) and it’s so easy and delicious. I leave off the glaze so my toddler can enjoy it too (sigh… the things we do for our kids) and it’s just as tasty without the extra zing on top. I feel whimsically French when I put on my apron and whip up this cake. Merci from Melbourne, Australia!
That's great, Emma! Thank you for the kind review!
Just here to say thank you for this lovely easy recipe. Made it in a large bundt form and thus doubled the ingredients, also substituted lemon w orange zest and added a handful of poppy seeds.
It came off easy (I buttered and dusted the form generously prior of course) and has the best texture and taste! Comforting and simple, yet not boring or plain as many of those dry cakes easily are..
Now curious to browse through your recipes, found your site by goggling for a
Wonderful! Thank you for sharing the your review, Nina!
Do you think coconut sugar could be used as a substitute for the granulated sugar in this recipe?
Hi Sara, I'm not really experienced with baking with coconut sugar so I can't say for sure. Let us know if you try it!
Definately
I have been using coconut sugar for years and it adds a real richnesss and depth to the cake
Thanks, Kath!
This is the easily the best lemon cake recipe I have tried, and I have tried several! And now, this is my go-to lemon cake recipe. Thank you so much for sharing!
Thank you for the review, Sudipta! So glad you enjoyed this!
This looks delightful! I wonder if it could be baked in a Bundt pan?
Yes, that will work. The cake won't be super tall but definitely delicious!
It was delicious! So tasty and moist.
Just wondering how to make it gluten free.
Substituting almond flour or gluten free flour might work so wil experiment!
Thank you so much. Looking forward yo trying more of your recipes.
Happy New Year!
Thanks, Antonia! This recipe works with cup for cup gluten free flour.
So good! I live at 4550 feet above sea level and didn’t have to make any adjustments to the recipe ratios. I doubled the recipe and it made 22 cupcakes. I baked them for 20 minutes at 350 degrees. This is a keeper!
Wonderful! Thanks for the review, Amy!
Love this recipe! I was a bit intimidated by the name, but it was really easy and one of my friends said, "You've really left the rest of us in the dust! This is so elegant and delicious!" Thank you so much for a wonderful and so easy recipe!
Wonderful! Thanks, Gaylene!
Just made this and I’ve eaten a quarter already! Absolutely delicious! I’m wondering, could I reduce the sugar content to make it healthier or use a healthier option in replacement of the sugar? Many thanks!
Haha! I understand, Louise! I haven't tried reducing the sugar. Sugar does have an impact on the texture as well as the sweetness. I know the recipe works really well as written, but you certainly could experiment with reducing the sugar.
You can reduce the the sugar by 1/3. Add 1/4-1/3 cup of powdered milk to make up for the weight of the sugar. This cake looks lovely. I will try it soon.
Just wanted to share my modifications using whole wheat flour. I have made this cake as is and then modified using whole wheat flour for health reasons. It is PERFECT and tastes almost exactly the same! Make the recipe as posted BUT change yogurt to 1 cup instead of 1/2 cup (ww flour will make this too dry otherwise). I also add the juice of lemon to batter AND another one for the glaze because I love lemon.
This is ADDICTIVE and with ww flour, a little more healthy
That's great, Karen! Thank you for your review!
I had to make a diabetic cake for my Father in laws 80th bday and was at a loss how to make it truly delicious and not with fake sugar aftertaste, etc. I tried a few recipes and a few sugar replacements and landed on THIS recipe with monkfruit/allulose sugar in the recipe. This recipe proved AMAZING. Everyone who tasted my tester cake said it was just like the lemon loaf at Starbucks, I'll take that! Other recipes weren't moist and as flavorful but this one stood up to that change and made a beautiful, delicious cake. I will keep this in my recipes going forward, whether making it with regular sugar and/or subbing it out for orange...I'm excited to try that too. Thank you so much.
Awesome! Thank you for the review, Tiffany!
Wld the addition of blueberries work with this recipe? Btw I love this cake
Hi Juju, that should be fine. Glad to hear you enjoyed this cake!
This cake is so wonderful and my kids are obsessed. I’ve made it twice in the past week! My only issue is that both times it has darkened and almost burned at the bottom and around the sides. I’m using a springform pan that is light in color. I moved it the second time to a higher rack in the oven and it did the same. My oven bakes it at 350 in 30 minutes. Any ideas on why this might happen? I did use a combo of AP gluten-free flour and almond flour but it usually doesn’t change the bake that much. Thanks!
Hi Nicole, it may be the combination of flours that is causing the dark bottom. I would try baking the cake on a foil-lined sheet pan. fter 20 minutes, I would bring the foil up around the sides of the pan to prevent the cake from browning before it's finished baking.
I’ve baked this cale multiple times using springform, and it was always a hit at home. It would not even last 24 hours. Can I use a loaf tin instead of a round tin for this cake? I know i will have to use less batter in the tin and keep it in the oven for longer, but would it affect the cake? Would it overbake?
Hi Abi, so happy you've enjoyed this recipe!
Regarding your question, yes a loaf pan will work. I would use an instant thermometer to determine doneness. It will read between 200-205˚F (93-96˚C)when perfectly done.
How should I store the baked cake? Also if I freeze you said put glaze on after removing from freezer- will the glaze still go into the cake thank you!
Hi Peggy, we store the cake on the counter under a cake dome for a couple of days. If you need it to last longer I would freeze it. You can add the glaze to the previously frozen cake once it has thawed.
Fantastic and so easy
Awesome! Thank you for the review, Marilyn!
Thank you for sharing your recipes ! I made it this morning, on my 2nd week after chemo. I was feeling rather tired, but a whiff of the cake in the oven lifted my spirits ! And the tasting later brought even more joy and satisfaction ! Your recipes are truly a blessing to me, and an encouragement to keep going. These “wins” make the long day much more enjoyable !
Thank you for the kind comment, Li! Wishing you all the best as you go through your treatments.❤️
Thanks! If I am serving the next day, should I wait to glaze?
Hi Cat, you can glaze it right away!
I can't count the number of times I've made this lemon cake, just slightly adjusted for life at 9,000 feet! Last weekend I used it to make cupcakes for a baby shower and this weekend I'm doing the same but for a "watch the wedding on zoom" party! I made lemon buttercream to make a pretty swirl on each cupcake and they turn out just lovely. I've also used this recipe to make a GF lemon loaf with a thick icing - delicious! Thank you for sharing this recipe!
Wonderful! Thank you for your review, Nikki!
Amazing cake and everyone loves it. Only problem now is I have to keep baking but enjoying it as it’s so easy 😋
So glad you enjoyed this, Floripes!
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.
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.
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.
That's great, Morag!
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.
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.
Hi, from Australia.
I made this recipe today but it sunk significantly in the centre whilst cooling. Help!
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.
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.
That's great, Dolly! You can email us a picture, we would love to see it 🙂 chris@thecafesucrefarine.com
Does this cake freeze well? Would you freeze before or after adding the drizzle?
Hi Stacey, yes it freezes well. You can do it either way. We like to add the drizzle after freezing.
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.
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!
The exact same thing happened to me, huge crack in the centre. Won’t be taking this to Easter dinner after all ☹️
Hi Susan, I'm wondering, since the bottom becomes the top of this cake, if the crack wouldn't even show.
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.”
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.
Can I substitute Almond flour for the All-purpose flour? I have a friend in need of gluten-free.
Thank you.
Hi Linda, we haven't tested this recipe with almond flour. We do know it works with cup for cup gluten free flour.
Try a Tarta de Santiago. It’s delicious, easy and uses almond flour!
Thanks, Heather!
I have made this cake twice with half gluten free flour and half almond flour and it’s perfect!
That's great, Nicole!
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.
Thanks for your review, Hadeer! So glad you enjoyed this 🙂
Good Morning!
Could this be made in two 4.5” springform pans?
Thanks in advance for your answer,
Lori Anne
Hi Lori Anne, that should work fine!
Good Morning!
Would it possible to make this in 2- 4.5” springform pans?
Thanks in advance for your reply,
Lori Anne
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!
That's awesome, Patti! Thank you for letting us know!
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.
That's great, Gina! Thank you for letting us know!
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.
Hi Charles, I prefer using a full fat yogurt for this recipe but lower fat will work.
Would it be okay to use Olive Oil instead of Vegetable Oil? Thanks!
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!
Thank you for this super quick and simple recipe! I used your recipe to bake a cake for my husband's bday. It turned out amazing.
Wonderful! Thank you for letting us know, Vasvi!
made your cake and turned out great. i substituted lemon extract for lemon zest, cause i'm too lazy to zest lemons 😉 as usual, it turned out great
Awesome! Thanks, Angela!
I made this cake on Sunday and it was absolutely delicious. It’s a one bowl wonder and I am certain it will be in high rotation in our house. Perfect for a quick sneaky slice, school lunch boxes etc but also special enough to serve to guests. Perfect - thank you
Wonderful! Thanks for letting us know, Janie!
Made this yesterday and it was delicious! The only problem I had was that although it rose beautifully in the oven, after it cooled off the centre of the cake fell and I was left with a dip in the middle. I filled it with blueberries that I covered with the glaze! 1/2 cake served 5 people….it was a hit with my guests. Next time I will add some fruit before baking. Any thoughts on why the cake fell?
Hi Ruth, it's hard to say without having been there with you in the kitchen. One thing that's helpful is to check the temperature of a cake with an instant thermometer. The center should be 210˚F.
Are you at altitude? Often that happens when a cake has risen too quickly, which is what happens at high altitudes. I also think 2 tsp of baking powder is too much for 1 1/2 cups flour. Again, the result is rising too quickly and then falling.
Loved the recipe! Made it once exactly how the recipe was and made it a second time substituting milk with yogurt and adding ~1/4th cup limoncello. Turned out beautiful both times!!
Awesome! Thanks for your review, Tejal!
Hi, I would love to make this recipe to bring with me tomorrow night. Can I use gluten-free flour? And can I make it a day ahead of time? Not sure I will get an answer soon enough but hoping.
Hi Susan, I have not personally made this recipe with GF flour but other readers have reported good success using cup to cup GF flour. With regular flour, it's fine made a day in advance, I can't tell you for sure how it will be with GF flour.
Tried it with high quality greek yogurt since i live in Greece. Came out perfect!! I will double it though next time , its a little small. Very tasty! Maybe i can put half the sugar for a more healthy version? Thank you for sharing your recipe!
Greetings, Iris, all the way to Greece!
You could try going with less sugar although the sugar is not just for sweetness, it also plays a role in the texture of this cake. Let us know if you try it!
Hello! I am very interested in making this cake. It sounds and looks delicious, but I need more cake. Can this recipe be doubled?
Thank you! Linda
Hi Linda, you could double the recipe. The baking time will be a little longer if you use a larger pan. You could also make two cakes in 8 inch pans.
Hello - I was excited to find Oui yogurt in the cute glass jars, but realized too late that I purchased vanilla not plain. I know I can sub other plain yogurt, but I am wondering about using the vanilla and decreasing the sugar in the recipe. The ratios seem to be specific, so I’m not sure that would work. What is your advice?
Also - I love the photos of the cute apartment!
—Teresa
Thanks, Teresa! You can definitely use the Oui vanilla yogurt. Just use a tablespoon less sugar and it will be great!
I am going to make this tomorrow for a party of 8 people to watch fireworks for July 4th. Edge it with blackberries or raspberries. Thank you for the recipe. The only question I have is that it says it serves 12 people. An 8" round would at the most serve 6-8 people. You have a very nice site.
Hi Linda, that sounds delightful!
Regarding your question, it just depends on how large you slice the pieces. This is a tall 8-inch cake so I usually cut it in quarters and then each quarter in thirds. It's up to you! ENJOY and have a wonderful 4th!
Turned out nice and fluffy! Thanks for the recipe!
Great! Thanks for your review, Addie!
Thoroughly enjoyed this cake. It's light and delicious, plus elegant in its simplicity. But I'd also love Chris' decorating recommendations. The key lime-coconut version, with the mint-lime-blackberry border, makes for a fantastic presentation at a dinner party.
Thanks, Laura! I really appreciate you taking the time to share your review. So happy you enjoyed this recipe!
I have a Meyer lemon tree and this recipe is perfect for a super citrus-ey cake. I plan on using coconut oil for my next celebration (niece’s birthday party) and a wee bit less sugar but appreciate this simple yet delicious recipe. I re- read the Parisian apartment post and loved it! I felt like I was there!
Thanks so much for sharing your review, Judy! Coconut oil will be delicious! Sending the labels now.
It really sounds great! I wonder if almond meal could be used instead of flour? thanks Eugenie
Hi Eugenie, I have had success using some almond flour in this recipe but I haven't tried using all almond flour. I'm guessing it might be quite dense.
I wanna try it but were wondering if it can be cut in half to add a filling? Or does it crumble?
Hi Susy, this should be fine with a filling.
I used Vanilla bean flavored Greek Yogurt as that was on hand. My friends and family raved. Our daughter who is an expert baker said it was Perfect and gave me a Paul Hollywood handshake. And even more special is I can think of my French grandmother while baking.
That's great, Barb! Thank you for letting us know!
Made this tonight to make good use of the yogurt and lemons we have on hand. It's absolutely lovely! Simple but special at the same time. Thank you so much. 🙂
So glad to hear that, RM!
Chris,
I was noodling around the internet looking for a relatively simple lemon cake recipe to serve for dessert to the young moms in bible study at our end of year celebration and came across your recipe. I loved reading the backstory - including your 40th anniversary trip to Paris (happy 48th this year!). I knew when I read that this was called "Gateau de Mamie" that this recipe was the one...my great-grandmother was called "Mamie" and my grandkids call me "Mamie." I served the cake, made exactly as printed, with powdered sugar and a pitcher of raspberry coulis (from your site) and to say it was a big hit with "my moms" is a gross understatement!!! THANK-YOU and blessings.
Hi Janet, thanks so much for your kind wishes and for taking the time to leave such a delightful review!
I have made this cake countless times, and it's always a hit. Gets ravished very fast. Thanks alot. And the easiest recipe ever, yet so very delicious.
Awesome! Thanks for your review, Nicky!
My picky 7 yr old granddaughter loves these. I baked them in 8” sq pans as that’s what I had and baked for 30 minutes. It’s a little dry so I’d try 25 mins if I made them again. Very easy recipe.
Thanks, Adrienne!
This cake is so delicious! Have made it a couple of times, almost exactly as written -- except I used coconut oil (liquid) instead of the neutral oils suggested in the recipe, because my family loves coconut. Wondering if you think this would work as cupcakes? Has anyone tried it?
Hi Irma, I love the idea of coconut oil, yum!
Regarding your question, I haven't tried this recipe for cupcakes but I think it should work fine!
Made this wonderful cake for Easter and it was a big hit. As we were all seniors there were leftovers which I stored in the fridge. Just finished it last night and I think it was even more delicious - so moist and full of lemon flavour. Thank you for another great recipe, Chris.
Wonderful! Thanks for letting us know, Patti!
Just made this wonderful cake this afternoon. Since just two of us in house I love single layer cakes. I added a handful of blueberries to top of batter in pan and lightly pressed into batter prior to baking. Just delicious, not too sweet and perfect texture.
Can’t wait till tomorrow to eat another slice with coffee.
Wonderful! Thank you for letting us know, Andrea!
I have been making the yogurt cake for years, and often top it with fresh fruit before I bake it. Fresh thinly sliced plums are wonderful! You can get lids for those little jars in North America - I ordered them and now I can keep spices and all kinds of kitchen supplies in the ones I brought home. I ordered from https://rivierapetitpot-boutique.com/en/produit/plastic-lid-black/
Thanks, Lis! Love your idea for the fruit! And thanks for the link too.
This is exactly what I wanted. Simple a deliciously moist. I only subbed half of the sugar with chicory fiber syrup, used wholemeal flour and added two teaspoons of poppy seeds. Saving this one! Thanks 🙂
Thanks for letting us know, Tereza!
How do you keep the leftovers? in the fridge? thank you!
Hi Kellee, you can keep them covered at room temperature for a couple of days, any longer you can store it in the freezer.
I love this recipe, simple and elegant recipes are my favorite! My 4 year old and I enjoy making this together! Thank you for sharing!
So happy to hear that, Hope! Thanks for letting us know.
