Lemon Yogurt Cake

We all know lemon cakes to be British, but this lemon cake recipe that I will share today is not what you think it is. Also known as Gâteaux de Mamie or Granny cake, this lemon yogurt cake is French. It is moist, soft, subtle with lemony citrus, which is very refreshing. This cake is super delicious and a perfect recipe you should try if you like having cakes as evening snacks or tea.
Here are a few substitution ideas that will help you get the perfect results.
If you don’t happen to have Greek yogurt, you can use plain yogurt as well. Furthermore, you can use sour cream or buttermilk, for that matter as well. All these ingredients make the cake moist and spongy.
For vegetable oil, any unflavored oil will work. You can use canola oil, avocado oil, sunflower oil, or even grapeseed oil.
You can also try replacing orange with lemon. Since orange is also citrus fruit, you can get the tangy plus slightly sweet orange-y flavor. If you use orange, you will get an orange yogurt cake.

Preparation time: 25 minutes
Cooking time: 45 minutes
Total time: 70 minutes
Serving: 12


For the cake:
1 ½ cups all-purpose flour
½ cup Greek yogurt
½ cup vegetable oil
3 large eggs
1 cup white sugar
1 tbsp baking powder
1 tsp lemon zest
½ tsp salt

For the glaze:
¾ cup icing sugar
¼ cup lemon juice



In a large bowl, crack eggs. Add Greek yogurt and granulated white sugar. Using a whisker, whisk the ingredients well until they are unified.
Add all-purpose flour, lemon zest, baking powder, and salt. Whisk the ingredients together until combined.
Slowly pour in vegetable oil while whisking until the oil is mixed and the ingredients are unified. You will get a silky batter.
Prepare an 8-inch round pan by greasing it with vegetable oil or cooking spray.
Pour in the batter.
Place the baking pan into a preheated oven at 350 degrees F for about 40 minutes. You can check its doneness by inserting a toothpick or fork in it. If it comes out wet, let the cake bake for 5 more minutes. If it comes out clean, it means the cake is ready. Also, the cake will feel springy.
Once the cake is done, take it off the oven and let it cool down a bit. Take it out of the pan and let it cool completely on a wire rack.
Meanwhile, in a small bowl, add icing sugar and lemon juice. Mix well using a fork until the two ingredients are well combined, and you get a glossy mixture.
Poke the cake with a toothpick or fork. Using a brush, baste the glaze on the cake while it is still a little warm. Drizzle the remaining glaze on top and let it soak the flavor.
Once the cake is completely cool, dust icing sugar on top and serve.

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