This French lemon yogurt cake is so easy to make and the result is one incredibly delicious, moist, light and flavorful loaf that works for so many occasions. It's no wonder this is on every French cook's list.
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I've been meaning to make a yogurt cake for ages now, but for whatever reason it has taken me a while. I suspect it is partly that we don't tend to have dessert all that often, or if we do, it's more likely to be easy fruity dishes like mango cheesecake parfait, grilled peaches with mascarpone or the eternal family favorite, banoffee pie.
But leftover yogurt prompted me to finally make yogurt cake, and we're all so glad it did.
This lemon yogurt cake is the kind of cake that's perfect for us. It's light enough that you can have it as a snack at pretty much any time of the day, and it plays to our love of lemon (try my lemon thyme focaccia, lemon risotto or Meyer lemon cookies if you are equally a fan).
My kids have been all over this, requesting it any chance they get and even my sweet-skeptic husband has happily had a few pieces. I took some in to school to share in the playground and it all went pretty quickly with plenty of "yum" and "is that recipe on your blog?" comments.
That's when you know your on a winner.
And in reality, it's not surprising as this is essentially a tried and true traditional French recipe.
I think the equivalent in the US might be banana bread, but you'll finds a number of variations, both in the base recipe and add-ins (like my delicious raspberry banana bread). Everyone has their preferred ratios and method. This cake on the other hand has a pretty consistent base formula, so the only real variations are if you leave plain, add flavors like lemon (as here) or add in fruit.
What's the difference between a yogurt cake and pound cake?
To look at it, you might be forgiven for thinking this yogurt cake is a bit like pound cake. It has that similar even color and crumb, and is also often made in a loaf pan.
However one big difference, in case it wasn't obvious by the name, is that yogurt cake includes yogurt. This both gives a lovely moist texture as well as a slight tang to the flavor. The other major difference is yogurt cake uses oil rather than butter.
Lemon yogurt cake - a European tradition
While you might say yogurt cake is in many ways the French answer to pound cake, quite honestly, it's a whole lot better. Despite the French reputation for fine baking, that's not what anyone makes at home. This is the kind of recipe that is. It's easy, delicious and takes no time to prepare.
I say French, but in actual fact yogurt cake is something you will also find in both Spain and Italy as well. The most common French yogurt cake uses lemon as the flavoring, as is also true in both Spain and Italy. This pairs perfectly with the slight tang from the yogurt, but you can use other citrus flavors as well.
In France, you'll generally use a neutral oil while Spanish and Italian versions will more typically use olive oil. This adds a bit more flavor that can make it feel richer, I think. There's no right or wrong, of course, just variations. I happened to have some lemon infused olive oil (so good!) so I used a blend of that and vegetable oil.
How to make French lemon yogurt cake
- Combine flour, salt and baking powder and whisk together.
- Rub the grated lemon zest in to the sugar to help it release the oils.
- Add the yogurt, eggs and vanilla and whisk until blended.
- Gradually add the dry ingredients and mix in.
- Pour in the oil and blend until combined.
- Line a loaf pan with parchment and/or oil and pour the batter in.
- Bake until golden on top and a skewer comes out clean.
Some versions of this will add a glaze, whether honey, a lemon glaze or frosting, but I think most traditionally it is left as it is. And certainly it already has a fantastic lemon flavor and is moist enough not to need soaked with something else.
I also feel it's more versatile without the glaze (for example, you could grill a slice and serve with berries and cream) but feel free to add one of course if you prefer.
Despite being called a cake, it's more commonly made (in France at least) as a loaf as I have here. You can easily pour the batter into a round cake tin or bundt if you prefer, but you will need to adjust the cooking time (both will be quicker).
Once you try this French lemon yogurt cake, it's easy to see why it's one of those recipes French home cooks keep in their back pockets. It's so quick and easy to prepare, has such a wonderful flavor and texture, it's really hard to find any fault in it. Perfect for any occasion, it's definitely one I know I'll be getting requests for again soon.
Try these other lemon treats:
- Lemon madeleines
- Lemon pudding cake (a tasty dessert that separates into curd-like sauce below and cake-like top)
- Meyer lemon cookies
- Lemon almond cupcakes (that happen to be gluten free)
- Lemon curd (a delicious spread)
Plus see the snack recipes archives for more sweet and savory treats.
The loaf pan I use here is old and I don't know the brand, but this loaf pan looks like a good option (and I have used, and really like, other Wilton pans).
