Best Lemon Yogurt Cake

This French Grandma's Lemon Yogurt Cake brings a bit of European charm to your home with very little work. The mix of zesty yogurt and fresh lemon makes a damp, well-balanced treat that's great for morning meals, midday snacks, or light after-dinner sweets.

I found this cake on a wet afternoon when I wanted something sweet but didn't feel like going shopping. I fell in love with how easy yet perfect it was, and now it's what I make whenever friends drop by unexpectedly.

Ingredients

• Regular or Greek yogurt: Adds wetness and a slight tang that makes this cake stand out
• White sugar: Adds sweetness and helps create the right texture
• Big eggs: Hold everything together and build the cake's frame
• Regular flour: Does the job perfectly; try to get unbleached for better taste
• Baking powder: Makes sure the cake rises nicely
• Salt: Brings out all tastes, mainly the lemon
• Lemon peel: Carries key oils that fill the cake with bright citrus hints
• Plain oil (like sunflower, grape seed, or canola): Keeps the cake wet for several days
• Freshly squeezed lemon (for the top coat): Gives that perfect sour finish
• Icing sugar: Makes a smooth topping that adds sweetness and locks in wetness

Easy-to-Follow Steps

Get the pan ready:

Heat your oven to 350°F and get your cake pan set up. Make sure to coat all parts of the pan with cooking spray, then put parchment on the bottom for easy cake removal. This stops sticking and makes your cake look nice.

Blend wet stuff:

In a big bowl, mix yogurt, sugar, and eggs until smooth and well blended. This forms the base of your mix and getting the sugar fully mixed now matters for good texture.

Put in dry stuff:

Softly add the flour, baking powder, salt, and lemon peel just until mixed. Don't stir too much at this point as it can make your cake tough. The peel should spread evenly through the mix.

Add the oil:

Pour in the oil and stir slowly until fully mixed in. Don't worry if the mix looks split at first – keep stirring until it turns smooth and shiny. This way of mixing makes that special damp texture.

Cook it right:

Pour the mix into your ready pan and bake for 30 to 40 minutes. The cake should feel bouncy when touched and a toothpick stuck in the middle should come out clean. Timing it well stops it from drying out.

Put on the topping:

After cooling for just 10 minutes, flip the cake onto a cooling rack. Right away brush the lemon topping all over the warm cake, letting it soak in. Put on many layers until all the topping is used. This step adds wetness and bright flavor throughout.

The lemon peel is truly the hidden gem in this cake. For years I made it with just bottled juice until a French lady next door showed me what a big difference fresh peel makes. The natural oils in the peel give the whole cake a bright citrus taste that bottle juice just can't match.

Keeping It Fresh

This cake actually gets better with time, with deeper tastes showing up after a day sitting out. Keep it under a cake cover or wrapped in plastic for up to three days at room temp. To keep it longer, wrap single slices tightly in plastic and freeze for up to three months. Let them sit out for an hour before eating. The topping helps keep it moist even through freezing and thawing.

Changing With The Seasons

While plain lemon works all year, this cake base welcomes seasonal tweaks. In hot months, swap lemon for lime or orange peel and juice. For autumn, add a spoonful of cinnamon to the mix and use maple syrup for part of the sugar in the topping. During winter, mix in orange peel and a dash of Grand Marnier in the topping for fancy flavor. The yogurt base stays the same while the taste changes with the time of year.

Ways To Serve It

This flexible cake needs no extras but can be dressed up in many ways. For morning meals, serve plain pieces with fresh berries. For a nice dessert, add lightly sweetened whipped cream and sugar-coated lemon slices. During berry season, soak strawberries or blueberries with a bit of sugar and spoon over each piece. The cake also goes well with tea, coffee, or even a glass of bubbly wine for happy times.

This French lemon yogurt cake gives you both fancy taste and simple making—you should try it out today!

Recipe Q&A

→ Can I use Greek yogurt instead of regular yogurt?

Absolutely! Greek yogurt gives the cake a dense, creamy texture, while plain yogurt keeps it light and airy. Pick based on your texture preference and you can't go wrong.

→ Why does the batter look like it's splitting when I add the oil?

No need to worry! It’s just the difference in consistency between oil and yogurt causing that. Just keep stirring and the ingredients will blend together smoothly.

→ How can I check if the cake is baked all the way through?

Lightly press on the top—it should spring back—and insert a toothpick in the middle. If it comes out clean, it’s ready! Baking usually takes 30-40 minutes, but keep an eye on it since ovens vary.

→ What’s the easiest way to add the glaze?

Grab a pastry brush and gently dab on the glaze while the cake is still warm. Go over the surface several times until the glaze has soaked in completely. It’s okay if some drips off—that’s normal!

→ Can I bake this ahead of time?

For sure! This cake tastes even better the next day. Store it in an airtight container at room temperature, and you’ll notice the flavors deepen and the glaze makes it even moister.

→ What oils should I use to get the best result?

Stick to neutral oils like sunflower, canola, or grape seed. Stronger flavors like olive oil might overpower the lemon unless you’re aiming for that blend.