Hi, thanks for sharing this recipe! So I made the recipe with 0% Fage Greek yogurt, swapped 1/2 cup of the all purpose flour for 1/2 cup almond flour and used a loaf pan instead. While the cake is good and moist, it is actually quite a bit denser and moist for my liking. Any ideas as to how I could lighten and fluff it a bit more? Maybe an extra teaspoon of baking powder, less sunflower oil, etc? Thanks!
Hi Robynn, I would omit the almond flour if you prefer a lighter cake.
Maybe follow the recipe as written first, and see how it turns out.
Why a negative comment on her recipe that you changed?
Also, bake in a round cake pan or a Bundt pan. If you notice, most cakes typically baked in a loaf pan (pound cakes, banana bread) are dense.
Alternatively, you can look for a recipe that uses almond flour. Almond flour has different hydration properties than AP flour and isn’t a 1:1 substitute, so the recipe will require a different amount of liquid for optimal moistness.
Thanks, CC!
This was excellent — delicious bright flavor and lovely fine-textured crumb. I added lemon extract and lemon oil. I also added dried lemon-peel bits, pouring half the batter in the pan and strewing some on top, then pouring the rest of the batter and sprinkling a few more on top. I used a 9-inch pan, and that was the right size.
Great! Thanks for letting us know, Caroline!
It’s sad that this recipe goes to waste. How does a freshman cook achieve success when there are 15 ads in the way of focusing on important instructions. Hope you are rolling around in hundreds while eating your grandmother’s cake.
Sorry for your frustration with the ads, Melanie. The ads are the way we're able to offer well-tested recipes to our readers for free. You should be able to "X" out any ads you don't care to see. Also, there is a print recipe button that you can go to see a completely ad-free recipe.
I followed this recipe exactly - except for lowering the heat by 25 F because I used a glass baking dish. It turned out lovely, light, and moist - great lemon zing and not too sweet. I got a rating of A+ from the friend whose dinner I brought it to, and a rating of “keeper” from our teen daughter. As a bonus, it was easy to make and did not require 4 hours in the fridge like cheesecake. It did have a tiny hollow in the middle after I flipped it, but no one could tell once I sprinkled it with powdered sugar. Thank you for sharing this French gem!
Thank you for letting us know, Elaine!
So disappointed in this cake. I used unsweetened Greek yoghurt but it was too sweet and not very light.
So sorry you didn’t enjoy this recipe, Claire. So many others have loved it as you can read from the comments. But everyone has different taste.
I have made this cake at least 8 times. I am having trouble getting the center cooked without overcooking the rest. My 8 in cake pan is stainless steel and I follow all directions as written. I thought maybe my oven temp was off, so I purchased thermometer. Still uncooked in the center. I just tried it again in a Ninja Foodie oven. Same issue. Can you help me? I cannot figure out what I'm doing wrong.
Thank you
Hmm, did the cake register 205˚F in the center? That is the "done" temp for cakes. I'm honestly not sure why your cake would be uncooked as I've never encountered that when I use the thermometer.
Hello there
Stainless steel pans tend to take a little longer to heat than aluminum tins, but then retain that heat for longer. You may wish to try turning the temperature down about 10 degrees (C), and then bake for 8-12 minutes longer. I had to (for want of another vessel when on holiday) baked this in a glass dish (which also heats much slower) and made the aforementioned adjustment with excellent results. Check regularly, though.
Also, I take the Greek yogurt out of the fridge about 20-30 minutes before I bake, to get it close to room temperature. Same goes for the eggs. This ensures a batter that gets to temperature more quickly and evenly, in my estimation.
This recipe is good enough to keep trying - I sincerely hope this helps!
Thanks, Donovan!
My cake is in oven now.....smells great.....I love simple recpies like this one!
Enjoy, Julie!
How much oil? The recipe doesn’t specify.
Thanks
Hi Teresa, the last ingredient in the list is oil. It specifies ½ cup. Hope you enjoy the cake!
Would this recipe work for cupcakes? If so, what temperature and for how long do you recommend in the oven?
Hi Joyce, I have not tried these as cupcakes, but they should be fine. Just keep an eye on them in the oven. I would keep the temperature the same.
I have made this cake numerous times and everyone LOVES it❗️. Also made it in paper baking cups- just watch it needs less time.
Awesome! Thanks for letting us know, Nana!
I’ve just made your cake. The top is rounded not flat like yours. I’m guessing I should flip the cake so that the bottom is the top?
Hi Terry, yes, the bottom of the cake becomes the top when you turn it out onto the cooling rack. Hope you enjoy it!
Looking forward to trying this beautiful simple cake. I wanted to let you know how much I enjoy your site, and in particular, your photographs. They are so lovely and create a lovely feeling of quiet happiness whenever I see them. The only downfall is - I want to make almost everything, and sadly, the Cleanong Elves seem to have lost my address, so I have to do it all myself.
Ha! Thank you for the kind comment, Berenice!
Hi Berenice, thanks so much!
Regarding your question, this cake comes near the top of a 8-inch 2-inch tall cake pan.
Hi Chris. First, I love your recipes and your commitment to detail . 🙂
I have a question. How tall is this cake once baked?
Thanks.
Hello, woud it be posible to use a loaf pan for this recipe rather than the roundcake pan? Would it come out the same? I don't want my cake to be dry..thanks!
Hi Bee, yes, you could make this in a loaf pan. The baking time will be a bit longer though. I would check with an instant thermometer to determine doneness. The temperature should be 200-205˚F.
Fantastic recipe, made it for tea time and it finished!! I also added spoons of homemade blackberry jam and the result was absolutely amazing! Have made it three times in 2 weeks!!
That's awesome, Eleonora! Thank you for letting us know!
Hi Chris,
Just want to say thank you. I found a very high quality flour and made the cake for a 3rd time for a party. The flour made a huge difference. Also, I sliced the cake in half and added a layer of raspberry jam. It turned out great and everyone truly enjoyed it. This recipe is a keeper. Next time I might add raisins or currants. Thank you for this great recipe!
Wonderful! Thanks for letting us know, Tatami.
Chris, hi. I wonder what your thoughts are on including raisins in this cake? I thought they might impart a bit extra moistness, which may alleviate my "flour" issue here in Japan. What do you think? I'm going to make it again this weekend. Thank you.
Hi Tatami, you could definitely try that as raisins do tend to add moisture. Dried currants might be nice as well.
Chris, thank you so much. Yes, that sounds right. I suspected the same thing. There are several stores that cater to expats in Tokyo, and I think I'm long overdue for a visit. I'll let you know how that goes. I really, really appreciate your prompt response. I can see that on all levels this cake should be a knockout, so, it simply must be the flour.
I'll check back in soon. Thank you!
Hello. I have made your cake twice. I have followed your recipe to the best of my ability, making sure I used Greek yogurt and canola oil. I can only set my oven at either 170 or 180° (I live in Japan where it's really hard to get an oven to set at anything except in multiples of 10). But that doesn't really seem to be the issue of what's happening.
While the cake tastes good, each time I've made it, it tastes somewhat dry. The second time I made it (today), I poked holes in the surface to make sure the powdered sugar lemon icing would sink into the cake, in hopes of making it taste a bit moister. It didn't really help that much. The cake feels a bit dense in my mouth, and that may be because of the Japanese flour, I'm not sure.
At any rate, I'm at a loss as to how to make the cake moister. My husband and I are enjoying it, but honestly, I have to either add extra icing or I have to add some kind of fruit jam when I serve it (like raspberry); otherwise, it taste too dry and is not the enjoyable experience it should be.
Any tips? Thank you.
Hi Tatami, so sorry this has been a problem for you. I suspect it is the flour because this cake is normally very moist and tender. Is there any place that you could purchase American all-purpose flour - I think that would solve the problem!
Do you think this cake is too soft to cut in half and fill? I want to do lemon cream cheese filling and frosting.
Thank you!
I think that should be fine, Charlotte. Enjoy!
Thanks for the receipt it can be a 70th birthday cake for Sunday.
Hope you enjoy the cake, Hugo!
Tried this recipe on a whim and glad I did! Used Greek yogurt and added 1/2 a teaspoon of lemon extract. Perfect for a summer afternoon sitting on the patio. Thank you for sharing the recipe!
Awesome! Thank you for letting us know, Tay!
Hi does ur grandmother have any other recipients because 😱 this is amazing perfect in every way
Thanks, Glo!
I have baked this twice now, both times gluten free. It is a wonderful cake, light and fluffy and moist for days—it is not often you can say that about a GF cake. I do double the zest and use extra lemon juice in the soak, and the result is never mushy. Instead, there is a very fresh lemon vibe that results. I make a pourable icing by thickening up the leftover lemon juice with extra powdered sugar, but it generally ends up being used on other things.
It is also a forgiving recipe. I added the oil with the eggs and yogurt the second time I made the cake, and the result was still perfect. Other GF bakers may want to let the batter sit for a time before baking the cake. It helps hydrate the flour (a trick from King Arthur).
Thank you for your review, Laurie! I know others will find this helpful.
Would it be alright to omit some of the oil for more yogurt? Was planning on making this cake for a birthday, but to my surprise I’m almost out of oil...
Hmm, I haven't tested the recipe with less oil. I think what I would do in your case, is to use as much oil as you have and then make up the remainder with some melted butter. I think you could count on success that way.
I made this cake for the first time last night, I gave some to my neighbour today and we both agree it is the nicest moist tastiest lemon cake . Absolutely divine, have saved the recipe to my phone.
That's awesome, Taz! Thank you for letting us know!
Wanted to try a gluten free version of this cake and saw in the comments that others had been successful. Mine was too, but I added a step I have used in some King Arthur recipes: I let the batter sit for 20 minutes before pouring it into the pan and baking. Of course I also doubled the zest and boosted the amount of lemon juice, but we love lemon in our house. Anyway, the cake is fantastic; light and fluffy and bursting with flavor (and dare I say moistness?). Also, incredibly easy. Thank you for a recipe that works gf—for every such recipe that works, a few are flops.
Thank you for taking the time to leave such a detailed review, Laurie! I know other readers will find this helpful.
What a happy little cake! Absolutely wonderful I didn't do the best getting it out of the pan. That just means I have to practice on a few more of them. I'm dreaming of filling the next one with your Impossible Lemon curd, which should be 10 stars by my accounting method.
So glad you enjoyed it, Susan!
Quick, easy and delicious! I made it for after dinner tonight, hoping I would have enough for breakfasts this weekend but everyone loved it so much, I will have to make another for breakfast!
Awesome! Thanks for letting us know, Rondi!
You have saved my reputation. In the past any thing I've made with lemon has been inedible, usually much too tart. This recipe is perfect. My medium lemon yielded the right amount of zest and exactly 1/4th cup of juice. The result was light, fluffy and just lemony enough. My husband said it was one of the best I've made. Thank you , Chris.
That's awesome, Martha! Thanks for letting us know!
I adore this recipe!!!! I have made it so many times - and it is scrumptious! Do you think it could be frozen?
I'm so glad, Emily! Yes, you can freeze this.
can i use date sugar instead or normal in the cake
Hi TJ, I haven't tried baking with date sugar, so I can't say for sure.
Bonjour ! I'm French and my mamie and my maman used to make that cake very often. Because it was so easy to make, they would give it us for our "goûter", wrapped in tinfoil and we would bring it at school. They would use differenr flavours (lemon, vanilla, orange... or even bits of apples, pears. ) I make it myself, and my daughter has the recipe (she lives in England ! She might spread it around !)
I love that, Valérie! Thanks for sharing your story 💕
This recipe looks delicious and I can't wait to try it!! My husband has to limit his fat intake but loves lemon flavored anything. I wondered if I could substitute applesauce for the oil in the recipe like I have in other baked goods? Will this change the teture?
Hi Tammy, I haven't tested this recipe with applesauce so I really can't say. I would think that the texture would be different. It might be better to go with a recipe that's been tested with applesauce.
Hello! I love this recipe so much! I was wondering if it was possible to use oranges instead of lemon and get the same effect?
It's delicious with orange: https://thecafesucrefarine.com/ridiculously-easy-orange-olive-oil-cake/
The olive oil is also delicious although you could use a mild-flavored oil too.
Omg I just made this and it’s one of the best cakes I’ve ever had. It’s so moist and lemony! I ate it for breakfast lol
Yay! I'm so glad, Alicia!
Hi, I'm wondering if I could omit sugar because I'm using Greek Honey Yogurt which already is sweet. Any suggestion on how much sugar to add if using flavored yogurt? Thank you!
Hi Nari, I can't say for sure because I have not tested this recipe with sweetened yogurt.
Hi Nari,
I would try using about 150g sugar if you are using honey yogurt.
The yogurt in this recipe calls for 1/2 cup which is about 125g of yogurt. The sugar within your yogurt would make up about a quater of this.
1 cup sugar equals 200g and so subtracting about 50 g of sugar from the recipe to make up for the sweet yogurt should be fine.
Thanks, Kelsey!
Curious if anyones tried this recipe baked in a Bundt cake pan? Any recommendations?
Hi Justine, I just made this in a Bundt pan (which I wouldn’t have thought of until I read your comment - so thanks!) and it came out beautifully. In my oven, 30 minutes at 350 and the cake was done. I haven’t tried the cake yet, it’s still cooling, but it looks delish, and based on chris’ other recipes I’m sure it’ll be amazing. Good luck!
Oh wow. This must be what a lemon cloud tastes like. What a delicious cake!! Couldn’t wait any longer and tried a little slice while still a bit warm. I think it’s the first time I’ve actually rolled my eyes in that “omg, this is soooo good” way! Did not use full amount of icing sugar for the glaze, used maybe 1/3 cup and with the lemon juice, it was perfect and more than enough to go over the cake a few times. Thanks so much Chris. A definite make again and again recipe.
Thanks for sharing your results, Rose!
Hey!! Thanks a lot ! Absolutely delicious 👍❤️And easy to make for a beginner 👍highly recommended
I'm so glad, Caro! Thanks for sharing your results!
When I bake for myself, I bake with wild abandon- but when I bake for others, I dread not knowing how the texture and taste will be before I give it to/serve it for them. Yet with this recipe, I never have to worry. It's bright, tangy, moist, and super-lemony every time, and any stress of cooking for others is gone. I add a lot of lemon juice and a lot more zest to the recipe, and cut back on the oil to keep a good liquids:solids ratio. Sometimes I make candied lemons to put on top, which adds to the aesthetic and lemonyness 🙂 Thank you for such a wonderful recipe- I'm making it again today, and I'm looking forward to eating it tonight!
Awesome! I'm so glad to hear that, Denielle! I'm sure your candied lemons are a wonderful touch.
Hi, would it taste weird if I used olive oil instead of canola oil? I have never used canola oil for baking so worried it might not be good? Your thoughts?
Hi Bee, good question! Olive oil has a pretty strong flavor whereas canola oil is very mild and neutral-flavored. You can definitely use olive oil but the cake will be heavier and the lemon flavor won't "shine" as much. You could also use another neutral-flavored oil, such as sunflower, safflower, avocado or grape seed oils.These are all oils that will make the cake moist but won't take over in the flavor category.
Hi Chris, I'm wondering if there is a reason that the oil is added at the end - rather than mixing it with the wet ingredients? By mixing it after the dry ingredients, some of the leavening from the bkg pwdr will be negated - at least that is what my Home Ec teacher taught me (way back in the Dark Ages). Thanks.
Hi Katy, that's a great question. But to get the answer, we might have to ask one of those French grandmothers! That's the way the original recipe was written when I got it. Actually, I've done it both ways since I first published the recipe and it works either way.
It was a thumbs up all round from the family. Love it! I only tweaked the sugar, reduced half cup. It's so moist, quick o put together the an amateur cook, definitely a keeper!
Awesome! Thanks for letting us know, Steph!
Hi please can you tell me if I can double the recipe
Yes, you can do that, Fahdia.
Dear Chris, I have just tried out the receipe , i am using a 9.5 inches tray because i do not have a 8 inches tray. The taste is good BUT the texture of the whole outer skin is a bit hard, inside the cake texture is moist BUT not as moist as assumed. I have used 175 degree C to bake for 32 mins, the colour appearance is good . Please guide me the whole cake texture baked by you? Wait to hear from you ! Thanks Diana Lee
Hello Diane, I'm sorry you had a little trouble with this cake. Every oven is a little different. If you are using convection, you might want to lower the temperature to 163 or bake for less time. That would solve the problem of the outer skin being hard which would be caused by too much heat or too long in the oven.
The other variable is your pan. If you're using a larger pan (9 inches or more), the cake will not be as moist inside as it will be a thinner layer. You may want to increase the proportion of ingredients by one-half to accommodate your larger pan.