French lemon yogurt cake
Ingredients
- 1 ½ cups all purpose flour plain flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar
- 1 lemon zest (ie from 1 lemon)
- ¾ cup plain yogurt
- 3 eggs
- ¼ teaspoon vanilla extract
- ¼ cup vegetable oil or other plain oil eg safflower, canola
- ¼ cup lemon olive oil or additional vegetable oil
Instructions
- Preheat the oven to 350F/175C. Lightly oil and line a standard loaf pan (8 ½" x 4 ¼", 21x11cm).
- Combine the flour, salt and baking powder in a medium bowl and whisk together.
- In a large bowl, rub the lemon zest in to the sugar in to help it release the oils. You should get patches that become slightly moist.
- Add the yogurt, eggs and vanilla to the lemony sugar and whisk until blended.
- Gradually add the flour mixture as well and mix in.
- Pour in the oil(s) and blend until combined.
- Pour the batter into the lined loaf pan and smooth off the top.
- Bake for approx 50-55 minutes until the loaf is golden on top and a skewer comes out clean.
- Leave to cool around 5 minutes before loosening from the pan and carefully taking the loaf out. Continue to cool in a cooling rack.
Video
Notes
Nutrition
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Ann says
This cake was delicious. It was too much sugar for my taste so I reduced it to 2/3 cup sugar and I think that was perfect.. my lemons were on the old side but I actually grated two of them and that was much better than the result from one I believe. I added a little lemon extract and it could have used more. I might’ve used a quarter teaspoon. Next time I’ll try half.. I used avocado oil, and whole milk Greek yogurt because that’s what was on hand. I wonder if olive oil would have worked I have seen olive oil cake recipes. Anyway, this is a keeper and this is coming from a non-baker! Lol I served it with some crushed frozen raspberries and strawberries. I had in the freezer and added a few fresh raspberries.
Caroline's Cooking says
I'm glad you enjoyed it! I don't actually find the cake all that sweet as-is and I am definitely not particularly sweet toothed, but you can indeed reduce a little, just as you can up the lemon a little too. You do get a few olive oil loaves (and things like Spanish magdalenas, which are more like muffins) - to me these have a slightly different flavor profile as olive oil definitely adds some flavor, whereas this loaf is more subtle. Both delicious, just a little different.
Kerith Esterhuizen says
Hi what temp must I use for the french lemon yoghurt cake - I did it at 160C in a fan assist oven and its taken ages, in fact still baking. I used the size loaf tin you suggested. thanks Kerith
Caroline's Cooking says
So I know the general recommendation is to reduce the temperature when you use fan assisted oven, but I think it does depend a bit on the oven, and not sure that is true everywhere - I understand that's more true with European-style ovens than in the US. So I would maybe only reduce to 170C, and if anything it cooks quicker, unless it looks like it is getting too brown in places quickly, in which case reduce a little more. Just be sure to keep an eye on it as it bakes. Hope that works out for you!
Kerith Esterhuizen says
Thanks so much for coming back to me. Flavour is delicious, still warm - I just tried it I couldn't wait! A bit underdone though but I couldn't leave it in any longer. I am in the UK - I will try it again at 170C and see how that goes - it is so easy to make!
Koko says
This is my all time favourite recipe to make. I’ve made it with less sugar, with non-diary, diary Greek yoghurt and I just love every variation! This recipe is perfect.
Just one question, if I double the recipe how long should I bake it for?
Caroline's Cooking says
So glad to lear you have been enjoying! So if you were to double, I would suggest the best thing is to make two separate loaves rather than try to bake all as one. Then they should take about the same time to cook since each will be the same size as a single recipe. I think one large loaf you'd be struggling to get it to cook in the middle without it getting too dry on the outside. The only exception would be a shallower baking pan such as a square or rectangular cake pan (or round) that is of equivalent volume to the two loaves. Then it really depends how thick etc for cooking time so you may have to test now and then as it goes.
Jomp says
Hi, I'd like to try and make this with smaller loaf pans (as mini gifts). Would I need to change anything in this recipe please? Thanks!
Caroline's Cooking says
Hi, so you wouldn't need to change the ingredients at all but you will need to reduce the cooking time. It is hard to say exactly as it depends on the exact size, but maybe half the time if very small. I'd let them back, say 20 minutes then check to see how far along they are to see when might seem right.
Elaine says
FYI , I use the 6 in mini tins all the time and generally baking time is about 30 min. Depending on your oven.
