Lemon Yogurt Cake

France's beloved gateau au yaourt — one bowl, no mixer, impossible to ruin.

55 min8 servingsFrench365 kcal/serving7g protein
Lemon Yogurt Cake — French recipe, finished and plated

Discover smart recipes

Sign up on Homecooked to cook this recipe as the chef intended, with parallel steps and built-in timers guiding you along the way. Stock your pantry to discover more recipes you can cook with the ingredients you have at home.

Join Homecooked

Ingredients

  • 240 g Yogurt
  • 210 g Flour
  • 180 g Sugar
  • 3 Egg
  • 120 ml Neutral oil
  • 2 Lemon
  • 2 tsp Baking powder
  • ½ tsp Salt
  • 1 tsp Vanilla (optional)

Method

  1. Heat the oven to 175°C (350°F).
  2. Lightly oil a standard loaf tin all over the inside.
  3. Finely zest both lemons into a large bowl, then set the zested lemons aside for juicing later.
  4. Whisk the yogurt, sugar, eggs, oil, and vanilla into the lemon zest until smooth.
  5. Fold the flour, baking powder, and salt into the wet mixture until just combined and no streaks remain.
  6. Scrape the batter into the prepared loaf tin and level the top.
  7. Bake until golden and a skewer inserted in the center comes out clean, about 40 minutes.
  8. Squeeze the juice of one zested lemon and spoon it evenly over the warm cake.
  9. Cool the cake in the tin before turning out and slicing to serve.

Nutrition per serving

365Calories
7gProtein
45gCarbs
19gFat
1gFiber

Estimated from ingredients; varies with exact portions and brands.

About Lemon Yogurt Cake

This lemon yogurt cake is the French gâteau au yaourt, the first cake many French children learn to bake because it is traditionally measured using the empty yogurt pot as the cup. It is a one-bowl, no-mixer batter: yogurt, sugar, eggs, oil, and lemon zest whisked smooth, then flour and baking powder folded in just until combined. The yogurt is what makes it nearly foolproof and keeps the crumb tender and moist, while oil rather than butter gives it a soft texture that stays good for days.

The flavor is gently tangy and lemon-forward without being sharp, more homey than showy, which is exactly its charm. A traditional finishing touch is spooning fresh lemon juice over the warm cake so it soaks in, deepening the citrus. It bakes in a single loaf tin in under an hour and needs no frosting, making it a perfect everyday cake for afternoon coffee or an unfussy dessert. Serve it plain, or with a spoonful of yogurt and fresh fruit.

Lemon Yogurt Cake: frequently asked questions

How many calories are in Lemon Yogurt Cake?

One serving of Lemon Yogurt Cake has about 365 calories, with 7g of protein, 45g of carbs, 19g of fat and 1g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.

Is Lemon Yogurt Cake gluten-free?

As written, no — it contains Flour. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.

Is Lemon Yogurt Cake dairy-free?

Not as written — it uses Yogurt. Swapping it for a plant-based alternative makes it dairy-free.

How long does Lemon Yogurt Cake take to make?

About 55 minutes start to finish, but only around 18 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.

Do I need every ingredient to make Lemon Yogurt Cake?

The core ingredients are essential, but you can leave out vanilla — it's optional and mainly there for extra flavor or finish.

How many servings does Lemon Yogurt Cake make?

This recipe makes 8 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.