French Lemon Yogurt Cake with Raspberry Sauce

French Lemon Yogurt Cake with Raspberry Sauce | All that's Jas

I would be grateful if you shared this post ❤

Skip to Recipe Print Recipe

 

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?

 

This delicious classic French lemon yogurt cake is fresh and topped with a raspberry sauce.

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.

 

French Lemon Yogurt Cake with Raspberry Sauce Recipe

#Easy #lemon #yogurt cake with #raspberry sauce takes only minutes to put together and makes a perfect go-to dessert. Click To Tweet

 

This fresh raspberry sauce drizzled over French lemon yogurt cake is decadent.

 

Ingredients:
Serves 8-12

For the cake

  • 1 1/2 cup plain Greek yogurt
  • 2 large eggs
  • 2/3 cup olive oil
  • 1 cup sugar
  • 1 teaspoon vanilla
  • zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/2 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

 

~ Free Tip ~

Substitute lemon with lime.
Replace the sauce with heaps of fresh berries.
Dust the cake with powdered sugar.
Top the cake with chocolate syrup and dollops of whipped cream or lemon/sugar icing.  

 

Directions:

For the cake:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. 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.
  3. In a large bowl, beat together the yogurt, eggs, olive oil, sugar, vanilla, lemon zest, and juice.
  4. Add the flour, salt, baking soda, baking powder, and nutmeg (if using) into the liquids and stir until no lumps remain.
  5. 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).
  6. Transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.
  7. Serve the cake warm, at room temperature or cold.

For the sauce:

  1. Pulse together raspberries, water, sugar, and lime juice in a food processor or blender until puréed.
  2. Press through a fine mesh strainer to remove the seeds.
  3. Cover and refrigerate.

 

This fresh lemon yogurt cake is dusted with powdered sugar.

This delicious piece of lemon yogurt cake is moist and topped with a fresh raspberry.

 

How would you use up extra yogurt? I’d love to hear in case my you-know-who brings home another ton, lol.

French Lemon Yogurt Cake with Raspberry Sauce | All that's Jas
Print Recipe

French Lemon Yogurt Cake with Raspberry Sauce

This easy lemon yogurt cake with raspberry sauce takes only minutes to put together and makes a perfect go-to dessert or delicious afternoon snack.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: French
Author: Jas

INGREDIENTS:

For the cake

  • 1 1/2 cup plain Greek yogurt
  • 2 large eggs
  • 2/3 cup olive oil
  • 1 cup sugar
  • 1 teaspoon vanilla
  • zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/2 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

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.

RECIPE NOTES:

~ Free Tip ~
Substitute lemon with lime. Replace the sauce with heaps of fresh berries. Dust the cake with powdered sugar. Top the cake with chocolate syrup and dollops of whipped cream or lemon/sugar icing.  
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
French Lemon Yogurt Cake with Raspberry Sauce
Amount Per Serving (1 g)
Calories 450 Calories from Fat 1404
% Daily Value*
Fat 156g240%
Saturated Fat 23g115%
Cholesterol 342mg114%
Sodium 2512mg105%
Potassium 1888mg54%
Carbohydrates 494g165%
Fiber 8g32%
Sugar 248g276%
Protein 74g148%
Vitamin A 475IU10%
Vitamin C 17.4mg21%
Calcium 859mg86%
Iron 17.9mg99%
* Percent Daily Values are based on a 2000 calorie diet.

Pin it: French Lemon Yogurt Cake with Raspberry Sauce

This French lemon yogurt cake with raspberry sauce is a tasty dessert for any occasion.

See this recipe featured on Across the Boulevard, Sugar, Spice, and Family Life, My Busy Beehives, Lori’s Culinary Creations, Oh My Heartsie Girl, A Delightsome Life, Hello Little Home, Ms. Toody Goo Shoes, and Rattlebridge Farm.

Jas
Follow me

Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
Jas
Follow me

Latest posts by Jas (see all)

I would be grateful if you shared this post ❤

Previous Story
Next Story

73 Comment

  1. Reply
    Heart
    July 17, 2017 at 12:28 pm

    Looks so healthy and delicious! I would probably try this on a Sunday afternoon. Nice pictures!

