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.
This cake looks so fantastic! Such fresh flavors and simple ingredients. Yum!
Hope you are able to start baking again soon...I've been seeing your updates on Twitter and am glad to see you're feeling better day by day. (And some of your tweets about your in-laws crack me up! I'm still giggling about the radio station they subscribed to!)
Well you have started my morning right. I hope you are back on your feet soon, but don't forget how important rest is. I love olive oil in cake, I like to use a strong one too, so I can taste it. Have a great day.
-Gina-
I love anything with a glaze on top! This cake is perfect for spring 🙂
This sounds just perfect for spring, especially for the Easter dinner I just found out I'm hosting.
This looks amazing!!
The cake looks wonderful! Glad to hear your feeling well enough to bake.
Hola Lora, I am glad I got to know your blog through Chef Dennis. You have a wonderful blog and this cake looks delicious!
I understand how you feel by not baking in a week, I too feel the same and even get kinda of depressed. I am glad all went well for you, and wish you feel and get better soon.
Hugs from Dominican Republic 🙂
Mari
Molly's book is such a wonderful combination of recipes, great storytelling and touch-your-heart moments. I remember this cake well and now am determined to try it.
This cake does look quite magical! It sounds heavenly kept moist and delicious with yogurt, and bursting with citrus flavors :)!
Hi Chris-I am glad you did the syrup adn the glaze b/c I think they do go so well together;)
Oh my gosh! Nutella! I am out of Nutella and now I am craving it with this cake!!:)
I like that it turned out just as yummy w/whole wheat flour. That will be my next way to make it:)
(Am going to peak at your crostata too...)
Lora - wow...just tasted this cake and it's YUMMY!!! SO glad I put the syrup on it - I was afraid it would soak into the cake, but it did'nt. However, it does offset the tartness of the glaze.
Oh...and I almost forgot, but with the last bite, I put a bit of Nutella on it. Can you say HEAVEN boys and girls? 🙂 not sure whether it would be better as a drizzle or a thin layer - being the Cake Duchess, I think you are more qualified to try and find the answer to that question - but do put a bit of Nutella on it, and you'll see what I mean.
For the other bakers out there - I used ww flour measure for measure, and the cake came out perfectly 🙂 I can almost justify sneaking another slice later on - olive oil, whole wheat, lemons, yogurt LOL 🙂 Thanks!
I'm slightly Lemon Obsessed at this moment and this one is right up my alley. A lovely cake!
Hope you are doing well, Lora! We've been sending positive thoughts and prayers your direction!
It truly is a lovely cake. Lemon is such a happy flavor. I continue to hope the best for you!
My cake just came out of the oven and smells lusciously lemony! I just came back here to check when to put the syrup on it. Thanks for your kind comment about MY comment on your crostata...I was so enamored of it, I posted a pic on facebook, and if I do say so myself, our crostatas could be twins 🙂 http://www.facebook.com/photo.php?fbid=1291205856990&set=a.1014026447678.2113.1735565500&type=1&theater (hopefully you can see it)
this cake looks delicious with the yogurt in it
thank you for sharing the romantic story
I die, this looks TO DIE FOR. Yum. Love that glaze.
The cake certainly looks magical, with all that lovely glaze dripping down the sides!
Wow..how scrumptious the cake looks! And citrus flavors with citrus glaze..Yumm. Need a slice 🙂
Best part of this recipe: lemon syrup AND lemon glaze! Reminds me of a recipe from a friend originally from Nancy in France. Thanks!
I've never baked a cake with yogurt before...thanks for teaching me about it too 🙂 I get stir-crazy to bake when I've been out of the kitchen for a while too. Can't wait to see what your first project is when you are back at it 🙂