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This crazy delicious French Grandmother's Lemon Yogurt Cake has a moist, tender crumb, takes minutes to make and has a delightful history!
I made this delicious Lemon Yogurt Cake a few weeks ago and I can't stop thinking about it. The problem is that I'm not in my own kitchen right now and can't make another one for a while...sad!
Greetings from London Paris!
Are you having a hard time keeping up with us? Yes, I'm feeling a bit like that myself!
A few days ago we were in London visiting our daughter and her family. But Scott and I are celebrating our 40th wedding anniversary this year, and we were busy this spring, planning a week together in Paris. We bid adieu to our family in London on Tuesday and headed to France on the Eurostar.
We've been here for two days now, and are having the time of our lives in a delightful little (very little) flat that we rented in the heart of the Paris Latin District.
You're going to laugh when you hear one of the things that I couldn't wait to see when I got to Paris.
These adorable little yogurt jars.
A super charming history
I know, I know, that sounds a bit strange, right? But I read about this wonderful Lemon Yogurt Cake a few weeks before we left for our London/Paris trip. I was so intrigued by its charming history that, not only could I hardly wait to make the cake, I was also dying to see these fun little jars in person.
What's the history of this French Grandmother's Lemon Yogurt Cake? The story's told, that this humble, simple recipe is one that grandmothers (and lots of other people too, I'm quite sure) all over France are renowned for. In French, this cake is called Gâteaux de Mamie, which translated is: Granny Cake. The part of the story I love is the way these French grandmothers measure the cake ingredients - with yogurt jars!
Yogurt in France has been traditionally sold in small, round glass jars (these days you can find it in all kinds of containers; but in the past, it was mostly sold in little jars). The recipe starts out with one jar of yogurt. The rest of the ingredients are measured in that same jar: two jars of sugar, 3 jars of flour, one jar of oil...
Don't worry though, you don't need to have French yogurt available to make the cake. It turns out that each jar holds one-half cup (120 milliliters), so it's easy to translate the recipe into more classic cooking measurements.
I tried out the cake before we left on our trip and it truly is fantastic! Definitely a keeper recipe! The cake is super moist and a simple lemon syrup that's brushed on while still warm yields an amazingly delicious, crisp, citrus glazed crust. It doesn't really need any embellishment, but a dusting of powdered sugar is a lovely finishing touch.
And it's one of the easiest cakes I've ever made! How easy? Check out the video below and you'll see for yourself!
Score!
The first day Scott and I were in Paris, we stopped at a small grocery store near our little apartment. The dairy case was the first place I checked and, sure enough, there were the famous little jars used to make the lemon yogurt cake. I served the yogurt the next morning for breakfast and discovered that, not only are the jars quite charming (I'm taking a bunch of them home!), the yogurt is smooth, creamy and incredibly delicious; definitely a win-win-win!
So there you have it, French Grandmother's Lemon Yogurt Cake. I love the name, especially when you know the story behind it. Whatever you decide to call it, make it! I know you're going to love it!
Café Tips for making this Lemon Yogurt Cake
- I often use Greek yogurt for this cake but you can also use regular yogurt. In fact, in a pinch, you could also use buttermilk or sour cream. They'll all work! (You just might need to give the cake a new name if you're not using yogurt.)
- I'm a big fan of butter in cake recipes. This cake calls for oil (no butter) and I was a bit skeptical until I actually tasted the cake. Don't be tempted to substitute butter as the oil keeps the cake light yet moist at the same time. And the flavor is wonderful!
- Any type of neutral-flavored oil works well in this recipe. I have made it with sunflower oil, grapeseed oil, canola oil and avocado oil. They all work well.
- This recipe calls for lemon zest and lemon juice. Always zest your fruit before squeezing for the juice. The best way to zest a citrus fruit is with one of these microplane zesters. They're not expensive and can be used for many years before having to replace.
P.S. Wondering what our tiny, but charming Paris abode looks like? We'll be sharing a post tomorrow titled "Our Little Paris (very little) Apartment" with lots of pictures.
- ½ cup plain yogurt or Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- grated lemon zest from 1 medium-size lemon
- ½ cup sunflower grape seed or canola oil
- ¼ cup fresh lemon juice
- ¾ cup of powdered sugar
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Preheat the oven to 350˚F (175˚C). Spray an 8-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
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In a large bowl, combine the yogurt, sugar, and eggs - stirring until well blended.
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Add the flour, baking powder, salt and zest, mixing to just combine.
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Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth.