    1. Reply
      Jas
      July 17, 2017 at 3:37 pm

      Thank you so much! It is really respectable for any day or time. 🙂

  2. Reply
    Debbie Gibson
    July 20, 2017 at 9:21 am

    oooh Jas this looks so scrummy! A really pretty dessert that I’m sure would be great to impress friend with 🙂

    1. Reply
      Jas
      July 20, 2017 at 10:07 am

      Thanks, Debbie! Definitely pretty enough to impress 🙂 Thanks for stopping in!

  3. Reply
    Helen at the Lazy Gastronome
    July 20, 2017 at 10:50 am

    Jas – that not only looks and sounds delicious – it’s beautiful! Thanks for sharing at the What’s for Dinner link party!

    1. Reply
      Jas
      July 20, 2017 at 11:36 pm

      Aw, thank you! That warms my heart 🙂

  4. Reply
    Lori at Encourage Your Spouse
    July 20, 2017 at 4:15 pm

    This looks so amazing! (the olive oil surprised me) — my husband loves lemon, and the recipe looks pretty easy… I’ll be trying this out next week when we’re visiting our adult daughter’s place. I think she has a spring form pan…

    We’re RV-ing full-time so I use our kids’ ovens when I get the chance! Adult children are the BEST! – Oh, and they love it when I come to cook in their kitchens ’cause they get the benefit of what comes out of the stove/oven – it’s a win-win situation!

    Thanks for sharing. Looks so yummy – I need to stop by the farmer’s market to see if there are any raspberries in season. 😉

    1. Reply
      Jas
      July 20, 2017 at 11:40 pm

      It sounds like you have it made, lol. If you can’t find the raspberries, any berries would be great. Thanks for stopping in, Lori!

  5. Reply
    Katherines Corner
    July 20, 2017 at 5:10 pm

    Featured this yumminess on facebook and google and pinned too xo P.S. thank you for sharing at TFT my friend

  6. Reply
    Carole from Carole's Chatter
    July 20, 2017 at 6:24 pm

    Hi Jas, this would fit perfectly in Food on Friday: July under the French Food theme. Hope you bring it on over to share with everybody. Cheers from Carole’s Chatter

    1. Reply
      Jas
      July 20, 2017 at 11:53 pm

      Hi Carole, thank you so much for the invitation! I’d love to share!

  7. Reply
    Sandra L Garth
    July 21, 2017 at 1:53 pm

    This looks absolutely amazing Jas!!

    1. Reply
      Jas
      July 21, 2017 at 9:03 pm

      Thank you, Sandra!

  8. Reply
    Beverly
    July 22, 2017 at 11:26 am

    Jas, this looks so pretty and no doubt it’s delicious! I love the combination of flavors and can’t wait to try this. We’ll be featuring this at today’s Snickerdoodle Party. Thanks for sharing your wonderful recipes with us.

    1. Reply
      Jas
      July 22, 2017 at 2:49 pm

      Thank you, Beverly! Can’t wait to see it there 😀

  9. Reply
    Miz Helen
    July 23, 2017 at 11:08 am

    You have inspired me, this is a beautiful cake and I can’t wait to make it! I sure appreciate you sharing with us at Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

    1. Reply
      Jas
      July 24, 2017 at 6:44 pm

      I hope you do, so simple and delicious!

  10. Reply
    STEPHANIE ABBOTT
    July 24, 2017 at 9:36 am

    Another amazing looking dessert! I need to make this one this weekend. Pinning!

    1. Reply
      Jas
      July 24, 2017 at 6:49 pm

      Thanks, Stephanie! You will love it!

  11. Reply
    Rita C at Panoply
    July 24, 2017 at 8:30 pm

    Looks and sounds outstandingly delish! Saw your feature on Sweet Sensations’ Celebrate Your Story. Pinned – thank you!
    Rita C at Panoply

    1. Reply
      Jas
      July 26, 2017 at 9:44 pm

      Aw, thank you, Rita! Appreciate it. Hope you give it a try 🙂

  12. Reply
    Mary
    July 25, 2017 at 2:28 am

    Greek yogurt…check! Great taste…check! In my kitchen… right away! You know I’ll be all over this one! Well at least my girl will make it for me. She’s going through a phase now where she wants to create every day…my waistline… Oh but she is getting sooo good. Thanks for another great recipe Jas!!

