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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Gigi says
It really didn’t work for me. I followed the recipe. However, as the oils were mixed in at the end and combined when cooked it came out with a crispy crust. It tasted like the oil had separated during cooking and settled around the outside of the cake. Like it was ‘fried’. I think adding the oil with the other wet ingredients may be preferable.
Caroline says
Sorry to hear that, I can't say it's a problem I have had but it sounds like you didn't quite get the oil mixed in enough before transferring - it really does have to look like a unified mixture rather than having any oily streaks.
Dolly says
This came out an absolute dream......it was so moist and soft! 😋🍋
Thanks for sharing your delightful recipe, it's greatly appreciated! 💛
Caroline's Cooking says
So glad you enjoyed it! I agree it has such a lovely texture.
jen says
What is "lemon Olive Oil"
Caroline's Cooking says
So it means lemon-infused olive oil. It just helps add a little more lemon flavor into the loaf, but you can also just use additional regular olive oil.
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
One of staples and favourite cake recipes! Thank you for sharing. If I make it in a Bundt tin how long should bake it for? Also if I double the recipe how much longer should I cook if using a normal loaf tin or a Bundt tin. Thank you so much
Caroline's Cooking says
So glad you have been enjoying it! So it's a little hard to say how long it will take - a bundt tin/pan will spread out the mixture more than a regular loaf tin/pan so would bake quicker, but they do generally hold a larger volume so I think you would want to double the recipe to fill (though bundt sizes do vary, you may even want more than that if it's a large one). So if doubling in a bundt, it may end up a similar time to the original single quantity, but you will want to keep a close eye on it to check as it goes. If making a larger quantity in a loaf pan, I'm not sure it would fit but it would definitely need longer.
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.