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.
This article contains affiliate links which support us at no extra cost to you.
Originally published in April 2011 and update May 2025
Jump To
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.
Well hopefully this cake is magical for you as well as you recoop from your surgery! It looks absolutely fantastic Lora.. Can't wait to see what you have for us once you get back on your feet 🙂 I'll be anxiously waiting!
You'll be baking in no time...but for now, we're delighted to see this citrus beauty. That glaze is perfect! Take good care, Lora...so good to see you posting 🙂
This cake is beautiful! Love the lemon too. Nice job 🙂
I love this cake! Simple, delicious and elegant. Glad you're feeling better!
Love your post....all that stuff when we don't bake, I am feeling the same way. Love the sound of mixer and flour on my hands:) And off course wonderful aroma in the kitchen when treats are done:)
Dessert looks beautiful....
Light, refreshing and how sweet that it was attached to a love story.
What a beautiful cake, Lora! Hope u can go back to baking soon. Meanwhile, enjoy some quiet time and see you on Twitter 🙂 xoxo
So glad your doing better, I am sure it is a process. Beautiful cake, reminds me of Spring 🙂
Beautiful and super moist. The icing looks fabulous as well.
I wish I could bake you one and send it over there. From what I read, this was done before surgery? I hope you're not standing around baking yet! Relax, heal, rejuvenate.
I will make this and think of you.
the yoghurt in it totally hits the spot!! mmmmmm~~
I could always use something French... never seizes to brighten up my day. And the bright lemon flavor of this cake would surely do that!
what a delicious cake that must have been,I love using yogurt to bake with, so this perfect for me, and that glaze really makes it!
Glad to hear your feeling well enough to bake
Dennis
This looks so lovely and delicious! I only recently wound up following your blog, but I love your sweets, and am so glad you're up and baking! this looks gorgeous and - though it's billed as French - the flavors seem so Italian to me (and so like home). Let the cake magic get to work...
Just perfection here~!
I adore lemon desserts. Count me in for a slice of this beautiful cake:)
Chris-Thank you Chris!Your comment was so sweet on my Ricotta Crostata. I think if you do try with Nutella you have to let us know how it turns out:)
This looks like a wonderful cake for spring! I hope you are feeling good and back in the kitchen soon:-)
I loved your ricotta cheese crostata with lemon, and this sounds yummy! hrm...I am tempted to try throwing some Nutella in there somewhere, just not sure where...perhaps split the cake and spread on a thin layer prior to putting on syrup/icing? ooooh... I may have to experiment 🙂
(glad to hear you are recuperating!)
Looks delicious; fresh and flavorful. Hoping you are on the mend. Sending all of you sweet thoughts!