Need a go-to cake for your company? This lemon yogurt cake with raspberry sauce is barely sweet and perfect to serve with your afternoon tea or your morning coffee. Need I say more?
When life hands you yogurt...
The best foods I've made were by pure coincidence or by me trying to use up whatever I have in my fridge. Can you relate? That happened with this super delicious French lemon yogurt cake.
First, let me tell you: the cake is amazing by itself but topped with the raspberry sauce it is absolutely da bomb!
So, I had too much yogurt, four pounds to be exact, that someone bought (if only they'd listen...). Yogurt is perishable and you can't return it. Since I don't like wasting food, I set about figuring out some ways to use it.
Let's see: I made Tzatziki sauce, strawberry frozen yogurt for the grandkids, I served it with Bosnian meat pie, made parfaits and overnight oatmeal for breakfast, and still had plenty left.
What else can I make with yogurt?
Then I remembered the lemon yogurt cake I had a couple of decades ago in Saint-Tropez. Yep, sometimes I remember little things like that vividly, especially food-related.
In the pre-Internet era (geez, I'm old) you couldn't easily get your hands on a recipe you liked. Add a foreign language to the equation and I could only dream of that French lemon yogurt cake. Until I had tons of yogurt to use. And the Internet, ha!
So I adapted a few different recipes. One recipe used ingredients I already had on hand, another one was just the perfect size, and Deb from Smitten Kitchen (love her) served hers with a sauce.
She suggests making the cake up to three days ahead but that cake wouldn't last three days in my house. You can make the sauce ahead too and it freezes well. I only had frozen raspberries, so I used them for the sauce but any berries would be just fine.
My only complaint about this lemon yogurt cake is that it didn't last long. Man, we inhaled it faster than it had time to completely cool down.
It is so good that the person (who shall remain nameless because he is a really good guy and I like him a lot) that came home with too much yogurt said I should be thankful for his mistake. I am. Funny how things work out for the best.
This cake tastes just like it did many moons ago in a tiny cafe on the French Riviera. Only better.
Ingredients:
- plain Greek yogurt
- eggs
- olive oil
- sugar
- vanilla
- lemon
- all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- baking powder
- ground nutmeg (optional)
- frozen raspberries (fresh work too, just double the water)
Directions:
For the cake:
- Preheat the oven to 350 degrees Fahrenheit.
- Grease an 8-inch springform pan (9-inch works fine too, but the cake will not have the same height) lightly with oil or baking spray, and line the bottom with parchment paper. Tip: set the pan on paper and trace around with a pen. Cut it inside the drawn circle and line the pan. This doesn't have to be perfect. Set aside.
- In a large bowl, beat together the yogurt, eggs, olive oil, sugar, vanilla, lemon zest, and juice.
- Add the flour, salt, baking soda, baking powder, and nutmeg (if using) into the liquids and stir until no lumps remain.
- Pour the batter into the cake pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean (cover with foil at the end, if the top is browning too fast).
- Transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.
- Serve the cake warm, at room temperature, or cold.
For the sauce:
- Pulse together raspberries, water, sugar, and lime juice in a food processor or blender until puréed.
- Press through a fine-mesh strainer to remove the seeds.
- Cover and refrigerate.
How would you use up extra yogurt? I'd love to hear in case my you-know-who brings home another ton, lol.
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
French Lemon Yogurt Cake with Raspberry Sauce
Ingredients
For the cake
- 1 ½ cup plain Greek yogurt
- 2 large eggs
- ⅔ cup olive oil
- 1 cup sugar
- 1 teaspoon vanilla
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 ½ teaspoons baking powder
- a pinch of ground nutmeg, optional
For the sauce
- 12 oz. frozen raspberries, fresh work too, just double the water
- 2 tablespoons water
- 3 tablespoons sugar
- 1 tablespoon fresh lemon juice
Instructions
For the cake:
- Preheat the oven to 350 degrees Fahrenheit.
- Grease an 8-inch springform pan (9-inch works fine too, but the cake will not have the same height) lightly with oil or baking spray, and line the bottom with parchment paper. Tip: set the pan on paper and trace around with a pen. Cut it inside the drawn circle and line the pan. This doesn't have to be perfect. Set aside.