Hope that helps!
Hi Chris, many thanks for your response, i am using Bosch Brand Oven, the texture of the cake should be tender and moist ? you suggest i should lower down the degree to 163 degree and timing i can see to remain at 30 minutes to see the result. I will keep you posted on my next try. Thanks
Hi Diana, yes, the texture should be really moist and tender.
Hi Chris,
Just made this.
Again your recipes are the best!
Thank you for all your posts.
Lou
Thanks so much, Lou!
Hi! I was wondering if I could leave out the lemon? Would the texture be okay? Also would a 7inch tin be too small? mine does have quite high sides but do you think it will cook fine in that size tin. Thank you, Maryam
Hi Maryam, you could definitely leave out the lemon. You might want to add a little extra vanilla and/or a few drops of almond extract if you like those flavors.
Made this last night and it was fabulous! Hardly see any recipes that don't use butter, using oil is so underrated and lets the real flavour of the cake shine.
Thanks so much, SC!
can i use low fat yogurt? for some reason that's all the grocery store had 🙄
Hi B, yes, that will work!
Just LOVE the labels. Would you please consider one for Mamie cake? Also, any idea how to package for gift-giving? Merci beaucoup!
We cannot stop making this, nor the almond clouds, nor the sweet basil dressing with basil from the patio! It's insane!
Thank you, Denise! I will definitely consider that, great idea! I bet these bags (https://amzn.to/2W3Y8gF) would work well for gifting, maybe with a piece of cardboard under the cake to stabilize it.
So happy you've enjoyed our recipes 🥰
I only had paper baking pans, not deep enough for the cake so I divided it between two pans. Cooked for 25 minutes at temperature, cooled and glazed them, then wrapped them well and put them in the freezer for an upcoming party. I am wondering if I should put a little more glaze on the cakes before I serve them. BTW, I have made these 3 times and they've cemented my cooking chops with the neighbors. What a classic and delicious cake. I plan to serve little pieces of cake, threaded on a skewer with blueberries and peaches and topped with a dab of whipped cream to make a faux blueberry, peach shortcake.
Thanks, Gail! I'm so glad you are enjoying this recipe. You could add more glaze if you wanted. And your skewers sound delicious!
Just made this cake this evening and my husband and I love it! I, too, was a little apprehensive about using oil instead of butter, but totally agree with you. I think the use of the oil lets the lemon flavor shine-- otherwise the butter would compete with it. Truly a nice light and delicious cake with a glaze that takes it over the top. A bonus: It takes no time to put together. Thank you!!
Awesome! Thanks so much for letting us know, Dee Dee!
I tried it out on my book club ladies today and they all loved it and want the recipe. Very easy to make gluten and dairy free and we are harvesting fresh lemons in NZ at the moment so even better. I doubled the lemon zest and it was divine.. Will be a favourite of mine. It also freezes well.
I'm so glad to hear that, Stephanie! Thanks for sharing your results.
Just wondering if you can freeze? Thanks
Hi, would 1/2 cup of yoghurt be closer to 120 grams of yogurt not 100 grams?
Hi Maureen, I have a Metric converter in my recipe plugin. I checked it again and it says 100g but when I google "how many g in a half cup of yogurt, it comes closer to 120g in numerous conversion sites. So I have corrected that in the recipe.Thanks for taking the time to write.
Yes, you can, Tee!
absolutely love this recipe, I double the recipe and use bundt tin , mainly use vegetable or sunflower oi and they work beautifully.
While cake is cooling after 5 minutes I drizzle half a cup of lemon juice with 3/4 cup of granulated sugar. lemon juice soaks into cake leaving some sugar granules siting on top of cake. Serve a slice with a few raspberries, an easy dessert.
Thanks so much for sharing your resutls, Patricia!
Omg yes! Thank you Patricia. I was wondering if I could make in a Bundt pan. Doubling the recipe makes sense. Any other special tips for greasing the pan? I see the recipe calls for lining a regular pan with parchment…
This is one great recipe! Easy and delicious. My 92-year mother is bedridden and her appetite is not good. I think she could, however, eat one of these cakes daily. Do you have advice for baking this in a muffin tin? I think this type of portion would be easier for her to handle. Thank you so much for this recipe 😊😊
Thanks so much, Susan! I have not made this into cupcakes but I think it should work fine. Just keep an eye on them in the oven.
Hello! I just made this recipe again today, however this time I turned them into cupcakes using a muffin tin. I set the timer for 18 minutes, and they came out perfectly golden-brown and fluffy (although I do second the need to keep an eye on them, as ovens do differ). I then brushed the lemon glaze on top of each muffin and sprinkled a light coat of powdered sugar to finish. I hope that helps and that you and your family enjoy them!
Awesome, Nicole! Thanks for letting us know, I know others will find that helpful.
Love the lemon and yogurt cake, made it several times, with great success. I am wondering if I can substitute flour for gluten free flour?
I'm sorry we missed this comment, Sandra! I have not tried it, so I can't say for sure. But I think it would work. Let us know if you try it.
Can you please put up the ingredients in grams not cups? Not all cups are the same size!
Thank you
Hi Mattia, if you look above the word "Instructions" in the recipe, you'll see the option to convert to metric measurements.
Can you ease put up tne ingredients in gra.s not cups? Not all cups are the same size!
Thank you
Hi Mattia, at the end of the ingredients list, you can click metric to convert the measurements.
Hi chris, i don't have any of the oils you mentioned, can i substitute with something else ?
Hi Donna, any neutral-flavored oil will work. Avocado, sunflower, safflower, vegetable, canola, grapeseed...
I would like to add lemon curd to middle of half the batter then top with remaining batter. I did it with a 9 inch pan but want to try with 8 inch. It turned out really good in 9 inch but worried it my run over on 8. Your thoughts? Thanks, PT
Hi Pam, I think you might run into problems with it running over. When you bake this in an 8-inch pan it comes right to the top.
oooh this sounds so good! I'm planning on baking it this weekend but wondered about baking it in a loaf tin rather? Would it fit and do you know how long to bake it for if in a loaf tin?
Hi Helen, I think it will work fine but I can't honestly say how long it will take since I haven't tested this recipe in a loaf pan. I would surmise that it will take longer since it will be a deeper cake.
Hi Chris,
I want to try this recipe of yours today. It looks tasty in the pictures plus it sounded easy based on your recipe. Can i substitute the all-purpose flour with cake flour? It's what i have on-hand. Looking forward to your reply. Thanks in advance!
Hi Cath, I haven't tested this recipe with cake flour but I think it should be fine as long as it doesn't have any baking soda or baking powder in it.
Can I use 7 inch cake pan?
Hi Yuro, unless your cake pan has unusually tall sides, a 7-inch cake pan will be too small.
Hi Nadine,
Such a lovely, yet simple cake. Love the flavours and the taste when you take each bite of the cake. My to go recipe when I need a lemon cake. I have made it severally and simply love it. Looking forward to trying more recipes.
Thanks so much, Yvonne!
I made this today as had family coming for brunch and our lemon tree (here in New Zealand) is overloaded with lemons. What a fantastic, simple, quick and delicious recipe. Everyone loved it!! Off to try your other lemon recipes now!
I'm so glad, Mercedes! Thanks for sharing your results!
Very delicious cake, thank you for this recipe. My family loved it, they devoured it in 4 hours..
Very easy to make, another delicious lemon recipe added to the books🤟🏼
Awesome! Thanks for letting us know, Noah!
I love this cake! It’s the easiest lemon cake I have ever made and so amazingly moist. My daughter ate 3 slices in one go. I had 2! So I put 1/2 cup almond flour and 1 cup normal flour.
I do that because I happened to have almond flour . Next time I will do it with just plain flour. Love love love !
Awesome! Thanks for letting us know, Eve!
What can be the substitute for eggs in the recipe?
Hi, Nive, I can't say for sure as I haven't ever tried a substitute for eggs.
Try 1/4 cup yoghurt instead of an egg
Hallo,
does 1/2 cup yogurt mean 120 g? I have this in the oven right now but it's not looking right.
Looking forward to the answer
Regards
Hi Anu, hopefully, your cake will be okay. If you look at our recipes, there is a metric conversion button right above the word "Instructions". According to our converter, ½ cup of yogurt is 100g.
Yuuuuuuuumm! Mine didn’t come out as pretty but tasted fantastic! The only part of the recipe that I didn’t like, which applies to any baking recipe really, is the waiting for it to cool part. I may have started nibbling at one end. Thanks for another great recipe Chris!!
Haha! Glad you enjoyed it, Angie!
Wanted to use up some yoghurt and some lemons so made this today, and just ate my first piece. It was very tasty, light and fluffy and nice and lemony. I subbed some of the flour for almond meal, as I like the texture, and I pricked the cake with a skewer before putting the (heated) glaze on top, and sprinkled with some reserved zest. Thanks very much for the recipe.
Thanks for sharing your results, Shane!
This cake sounds amazing. I am going to make it tonight for my sister-in-laws birthday as she doesn't like sweet cakes or icing. I will decorate with an edible flower arrangement on one side.
Does this cake keep well overnight in the fridge?
I want to thank you so much Chris for the delicious grandmother's lemon yoghurt cake. I made it yesterday and when my neighbours came over for a chat served it to them. And all of us enjoyed the cake SO MUCH we ate more than half the cake and they took some home. Instead of using sugar glazing I mixed up 3 tablespoons of honey citron syrup with the 1 lemon juice and glazed it over the cake - we REALLY REALLY enjoyed it. It's so easy to make also. I love it so much the next day I decided to bake 2 more for more friends to try. Your GRANDMA is the best. Salute to grandma.
I'm so glad, Monica! Thanks for sharing your results!
My cake is in the oven as I type, and the kitchen smells amazing. Could I have substituted the oil for apple sauce?
Will have to let you know how this one comes out, but I usually don't bake with oil. What do you think?
Hi Beth, I haven't tried subbing applesauce for the oil. I'm afraid though you wouldn't have the same delicious results.
have you ever doubled recipe and used a bundt pan? this recipe seems lighter than my lemon/blueberry cake, probably because of the oil instead of butter. do you think i could add bluberries/rasberries?
I have not tried that, Mary, but I think it would probably work. If you try it, let us know! We also have a strawberry version you might be interested in- https://thecafesucrefarine.com/easy-fresh-strawberry-cake/
Hi Chris - I just wanted to say how much I love this recipe, I've baked it numerous times and it is delicious without fail. I bake it in a loaf tin as I don't have an 8 inch tin. I also use the glaze that my grandmother used to use on her lemon drizzle cakes, the juice of a couple of lemons and icing sugar warmed in a pan until the sugar melts, then poured over the cake while it's still hot in the pan. I poke holes in the cake to let the glaze sink right in. Thank you so much for such a gorgeous recipe!
Awesome! Thanks so much for sharing your results, Emma!
Can you use corn oil? Or what substitute would be better.
The list of ingredients does not list amount of Lemon Juice nor the powder sugar needed for recipe.
Corn oil will work fine. The lemon juice and powdered sugar are listed under"For the glaze:" below the cake ingredients. Enjoy!
Hi Chris,
I tried baking this cake. The cake turned out beautifully but the smell of it does not sit well with me. It smells of stale oil 😞. I was wondering if it is due to the canola oil or lack of vanilla extract that caused the stale oil smell?
Hi Nadine, I've never had the experience you're describing and, with hundreds of other comments, have never had anyone else complain of this either. The aroma is amazing as this cake bakes, lemony and heavenly. Could your oil (or perhaps some other ingredient you used0 be stale?
Thanks for your quick reply, Chris. 🙂 Most of my ingredients are quite fresh as i have been baking every 2-3 days. I will add some Vanilla Extract and use a new canola oil in my next try..
Nadine. Oil smell means there’s too much oil added. Try using a tablespoon less out of your measured amount
Thanks, Janeen.
Hi Nadine,
I have tried this recipe twice and enjoyed the cake. I didn't taste or smell "stale oil" in my cake, but, indeed, could clearly detect the difference between cakes using vegetable oils and those not. My guess is you may be sensitive to oil taste. How about substituting oil with butter? Not so healthy, but, unless you are against dairy, I would say butter should make it nice in taste, and more fragrant.
Thanks, Thuy-Thuy!
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.
Thanks for taking the time to share your results, Barb! Grapefruit soounds delicious!
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!
Thanks so much for sharing your results, Irene!
Hello, can I sandwich and decorate this cake with buttercream. Thanks
Definitely, Jemila! Enjoy!
Awesome cake! Easy to make, too! My hubby & I both loved it. Will definitely make again.
I'm so glad, Paty! Thanks for sharing your results.
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.
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.
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.
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.
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!
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!
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"
Thanks, Wanda!
Can you use limes instead of lemons
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/
Can I use coconut oil? Wish to make cake today.ThankYou
Hi Geraldine, you can definitely use coconut oil but it will add some coconut flavor.
Such a lovely recipe. We served it with a side of coeur à la crème. Absolutely great.
Thanks, Diane!
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!
Thanks so much for sharing your results, Anne!
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!
Hi Ivy, thanks for sharing your results. I believe the Wednesday cake/Gâteaux du Mercredi and this cake are similar.
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?
Hi Elaine, I haven't tested this recipe with any of those ingredients so I can't guarantee success.
Question can I use almond flour for this recipe instead of regular flour
Hi Angela, I've had success with using some almond flour in this recipe but I haven't tested it with 100% almond flour.
Cool thanks
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!!
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.
I gave up - the ads were bouncing the recipe around so much I could not follow it. Too bad because it looked good.
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.
Made it today. Came out perfectly. Took slightly more time than in the recipe to bake but I will definitely be making it again.
Thanks, Angela!
Cake turned out delicious! Thank you
I'm so glad, Hema!
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!
Thanks for sharing your results, Carol!
What’s the Ap stand for?
Hi Todaro, it stands for All-Purpose flour.
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?
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!
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...
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.
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...
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
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!
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!
So glad you're here and that you enjoyed the cake, Hils!
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!
Yay! So happy to hear that, Bethany.
Chris, the recipes are wonderful!
Thanks, Marilyn! 🥰
Tried this recipe and can report it was a hit. Actually pierced the top with a skewer to allow the syrup to penetrate further into the cake - extra moist. Thanks for sharing.
So happy you enjoyed it, Con!
I’m so excited to make this! Was just wondering if this cake can be left out at room temp or on the counter?
I love this simple and easy dessert. Always a hit with family and friends. It is an easy quick cake to take as a gift also. The tips you have listed with several recipes are so helpful.
Thanks so much, Joann! I'm so happy you have enjoyed this cake. We love it too!
I had some Greek yogurt to use up, I knew I could find a recipe here..it was easy and so good. I’m having a piece asI type with vanilla ice cream.
Thank you again for all your wonderful recipes.
Merry Christmas.
Merry Christmas to you, Elsa! So happy you enjoyed this cake! 💕
I love this recipe! I have made it a few times. If I am making a day early should I refrigerate or can it sit out?
Hi Bridget, it can definitely sit out for 12 hours!
is it ok if i double the amount of cake batter and use a 9 inch pan insted
That should work fine.
Hi! would it be okay if I use vegetable oil? 🙂
Absolutely! That will work fine, Dianne!
Really looking forward to making this! Would it be fine to bake this in a 9-inch pan?
Hi Maria, you definitely can although the cake will be flatter. It will still be delicious!
Excited to try this!! Just wondering if I can you make it in a loaf pan?
Hi Libby, I haven't personally made it in a loaf pan but other readers have and have reported good success!
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
Awesome! Thanks so much for sharing your results, Nora!
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?
Hi Sam, you could definitely do that. The baking time will be a little less though. I would check it after 20-25 minutes.
Thank you, that's what I had in mind cooking time wise so great to confirm that I'm doing the right thing!
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 ❤
That's wonderful to hear, Vanessa! Who knows, you might just become the family cake baker! Thanks for sharing your results!
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
Thanks for sharing your adaptations, Jerry! So good to know!
Do you think coconut oil would work? Thanks
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.
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
Why isn’t my question being answered but others after mine are?
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.
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.
Thanks, Dashni! Love you adaptation for the glaze!
Looks delicious! I wonder if i cam substitute tje flour with almond flour amd the sugar with erythritol.
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.
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.
I absolutely love this, Sheila! Your comment made my day! Thanks for sharing 🥰
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!
Yay! Thanks, Millicent, so happy you enjoyed it and had good success! 💕
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.
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! 🥰
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.
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
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!
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! 💕
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.
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!
I made this today for our Christmas dessert, from a lemon a friend gave me from her boyfriend's tree. It was very good, and my family loved it. Next time I make it I will double the glaze, and maybe put some zest in the glaze also, but it was very good following the recipe faithfully.
Thanks, Anne!
Made this cake today. Quick, easy and delicious. Thank you for all your wonderful recipes.
You're welcome, Daisy! Thank you, for taking the time to leave a comment!
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!
What a wonderful idea, Sharon! Thanks for sharing your review!
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.
You're so welcome, Pam! I'm so happy you both enjoyed it 💕
This looks amazing! I want to try and make this into a 6” 3 tiered cake for a birthday. I am debating doubling or tripling the recipe. What do you think?
I suppose if I triple and have left over I could make them into cupcakes as well.
Hi Naomi, I would think doubling it would probably be enough but I do love your idea of making cupcakes too!
Delicious cake, easy to follow.
Thank you for this recipe!
Thanks, Beth! I'm so happy you enjoyed it! 💕
Should the finished cake be stored in the fridge?
Hi Trisha, I store it at room temperature.
Great, thank you! The cake turned out perfect, so fresh and light, we loved it. I am about to make it for the second time, thanks for sharing this!
Yay! That's awesome, Trisha!
Made it this morning since the oven was on for breakfast anyway using ingredients already on hand. Easy to put together with no special equipment and before I was fully awake. Used homegrown lemons, homemade yoghurt and vegetable oil instead of sunflower because that's what we had.
Very impressed with the rise and golden colour on the cake. Not impressed with the smell of cooked oil, but it didn't come across in the taste at all. Don't know if using a different oil would resolve that.
Ate a slice after dinner this evening. Want more. Probably a good thing all our plates are in the dishwasher tomorrow. Might be eating lemon cake for breakfast tomorrow 🙂
Haha! I know what you mean about wanting an extra piece, Fiona! Thanks so much for sharing your review! I'm so happy you enjoyed it.
Regarding the oil, I really like using sunflower, safflower or avocado oil and don't notice any odor.
I'll be making this cake for the 4th time tomorrow. That's how much we all love it! I've also shared your recipe link with several friends already. They all wanted to have it. Thank you so much!
I'm so happy you've enjoyed it, Liza! I'm the same way when I find a recipe I really like! I appreciate you taking the time to share your results 💕
Just tried your recipe last night and very happy with results as even my 7 year old girl had some, she normally only likes cakes with chocolate but this one with an extra lemon juice gave a perfect taste.
Thanks
That's so awesome, Monica! Thanks so much for sharing your results. Perhaps your daughter has turned over a new leaf!
Hello Chris,
just found this recipe, looks a treat.
I'd like to know if I can substitute the Plain flour for Gluten Free Self raising flour - leaving out the baking powder.
Making it for a friend, to drop off whilst we are stuck in lockdown.
Julia
Hi Julia, I haven't tried this with GF self-rising flour so I don't want to say for sure without further testing.
This cake recipe is a real keeper. Perfect size and not too sweet. Thank you for a recipe that can made in minutes and impress any guest.
I love getting so many wonderful recipes and ideas from your website.
Thanks again,
Thanks so much, Kay! I'm so happy you have enjoyed this cake! Thanks for taking the time to share your results. 💕
What do you recommend as a non dairy substitute for the yogurt? Do you think a dairy free yogurt would change the texture of the cake?
Hi Amber, I'm not familiar with using dairy-free yogurt so I can't say without further testing. But perhaps some of our readers with dairy allergies or intolerances could chime in here.
I used lactose free yoghurt. I know it’s not the same as dairy free, but it was deeeelicious!!!!
That's great to know, Lydia! Thanks so much!
This recipe is a keeper! I tried a similar recipe but that was nothing special. When I baked your version, my son and I found the cake really amazing! Thank you!
Awesome! Thanks, so much Liza for taking the time to share your results. I'm so happy you guys enjoyed it!
Hi Chris! I love your recipes and baking suggestions, easy to understand as well as follow!! I was wondering if this French Grandmother's Yogurt cake could be frozen, along with your other delicious one-bowl cakes??
Thanks and Keep up the sweet work!!!
Hi Marcia, thanks so much for your encouraging words. Yes, all of the cakes freeze well with the exception perhaps of Upside Down Plum Cake as the plums may make the cake soggy after thawing.
Please give the recipe for the almond topping. Looks so pretty on top of the cake.
Hi Sallie, I think you might be referring to this recipe: https://thecafesucrefarine.com/french-almond-cake/
This looks like a a lovely summer cake to try! Thank you for the recipe. Is there something I can substitute for lemon zest? I don't have access to organic lemons. As well, what would the weight measurement for a cup of flour? It seems to be different for everyone, so I just want to be sure. Thanks!
Hi Susan, if you have lemon extract that would be a good sub. I would use a teaspoon. Regarding the weight, it's 120g for 1 cup of all-purpose flour.
Thanks! I'll try it with the lemon extract.
I want to make this cake for my sister’s birthday this week, I plan on making 3 layers with raspberry filling. If I leave out the glaze will I still get a nice lemon flavor or do I need to include the glaze along with the raspberry filling?
Thanks!
Hi Christina, I think I would still add the glaze as it will not only give you that great lemon flavor but it will also seal the moisture in the cake, even if you ice it. Raspberry filling sounds amazing!
Thank you!
What a great reviews, Looking forward to make the cake! I have just found out actually thecafesucrefarine website and I think all recipes and stories will be read frequently!! 🙂
Thanks, Barbara and welcome to The Café! Hope you enjoy the cake!
I used lemon juice instead of lemon zest because that's all I had and also dropped some blueberries on top of the batter as well once it was in the baking tin and the cake turned out wonderfully.
That sounds wonderful, Brandie! Thanks so much for sharing your results!
Wonderful recipe.
Thanks 💕
I love this recipe and would like to make it for my grandmothers party this weekend, only issue is I'll be feeding around 20 people. If I double the recipe, do you reckon it would fit in a large bundt pan? I'm also considering baking two cakes and layering them, but I'm not sure what to put in the middle and perhaps the cake may be too dense for that? Any tips?
I just know if I can work out the quantity everyone will love it!
Hi Sara, how fun that you're making the French Grandmother cake for your grandmother! I haven't tried this in a bundt pan but I heard from another reader that she tried it and it worked well. The option would be to just make two cakes. Then when one is gone, you could pull out the other. If you decided to make a layer cake, a raspberry jam filling would be nice with a light vanilla or lemon buttercream.
I made cup cakes (for a kids party) and mixed a frosting using just cream cheese a little icing sugar and freshly grated lemon, it was delicious
Thanks, Debbie!
Tried a few lemon cake recipes, this was so easy to make and delicious! Perfect summer cake!
Yay! I'm so happy you enjoyed it, Carmen. It is a perfect summer dessert!
Hiya Baked this for a dinner party at the weekend and it was a huge success...they were all foodies so tough crowd. Thank you for sharing this delicious recipe. 5 stars definitely.
That's so awesome Chantelle! Sometimes the simplest things are the BEST! Thanks for sharing your results!
Hi Chris, I have made this French Yogurt Lemon cake a number of time and my family loves it. I make it just like the recipe. Everyone wants to know when I’m making the next batch. I make pound and sponge cake and I like the yogurt idea . This cake is between a pound and sponge cake. So you know this is my go too cake from now. Thank you so much for sharing this Grandmothers recipe.
Bry
You're welcome, Bry! We love this recipe too!
There’s nothing like a stress-free delicious cake recipe, which is exactly what this is! It was so easy to make, easy clean up, and it turned out absolutely perfect.
Thank you so much for this wonderful recipe, I can’t wait to make it again!
You're welcome, Sara! I'm so happy you enjoyed this cake!
How can you substitute the plain Greek yogurt for double cream lemon meringue yogurt? I bought a tub by mistake and am trying to use it up. I am not sure about how much to lessen the sugar by and would it still require the Zest and juice?
Hi Ameera, since it's just a half cup of yogurt you can just use this yogurt as directed in the recipe. There's not that much sugar or lemon in a half-cup. It will just make the cake better! Enjoy!
Could half the sugar be replaced with honey? My neighbour gifted me some of his honey and I’d like to thank him.
Hi Lindsay, I haven't tried this recipe with honey so I can't say for sure.
Simple to follow and yummy! My brother who hardly eats cakes, had a h..u..g..e.. slice!
Haha! I love it! 😂 Thanks for sharing your result, May!
Oh my word! Just made this cake this evening and half of it has already been gobbled up! Wow what an easy, foolproof recipe! My 8 inch round pan is not tall enough so I used a square pan and baked for 35 minutes. One of the best cakes I've ever made, rave reviews from the fam! Next time I'll cut down on the sugar a bit, maybe 3/4cup. The glaze is an absolute must, it adds a lovely tangy dynamic to the cake while keeping it moist. Thank you for this recipe, it's definitely amoung my favourites.
Thank you Bessie for this great review! I'm so happy you enjoyed this cake!
This cake is delicious! I love a yogurt cake - they seem to be lovely and moist with minimal effort. This one is just the right balance of sweet and sharp, too. I could easily see swapping out the lemon for lime or orange. I also think one could skip it altogether and make a flavored whipped cream or buttercream to fancy it up. Such a great recipe. I used Greek nonfat yoghurt and canola oil, as that's what I had on hand. Not cloying at all - perfect for an afternoon treat.
Thanks for sharing your review, Jenny! I'm so happy you enjoyed it!
Hi! Can I replace all purpose flour with cake flour? If yes, will it still have the same 1 1/2 cup measurement?
Hi Nic, I haven't tried cake flour for this recipe but I think it should work just fine. And yes, use the same amount. It should give you and extra tender crumb.
Can this be fully made a day ahead and stored on counter? how long does it hold up after baking?
Hi Jaanet, yes, it can be stored at room temperature. I like to keep it under my cake dome. It stays nice and moist for a few days. The glaze does start to soften though by the second day.
11/2 cup flour equal ? Grams?
If you go to the recipe and look above the word "instructions" you'll see an option to convert the ingredients to metric measurements.
Hi Guat, if you look above the word "Instructions", you will see an option for metric measurements.
If I use part skim milk Ricotta, do I need to make adjustments to any of the other ingredients?
Hi Chris, I've never tried ricotta in this cake so I'm not sure how to advise you.
Hi Chris, since I haven't tried this recipe with ricotta, I don't want to say for sure. I do have a recipe for lemon ricotta cake which is delicious! https://thecafesucrefarine.com/italian-lemon-ricotta-cake/
I’m so glad I found your website and this recipe! Really easy and soooo yummy. Thank you for sharing this ❤️.
Thanks, Lydia! 💕💕
Bonjour,
Vraiment délicieux !
This recipe is a winner. Thank you
Bonjour! Merci! Je suis tellement contente que tu aies apprécié ce gâteau!💕💕
Hi can I try this recipe with coconut oil, and no-fat Greek yogurt? Thanks 🙂
Hi Clara, I haven't tried either of those so I can say for sure without further testing. Coconut oil will add some coconut flavor but if you're okay with that, it should be fine.
Merci beaucoup!
I made this cake...in a rice cooker 😂
Wow! That's amazing! Did you like the results?
I made this cake this morning because I wanted to use up some plain yogurt I had in the refrigerator. In place of the 1 cup of granulated sugar, I used 1/2 cup of Stevia Blend...my husband is diabetic, so I wanted to cut some of the sugar. I also added 1 tsp of lemon extract just to give it an extra lemon flavor. It turned out light and delicious!! Thank you so much for this wonderful recipe. It will go in my "keeper" file:)
Thanks so much, Joy. I know this will be helpful to other readers who are watching their sugar intake! We appreciate you taking the time to share your results!
Hello,
i wish to ask regarding the Lemon Yogurt cake. Can the oil be replaced with Butter instead? If yes, would you know how much butter to use?
Thank you 🙂
Hi Yuki, you could definitely replace equal parts of butter for the oil, however, the cake won't be as moist. I am a HUGE butter fan but I really prefer oil in this cake for the texture and I find that oil allows the lemon flavor to really shine.
Hi! I just tried your recipe with my 2yo and the taste is great but my cake turned out really dense - I didn't get a nice crumb like yours. Any clue as to why? Could it be that I had overmixed? It did rise about double the height in the oven then gradually sank while it cooled - probably rose about 50% in total? Thanks!
Hi Eryn, it's hard to say without having been there with you in the kitchen. It may be that you overmixed or perhaps it just needed to bake a little longer. Every oven is different. You can always use an instant thermometer. The internal temperature should be 205-210˚F.
If you are using an electric mixer the speed was too high. Never go over the medium setting and good cake will rise and or sink 😉
Super moist and delicious taste
Thanks, Helen!
It's absolutely awesome!!-from New Zealand, we love it.
Thanks, Winnie!💕
I have made this recipe numerous times, it is delicious! I love the texture and lemon flavour that seeps through the cake from the
glaze. I was in France a few years ago and remember the cute little yogurt jars.
Thanks for sharing your results, Marilyn! The jars are so charming!
Hi Chris This cake looks so pretty and delicious. I plan on trying it soon. I have also been intrigued by an Italian cake that I saw using olive oil. Do you think olive oil would work in this cake? Thanks!
I've used olive oil, and it turned out delicious!
Thanks, Hannah!
Thanks 😊
Hi Connie, you can definitely use olive oil. I love olive oil cakes but it does add a stronger flavor. Using a more neutral oil highlights the lemon more. Either way, it will be delicious, just different.
Ok. Thank you. Can’t wait to try it 😊
I visited Paris this past summer and wanted to recreate the feel of the city in my NYC apartment, this recipe did the trick! I used granulated honey + low fat vanilla yogurt and it worked out quite well. I've been a baking fail during quarantine, and this recipe couldn't be easier! Thanks so much.
That's so awesome! Once you've visited Paris, it's hard to not want to go back! So happy you had good success with this recipe!
This looks amazing! I plan to make for a friend. Can I layer this cake if I double?
Thank you!
Yes, this would work for a layer cake if doubled!
Yes, you could definitely layer it.
This is very similar to a lemon ricotta cake recipe I've made. When I've been short on ricotta I use some yogurt. I'll have to try this one. Can I ask which dishes you're using on the table? Lovely!
Hi Trina, the photo was taken at our rented apartment in Paris and the dishes were what I found in the cupboard and on the shelves 🙂
Hi, would it be possible to bake this in a loaf pan instead? I don't have any round cake pans 🙁
Hi Grace, that would definitely work. The baking time will be longer though. I can't say exactly as I haven't done this. You'll have to watch it and test it with a toothpick or instant thermometer. The finished temperature should be between 205 and 210˚F if you use a thermometer.
Loved this cake! I’ll make it again and again. For anyone wondering, I used melted butter instead of oil. It is lovely. I found this recipe when looking for a way to use up extra full fat honey Greek yogurt. As it was sweet, I reduced the sugar.
Kristi
Thanks, Kristi, for sharing your review! So happy you enjoyed it.
I finally made this cake. I've been meaning to since I first saw the recipe. It was a hit! Everybody loves it! I love everything lemon and this cake is so easy. Thanks for sharing this recipe with us. I'll be making it again very soon. I do have a question. Should it be stored in the fridge?
Hi Debbie, I'm so happy you enjoyed this cake. No, it does not have to be stored in the refrigerator.
Hi Debbie, so happy you enjoyed it. No, it doesn't have to be stored in the refrigerator.
Hi Chris, I made this cake and its 'twin' (key lime) at the same time.
WOW. The cakes were amazing. My family loved them.
I did not use parchment paper and regretted afterwards. However, I was lucky as I used springform pans and they came out easily and cakes remained nicely on the botton of the sprinform pan, which thankfully did not show on the cake stands.
You are truly a great teacher. I love your pictures and clear explanations. Thank you so much to your and your hubby photographer.
Thank you Roseline for this super encouraging comment! 💕 I'm so happy you enjoyed both of the cakes! Springform pans are great!
i live in canada where we also have premium small yogurts at low l cost they also have small plastic snug lids I have found these the perfect size for quick salad dressings. two salads for two persons size and one does not drowned the greens put everything in jar cover with lid firm shake and you are done.
That's awesome, Carolyne, thanks for sharing!
Thanks, Carolyne!
Hi, can I substitute the baking powder in this recipe with baking soda?
No, unfortunately, that will not work.
Delicious cake. Shame about adverts keep popping up when you are trying to concentrate.
Thanks, Pauline! I'm glad you enjoyed the cake.
Regarding the ads, I understand. But it's how we earn our living and are able to pay our expenses and employees and provide recipes to our readers for free. It's kind of like television or magazines, ads are how they can afford to provide services.
Love the cake! So good, but mine didn’t seem to rise as high or as spongelike. I used the same size pan.. 0% Greek yogurt and canola oil instead, could that have made the difference?
It's really to say, Victoria, without having been there in the kitchen with you. I do use full-fat yogurt but I wouldn't think that should make too much difference. Is your baking powder fresh?
Hi! I would like to try this recipe. Can I use a 7 inch cake pan instead? Thank you!
Hi Kathleen, it would have to have very high sides and it will take longer to bake.
Hi, I haven't made this yet but it really sounds delicious!
I was wondering, can I use fat free greek yoghurt since that's all I have right now.
Hi Zara, that will work fine. I prefer a full-fat yogurt for a nice depth and moistness but any yogurt will work in this recipe.
Hi Chris,
thanks so much for your response. I'm so looking forward to baking this and will report back! 🙂
Fantastic Cake! Doubled the recipe & baked in a 9x13 for 35min. Turned out perfect. Moist, tender & not too sweet.
**A tip regarding quick & easy zest is to remove lemon peel with a Y-Peeler (being careful not to get any pith) & process it with the sugar in a food processor until zest is fully incorporated into the sugar. So much quicker than using a Microplane. Such a great recipe, an absolutely keeper!
Thanks so much, Chrissy! Great tip!
Hi Chris, a dear friend had shared your recipe with me many years ago. I had loved her cake then. Today I do not have lemons but limes. Can I bake it with some lime juice and how much of it since I do not have lemon zest?
Hi Ambika, nice to "meet" you! 🙂
Regarding the cake, you could either just substitute lime zest for the lemon zest and then make the glaze as in the recipe (only using lime juice) OR you could make the cake below which is derived from the same recipe. Both are delicious! Happy baking!
https://thecafesucrefarine.com/key-lime-coconut-cake/
Hello Chris, thank you so much for your prompt reply. Since I was in the kitchen and thinking of the food cravings my sons, plucked out of college and locked in with me during these days, I went ahead and tried it without zest. The cake came out superb - lemony and crusty. It was devoured before I realised I had baked it. Thanks once again for the magic you created at home on an unprecedented rainy day.
I am now searching for a nice and easy tiramisu recipe since I bought some mascarpone cheese while "hoarding". 😊
Awesome! I'm so happy you both enjoyed the cake. Thanks so much for sharing your results 💕
Cake turned out great, even though I did under bake it a bit. Delicious flavor!
Yay! Thanks for sharing your results, Jessica!
Hello from the Philippines! I’m so excited to try this recipe but I wanted to check in with you before I make it. Would you recommend adding lemon juice or extract to the recipe to enhance the lemon flavor? If yes, how much would you recommend? Looking forward to hearing back!
Hi Nicole, hello all the way to the Philippines! You really don't need lemon juice as the zest gives the cake nice flavor and the glaze has lots of fresh lemon juice which sinks into the cake and enhances the lemon flavor.
This recipe is awesome! Finally got to make it. Thank you so much for sharing. I can't wait to try more of your recipes!
Yay! So happy you enjoyed it, Nicole!
I don’t usually leave comments or rate recipes, but I had to tell you how great this cake is. It’s easy to make and tastes amazing! I was craving something with lemon and this was perfect. I can’t wait to make this for friends and family. Thank you for sharing this recipe.
Thanks so much, Sam! I really appreciate you taking the time to share your results. I'm so happy you enjoyed it!
Hi there, thank you so much for the recipe I just need to get lemons! Can’t wait. Also I’m wondering if I could use olive oil instead? Would that taste weird?? I don’t have granulated sugar but I have brown sugar and coconut sugar. Will those make the cake grainy to taste?
Thank you so much!! 🙂
Hi Win, you could definitely use olive oil. It will have a different flavor profile (more olive oil flavor) but it will still be delicious. I love an olive oil cake!
I used coconut oil and it was delicious!
That's good to know, Mel! Thanks for sharing your results!
Awesome, thanks for sharing your results, Mel!
Hi Chris,
I made your recipe today with Bob’s Red Mill Gluten Free 1 to 1 baking flour and it turned out great! I made no adjustments to the recipe. Thanks for sharing this. It is so easy and yummy!
Paula
Thanks so much, Paula, for sharing your results! I know this will be helpful for lots of GF readers 💕
I also recently made the yogurt lemon cake with Bob's Red Mill 1 to 1 gluten free baking flour. My family and I were very happy with this delicious gluten free cake. I will make this cake many, many times. Next cake is the almond cake.
So awesome to know this, Kay! Thanks so much for taking the time to share your results. I think you'll love the almond cake as well! 💕
Hello! Can I make the glaze with regular sugar?
Hi Fabiana, you could but I would make sure all the sugar crystals are dissolved.
This cake is really good and so simple. Unfortunately, after I zested the lemon, it was dry inside. I only got two tablespoons of juice, so I zested a little bit of orange, and squeezed the rest to make 1/4 cup. It's now a citrus cake! Still very good, but I will try it again when I have good lemons as I love lemon cake!
Hi Ruth, your version sounds wonderful!
Thanks, Ruth. I love your version. It sounds delicious!
Could I replace at least one of the eggs with egg whites? I don't want to run out of eggs before my next shop and I do have a carton of egg whites.
Hi Jennifer, I haven't tried this but I'm sure it will be fine. The texture of the cake may be slightly different and not as moist but it will till be delicious!
I made this today, baked for 30 minutes, stuck a toothpick in it to check it was cooked (toothpick came out clean), and put in on a rack to cool. When I came back 10 minutes later, the cake had collapsed in the middle. I’m an experienced baker, but...any ideas what I did wrong? I popped it back in for another 10 minutes and I’m sure it will taste delicious (haven’t cut it yet - it’s for dessert). Any advice welcome.
Hi Lisa, cakes can be a little tricky. It's hard to say what went wrong without having been there. There are so many variables when baking - flour, size of eggs, leavening agents. It probably needed to bake just a bit longer but I hope you enjoyed it nevertheless.
Was the yoghurt at room temperature? It may be the oven but, for this type of cake, both eggs and yoghurt have to be at room temperature if you don’t want your cake to collapse when you take it out of the oven!
Thanks, Katie. I know there are some recipes that call for room temperature eggs but I've never used room temperature ingredients for this cake and have always had good success.
Hi Lisa, it's hard to say without having been there with you in the kitchen. One thing that's helpful is to check the temperature of a cake with an instant thermometer. The center should be 210˚F. Sometimes the toothpick trick can be fickle.
This has been a go-to staple recipe for me since I found it years ago. I never make the glaze but use this often as a birthday cake with fresh whipped cream and raspberries. A tip I learned along the way somewhere is to grate the lemon zest into the dry sugar and knead it in, this really releases the lemon flavor and makes it extra delicious. I've substituted orange zest (with rosemary yum) and grapefruit zest and added blueberries. Works great in a loaf time for a simple tea cake too. Lovely!
Thanks, Lysalou, for your review and great tips! I love your adaptations!
How long do you bake when it’s in a loaf pan?
Hello, i want to use this for a 4 layer birthday cake. Will the sponge be thick enough so that I can cut it in half?
Hi Amanda, yes, I think that should work fine!
Hey there! I want you to know PRE COVID-I found you in winter and your site became my happy time pick me up :). You are my GO TO for any inspiration or excitement!!! I first found your glorious easy scones and I was officially yours. I am making this for our Easter dessert. I only had whole wheat all purpose flour and it worked out just fine. I am curious about the storage. You always give lots of great notes for pre baking and for serving immediately or not, but not much info about storage in fridge or on counter etc. Thanks!!!
Aww... thanks so very much, Victoria, for your super kind comment. I'm so happy to know that this cake works well with WW flour. Thanks for your suggestion too, I will remember to include more of that advice. This cake stores well for several days, covered, at room temperature.
Hi. Loved the recipe, but I had to make adjustments to what was on hand, and the results were very good. I used an Italian flour (farina di mandorle - cake flour mixed with almonds and sugar) and reduced the sugar by one third. The cake was finished in 30 minutes, but I used a 9 inch pan. For the glaze, I used 1/4 cup lemon juice but added the powdered sugar by teaspoonfuls until I got the taste I wanted. It was a lot less sweet and tasted wonderful. Of course it didn't make a true glaze, but the result was perfect. I served with berries. Looked and tasted lovely.
Thanks for sharing your results, Anna. We're all having to make modifications these days to work with what's available. Your cake sounds wonderful!
This cake looks delicious and I’m going to make it today! As I only have one lemon in the house and really want to save it for our dinners / lunch this week do you think I could add some raspberries or sultanas instead for adding some flavour? 🤔
I might try using orange zest instead as we have a few oranges!
That would work well!
Yes, either would work. The raspberries might make the baking time different though due to the moisture.
This recipe is absolutely fantastic! I tried it the first time with exactly the ingredients and measurements mentioned, and tried it the second time today with some Doves Farm Gluten-Free flour (the shops had run out of plain flour the last time I went, thanks Covid-19) - it baked just as perfectly (for anyone wondering whether it can be adapted to gluten-free or not). I put a little less sugar, 180g instead of 200g. Thank you so much for this recipe! It's become a family tea time favourite.
That's so great to know, Krittika! I really appreciate you sharing your results. I know it will be helpful to others! It will be so nice when we can all have tea together again! 💕
Can this recipe be used for muffins? Would you recommend any change in cooking time and oven temperature?
I am also on a COVID-19 baking frenzy and would love to deliver some of these in muffin form to my neighbour to cheer him up (socially distanced of course!).
Love from the UK.
Hi Michelle, What a sweet, kind service to your neighbor this will be!
I haven't made this recipe in cupcake form but I think some of our readers have, with good success. You may not get as lovely rounded tops as you would with a recipe like this ( https://thecafesucrefarine.com/copycat-starbucks-blueberry-muffins/ ) which is specifically created for cupcakes but I know they will be delicious! I would check the muffins at 15 minutes and then every couple minutes after that until they are light golden brown and feel firm when lightly touched on the top. Enjoy
Hi Michelle. I have made cupcakes with same recipe. Came out just great. you only have to reduce baking time. Not very sure how many minutes I used. Just kept peeping till i got that golden brown colour
Thanks, Nicky!
Thanks so much, Nicky, for sharing your results and adaptation!
Hi, can I skip the glaze or is it necessary? 🙂
Hi Bella, you can skip the glaze but it adds a lot of delicious flavor and also seals in the moisture!
I've made this type of cake before, it was called a nursery cake as nannies would make it for their charges as it was a quick little treat. But THIS version of it, is out of this world! My husband can't get over how good it is. Thanks for another homerun!
Thanks, so much Debra! I love that it is called a nursery cake! I'm so happy you and your husband have enjoyed it!
What can I use instead of yogurt?
Hi Ailani, you can use buttermilk or sour cream if you have either of those.
Hi! Could you bake this in a Bundt cake pan? At what temp?
Thank you in advance.
Hi Judith, I haven't tried this in a Bundt pan. I think it's best in a cake pan but if you try it, let us know!
looks delicious, it's a toss up on which one I do first , the buttermilk or this one. Going to put it out for a vote, lol. thank you for sharing
Haha! You might need to make both, Pam!
Hi Chris,
I think we can all start a Covid-19 Baking frenzie cookbook!
I understand the therapeutic value. Reading the French Grandmother’s Lemon Yogurt recipe and playpen to try it today! I am also sharing your recipes with friends and today, your Easy Foccacia recipe. One of my favourites and turns out perfect every time! Hope you and your family are remaining safe. We are ‘staying in’ here in 🇨🇦 Canada!
Thank you for all the recipes you share!
Haha! True!
Thanks so much, Bonnie, For taking the time to leave a comment! Stay safe!
Will this cake freeze nicely?
Yes! It freezes beautifully!
I was looking for a dessert I could make with ingredients I already had in the house during the Covid-19 “stay-at-home” recommendation and came across this recipe. It was so easy to make and so delicious! I’m a big fan of the sweet/tart combination. I also made a topping with my leftover Greek yogurt by adding some lemon juice and honey. It made a nice creamy (and healthy) topping. Thanks for sharing this recipe. Baking a cake helped me to get away from the worries of the world for a while.
Hi Carol, I think baking is great therapy in so many situations! Thanks so much for sharing your results. We will be doing a "cook from the pantry" post on Sunday and, thanks to you, we'll include this recipe!
Can I use brown cane sugar or white granulated sugar instead of regular white granulated sugar? Those are the only sugars I have in house at the moment.
Hi Shilpa, if you have white granulated sugar, that should work fine.
Thank you so much for sharing this Recipe , it looks fontastic. Thinks!
You're welcome, Alpana. Hope you enjoy it!
Do you think I could replace the flour with fine almond flour and the sugar with a sugar replacement.? I use Pyure.
Hi Nancy, I haven't tried this so I don't want to say for sure. If you try it, let us know as other people might have the same question.
Do you think This could be baked in individual Bundt pan? Sounds great
I haven't tried this in a Bundt pan but it should work. I will be a small Bundt cake though.
If I make this the day before serving does it have to go in the fridge or can I leave it out on the counter. Thank you.
Hi GG, it can definitely be left on the counter. I would keep it covered but it doesn't have to be refrigerated.
Thank you for your prompt reply.
No problem! Enjoy!
You can buy these cute jars on eBay. I thought I’d make jam and do the old-fashion sealing with wax!
Thanks, Carol! That's great to know! Have fun with your jam-making!
Great recipe, I used avocado oil and frosted with a dark chocolate buttercream.
Thanks so much, Lisa! Your version sounds great!
Amazing. I ended up using a 10 inch springform pan and cake was ready in 20 minutes flat. My 6 year old did the bulk of the prep work and I helped with oven end but it was super easy recipe to bake with a little one.
Thanks so much, Manisha, for sharing your results. You are making wonderful memories, baking with your son!
This company in Canada sells yummy yogurts in little glass jars as well. If you contact the company, you can also purchase plastic and porcelain lids to fit the jars. Here’s the https://rivierapetitpot-boutique.com/en/
Awesome! Thanks so much, Sheila!
I love that yoghurt, and I bought plastic lids and use the jars for Chris’s jam recipes. These make pretty additions to a cheese board and also great little gifts. Love the jam recipes and have made several of them.
Thanks, Mary Dodge!
Does this company sell anything else besides the jar lids and labels? I was unable to find any other products. Thanks
I have made this cake several times and it has become an alltime favourite in my family.I would like to know if i can relace lemon with orange.thank you.
Hi Reena,
Yes, I think orange would be wonderful!
Made this cake today and it baked really well and tasted fabulous.
Will definitely be making this again. Was a big hit with my family.
Thanks, Donna! So happy you enjoyed it!
Do you think this cake would work out ok if frozen After pitting the glaze on? Want to make ahead of time for a party in two weeks. Thanks!
Hi Melissa, I would freeze it without the glaze then warm slightly before serving and brush the glaze one.
i have made this recipe several times and ut is delicious , would like to know if i can put a confiture de fraises on top after it is cooked
I think that would be delicious!
I’ve made this several times; we always love it. Today I’m trying it with a little bit of Fustini’s Blood Orange olive oil in place of part of the canola oil.
I’m also a fan of the French yogurt jars and I bring them home when I go to Paris☺️
Thanks, Susan! Your adaptation sounds wonderful!
Hi Chris, love this little cake! I also brought home from Paris little yogurt jars but mine are blue ceramic from La Fermiere. They are are 3/4 cup size though. You may have also seen here in the states a brand from Yoplait called Oui. They are 3/4 cup also. So I won't be using them for measuring, but I have found other decorative ways to use all my charming little jars. Thanks for the delicious recipe!!!
That's so fun, Dolly, that you too brought home the jars. Thanks for taking the time to leave a comment 🙂
I haven’t tried the recipe yet but was wondering if this lemon yogurt cake can be frozen?
Yes, it freezes well!
Just made this with my 4yr old grand daughter. Turned out well! Easy to put together and tastes delicious. I’ll definitely make it again!
Thanks, Tammy! You're making wonderful memories!
HOW WOULD I FIND A SMALL APARTMENT IN PARIS TO RENT FOR 2 WEEKS? YOUR PLACE LOOKS WONDERFUL.