Caroline's Cooking says
Thanks for sharing!
Keryl says
Hello, I just made this for the first time but I made a few additions. I halved the sugar and added some marmalade and about 1/4 cup of coconut, used 1 cup of yogurt and it worked out beautifully. I’ll be doing this recipe lots more times. Thank you.
Caroline's Cooking says
Glad it worked well for you. Certainly if you use some marmalade, you need to reduce the sugar as marmalade is very highly sweetened, but I can see it adding to the citrus flavor, too. That and the coconut will definitely change the texture but it's a great simple cake that you can use as a base and adapt to taste, as you have done.
Jane says
Further to my previous comment regarding adding blueberries, followed Caroline's instructions to the letter with 100 grms of blueberries and it came out beautiful! No sinkage and I know it's difficult to believe, made the cake even more delicious 😋 many thanks
Caroline's Cooking says
Thanks for coming back to share, glad it worked out well! Yes lemon and blueberry do pair so well.
Jane says
Just wondering if I could add some blueberries to this lovely cake or do you think they would sink? I could put on the top to sink during cooking time!!
Caroline's Cooking says
I have a feeling they may well sink, but there are a few ways to try to help limit that - one is to toss the blueberries in flour before folding in (and fold in right at the end). Alternatively, half fill the baking tin with the batter, add some berries, then add the rest of the batter and add the rest. With the latter, you could also toss in flour, if you like, but maybe not for those on top in case they remain a little towards the top. Hopefully one of these methods should help avoid them sinking completely.
KapaSLP says
I've been meaning to make yogurt cake with plain, real Greek yogurt. The lemon zest was a plus! I found this recipe today because it was easy. Not only was it easy, but it turned out great! I used a total of 1/2 cup of vegetable oil because I had no lemon oil. Will make this again! Thank you!
Caroline's Cooking says
So glad to hear you enjoyed and it worked well for you!
Gavin (UK) says
Added 1-2 tbs ground almonds second time I made it. Gives a richer 'mouth feel'.
Caroline's Cooking says
Ground almonds can add a lovely texture and flavor to many baked goods. Glad you enjoyed.
JES says
Can I use cake flour instead?
Caroline's Cooking says
Yes it should work fine in this - you should be able to swap it equally by weight. If you are using volume, you might need say 1tbsp more cake flour but try with the recipe amount and see how it feels, it may well be fine.
Michelle says
Really soggy in middle - seemed like too much oil
Caroline's Cooking says
Sorry to hear that, this is a relatively moist cake but should not be soggy - did you weigh the ingredients or use volume measures? Sometimes volume measurements are less accurate and so you can end up with too much/too little of the dry ingredients relative to the wet. Also did you check with a toothpick/skewer before removing from the oven to make sure it was cooked long enough? It should come out clean when you check in the middle. Ovens (as well as baking tins/dishes) can vary a little so sometimes things need to bake a little less or longer, it is always worth checking.
Elizabeth Payne says
Caroline...just found this outstanding recipe of yours...my question is: is it ok to use ALL lemon olive oil...ie..1/2 cup and no other oil...or would that be too much..
Oh...and another question....cannot find plain WHOLE FAT yoghurt here, even in the famous Wegmans....will low-fat yoghurt make the cake dry?
Thank you so much
Caroline's Cooking says
Oh really? How unusual to only have low fat. I think it should work but I haven't tried to know for sure. On the lemon olive oil - yes I think it should work just fine to use all lemon oil rather than part regular, you shold just get slightly more lemon flavor which is never a bad thing.
Shireen says
Hi, silly question but do you use caster sugar or granulated sugar?
Thanks!
Caroline's Cooking says
Not silly at all. So the 'regular' sugar in the US is generally finer than granulated sugar in the UK (which most people would think of as your 'regular' there) but not necessarily as much as caster sugar. I think both should be fine here, but maybe caster sugar to be sure the texture won't be grainy.
Margarida says
Delicious! Made it with vegan greek yogurt (didnt have the regular kind) and worked out really well! Thanks for sharing
Caroline's Cooking says
Great, glad to hear you enjoyed!
Jay Williams says
Delicious! Incredibly easy and a very light texture.
I didn’t have lemon oil. I found the citrus flavour a little too mild without it so added a lemon drizzle glaze at the end.
I am tempted to try it in muffin cases as it would make a great lunch box snack.
Caroline's Cooking says
Glad to hear you enjoyed! And yes a glaze is a great way to amp up the lemon flavor. I definitely think it would work for muffins, just reduce the bake time.
Lil says
Hi Caroline. Thank you for sharing this lovely recipe. However, I didn’t realize your recipe calls for an additional 1/4 cup of oil....and I mistakenly baked it using only a 1/4 cup oil (sunflower). The cake came out fine but a little dry and dense. So I mixed some freshly squeezed lemon juice with two tablespoons of sweet marmalade jam and poured it over the cake and let it soak in for an hour. It was incredibly delicious and moist - sweet and tangy.
Caroline's Cooking says
I'm glad you got it to work out, albeit different! Actually, whether you realize it or not, you ended up making something similar to a lemon drizzle cake which is something I used to enjoy when I grew up in the UK (instead of marmalade, we'd make a lemon simple syrup with lemon juice and sugar).
CW says
I made this last night and it turned out wonderfully! Some modifications: used 50g less sugar, Greek yogurt, and instead of a whole lemon I only had half a lemon and added some fresh lemon juice.
Thanks!
Caroline's Cooking says
Glad to heart you enjoyed!
Izabela R says
Amazing recipe, made twice this week and turned beautiful both times! Thank you!
Caroline's Cooking says
Perfect! So glad to hear - it's one of our favorites as well.
Loretta Francesco says
I make this wonderful cake very often. I’ve also made it using orange rind instead of lemon for a change.
Caroline's Cooking says
Glad to hear you have been enjoying, it's one we love as well. And yes orange also works well (though I think the flavor tends to be less distinct, but still tasty).
Susan Norman says
Can I use Greek style plain yoghurt in this recipe? Picked up wrong item at supermarket
Caroline's Cooking says
Yes that should be just fine.
Annette Coyle says
What a fabulous cake to make and so easy.
Thank you
Annette Coyle
Caroline's Cooking says
So glad you enjoyed! It's a favorite here too.
Annette says
Hi can I add blueberry and how much.
Thank you
Caroline's Cooking says
I haven't added them in this specific loaf but have in something similar and it worked - I'd say maybe a typical small-sized box (1/2 pint/125g I think). I'd suggest you put some of the plain mixture in the bottom of the pan (say around 1/4) before mixing the berries in to the rest, to try to help prevent them all sinking to the bottom.
Freya says
Hi!
Could I make this without eggs? Want to make it for my mum, but she’s allergic to eggs..
Caroline's Cooking says
It definitely needs something to bind it, so if you didn't have eggs you need an egg replacement of some kind. I do use flax in some other things but not sure if it might add a flavor that doesn't quite fit here. I'm afraid I haven't tried to be able to make a specific suggestion or say what does/doesn't work.
Ruth says
This lemon cake is my new favorite. It looked exactly like yours and tasted delicious! I used plain EVOO in mine. I love the richness of flavor it adds!
Caroline's Cooking says
So glad to hear you enjoyed, I agree the olive oil is definitely lovely in there.
Aadeeba Kaareen says
I made this today and everyone loved ittttt!!!! 😍😍😍😍 thank you so so much for the wonderful recipe🙌🙌🙌🙌
Caroline's Cooking says
That's great, glad to hear you enjoyed!
Sharon Blacker says
Can you let me know if the temperature given is for fan oven or normal oven please
Caroline's Cooking says
It's for fan oven, so you may need slightly higher if you don't have a fan. Also, put the loaf in towards the lower middle of the oven, if at all possible, to help it cook most evenly.
Sharon says
Thank you. I have a fan oven and put loaf pans diagonally on the low shelf
Amalia says
Came out delicious. With strawberries and fresh whipped cream, yum!
Caroline's Cooking says
Glad to hear! And that sounds like a delicious way to serve it as well.
archie says
Sorry to sound silly but is that 1 1/2 cups of flour AND 210 grams
Caroline's Cooking says
No, they are both the same amount, just some people prefer to use cups, other weight so I give both. Generally for baking, I recommend weight if you can as it is far more accurate.
Jc says
Hi Caroline, thanks for your recipe! I don’t have a loaf pan, what should the temperature be if I’m using an 8 inch round pan please?
Thanks!
Jc
Caroline's Cooking says
It would be the same temperature, you just might want to check on it a little earlier assuming the loaf isn't going to be as thick - just check with a skewer in the middle around 15 minutes earlier, I'd suggest, to see how it's doing.
Mandy says
Hi, Caroline,
I use butter and olive oil instead of Vege oil?
Caroline's Cooking says
You could, I'd say olive oil over butter, although you can use another mild-flavored oil instead of specifically vegetable oil such as canola or safflower. I'd probably say an oil of some sort is better than butter here.
Gilly says
Well it was easy to make but not v succeessful...rose a lot but then sank a lot when cooling to a dense rubbery consistency. Cooked for over an hour as it was still very wobbly in the middle . definitely not the same consistency as the images..tastes alright just more like a pudding than a cake.
Caroline's Cooking says
I'm sorry to hear it didn't work out, it sounds like it didn't cook for long enough, even cooking it that little bit longer, or the oven wasn't hot enough - maybe your oven isn't true to temperature? Also, is it a fan oven or not? I, like most people I think, typically use fan oven for baking in particular to ensure even cooking. If you didn't, this too can influence the cooking. If you don't have fan option, I'd suggest maybe 10 degrees or so hotter to try to compensate, and check the middle with a skewer towards the end to see if it's still soft as if so, it probably still needs longer.
Esabeth says
Hi Caroline, thank you for sharing this wonderful lemon yogurt cake recipe. I have tried baking this twice, however my cake does not seem to rise. First try, it is dense and a little tough. Second try, I beat (hand whisk) the eggs separately before adding with the sugar and the other ingredients. Followed the steps of mixing yogurt then the oil last. The outcome is slightly better, not too dense, but it only rise to 1 inch. Does not have the cakey texture.
Wonder if I should separate the egg whites and use a electric hand mixer? I will go for a 3rd attempt, since we all love the zesty lemon flavour! I am not giving up.
Caroline's Cooking says
Hmm. It doesn't rises as much as some cakes, but definitely should a bit - it's more of a loaf/pound cake. Is your baking powder definitely ok (have you used it recently with other things and found it to work as you'd expect)? You certainly could try beating the whites separately, but be sure to fold them in so well combined so you don't get bits of egg in there. Or else you could try some extra baking powder. Agree, we love the lemon flavor as well.
Esabeth says
Thank you caroline for the feedback. Will check on my baking powder as I have kept it in the fridge for quite a while now. Taken note to fold in the separated egg whites and combine evenly with the rest of the batter.
Dee says
Baking powder beyond its prime, or accidentally using baking SODA might be a factor.
Caroline's Cooking says
Thanks for the suggestions, and yes both may impact.
Syeda says
Hello caroline
Can I double the recipe and bake in 2 pans?. Also can I add some fresh lemon juice to enhance the flavor. If yes then how many tea or tbsp for one loaf. Thanks
Caroline's Cooking says
Yes, you can certainly double the recipe and bake in two pans. You could add some fresh lemon, but I wouldn't add too much - maybe just 1 or 2 tsp, as it will make the batter thinner which may impact how it rises etc. I'm not sure how much more flavor you'd get. However, if you really want to add more lemon flavor, the best thing is to make a lemon glaze with lemon juice and powdered (confectioner's) sugar to make a relatively thin glaze, pour it over the cake after baking while it's still warm and let it soak in. It will make it slightly sticky but definitely more lemon flavored.
Jocelyn says
I have a question: Is it possible to freeze this cake? And if so, is there anything special to take note of?
I ask because I have a ton of yogurt right now and want to serve the cake in 2 weeks.
Thanks
Caroline's Cooking says
I haven't done it but yes, I believe you can - just wrap in plastic/cling wrap, then put in an airtight freezer bag or container.
Michelle Lau says
Hi Caroline, it's okay to substitute lemon oil to normal vegetable oil? It's because I can't it at my local grocery Store.
Caroline's Cooking says
I'd recommend additional olive oil rather than vegetable oil, if you can, since the flavor will be better. And you might want to add a bit more lemon zest or a little lemon extract to boost the lemon flavor. Enjoy!
Angela Saver says
I love brunch because I love the variety of all the delicous food. I love both sweet & savory & would say I usually eat a little more of the savory dishes, but plenty of the sweet too. I love lemon and can't wait to try this recipe! Yum!
Caroline's Cooking says
Sounds like the best of both! And hope you give this a try and enjoy as much as we did.
Brandi Burgess says
I can not get enough of LEMONY baked goods! This looks DIVINE!
Caroline's Cooking says
Thanks, I agree lemon is so good in baking. And this was an instant favorite!
Julie Menghini says
That cake looks amazing. Lemon is my favorite!
Caroline's Cooking says
Thank you, lemon is a big favorite here too and this was such a hit!