- In a large bowl, beat together the yogurt, eggs, olive oil, sugar, vanilla, lemon zest and juice.
- Add the flour, salt, baking soda, baking powder, and nutmeg (if using) into the liquids and stir until no lumps remain.
- Pour the batter into the cake pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean (cover with foil at the end if the top is browning too fast).
- Transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.
- Serve the cake warm, at room temperature or cold.
For the sauce:
- Pulse together raspberries, water, sugar, and lime juice in a food processor or blender until puréed.
- Press through a fine mesh strainer to remove the seeds.
- Cover and refrigerate.
Amy @ Ms. Toody Goo Shoes says
This cake is beautiful, and I bet as delicious as it is pretty. I love a cake with simple ingredients like this. I find it much more appealing than rich desserts. I'll be featuring your beautiful cake at Best of the Weekend tomorrow night! Thanks for sharing!
Jas says
Thank you so much, Amy! Such an honor. 🙂 Have a great weekend!
laura says
Wow this is a gorgeous cake--I have the perfect occasion coming up!
Jas says
Thanks, glad you like it. Let me know how it turned out 🙂
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice says
Yogurt tends to go bad in my house…I’ll have to remember this recipe!!!
Jas says
Oh, no! It's best in a cake, but use it for overnight oats, homemade ranch dressing (look for that homemade spice blend recipe in my free ebook at the bottom of the post) or make tzatziki sauce! 😀
Charlene Asay says
Wow this looks amazing. Such a beautiful cake.
Jas says
Thanks, Charlene! Have a lovely day!
Linda on Poinsettia Drive says
Looks so good. Light, healthy, no calories right? LOL
Jas says
Nope, not even one, if you choose to ignore them, LOL.
Angelina says
This looks SO GOOD. I love that it is healthier too such that it uses greek yogurt. I'm featuring you on Thursday Favorite Things this week!
Jas says
Thank you, Angelina! I'm thrilled 😀
Petra says
Your yogurt cake looks absolutely delicious and perfect with raspberries.
Thank you for sharing at Fiesta Friday!
Jas says
Awe, thank you! The lemony cake and raspberries go great together.
Teresa says
I've always been a fan of lemon cake, so this sounds very good to me! Thank you for sharing it with Party in Your PJ's! I've pinned and shared!
Jas says
Thank you so much for sharing, Teresa! I'm so glad you like it.
Miz Helen says
I need a slice of this delicious and beautiful cake! Happy to see you here at Full Plate Thursday and thanks so much for sharing with us.
Miz Helen
Jas says
Thank you for the 5-star review, Miz Helen, and for your party!
Kelly @ Kelly Lynns Sweets and Treats says
My hubby loves lemon, so he would LOVE this cake!! Plus I love how pretty it is! Thanks for sharing at Friday Frenzy Link Party! PINNED!
Jas says
Thank you, Kelly! Hope you're having a great weekend!
frugal hausfrau says
Jas, I have a feeling you’ll be getting extra yogurt all the time, now. This is a gorgeous cake, and if it’s like any of the ones I’ve made with yogurt, I know it’s moist and delicious!
Thanks for sharing this at Fiesta Friday!
Mollie
Jas says
You're right, Mollie! This cake is super moist and delicious. I might be asking for extra yogurt now 😉
Jelica says
What a great way to use up that extra bit of yoghurt. I certainly would not have thought of it - I probably would have simply gotten a tummy ache trying to eat it all up! Your idea is way better 😉
Jas says
Haha, but at least you wouldn't gain any weight like I did 😉
Sue Ready says
What a tasty looking cake and sauce and a bonus using healthy yogurt
Jas says
Thank you, Sue! I'm so happy you like it. 😀
Honest Mum says
Wow, utterly stunning photos and recipe Jas, Happy New Year and thank you for linking up x
Jas says
Awww, thank you, darling! Really appreciate it!!! XO
Jann Olson says
YUM! I love raspberries and anything lemon. Thanks for sharing with SYC.
hugs,
Jann
Jas says
Thanks, Jann! Me too 🙂
The Bearded Hiker says
That actually looks like something I can do with minimal fuss! Jas those photos are incredible!
Jas says
Thanks, Jax! It's quite simple and super delicious! 😀