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Pour the batter into prepared pan.
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Bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean (every oven is different, so check with the toothpick test rather than the time). Be careful not to overbake though.
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Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
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Combine the lemon juice and powdered sugar in a small bowl and stir until smooth. With a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Allow cake to cool completely. Sprinkle with powdered sugar if desired and serve.
Adapted by Chris Scheuer from Orangette.
Ambika says
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?
Chris Scheuer says
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/
Ambika Agarwal says
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". 😊
Chris Scheuer says
Awesome! I'm so happy you both enjoyed the cake. Thanks so much for sharing your results 💕
Jessica Timms says
Cake turned out great, even though I did under bake it a bit. Delicious flavor!
Chris Scheuer says
Yay! Thanks for sharing your results, Jessica!
Nicole says
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!
Chris Scheuer says
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.
Nicole says
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!
Chris Scheuer says
Yay! So happy you enjoyed it, Nicole!
Sam says
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.
Chris Scheuer says
Thanks so much, Sam! I really appreciate you taking the time to share your results. I'm so happy you enjoyed it!
Win says
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!! 🙂
Chris Scheuer says
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!
Mel says
I used coconut oil and it was delicious!
Chris Scheuer says
That's good to know, Mel! Thanks for sharing your results!
Chris Scheuer says
Awesome, thanks for sharing your results, Mel!
Paula says
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
Chris Scheuer says
Thanks so much, Paula, for sharing your results! I know this will be helpful for lots of GF readers 💕
Kay Sanders says
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.
Chris Scheuer says
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! 💕
Fabiana says
Hello! Can I make the glaze with regular sugar?
Chris Scheuer says
Hi Fabiana, you could but I would make sure all the sugar crystals are dissolved.
Ruth Crocker says
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!
Chris Scheuer says
Hi Ruth, your version sounds wonderful!
Chris Scheuer says
Thanks, Ruth. I love your version. It sounds delicious!
Jennifer says
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.
Chris Scheuer says
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!
Lisa says
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.
Chris Scheuer says
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.
Katie O. says
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!
Chris Scheuer says
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.
Chris Scheuer says
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.
Lysalou says
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!
Chris Scheuer says
Thanks, Lysalou, for your review and great tips! I love your adaptations!
Jon R says
How long do you bake when it’s in a loaf pan?
Amanda says
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?
Chris Scheuer says
Hi Amanda, yes, I think that should work fine!
Victoria says
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!!!
Chris Scheuer says
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.
Anna says
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.
Chris Scheuer says
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!
Jo says
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? 🤔
Jo says
I might try using orange zest instead as we have a few oranges!
Chris Scheuer says
That would work well!
Chris Scheuer says
Yes, either would work. The raspberries might make the baking time different though due to the moisture.
Krittika says
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.
Chris Scheuer says
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! 💕
Michelle Kelly says
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.
Chris Scheuer says
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
Nicky says
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
Chris Scheuer says
Thanks, Nicky!
Chris Scheuer says
Thanks so much, Nicky, for sharing your results and adaptation!
Bella says
Hi, can I skip the glaze or is it necessary? 🙂
Chris Scheuer says
Hi Bella, you can skip the glaze but it adds a lot of delicious flavor and also seals in the moisture!
Debra says
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!
Chris Scheuer says
Thanks, so much Debra! I love that it is called a nursery cake! I'm so happy you and your husband have enjoyed it!
Ailani says
What can I use instead of yogurt?
Chris Scheuer says
Hi Ailani, you can use buttermilk or sour cream if you have either of those.
Judith says
Hi! Could you bake this in a Bundt cake pan? At what temp?
Thank you in advance.
Chris Scheuer says
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!
Pam says
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
Chris Scheuer says
Haha! You might need to make both, Pam!
Bonnie McEachren says
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!
Chris Scheuer says
Haha! True!
Thanks so much, Bonnie, For taking the time to leave a comment! Stay safe!
Nancy says
Will this cake freeze nicely?
Chris Scheuer says
Yes! It freezes beautifully!
Carol says
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.
Chris Scheuer says
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!
Shilpa says
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.
Chris Scheuer says
Hi Shilpa, if you have white granulated sugar, that should work fine.
Alpana says
Thank you so much for sharing this Recipe , it looks fontastic. Thinks!
Chris Scheuer says
You're welcome, Alpana. Hope you enjoy it!
Nancy Barthel says
Do you think I could replace the flour with fine almond flour and the sugar with a sugar replacement.? I use Pyure.
Chris Scheuer says
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.