    1. Reply
      Jas
      July 26, 2017 at 9:46 pm

      Oh, I bet Greek yogurt tastes so much better in Greece, Mary! At least you have someone creating for you – I have to do it by myself but they all line up to help me eat, lol.

  13. Reply
    Lisa @ Casa Bouquet
    July 25, 2017 at 6:46 am

    Jas, this is beautiful and sounds delicious! I love your photos!

    1. Reply
      Jas
      July 26, 2017 at 9:48 pm

      Thank you, Lisa! That really means a lot 😀

  14. Reply
    FLORENCE @ VintageSouthernPicks
    July 25, 2017 at 9:18 pm

    Hi Jas!
    I WOULD have to look at this tonight when I’m on a diet, but in a cake-eating mood! (but I’m in a cake-eating mood MOST of the time). It sounds so good! I mean the title alone sounds good, not to mention seeing the picture of this cake! I love lemon cakes…all kinds…just love that tart with the sweet, y’know. Well, I hope you used up all that yogurt this time! Sounds like it was for a worthy cause!
    Thanks for sharing it with Sweet Inspiration!

    1. Reply
      Jas
      July 26, 2017 at 9:40 pm

      Ha ha, you and me both, Florence! There was still some left after all that! 🙂 Thank you for stopping by!

  15. Reply
    Patty @pattysaveurs.com
    July 28, 2017 at 9:53 am

    Oh my dear Jas! This is truly a magnificent cake, it looks so delicious, I must absolutely try your recipe!

    1. Reply
      Jas
      July 30, 2017 at 2:49 pm

      Thank you so much, Patty! I hope you do, you’ll like it!

  16. Reply
    Kat (The Baking Explorer)
    January 2, 2018 at 3:17 pm

    What a pretty cake and I love the flavour combination, delicious!

    1. Reply
      Jas
      January 3, 2018 at 4:30 pm

      Thank you, Kat! The cake is super yummy! 🙂

  17. Reply
    The Bearded Hiker
    January 3, 2018 at 8:35 am

    That actually looks like something I can do with minimal fuss! Jas those photos are incredible!

    1. Reply
      Jas
      January 3, 2018 at 4:37 pm

      Thanks, Jax! It’s quite simple and super delicious! 😀

  18. Reply
    Jann Olson
    January 3, 2018 at 9:58 pm

    YUM! I love raspberries and anything lemon. Thanks for sharing with SYC.
    hugs,
    Jann

    1. Reply
      Jas
      January 4, 2018 at 8:58 am

      Thanks, Jann! Me too 🙂

  19. Reply
    Honest Mum
    January 4, 2018 at 7:49 pm

    Wow, utterly stunning photos and recipe Jas, Happy New Year and thank you for linking up x

    1. Reply
      Jas
      January 4, 2018 at 11:14 pm

      Awww, thank you, darling! Really appreciate it!!! XO

  20. Reply
    Sue Ready
    January 4, 2018 at 10:07 pm

    What a tasty looking cake and sauce and a bonus using healthy yogurt

    1. Reply
      Jas
      January 4, 2018 at 11:18 pm

      Thank you, Sue! I’m so happy you like it. 😀

  21. Reply
    Jelica
    January 5, 2018 at 3:54 pm

    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 😉

    1. Reply
      Jas
      January 5, 2018 at 8:19 pm

      Haha, but at least you wouldn’t gain any weight like I did 😉

  22. Reply
    frugal hausfrau
    January 5, 2018 at 6:59 pm

    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

    1. Reply
      Jas
      January 5, 2018 at 8:34 pm

      You’re right, Mollie! This cake is super moist and delicious. I might be asking for extra yogurt now 😉

  23. Reply
    Kelly @ Kelly Lynns Sweets and Treats
    January 6, 2018 at 2:00 pm

    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!

    1. Reply
      Jas
      January 6, 2018 at 10:16 pm

      Thank you, Kelly! Hope you’re having a great weekend!

  24. Reply
    Miz Helen
    January 7, 2018 at 10:13 am

    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

    1. Reply
      Jas
      January 7, 2018 at 9:07 pm

      Thank you for the 5-star review, Miz Helen, and for your party!

  25. Reply
    Teresa
    January 8, 2018 at 12:16 am

    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!

    1. Reply
      Jas
      January 8, 2018 at 8:17 pm

      Thank you so much for sharing, Teresa! I’m so glad you like it.

