This French Yogurt Cake is light, moist, and impossibly easy to make with simple ingredients like yogurt, olive oil, and lemon. A perfect French cake recipe for any occasion.
If you like this recipe, then you'll love my lemon biscotti and my homemade lemon curd.
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Originally published in April 2011 and update May 2025
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Few cakes are as simple yet elegant as the classic French Yogurt Cake (Gâteau au Citron). It's the kind of cake you can throw together on a whim, with pantry staples you likely have on hand.
I first made this cake for my in-laws when they visited from Italy, and it's been a favorite ever since. Inspired by a recipe from Molly Wizenberg's A Homemade Life, this cake is as magical as her story - though you don't have to be looking for love to enjoy it!
In typical French fashion, this cake is wonderfully understated. It's tender, lemony, and lightly sweet - and perfect with a cup of coffee or tea. The best part? No fancy equipment needed. Just a few bowls and a whisk.
Why You'll Love This French Yogurt Cake
- Simple Ingredients: Made with pantry staples.
- No Mixer Needed: Easy enough for beginner bakers.
- Moist and Tender: Thanks to the yogurt and olive oil.
- Versatile: Perfect plain or topped with lemon syrup and glaze.
- Light and Lemony: A beautiful balance of sweetness and citrus.
Recipe Ingredients
For the Cake:
- 1 ½ cups unbleached all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- Zest of 1 lemon
- ½ cup plain whole-milk yogurt
- 1 cup granulated sugar
- 3 large eggs
- ½ cup olive oil
For the Lemon Syrup:
- Juice of 1 lemon
- ¼ cup powdered sugar, sifted
For the Lemon Icing:
- 1 cup powdered sugar, sifted
- 3 tablespoons lemon juice
Substitutions and Variations
- Oil: Use canola or vegetable oil if you prefer a more neutral flavor.
- Yogurt: Swap for Greek yogurt for a denser texture or sour cream for richness.
- Flavor Additions: Add vanilla extract, a touch of almond extract, or swap lemon zest for orange or lime.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend.
How to Make French Yogurt Cake
Preheat the Oven: 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mix Wet Ingredients: In a large bowl, whisk together yogurt, sugar, and eggs.
Combine Dry Ingredients: In another bowl, stir together flour, baking powder, salt, and lemon zest.
Combine Wet and Dry: Add the dry ingredients to the wet and stir to combine.
Add Olive Oil: Fold in the olive oil until smooth.
Bake: Pour batter into the prepared pan and bake for 30-35 minutes or until a tester comes out clean.
Make the Lemon Syrup: Stir together the lemon juice and powdered sugar.
Glaze the Cake: Cool the cake slightly, then drizzle with lemon syrup.
Prepare the Icing: Whisk together the powdered sugar and lemon juice. Once the cake has cooled completely, drizzle the icing over the top.
Let Set: Allow the icing to firm up before slicing.
FAQs
What is a French Yogurt Cake?
It's a simple, tender cake traditionally made with ingredients measured using a yogurt container - no scale or fancy tools required.
Can I freeze French Yogurt Cake?
Yes! Freeze it (without the glaze) wrapped tightly for up to 2 months. Thaw and add glaze before serving.
Can I use Greek yogurt?
Absolutely - Greek yogurt will yield a denser, richer cake.
Make Ahead and Storage
- Make Ahead: Bake the cake and store it (unglazed) at room temperature for up to 2 days.
- Storage: Keep the glazed cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Serving Suggestions
- Enjoy with coffee or tea for a classic French goûter (snack).
- Serve with a dollop of whipped cream or fresh berries for a summery dessert.
- Dust with extra powdered sugar for a simple, elegant finish.
French Yogurt Cake (Gâteau au Citron)
Ingredients
For the Cake:
- 1 ½ cups unbleached all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- Zest of 1 lemon
- ½ cup plain whole-milk yogurt
- 1 cup granulated sugar
- 3 large eggs
- ½ cup olive oil
For the Lemon Syrup:
- Juice of 1 lemon
- ¼ cup powdered sugar sifted
- For the Lemon Icing:
- 1 cup powdered sugar sifted
- 3 tablespoons lemon juice
Instructions
- Preheat the Oven: 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix Wet Ingredients: In a large bowl, whisk together yogurt, sugar, and eggs.
- Combine Dry Ingredients: In another bowl, stir together flour, baking powder, salt, and lemon zest.
- Combine Wet and Dry: Add the dry ingredients to the wet and stir to combine.
- Add Olive Oil: Fold in the olive oil until smooth.
- Bake: Pour batter into the prepared pan and bake for 30-35 minutes or until a tester comes out clean.
- Make the Lemon Syrup: Stir together the lemon juice and powdered sugar.
- Glaze the Cake: Cool the cake slightly, then drizzle with lemon syrup.
- Prepare the Icing: Whisk together the powdered sugar and lemon juice. Once the cake has cooled completely, drizzle the icing over the top.
- Let Set: Allow the icing to firm up before slicing.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
Recipe Tips for the Best French Yogurt Cake
- Use Room Temperature Ingredients: Bring your eggs and yogurt to room temperature before mixing - it helps the batter come together more smoothly and bakes more evenly.
- Don't Overmix: Stir the batter just until combined to avoid a dense or tough cake.
- Fresh Lemon Only: Fresh lemon zest and juice make a big difference in flavor. Bottled lemon juice won't deliver the same bright, fresh taste.
- Check Early: Start checking the cake around the 30-minute mark. Every oven is different, and you don't want to overbake - it should be golden and a toothpick should come out clean.
- Cool Before Glazing: Let the cake cool completely before adding the glaze to ensure it sets properly and doesn't slide off.
- Olive Oil Choice: Use a mild olive oil to avoid overpowering the lemon flavor. Extra virgin olive oil can sometimes be too strong for delicate cakes.
Denise @ Creative Kitchen says
Oh YUM!! I love Molly's blog, and I LOVE lemon cake! I have been enjoying reading her book to. Still haven't finished it...just pick it up and read another few pages here or there. It's delightful!
Your pics are stunning and I really wish I had a slice of this cake right now. Really feel like I must make it soon! This post just came across as I stumbled and I'm so glad it did. Glad you are feeling better these days.
Denise @ Creative Kitchen
Anna C says
We're big fans of citrus desserts. Lemon cake is one of my husband's favourites. Looks light and so moist.
Elle says
Yes, yes, yes--this is perfect! Light, not too heavy or sweet, and so pretty! Thinking of you, sweet girl.
Georgia | The Comfort of Cooking says
Lora, this pie looks amazing! Wonderful flavor combination... I could really go for a slice right now. I hope you are continuing to feel healthier and happier every day. 🙂 Thanks for sharing this beautiful baked creation!
Susi's Kochen und Backen says
Lora what a delicious looking and sounding cake. I bet it would pair well with fresh berries too.
Keep taking care of yourself and make sure not to rush anything. I know I've been going slightly stir-crazy myself and it is hard when the mind is anxious, but the body won't cooperate. I keep thinking of you daily and continue to send you healing vibes xoxo
marla says
Hi Lora, Molly has a way with words that are beautiful and very comforting. Anything simple that can take us away from difficult moments is a treasure. Think I will re-read this book & sounds like I should try this gorgeous cake 🙂 xxoo
Lindsey @ Gingerbread Bagels says
Give me the whole cake Lora!! 😀 I loooovee lemon cakes and especially love them with yogurt. This looks incredible. I can't wait until you're able to start baking again!
sara @ CaffeIna says
I can imagine how you miss baking, Lora. You always make amazing baked goods. I'm glad you got the share this cake with your in-laws and with us, though. Come, on...be patient...you will soon recover and be back baking amazing things....I know it.
kita says
I was not a fan of lemon cakes until recently - now I can't get enough. This must go in the rotation especially with that glaze. I hope you get back in the kitchen and baking soon!
Angie's Recipes says
The gateau looks so fresh, soft and delicious!