Classic French Yogurt Cake Recipe for Moist, Homemade Dessert

A French yogurt cake is a bright, tender, and perfectly sweet little cake inspired by generations of French grandmothers. This version is finished with a thin lemon glaze that sets into a crisp, sugary shell when it cools. Light, fragrant, and unfussy, it’s the kind of cake people remember and crave.

This lemon yogurt cake—often called Gâteau de Mamie or “Grandma’s cake”—is remarkably simple to make. It’s approachable for bakers of all levels and quickly becomes a favorite go-to snack or teatime treat.

The charm of this cake is its timeless simplicity. Those who grew up with it will recognize it at once, and anyone tasting it for the first time will understand why it’s a classic. The cake’s tender crumb, lemon zest folded into the batter, and the glossy lemon glaze make each bite bright and satisfying.

Yogurt is the core of this cake’s texture and flavor. Many French grandmothers measure ingredients using the yogurt pot as a measuring cup—one pot of yogurt, one pot of oil, two pots of sugar, three pots of flour, three eggs, plus baking powder and a pinch of salt. That charming method is perfect for baking with kids. For clarity, this recipe uses standard measurements, but most small yogurt pots are about 1/2 cup, so conversions are easy.

Lemon Yogurt Cake

Here are the ingredients and equipment you’ll need. Nothing is exotic or hard to find—this is an everyday cake that’s easy to assemble and bake.

Ingredients

1. Non-stick cooking spray
2. All-purpose flour
3. Baking powder
4. Kosher salt
5. Plain Greek yogurt
6. Granulated sugar
7. Large eggs
8. Whole lemon (zest and juice)
9. Pure olive oil or another neutral oil
10. Confectioner’s sugar

I like plain whole-milk Greek yogurt for its richness and tender crumb, but regular or lower-fat yogurts also work well. I’ve tested this cake with plain low-fat Greek yogurt and regular yogurt in both whole and low-fat varieties; each produces a delicious cake, with only a subtle difference in tenderness. I haven’t tested dairy-free yogurt alternatives, but many plant-based yogurts should work—if you try one, note how it affects texture and flavor.

Choose a neutral liquid oil if you don’t want a pronounced olive-oil flavor; canola, grapeseed, sunflower, or vegetable oil all work. This cake relies on lemon zest and juice for its bright flavor—no extracts are necessary. The lemon zest goes into the batter and the lemon juice becomes part of the simple two-ingredient glaze brushed over the warm cake. The glaze melts in and then firms up, leaving a thin sugary crust.

Serve a slice with a cup of coffee or tea, dust it with a little confectioner’s sugar, or present it with a spoonful of Greek yogurt, crème fraîche, or whipped cream and a handful of fresh berries for a slightly more decadent finish.

What pan do I need for this cake?

This is a forgiving cake: you can bake it in a standard loaf pan, a bundt pan, an 8-inch round, or an 8-inch square pan. Prepare the pan by spraying generously with non-stick cooking spray. For loaf, round, or square pans, lining the bottom with parchment helps with removal after baking. If using a bundt pan, coat it thoroughly with spray or cake release.

Yogurt Cake

This cake is delightful on its own. For a traditional touch, dust lightly with powdered sugar. If you want to elevate the serving, add a dollop of Greek yogurt, crème fraîche, or whipped cream and a few berries.

French Yogurt Cake

Preheat the oven to 350°F. Spray a loaf or cake pan with nonstick cooking spray and line the bottom with parchment, or spray a bundt pan thoroughly. Set the pan aside.

In a small bowl, whisk together the flour, baking powder, and salt. In a separate mixing bowl, whisk the yogurt, sugar, eggs, and lemon zest until smooth and uniform in color. Use a spatula to stir in the dry ingredients until just moistened. Add the oil and stir until the batter is even.

Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted near the center comes out clean. Let the cake rest in the pan for 10 minutes, then turn it out onto a cooling rack set over a sheet pan.

Whisk together the lemon juice and confectioner’s sugar to make a smooth glaze. Brush the glaze over the top and sides of the cake while it is still warm, repeating until all the glaze is used. Allow the cake to cool completely so the glaze can firm up. Slice and serve plain, dusted with confectioner’s sugar, or with extra yogurt, crème fraîche, and fresh berries.

Want more cake recipes?

Explore other simple, homey cakes such as brown sugar peach yogurt cake, a single-serve snickerdoodle mug cake, maple apple upside-down skillet cake, orange olive oil cake with candied oranges, or a berry skillet cake for more seasonal variations.