ALSO, CAKE LOOKS AWESOME AND I PLAN TO MAKE FOR CARD PARTY I AM HAVING.
THANKS FOR THE RECIPE
Hi Jo Marie, we went through Paris for Rent and they were great. They have lots of lovely little flats in Paris. Here is the link: https://www.parisforrent.com
I was searching for a recipe to use up some yogurt that wasn't being eaten. OH MY....this recipe is quick to assemble and oh so delicious. I was a bit concerned it might be too wet as it seemed moist enough before I added to oil, but it came out perfect. Nice lemon flavour. This one is a keeper! Thank you for sharing this.
Thanks, Cathy! So happy you enjoyed it!
I just made it but like a dummy I went downstairs to put on laundry and missed the timer!😬 I hope I didn't try it out. Looks good.
Thank you so much for sharing this. I made it this morning and can't wait to try. I love your story 😊
Thanks, Angela - I'm so happy you enjoyed it!
This is a super easy and quick cake. I love that it's the perfect (for my taste) sweet and lemony flavor- not too sweet or too sour. For guests I plate with a little extra swirl of the lemon/ sugar sauce and add a few raspberries or blueberries. LOVE that i don't have to make frosting! Just don't over cook as this isn't a light delicate cake. It's almost a cornbread texture so if you bake too long it can be very dry.
Thanks, Cheryl, so happy you enjoyed it.
Hi... I made this cake this morning to the recipe.. I was so disappointed, when I opened the oven after 30 minutes the center of the cake did not rise but the rest of the cake did... removed the cake from the oven.. let it cool... glazed it ... the cake was good but not as moist... would using non fat yogurt be the cause of cake not rising?.. all of the ingredients used were fresh.. 😊😊😊😊 smiles
Hmmm... it's hard to say, Excara, without having been in the kitchen with you. I don't think that non-fat yogurt would make that much difference. It could be that your oven would need a bit longer to cook the cake all the way through, every oven is different. The cake should be nice and moist with the amount of oil specified.
Omg. Those little jars, I thought I was the only one, I love them so much ,, I took a bunch of them home too the last time we were in Paris..lol..your cake looks so good, I will definitely be trying to make it soon and will let you know how I go...
Thanks, Claudette! That's so funny that you fell in love with the jars too 🙂 Hope you enjoy the cake!
Has anyone baked this at high altitude? 7,000 ft?
Hi Cheryl, we're in the NC mountains at 2600 but that's not anywhere near 7,000. Perhaps there are some other readers who might be able to offer some good advice.
I did twice at 9,000 feet with adaptations below and was great. Still trying to get it right in Denver at 5,000 feet. I took out 2 tbs sugar, use 1.5 tsp baking powder, added 2 Tbs oil and increased oven temp to 375. Good luck
Thanks, Karen!
Could you use sour cream instead of yogurt?
You definitely could - but you might have to give the cake another name 🙂
I made this other night and it was super easy to make and was soooo DELICIOUS!! The only change I made to the recipe was I bought French style vanilla yogurt (Oui) instead of plain yogurt. It did Not have too strong of a vanilla flavor, so it blended nicely . Beware: this cake is ADDICTING!
Thanks for the recipe.
Thanks so much, Fran, so... happy you enjoyed it!
So simple to make, the cake is light with hint of lemon tang. The cake was put together and in the oven in 15 minutes. I served it with fresh whipped cream mixed wirh l lemon curd. I made if as part of an afternoon tea i was holding. Thank you so much for this delightful cake that was enjoyed by all.
Thanks, Freda! This is one of our favorite cakes!
Will low fat yogurt work?
Hi Marie, low-fat yogurt will work although I prefer to use full-fat products as they aren't processed as much.
Perfect simple recipe ...so lovely. This will be one of my "go to" recipes for dessert. So easy to add fruit, ice cream or sauces. Love the photos and travel information. Will try the focaccia recipe next. Thank you!
You're welcome, JoAnn! So happy you enjoyed this cake! Hope you love the focaccia as much! We have several focaccia recipes on the blog but I think this one is our all-time favorite. And so... easy!
https://thecafesucrefarine.com/ridiculously-easy-focaccia-bread/
I’m a cook, never baked before. Intimidated by the science 😊. Anyway, I’ve made this lovely cake, as written, and it turns out fabulous! Rave reviews 👍 Thanks for sharing.
Thank you so much for sharing this recipe, I haven't yet made it but it's on my "to do" list for tomorrow. It looks fantastic. I just wanted to post as I got so excited to see you had been in Paris in a tiny apartment...and it brought back a lot of memories for me 🙂 I am from Europe and lived in Paris for about 5 months and my kitchen was so tiny, as they mostly are, but it was one of my favourite kitchens EVER. I loved it....there is something about Paris that just makes everything better...kind of like butter or bacon LOL.
I now live in America and they do sell Oui yogurt in the supermarkets here where I live, and it is in the glass jars you mentioned, and is also fantastic....I can't stand yogurt that doesn't have fat and the Oui yogurt is full fat, as it should be 🙂 I use them afterwards as little flower vases or for a morning coffee (I like them small). But I'll use them for this recipe!
Helen, you sound like a lady after my own heart! I have always loved those jars! The yogurt they make where we are at the Ballymaloe Cookery School is out of this world!
Dont have either of those oils what can i substitute.thanks
Hi Linda, any kind of neutral-flavored oil will work great. You just don't want something with a strong flavor like peanut oil or a sharp olive oil.
This recipe is the best! Not too sweet, not too sour. Thank you for sharing!
Thanks so much, Rosalie! I love that you love this cake as much as we do 🙂
I made this cake and it was delicious and so easy. I also made it using oranges which was delicious as well. Limes were quite good with fresh cherries on the side. It has become a regular favorite in my cooking rotation. LOVE LOVE LOVE it.
Thanks so much, Sarah! You've been very creative with this recipe!
So good just as written, and easy too!
Thanks so much, Margaret!
First cake I’ve ever baked! Followed your recipe exactly and produced a beautiful lemony cake. It was a big hit! Served with fresh strawberries. Thanks for sharing your lovely recipe.
Bravo! That is awesome! Thanks for sharing your results.
Who knows, you might just become famous for your French Grandmother's Lemon Cake! 🙂
Would this taste good with buttercream frosting? My daughter wants a lemon cake for her birthday.
I think it would be delicious with buttercream! Just be sure the cake is fully cooled before you ice it. Happy birthday to your daughter!
I HAVE A 10"' ROUND PAN THAT IS 3 INCHED HIGH . DO YOU THINK I COULD DOUBLE THIS RECIPE AND USE THIS PAN ?
Hi Marie,
I think this could work although I haven't tried it. But you would definitely have to adjust the baking time. Let us know how it turns out!
Love it!!!!! Easy to make. I. Dropped the sugar a little and added a little more lemon and zest as I like a strong lemon flavour. Highly recommend it
Thank you!!!!
Thanks so much, Katy! I love that you love this as much as we do 🙂
This sounds SOOOO good! Can it be made a day ahead?
Yes, if definitely can be!
Made this today and it was wonderful! I am not a baker and don't have any cake pans but I improvised with an 8 inch cast iron skillet and had great results. The cake didn't rise as much but I think that's a combination of the skillet and my very old baking powder. Also found a recipe online for powdered sugar since I didn't have any on hand. I was able to bake and glaze the cake in under an hour while the baby slept. Amazing!
That's wonderful, Kessy! Sounds like you're more of a baker than you think! Thanks so much for taking the time to share your results!
Thank you for this wonderful recipe ! I've made the cake twice. I'm gluten free/dairy free and I made it the first time with straightforward gluten free flour and coconut yoghurt. I also added two heaped tsps of baking powder instead of level tsps and it came out wonderfully light! I used avocado oil the first time .
Second time around I used half and half cassava flour and rice flour - again with 2 heaped tsps of baking powder. I used rapeseed oil this time and it came out even better! I served it to friends here in France om holiday and they didn't realise it was gf/df! Thank you!
This is so awesome, Geraldine. Thank you so much for sharing your results. I'm sure this will be so helpful to others who need to eat GF!
Made this cake using the kitchen aid mixer and still came out perfect. Soft, moist, not too sweet, perfect texture, with a hint of lemon. Just delicious! Thank you for sharing this recipe!
Yay! So happy you enjoyed it, Zieg!
made this today and it is wonderful! 🙂 I used Greek yogurt and a springform pan since that is what I had on hand. One large lemon was perfect. Will probably serve with raspberries. Thank you!
You're welcome, Kelly! Thanks so much for sharing your results! Raspberries sound wonderful!
Just wondering if melted butter could be substituted for the oil.
Hi Hayesbiz, I haven't tried this cake with butter. I'm usually a huge butter fan when it comes to cake but you might want to just try it with oil, it's delicious!
This was a delicious cake but more like a pound cake. Should it have been more delicate? It was great; I just want to make sure I made it correctly.
I would say this should be a medium density, not as heavy as a pound cake though. You might want to replace your baking powder. Sometimes it looses its oomph even before the expiration date.
as I read this recipe I realized I had everything to make it. What's the kitchen cooked it up, glazed it, cooled it, dusted it, and pigged out. Oh the simple things in life.
Haha! I love it!
Has anyone made a gluten free version of this cake? Would almond flour work?
It's not mentionned whether we mix with an electric mixer or if it's done all by hand?? Thanks
No mixer needed! 🙂 ENJOY!
I made this cake today and it came out perfect which was loved by my family
Thank you for sharing the recipe
You're very welcome Preeti! I'm so happy you all enjoyed it! My family loves it too!
Can this cake be baked in an angel food pan or a bundt pan
Hi Bernadette, I have never tried and angel food or bundt pan for this cake. You would have to double the recipe or it would be a very flat cake and I'm just not sure that the results would be that great.
Absolutely delicious! So moist and lemony!!
Thanks so much, Elizabeth! So happy you enjoyed it!
I made this cake today and The texture of the cake was beautiful but there was a very very strong flavour of baking soda which I felt over powered the entire cake. Do you think baking it longer would make the strong flavor of baking soda go away? I’m worried if I reduce the baking soda it won’t be soft and spongy like it currently is. Oooor did I do something wrong?
Hi Seema, So sorry you went through all the trouble to make this cake and didn't have good results. I hate wasting good ingredients! However, it should be baking powder, not soda. I bet it was quite salty. It's easy to make that mistake, they look so similar. Try it with baking powder and I think you'll be delighted with it
This cake sounds delicious! I'm going to make this for Memorial Day. I think I am going to infuse some basil in with the lemon juice to brush on the top. I'll also sugar 3 lemon slices and basil leaves for a little decoration after the powdered sugar is sprinkled on top. What do you think about the basil infused lemon juice?
Thanks,
Karen
I think that will be amazing, Karen! Have a wonderful holiday weekend!
This cake was a winner! My whole family loved it!
I was hoping to use my Oui yogurt jar to measure out the ingredients
like the Parisian grandmothers used to do,
but these jars are not the 1/2 cup size needed.
Oh well...That's ok.
Your directions were perfect!
This cake was a delight to make and eat!
Will make again and again!
Thank you so much! 😊
Thanks, Sharon! We appreciate you taking the time to share your results!
I'm going to make this cake for the first time and add some basil and heat in the lemon juice and cool before adding powdered sugar to brush on the top. I think I'll make it for Memorial Day. Nothing like mixing French & Italian. I'm going to sugar three thin cut lemon slices and basil leaves to add as a decorative touch on top of the powdered sugar. What do you think?
Sounds FANTASTIC!
Fabulous cake just beautiful, so lemony and moist as a real hit with my family will definitely make again and again. I baked fir 35 minutes which wasn’t cooked in the middle so left in for another 5 minutes but had a dip in the middle once baked. Trust that 40 min is enough and won’t burn. The middle was cooked perfectly in the end but the dip was there.
So happy you enjoyed it, Sarah! Thanks so much for sharing your results.
My sister in law is from Spain and taught me how to make this just like you are telling me. She made it here using the yogurt containers i get at Giant or Safeway. it works with any container as long as everything is measured with that same container. Great technique.
I thought I found a great secret....LOL
I love it! Thanks for sharing this fun story, Emela!
Made it once - then again - then again. Served it with lightly whipped cream and blueberry compote. Absolutely delicious!
Haha! I love it! Thanks for sharing your results, Sue!
Is it possible to change the oil for coconut oil? Thank you!
Yes, you could use coconut oil. The flavor profile will change a bit though.
This looks wonderful! Can I use non-fat Greek yogurt?
Yes, I have made it with non-fat Greek yogurt with good results.
Can olive oil be substituted for canola, grape seed or sunflower?
Thanks!
Yes. I've tried that and it's delicious. You just get a bit more of an olive oil taste.
Hey Chris
Can this be made in a loaf pan ??
Thanks
Pfrank
Hi, it could definitely be made in a loaf pan. I can't tell you the exact baking time though as I haven't made it that way. I would just test until the center is done. Enjoy!
Hi Chris, could poppy seeds be added to this recipe? And if so, how much would you recommend?
Definitely! I think poppy seeds make everything more fun! I would add 2 teaspoons of poppy seeds.
Great! Thanks so much. I think this will be the perfect Easter dessert 🙂
Hi Chris.... We all loved this little cake! Have you tried the recipe with any flavored or fruity yogurts and swapped out the zest?
Yay! Thanks so much, Laura!
Funny you should ask about swapping out ingredients. I'm actually working on a wonderful recipe right now for a Key Lime Coconut Cake with this same yogurt cake as a base. It's wonderful and I'll be posting it soon!
Hi Chris, I’m from Australia and I’ve made the cake exactly from your recipe using Australian measuring equipment and it has turned out perfect so for others out that want to make but think they have to convert it don’t this recipe works.
Thanks so much, Tracey for sharing your results. I think that will be very helpful to other readers. I'm so happy you've enjoyed this cake. It's one of our favorites!
I live in New Zealand and I just made this cake as the bottom tier for my daughters Wedding Cake - the recipe was super easy to follow and the measurements spot on - I put a bit of the batter in a muffin tray so i could taste it without cutting into the cake - really good texture and taste....only 2 more tiers to go - a mix of lemon and chocolate tiers - thankyou 🙂
Oh my goodness, thank you, Linda, for sharing this! I'm so honored to be a teeny weeny part of this wedding celebration. And BRAVO to you for making her cake. It sounds delicious!
I stumbled across this delightful website whilst looking for a lime cake recipe.
I must say I thoroughly enjoy the contents within. There is such a homely and personal touch to it.
May I know if I can substitute the yogurt with buttermilk.
Thank you so much and God bless.
Hi Tony, thanks so much. Yes, you could sub the yogurt with buttermilk! Enjoy!
Love your recipes! If you go to the Oui Yoplait website, you can purchase lids for their cute little jars!
Thanks so much, Cissy! That's awesome!
Hello! I love your recipe and have recently started up a blog where I’m really passionate about sharing the things I love. May I post this recipe (with my own pictures, of course), and link to you? I completely understand if you say no! Thanks, Mary.
Of course, you can! Thanks for asking.
Hi,
Do you have a feed back without the glaze.
Thank you
Pamela
I'm not sure exactly what you're asking, Pamela. Do you mean is it good without the glaze? If so, the answer is yes! The glaze adds a nice finishing touch but isn't necessary.
This is a perfect recipe to use there are a lot of ripe lemons in California. My go-to recipe whenever i need to bring something to quilting or book clubs - my friends like the fact that is uses oil instead of butter (another local California product!) and the yogurt makes it so light (you can also get local yogurt!). Thank you - I loved this cake when we visited France and so glad to be able to make it here.
Thanks so much, Kathy! I love that you bring this to your clubs. So happy you (and your friends) have enjoyed this cake!
Hi, are these standard Australin cup measurements?
Hi Mary, I'm not super familiar with Australian cup measurements. From what I've read, one cup US in volume and capacity sense converted to cups Australian equals precisely to 0.95 cups.
Here in France, this cake (in its non lemon) version is the first cake kids learn to make.
We make it all the time, but we rather call it "gâteau au yaourt ".
I bet there is not one family in France that doesn't know how to mahe this cake ! 🙂
I love learning more about the history of this delicious cake! Thanks, Peggy!
I made this cake for a friend’s baby shower and it got rave reviews from everyone! It was deliciously moist with a beautiful lemony flavour. This recipe is now my ‘go to’ lemon cake as it’s so good.
Thanks so much, Cheryl. This is a favorite of ours too!
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!!
Thanks so much, Tammy! You're the best for taking the time to share your results. We really appreciate it!
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
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.
I agree, Jean, I always wish they had covers too!
found this recipe looking for something to make with my overabundance of lemons & yogurt. I also have a bunch of the Oui glass jars. i filled with water & measured & it holds 3/4 cup. I'm going to make your cake today I think, let you know how it turns out. I think lemon yogurt would work well too! btw, I use the little glass jars for tea lights & small votives. I hate to recycle them also.
Thanks, Kitty, hope you enjoy it as much as we have!
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.
Thanks, Jean, what a great idea to give this as a gift!
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
Thanks so much Pammy - enjoy!
Can I use this recipe and make a loaf cake instead of a round cake. What would I need to adjust?
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/
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! 🙁
Looking forward to making this cake. Looks and seems delicious. Can it be made ahead and frozen?
Yes, it freezes well!
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).
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 9x13-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!
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!
Thanks, Cheryl! Yes, I think it's better to make two pans than to double the recipe.
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
Greetings all the way to South Africa! Thanks so much for sharing your results, Daphne. I'm sure your colleagues LOVE you!
can i bake using a loaf tin instead of a round tin?
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.
I have just made your chocolate version of this for the second time (last time it was eaten in a day). I'm looking forward to make the lemon one next. We've just come back from a first trip to France and I loved the French yoghurt. I came back with a set of glass yoghurt jars and already have made some nice desserts in them. They are a unique souvenir!
That's awesome Andrea, I think you'll also love the lemon cake 🙂
I have made this numerous times, including as a 2 tier bday cake (a 10 inch and an 8 inch layer), with homemade lemon curd, italian meringue buttercream and fresh raspberries between the layers. The cake texture is moist, medium tightly crumbed but light, and sturdy enough for those fillings, and it slices cleanly. C'est magnifique! Thank you!
Wow! So impressive Lin, I love all these variations you've done! Bravo and thanks for sharing 🙂
Can I use a canola /olive oil blend for 1/2 oil
Yes, you definitely could!
Want to know if it is possible to remove the lemon zest and not apply the lemon sugar, but rather add 5ML vanilla extract to the recipe. Would that make it a vanilla cake ? I My other thought was if I had to turn this into a chocolate cake could I just remove the lemon zest and add cocca powder? If so how much cocca powder would you recommend and my thought was to have a coffee syrup for the glaze instead of the lemon? We love this lemon cake and so want to see if other variations could work, but still using the same cake recipe. Thanks so much 🙂
Hi Bronwyn, you could definitely change this to a vanilla cake by adding the vanilla instead of lemon. As far as chocolate goes, I would have to experiment a bit before I could say. You've inspired me, I may just do that today!
If i were to freeze this cake, should I put the glaze on before or after I freeze it?
Ive made this once and it was delish, want to make it for a party!
Thanks
Hi Clare, I would probably add the glaze after you took it out of the freezer and it's completely thawed.
I am most excited to make this cake and mostly because I am able to obtain these tiny yogurt jars here in Vancouver, Canada. The brand name is Maison Riviera and they sell little lids to go on the jars once the yogurt is consumed. (https://riviera1920.com/en/). I can't determine exactly where you are located but perhaps you get your hands on some of them. I have put them to great use and the yogurt is delicious! Bonne Chance!
Thanks so much, Heather. That's awesome that you found the little jars. Hope you enjoy the cake!
This cake was delicious, thankyou for the recipe. Beautiful fluffy texture and a lovely lemon zing flavour. I will definately be making this again. Just perfect with a hot cup of tea!
Thanks, Luisa, so happy you enjoyed it. Yes, it is perfect with tea 🙂
I made the lemon yogurt cake but it was not so thick like it is in the picture. I followed the recipe.
What did I do wrong?
Hmmm, hard to say without being right there in your kitchen. The recipe does call for an 8-inch pan. If you used a 9-inch pan (which is a more common pan) the cake will be thinner.
Thank you for this wonderful recipe. The flavor is great and so is the texture. I wiped the cake with the sugar lemon syrup as mentioned in the recipe, although the syrup didn't seem to seep deep into the cake, but rather mainly surface level. Is that correct? Mine cake came out darker on the sides (although I did not over cook it) could it be my oven or the fact that I wiped the sides with butter instead of spray ń cook? My cake also had a rounder dome and not flat on top like yours. Was I supposed to have the base on top and the dome on the bottom to have that flat look or did I do something wrong? Your advice will be much appreciated. One last think what kind of cake pan did you use? PS: I love the cake! Thank you
Hi Bronwyn, when you brush on the syrup, go very slowly. It will take awhile for it to sink in. Yes, I think your cake was more brown on the sides because of the butter. If you prefer using butter, you might want to wrap the pan with some heavy duty foil before baking. That will prevent the deep browning. And on your last question, yes the bottom of the cake becomes the top for a nice, flat cake. So happy you enjoyed it!
I used a fork and poke holes all around the cake and then used the pastry brush and it works perfectly!
Great idea!
Hi, i tried to bake this today, but somehow my cake seems wet but outside was a bit burnt. But, I like the taste.
Hmm, not sure what went wrong Zita. Sorry you wasted good ingredients.
I love this recipe. It's so easy and I always feel like a masterchef when it comes out of the oven.
Thanks!
Love it!
What is the best way to store the cake if I have to make it the day before? (I meant to post this with my previous question and remembered just as I hit post😂.)
Hi Melanie, I would wrap it in plastic wrap or store it under a cake dome. It also freezes well.
This sounds delicious! Can I use a 9 inch cake pan in place of an 8 inch?
Hi Melanie, you could but it will not be as high.
Thank you for this delicious recipe! I have baked it twice since discovering it on Pinterest! The lemon flavor isn't overpowering and the cake is light and fluffy!
I also enjoyed reading about your faith in the "about us" section, how refreshing! I look forward to cooking and baking more from your blog and will be sharing your site with other family members!
We buy this cake one slice at a time from a European Deli, but the difference is they infuse the center of the cake (you can see little holes around the side) with a creamy lemon frosting and put lemon food coloring or lots of egg yokes into the batter. Gives a wonderful lemon color to the cake.. Then top with the drizzle and powdered sugar per the directions. It is to die for. One small slice (the size most people serve cheesecake slices) cost about $6 but real French Greek Yogurt is used to make the cake. Added pounds to my bottom, have to limit myself to one slice every other day! DELICOUS BTW you can buy French yogurt at Publix in the glass jar! Delicious.
Thanks Barbara, that sounds wonderful!
I made this whilst on holiday in France - substituted gluten free flour and it came out wonderfully! Thanks for the recipe - this one's a keeper 🙂
How fun that you made it in France! Thanks for sharing your results! So good to know it can be made GF.
This has been my go-to recipe for a long time. Today I turned it into an Apple Dapple Cake with 8 cups of chopped apples and the mandatory spices. The smell spread thru the house and it came out golden, moist, and delicious. Thanks again for sharing 🙂
Oh, my goodness! That sounds wonderful! I will try it!
This turned out lovely! So simple and delicious. One piece just tasted like more!
Thank you for the recipe.
Thanks so much, Susanna! We love this cake!
Very simple to make but the taste is so good. The only thing I changed is the amount of granulated sugar, it was too sweet the first time I made it.
Sample and nices,we all enjoy it thanks.
OK, so I am not a "Cake" person *yes, really not and this is AMAZING!!!! I found it in your email for Easter recipes and made it for Easter and it was a HUGE hit with my family with fresh raspberries and cream and then again today for a potluck at work just plain...again it is completely gone! Actually found the "French Yogurt" in jars at Walmart made by Yoplait. Oui by Yoplait French Style Yogurt perfect measurement too. Made it once with Vanilla yogurt and once with lemon and both were FABULOUS! This recipe is SO easy! I just love it and will be pulling it out often. Thanks so much
That's awesome Christi! I love the idea of serving it with fresh raspberries, yum! And that's so cool that you found "the jars" 🙂
I tried making this cake last week and it turned out great. It was simple and yet delicious. Thanks for sharing the recipe. I particularly enjoyed the little history behind the granny cake. Also enjoyed the beautiful photography. Nice details showing off the cake’s pretty golden brown texture. My compliments to the photographer. Merci Beaucoup!
Thanks so much Jacqueline!
I just love your apartment and your web site. I look forward to your recipes.
Thank you for taking the time to share.
Thanks so much, Lina! I appreciate your kind words!
Tangy to my taste and straight from heaven. With little sugar and no butter, a good once-in-a-while treat for diabetics and older ppl too. Since I am a beginner level baker, made cupcakes ( donor have a cake baking bowl yet). They didn't rise much and got a little extra brown on the sides. But definitely, were super moist and flavourful. I wish they looked more presentable.
So happy you enjoyed this recipe Swati!
Hi, just wondering if I can make this cake in a loaf tin instead of a round tin? Thanks so much!
Yes, I think that would work fine, you might have to bake it a little longer though.
I love this recipe and have made the cake many times over. Usually I make it on the day it is going to be enjoyed, however I need to make it a day ahead this time. Would you recommend making the syrup just before I serve it, or do you think it will be just as good if I poured the syrup over the day before? Thank you and thanks for sharing this recipe!
Hi Helen, I'm so happy you have enjoyed this cake! I think you could definitely add the syrup the day before serving. It may lose just a bit of its crispness on the exterior but it will still be super delicious! Enjoy!
I made this cake twice for my family and they just loved , so delicious and thank you to share your delicious recipe.
You're welcome Liliana! I'm so happy you enjoyed it!
Hi, when you say "In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended", stirring with an electric mixer? Or just by hand with a whisk?
And other question, can I use coconut sugar? Thank you!
Hi Carolina, nope, no mixer. This is a one-bowl, super easy cake, just mix by hand. I haven't tried coconut sugar but if you normally have success with it when making cake, that should work well here too.
Thank you!!!
OK, I have now made this cake with SUGAR instead of SALT (actually blessed salt but we won't get into that) and I have to say that is often very hard being me. However the cake is fabulous. It turned out just as you said - light and totally delicious. And it is so easy to make (I don't care for creaming butter and sugar as per most cake recipes especially as I usually forget to take the butter out of the fridge). This is definitely a winner! And thank you for your kind response to my ridiculous mistake. God bless you!
I just made this today and it was absolutely delicious! The recipe is a definite keeper ! I was wondering if the glaze is supposed to be a bit on the sour side ?
Hi Boho, so happy you enjoyed this cake! The glaze is a bit sour from the lemon juice but you could always add a bit more sugar, to taste. Some lemons are sourer than others.
Deliciously dairy free. Triple the amount of lemon zest and try using plain coconut (dairy free) yoghurt and you'll be in heaven! I also minced some candied ginger to sprinkle on top. Made it for a friend's birthday and everyone absolutely loved it. So moist, light and busting with flavour. Making a second one today for another celebration. Many thanks for sharing the recipe.
As for it rising and being pointy in the middle this happened with mine - the middle was twice as high as the edges. I flipped (as instructed in the recipe) onto a cooling rack, after it had sat upright for about 10 mins, and since it was still warm the weight of the cake helped push the high middle into the cake a bit more. Then after glazing (the bottom which was now the top) and letting it cool, I moved it to a dinner plate which conveniently dips in the middle enough to cradle the remaining pudge so that the cake appears completely level on the top. I was so relieved as I wasn't sure how I was going to make it level when I first saw it come out of the oven.
Thanks, Sarah, great review!
I made this cake yesterday for the first time and it's truly delicious
That's awesome! Thanks for taking the time to share your results, Eileen!
I would say my roommates and I tend to cook in a haphazard fashion of "what's in the fridge and can it go together, hopefully in one pot?" So when I stumbled upon this recipe, while "studying" for a French exam on Pinterest, I was intrigued by the idea of such a delicious looking cake all in one bowl and with one measuring utensil ( I admit, I eyeballed the salt and baking powder). We eat so much yogurt, we received a joint present of a yogurt maker that comes with these little glass jars and I used that as my measure and let me say, it came out so delicious! Having only three jars worth of sugar rather than four, it still came out really nice and we actually prefer more of the tart lemon over sweetness. We love lemon and the smell was so lovely, it was hard to wait for the glaze to set before digging in! Basking in their praises and thank yous for the cake as we devour it (for dinner, as tired grad students do), I want to say thank you for this recipe! This is definitely going pinned on our fridge, as we always have the ingredients for it and something sweet and homemade always has a way to raise spirits. We thank you!
Haha!! I love it! Thanks so much for taking the time out of "your studies" to leave this wonderful comment. It makes me happy that you enjoyed it and I can just picture all of you waiting anxiously for it to cool. Bon Appétit!
I made this last time and it was such a big hit in my house, even my little one really love it. It was so moist and delicious, I did everything step by step and came out amazing, it’s going to be in my favorite list, thank you.
Thanks, Flo - I love how easy it is too! So happy you enjoyed it!
I absolutely love this cake unfortunately it is not as flat as on your picture. I would say that mine is pointy in the middle. What is the secret? I would love to have it so good-looking and high and perfectly flat as yours...
Hi Kamila, do you flip your cake to glaze and serve it? Mine will have a little point in the middle too but when I flip it, it's nice and flat.
Actually I used this cake to make birthday cake so I had to cut it but it was so low that I did only 2 levels (also baked second one with same pointy effect but I wanted to have normal sized birthday cake). Anyway it turned out perfect as birthday cake. I was just curious if there is some secret to make it that flat 🙂
Hi, I have guest coming and wondered if I could bake ahead and freeze, putting glaze on before serving.
Thank you for sharing.
Hi Linda, the glaze is applied when the cake is warm so it can sink in a bit. I would go ahead and glaze the cake as directed. Then let it cool completely and freeze for about an hour, uncovered. Once the cake is nicely frozen about
I made this cake for the first time and it was sooo delicious and ridiculously easy to make! Also I eat gluten free and replaced the flour with an all purpose gluten free flour. It turned out great. I brought it for a coffee get-together. It was such a a big hit I was asked to share the recipe!
That's wonderful to know Kathy, that it works out well with gluten-free flour! Thanks for sharing your results!
This recipe is fantastic , am always looking for the perfect lemon cake 🙂 and I laughed so much when I read your comment about the yogurt jars because they were my favourite thing to buy in Paris! I took 6 of them home to NZ and when we returned to Paris again last month I also got some gorgeous Christmas edition jars - they are blue glazed terracotta and so adorable!
I love it! The Christmas jars sound beautiful!
I just made your lemon yogurt cake and it’s fabulous! My 14 yr old son devoured it and I went back for seconds b/c I finished the first slice before my tea. Thank you for sharing this delicious and simple recipe!
Yay! That's such a fun story Stacy, I love it! So happy you enjoyed it 🙂
Just made this cake and it came out beautifully! Loved the texture and lemon glaze. Thanks for the recipe, it is a keeper.
Thanks so much Lisa, for sharing your results. You've enticed me to pull out this wonderful recipe again!
Thank you for sharing the recipe! I've tried a few lemon yogurt cake before this and it didn't turn out well. But your recipe is best of the best! I followed your recipe but I needed to bake it a little longer and the results were amazing! I get moist and fluffy cake with well balanced sweetness and fragrant lemony flavour. All of my family members and friends said it's perfect! It's so easy to prepare the cake, thank you!
Thanks so much Camiellia (I love your name!). We love this cake too! I'm getting ready to share a new rendition of it too 🙂 So stay tuned!
Have you tried doubling this recipe? I wanted to make a lemon bundt cake as a friend requested a lemon bundt cake for their birthday. I love your recipes and came here to see what you had and this just sounds sooo good.
Thanks.
Hi Regina, I haven't tried doubling this recipe but I really like this one for a bundt cake: https://thecafesucrefarine.com/lemon-buttermilk-pound-cake/
Hope that helps! 🙂
Hi Dina, looking forward to make this cake for Christmas. My question is how deep is the 8 inch pan & can I use a 9in springform pan. Thank you & Merry Christmas 🌲
Hi Louise, my pans are 2-inches high. I think you could use a springform pan. The cake will not be as tall of course and I would wrap the springform pan in foil, just to assure there's no leaking in the oven.
Thanks & will do,
Thank You for this fine recipe, I have made it three times and always receive excellent reviews, just a great cake.
Thanks so much Rick! I love that it's so darn simple too! Certainly a win-win! 🙂
Very cool! Enjoy the cake!
Thanks for the recipe. I used EVOO and Oui brand vanilla yogurt. It was delicious!
Thanks Dina, so happy you enjoyed this cake!
Hi, I am going to make this cake and also the French Almond one. Guess what I found those little yogurt glass jars in my Publix and also Walmart here in Florida. I was so excited and bought all flavors. Thanks for all your great recipes and beautiful presentations. You are an artist. Happy holidays that are coming. Lots of good wishes, Heidi
That's so cool Heidi, I will look for those! Thanks for your kind encouragement!
This is a perfect lemon yoghurt cake recipe! I added some finely chopped rosemary because I love the herby flavour with the lemon. Thanks!
Thanks so much Danielle, so happy you enjoyed it. LOVE the idea of rosemary!
It took 55 minutes in my oven...so worried it might over bake as cautioned...but stick finally came clean. I used a 8 " round corning ware dish as I didn't have a 8" pan. Covered it with foil last 10 minutes to keep it from getting too brown. It was lovely and I topped it with a few organic strawberries and a dab of whip cream.
I'm making this cake for a luncheon my husband is giving on Wednesday in appreciation for the women who work in his department at our church. (He's been working this last month on a volunteer basis in the absence of our financial officer.) I was looking for yogurt today to make it and came across Oui, French style yogurt in those adorable little jars (slightly different design) in...wait for it...WalMart! Not a fancy WalMart, just our plain old Montgomery, Alabama WalMart. It's made by Yoplait and is really light and delicious. And the little jars are so cute! I immediately got 4 and can see using them to serve condiments and my home made jellies (yes, Freezer Cherry Jam!) I know you probably already have enough of the little jars from France, but thought your followers might want to know about this.
Great cake , I made it exactly as presented, delicious, Thank You.
Thanks Rick, we love this cake too! We appreciate you taking the time to leave a comment 🙂
Oh me too. I made my way through yoghurt to bring home the jars to Australia!! At least 12 of them 😊
Came out perfectly!!! I used EVOO, but otherwise followed the recipe exactly! Love the small size ..... and Yum! I'll definitely make this again and again.
Yay!!
I can't praise enough this cake, always turns out beautiful and delicious. Today I added 1 cup of leftover homemade pumpkin pie filling and the cake was perfect!!! Thanks again.
Been meaning to make this for ages and it looks wonderful! But one problem I always have with my cakes is they rise much faster in the middle than on the sides when baking, resulting in a cracked dome-shaped end product, regardless of how thin the cake is. This makes it hard to put icing or glaze. I was wondering how you get your cakes to be so flat and uniform on top?
Hi J! That seems to be a age old problem. I do sometimes use the cake strips and the cake nails but with this cake I don't seem to have much trouble. After I flip it out of the pan, the bottom becomes the top and it's nice and flat.
Your oven might be running a bit hot. Try reducing the temp slightly, to 325-340.
Hi J.
Just a little trick to get a more level cake is to make the middle lower than the edges when you pour the batter in. Just make a little dip in the middle when you're spooning the batter around the cake tin. That should help 😊
Great recipe by the way so thanks a lot.
Thanks Mary! I also addressed this topic in this post: https://thecafesucrefarine.com/easy-spice-cake-maple-glaze/
Your trouble with the cake rising in the middle too much can some times be because the oven is too hot. Try a cooler oven. Good luck.
Lemon is my favorite flavor. This cake looks so easy. I will be making it soon. I LOVE little jars and boxes. The little yogurt jars are perfect! I would bring home as many as I could fit in my suitcase. I hope one of my friends goes to Paris this year so I can request some of the jars. Thanks for the recipe.
So thrilled I just found this recipe, can't wait to try it tomorrow.
Funnily enough, we just returned from our ten year anniversary holiday (a surprise trip to Paris) and I brought back a bunch of the yoghurt jars - they are so cute! Glad to hear about them and to use them for more than flowers. Thanks
The Paris trip was so much fun packed into one week of our lives, but we relive it all the time; even two years later!
This recipe is the best for French Grandmother"s Cake ever, I have tried a few others, but it is has been a year since I started using yours and I always get this beautiful tasty cake. And I can use your recipe as a base and turn it into so many other cakes, like Blueberry Heaven Cake, Spicy Carrot Cake, Orange Cake, Chocolate Cake, Vanilla Cake, etc. Thanks a million!!!
You're so welcome! I can see you're a kitchen "inventor" like me!
I just made this with coconut oil instead of veg and some finely shredded coconut in the batter with the lemon zest. It was delightful!
Yum! Sounds delicious Elizabeth!
Chris, the cake looks amazingly delicious! I was wondering about the yogurt though. Regular yogurt is *much* more thin & watery than Greek yogurt. The ingredients list says to use either. I am wondering which one you used, I am guessing not Greek.
Hi Gigi,
Actually I've used both and had good results. In France, they probably use regular yogurt because that's what's sold in the little "jars". Hope you enjoy it!
Can this be frozen
Yes! Just let it cool completely then freeze, uncovered. After an hour, or once it's well frozen, wrap it tightly in plastic wrap or foil. When you thaw it, unwrap and allow to thaw completely. Enjoy!
May I know what's the reason it needs to be uncovered for the first hour, when freezing it?
Thanks!
Hi Sha, if you cover it right away, there's a tendency for it to get squished. If you let it get semi frozen, you can then wrap it tightly and it will come out really nice when thawed.
I thought you might like to know that this recipe is my son's most favourite cake recipe, ever. He's 8, and he can't get enough of it. I think I've this recipe about 20 times already for him since I found it some time ago!
I have just made this cake again but this time added 4 tbs poppyseeds. A hit.
Have you made it with limes yet.
What are your feelings about making this in a 3" cake pan? I'm making a wedding cake for a friend and she wants a lemon cake.
I'm not sure Tammy, I guess it wouldn't hurt to try a sample cake and see if it works.
It works, I also make it in a 6 inch pan. It makes two 6 inch cakes. It's delicious. I also made it for a bride with raspberry filling and lemon cream cheese icing.
That's awesome! Thanks for letting us know! Sounds delish 🙂
love this cake. i've made it 2 times now however it's never as tall and pretty as yours. Also I have the brown crust on the top as well - but when covered with powdered sugar and dehydrated lemon slices it's not bad looking.
Any tips at all would be greatly appreciated.
Meiji, try wrapping the pan in foil to prevent the brown crust. Make sure it's an 8" pan, not a 9", that will make it taller. Enjoy!
Hi,
The cake is amazing and so easy thank you! But I was wondering- mine came out with kind of a brown crust on top, did you cut this off and flip the cake so the bottom is the top?
Thank you,
Carey
Hi Carey,
I do flip my cake and use the bottom as the top but I don't have to cut anything off. I didn't have to do this, but you might want to check the cake as it bakes next time and cover it with foil if it's getting too brown towards the end.
Has anyone tried this cake with fresh limes. If so, how many would you suggest.
The cake is sensational with lemon but I have a number of limes ready to use.
Hi Sandra, I haven't actually tried it with limes but I think that's about to change. I'll let you know how it turns out!
I just had my first three pieces of this cake, is to die for. I did just somethings, firstly used limes instead of lemons. Secondly used half a cup of coconut, desiccated. Thirdly used coconut oil instead of any of the suggested oils. Truly delightful Kate
Glad you enjoyed it! Your substitutions sound delicious!
I have tried this recipe twice. I love how easy it is to prep and the flavor. However, as it cools, it sinks in the center. Am I doing something wrong or does it need to be adjusted for high altitude? I live in Denver, the mile high city!. Thank you
I am not familiar with high altitude baking but I suspect that you might need to just bake the cake a little longer. A cake will sink when it's not fully cooked in the center.
How do I turn this cake into a regular vanilla cake? Can I just skip the lemon?
Yes, you could skip them lemon and add a little extra vanilla.
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!
Hi Hima,
I think that would work just fine! Hope you enjoy it!
I made this cake for a party and it was a huge hit! Getting ready to make another one right now.
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!
Although I've only made the 8, that should work Hima. Unless you've got some friendly neighbors who like desserts!
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!
What a fun story Sally! Thanks for sharing it.
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!
You're absolutely welcome Chelsea! It's become a standard at our house too!
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
Thanks for the question Jane! The recipe I adapted it from called for 3 eggs, and it works very well.
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!
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!
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!!
We're so glad it worked for you Kavita! It is such a simple, classic recipe.
Can this Lemon Yogurt Cake be frozen with success?
Yes, it can Dee!
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!
Thanks Iryna! So glad you enjoyed it!
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!
Thanks Fran! We love it too! We're headed to France again in November, so follow us!
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.
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
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.
This was an absolute disaster.
There is something wrong with the recipe, or that something you are omitting.
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
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!
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.
Haha, you made me laugh! So happy you enjoyed this fun cake!
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...
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.
Happy Anniversary and this cake looks delightful! Love all the pictures on Facebook!
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!
Omg this is one stunning looking cake and it came out just perfect!!
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 🙂
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.
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
Happy anniversary to you both!!! We hit #29 this year---maybe I need to suggest Paris to Bill for next year??? Your lemon yogurt cake sounds wonderful---it sounds like it's stood the test of time!!
I made this today to take to a friend recovering from surgery. It was delightful, in looking back at the photos, mine was not as golden brown as yours, I did not want to overbake it, but the golden crust looks so good, I will play with the time a bit more.
Have you ever done this with butter rather than oil?
Also, did you put the glaze on the bottom side of the cake (as it baked) by flipping it over, or did you turn it again to use the top side? I had no parchment so used a fluted sided tart pan with a removable bottom, I buttered it well and the cake came out no problem.
Everyone loved the result of painting on the glaze and allowing it to soak in, I just wondered if it would absorb more on the bottom or top & which end to put up for best results.
I had not one but two French grandmothers who had no yogurt jars to measure with but they did just fine with a small teacup. One was mamie and one was grammy. Neither one ever had a written recipe but they both taught me to love to cook. My dad's mother would bake bread with me every Saturday morning. I would knead for the longest time and she'd bake my tiny loaf. It was only when I was 14 and she died that someone told me that she would bake a different loaf because I was always dropping the bread on the floor. 🙂
My other grandmother very rarely spoke English and I refused to speak French. Only the weird people at church spoke French (to a kid). I still learned to cook by watching her nearly every day.
I love this cake.and I hope you have the best time in one of my favorite cities in the world. I think of you and want to visit Rue Cler to buy cheese or ready to cook meals or olive oil or fruit. 🙂
You're right about the jars Monique! I think Customs is going to look at us a little strange as we go clinking by them with all those jars.
I think your apartment looks charming! What a lovely table you have set. A room with a view 🙂 I love lemon cakes and can't wait to try this one! Happy Anniversary!
Happy Anniversary! How wonderful to spend it celebrating in Paris! Love the picture of your apartment. Cannot wait to see more. I was in Paris for the first time back in 2010 with my husband and two sons. I love that city and want to go back again! Thank you for sharing this recipe and the history of the yogurt jars. This looks very good and plan to make it soon.
Love the little yogurt jars ! Question regarding the cake - is the yogurt full fat, low fat, etc? I buy non-fat and am wondering if that would work or should I splurge and buy full fat for this cake? I like all things lemon, especially desserts. I am planning to make this and serve with a small dollop of lemon curd 🙂 Thanks for sharing and Happy Anniversary.
Hi Christina, I have used both the 0% fat and the full fat yogurt and they've both been good. Lemon curd would be fabulous with this!
Looks like the perfect cake!!!
Amazing close up photos!!
Thank you Peps! You are very kind!
Happy 40th to you and Scott, Chris! What a "romantic" way to celebrate this milestone. There is absolutely nothing in the world like "April in Paris" and I envy you enjoying everything Français! My hubby and I lived in Normandy for a year (years ago...he was working there) and we loved it. Enjoy yourselves and scarf down those baguettes for me! Mmm!
Colleen, it's a good thing that we walk between 2 and 8 miles a day over here, to work off the extra baguette and croissant calories! LOL
Happy 40th Anniversary!! What a beautiful milestone!!! This cake looks just FABULOUS and I am impressed you have all these recipes to post on vacation! LOL! XOXO!
Thanks Sophia! It's a work/vacation for us, but we absolutely love bringing all of you along!
I just bought one of those little jars of yogurt the other day, it was lemon flavored and I was so intrigued I am going to try to recreate it. This cake looks wonderful, and I am a recent convert to baking with yogurt, Your Paris digs look heavenly, how will you ever leave??
Sue, it will be VERY hard to leave, believe me. But we have four wonderful little faces awaiting us in London, so it's a win, win!
I just saw your kitchen on IG - it is adorably tiny! Looking forward to tomorrow's post to see the rest of the apartment!
This Granny cake looks ah-mazing! What a fabulous texture!
Shashi, we love the apartment and we're already talking about coming back next year! Such an incredible culinary city!
What a wonderful cake!!! And awesome little jars!! Plus the glass is always so much healthier! No BPA .Our stupid little yogurt cartons are for sure lowly compared to these! Wonder why they are used in France and not here? My guess for what you wanted to see the most was the famous cooking school, the CIA? Is this sweet table scene from your apartment? I can't wait to see!
Yes it is Ginny. It's our view out the window each morning! So cheerful ... and amazing ambiance!
Oh I LOVED seeing this cake! I have wanted to make one since I read about it in a book. French Kids Eat Everything or some title like that. Now that I've seen how gorgeous yours turned out, it goes to the top of the list. Thanks for sharing!
Thanks Kelly! It seems like such a simple cake, yet it is truly delicious!
Oh Chris! What a lovely table and view! I love the sweet story, too. I especially love that it's called a grandmother's cake. Don't we all always want to do something special for our grand babies?! I look forward to trying this lemon cake! I think I need a cute little yogurt jar, too! If I make it to Paris again, I will surely look for them!
Allison, our little French refrigerator is loaded with these jars! And they come in flavors too! So light and tasty!
Trying this today. Aren't the French grocery aisles with yogurt & desserts amazing. There were so many lovely treats to try, even in the pre-made section. I remember trying a lemon tart in a black box from that "pudding" aisle. YUM. Can't want to visit France again and try more goodies.
Going to make this next week ... yum! Would you please post a picture of your very tiny Paris kitchen? Would love to see where you're creating your culinary delights at the moment 🙂
40 years of happy marriage is a big milestone! So Paris worthy! Congratulations. I was in Paris in 2009. Ah to be back to that wonderful city! I love this light granny cake; and the little yogurt jars. Thanks for sharing the little history, so fun to read!
You're so kind Suzy! We've always dreamed of coming here - and it's all that everyone says it is; very charming.
Congrat's Chris on 40 years, that's wonderful! I love this story and your cake sounds wonderful and moist. Plus that quaint apartment will be so nice and cozy to celebrate your special anniversary and of course being in Paris!
Have a fabulous time!
Thanks Vicki. The weather here has been absolutely dreamy for a Paris spring. Three straight days of beautiful, mild sunny weather, we're enjoying every minute.
That cake looks wonderfully delicious. Those little jars are the cutest things. I need some of them too. Love it!!
HAPPY ANNIVERSARY!!!
The cake is absolutely delicious Charlotte ... and the crust!
Best wishes on your anniversary. This cake looks like I need to make it! Is there some way to get those little jars of yogurt?
Have a great time on your vacation.
Thank you Karen! Up until now, we haven't seen them in the States.
I don't usually comment on a recipe until I've tried it, but this one looks so good ... and I've decided it will be one of the birthday cakes for my daughter and I who share the day soon. Interesting story about the little jars too. I love your so little apt in Paris .. how wonderful it must be to sit at that perfectly-laden table with a view that most of us can only dream of!
Thanks Joan! Is really fun to eat there in the morning. Scott goes out for fresh croissants a few blocks from the apartment, and we enjoy the time before the day begins to really zoom! The cake is sooooooo lemony and delicious! Bon appetit!
I was just about to start chanting, "Paris, Paris, Paris!" Because it seemed you had not posted anything. But now we have a lovely recipe and a charming shot of an artfully laid breakfast table. As we know a little of Paris, Scott probably had one foot in the sink and the other on the bed to get that picture!
Close Catherine! But the apartment is just the perfect size for our shenanigans! Stay tuned for much more of "The City of Lights"!
Your apartment in Paris looks so bright and lovely! Happy Anniversary!!
The cake looks super moist and heavenly!
It really is Angie! Scott and I love the light ... at all times of the day.
Happy anniversary Chris and Scott! Your little apartment looks wonderful. I love the story of the yogurt and am very sure that simple cake was amazing. It is beautiful - have a wonderful time!
Thanks Tricia! We love the apartment - so simple, yet elegant and efficient. And so ... French!