French Lemon Yoghurt Cake

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Oozing with lemon flavour, this French Lemon Yoghurt Cake has a meltingly soft, light, moist crumb which is then brushed with a simple, yet luscious, lemon syrup. This classic French recipe is perfectly balanced: neither too sweet, nor too tart, with a fabulous consistent texture throughout and just the right amount of lemon.

That said, this cake has a strong lemon flavour, which is just how I like it. It is definitely a lemon cake, rather than a ‘hint of’ lemon cake! If you prefer a more subtle flavour, simply reduce the lemons to 1 or 1½.

What is French Yoghurt Cake?

Baking at home is not as popular as you might imagine in French households – perhaps because of the abundance of wonderful bakeries and pastry shops in virtually every village and on so many street corners in the cities. This particular cake, however, is quintessentially French – in texture, flavour and simplicity. It is the home made cake that French children grow up both eating and baking themselves, often learning how to make it at school.

I ate it for the first time, aged 14, when I was on French exchange in Dieppe. I remember distinctly my exchange’s mother making it and being astounded that she was using yoghurt and oil. I had never seen this before. My school days were a very long time pre-google and it took me many years to find the actual recipe for this fabulous cake and make it myself!

Weights and measures!

In the recipe below I have given measurements in grams, which is how I love to bake. However, traditionally, rather than weighing the ingredients, a yoghurt pot is used to measure the ingredients by volume. This adds to its appeal and simplicity, particularly when making with children – 1 pot of yoghurt, 1 pot of oil, 2 pots of sugar, 3 pots of flour, 3 eggs, some baking powder, a touch of salt and voila!

How to make French Lemon Yoghurt Cake

Collect all your ingredients together:

For the cake –

• caster sugar
• lemon zest
• natural yoghurt
• eggs
• neutral flavoured oil such as vegetable, sunflower or canola oil
• vanilla extract
• plain/all-purpose flour
• baking powder
• fine salt

For the lemon syrup –

• icing sugar
• lemon juice

Now make this fabulous, simple cake:

1. Weigh the caster sugar into a mixing bowl. Grate the lemon zest directly on top of the sugar.
2. Use your finger tips to rub the zest into the sugar. This helps to release the oils from the zest and bring out the lemon flavour.
3. Add the yoghurt, eggs, oil and vanilla and use a balloon whisk to thoroughly mix.
4. Next add the flour, baking powder and salt and combine with a balloon whisk. Be careful not to over-mix at this stage, but make sure it is smooth and combined.
5. Pour into a 900g/2lb lined cake tin and bake in the centre of a pre-heated oven for 50 – 55 minutes, or until cooked. It is cooked when:
   • the cake has risen and the centre feels springy when lightly touched with your finger and no imprint remains.
   • a toothpick inserted into the centre of the cake comes out clean.
   • the cake is beginning to come away from the sides of the tin/dish.
6. Take out of the oven

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Make the lemon syrup:

1. Whilst the cake bakes, juice the lemons and mix the juice with the icing sugar.
2. As soon as the cake comes out of the oven, brush the syrup over the hot cake. Leave the cake to cool in the tin for at least 30 minutes before lifting out to continue cooling ion a wire rack. I leave it in the baking paper until completely cool.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.