  26. Reply
    Petra
    January 8, 2018 at 5:26 pm

    Your yogurt cake looks absolutely delicious and perfect with raspberries.
    Thank you for sharing at Fiesta Friday!

    1. Reply
      Jas
      January 8, 2018 at 8:32 pm

      Awe, thank you! The lemony cake and raspberries go great together.

  27. Reply
    Angelina
    January 8, 2018 at 7:23 pm

    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!

    1. Reply
      Jas
      January 8, 2018 at 8:33 pm

      Thank you, Angelina! I’m thrilled 😀

  28. Reply
    Linda on Poinsettia Drive
    January 9, 2018 at 7:10 am

    Looks so good. Light, healthy, no calories right? LOL

    1. Reply
      Jas
      January 9, 2018 at 10:43 pm

      Nope, not even one, if you choose to ignore them, LOL.

  29. Reply
    Charlene Asay
    January 9, 2018 at 4:08 pm

    Wow this looks amazing. Such a beautiful cake.

    1. Reply
      Jas
      January 9, 2018 at 10:47 pm

      Thanks, Charlene! Have a lovely day!

  30. Reply
    Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
    January 10, 2018 at 5:56 pm

    Yogurt tends to go bad in my house…I’ll have to remember this recipe!!!

    1. Reply
      Jas
      January 11, 2018 at 12:14 am

      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! 😀

  31. Reply
    laura
    January 11, 2018 at 2:21 am

    Wow this is a gorgeous cake–I have the perfect occasion coming up!

    1. Reply
      Jas
      January 12, 2018 at 4:32 pm

      Thanks, glad you like it. Let me know how it turned out 🙂

  32. Reply
    Amy @ Ms. Toody Goo Shoes
    January 11, 2018 at 8:36 pm

    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!

    1. Reply
      Jas
      January 12, 2018 at 4:35 pm

      Thank you so much, Amy! Such an honor. 🙂 Have a great weekend!

  33. Reply
    Carol, The Red Painted Cottage
    January 12, 2018 at 8:26 pm

    Oh my, I love anything lemon and this sounds so delicious with the raspberry sauce. I’ll be making this one for sure.

    1. Reply
      Jas
      January 13, 2018 at 3:22 pm

      Thanks, Carol! I know you’ll like it. 🙂

  34. Reply
    Barbara Windle
    January 13, 2018 at 8:35 am

    This looks so good. I love anything with lemons. I have pinned it.

    1. Reply
      Jas
      January 13, 2018 at 3:03 pm

      Thank you very much, Barbara! Have a wonderful weekend!

  35. Reply
    Kristin
    January 14, 2018 at 12:07 am

    Your photos are lovely! If we could just taste the cake through the screen! Pinned!

    1. Reply
      Jas
      January 14, 2018 at 4:10 pm

      Haha, wouldn’t that be awesome, Kristin? Thank you!

  36. Reply
    juliet
    August 3, 2018 at 6:29 am

    Hi
    Having seen the 5*rating, i threw myself to do this recipe. Followed every step but the result was far from satisfying. Texture was ok but nothing amazing. In fact, when eating with your hands, you are left fairly oily fingers so I think oil amount needs to be adjusted, but basically flavour was just not there….
    I’d say it needs more vanilla, juice and zest.
    Shame, it looked promising

    1. Reply
      Jas
      August 3, 2018 at 9:06 am

      I’m so sorry it was a disappointment to you. With the sauce on top, it would be hard to eat with your hands so I’d suggest a fork or a spoon even (I hardly ever eat a cake with my hands). The raspberry sauce also provides enough of the flavor and tartness but if you’re not making the sauce, then yes – more vanilla and more lemon juice. Thanks for trying it out. I hope you give it another go with those adjustments and I’m sure you’ll like it more. 🙂

  37. Reply
    Kathy Gruell
    July 13, 2019 at 3:48 pm

    Batter comes out thick like banana bread. Too much flour? Especially for one layer…I threw out about 2/3 cup of the flour mixture. It’s in the oven now, and I don’t trust it.

    1. Reply
      Jas
      July 14, 2019 at 9:11 am

      Sorry if the batter isn’t as you expected. It is baked in a springform, so it is a little thicker and it won’t leak out. The baked layer should be high but spongy. Hope it turns out ok for you. 🙂

Let's talk!

shares
%d bloggers like this: