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.
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
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:
- 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.
French Lemon Yogurt Cake with Raspberry Sauce
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:
NUTRITIONS:
Pin it: French Lemon Yogurt Cake with Raspberry Sauce
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
Latest posts by Jas (see all)
- Potato-Stuffed Roasted Bell Peppers - January 14, 2020
- Classic Bosnian Stuffed Cabbage Rolls – Sarma - December 17, 2019
- Danish Yeast Buns with Walnuts, Cranberries, and Raisins - December 10, 2019
Heart
July 17, 2017 at 12:28 pmLooks so healthy and delicious! I would probably try this on a Sunday afternoon. Nice pictures!
Jas
July 17, 2017 at 3:37 pmThank you so much! It is really respectable for any day or time. 🙂
Debbie Gibson
July 20, 2017 at 9:21 amoooh Jas this looks so scrummy! A really pretty dessert that I’m sure would be great to impress friend with 🙂
Jas
July 20, 2017 at 10:07 amThanks, Debbie! Definitely pretty enough to impress 🙂 Thanks for stopping in!
Helen at the Lazy Gastronome
July 20, 2017 at 10:50 amJas – that not only looks and sounds delicious – it’s beautiful! Thanks for sharing at the What’s for Dinner link party!
Jas
July 20, 2017 at 11:36 pmAw, thank you! That warms my heart 🙂
Lori at Encourage Your Spouse
July 20, 2017 at 4:15 pmThis 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. 😉
Jas
July 20, 2017 at 11:40 pmIt sounds like you have it made, lol. If you can’t find the raspberries, any berries would be great. Thanks for stopping in, Lori!
Katherines Corner
July 20, 2017 at 5:10 pmFeatured this yumminess on facebook and google and pinned too xo P.S. thank you for sharing at TFT my friend
Carole from Carole's Chatter
July 20, 2017 at 6:24 pmHi 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
Jas
July 20, 2017 at 11:53 pmHi Carole, thank you so much for the invitation! I’d love to share!
Sandra L Garth
July 21, 2017 at 1:53 pmThis looks absolutely amazing Jas!!
Jas
July 21, 2017 at 9:03 pmThank you, Sandra!
Beverly
July 22, 2017 at 11:26 amJas, 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.
Jas
July 22, 2017 at 2:49 pmThank you, Beverly! Can’t wait to see it there 😀
Miz Helen
July 23, 2017 at 11:08 amYou 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
Jas
July 24, 2017 at 6:44 pmI hope you do, so simple and delicious!
STEPHANIE ABBOTT
July 24, 2017 at 9:36 amAnother amazing looking dessert! I need to make this one this weekend. Pinning!
Jas
July 24, 2017 at 6:49 pmThanks, Stephanie! You will love it!
Rita C at Panoply
July 24, 2017 at 8:30 pmLooks and sounds outstandingly delish! Saw your feature on Sweet Sensations’ Celebrate Your Story. Pinned – thank you!
Rita C at Panoply
Jas
July 26, 2017 at 9:44 pmAw, thank you, Rita! Appreciate it. Hope you give it a try 🙂
Mary
July 25, 2017 at 2:28 amGreek 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!!
Jas
July 26, 2017 at 9:46 pmOh, 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.
Lisa @ Casa Bouquet
July 25, 2017 at 6:46 amJas, this is beautiful and sounds delicious! I love your photos!
Jas
July 26, 2017 at 9:48 pmThank you, Lisa! That really means a lot 😀
FLORENCE @ VintageSouthernPicks
July 25, 2017 at 9:18 pmHi 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!
Jas
July 26, 2017 at 9:40 pmHa ha, you and me both, Florence! There was still some left after all that! 🙂 Thank you for stopping by!
Patty @pattysaveurs.com
July 28, 2017 at 9:53 amOh my dear Jas! This is truly a magnificent cake, it looks so delicious, I must absolutely try your recipe!
Jas
July 30, 2017 at 2:49 pmThank you so much, Patty! I hope you do, you’ll like it!
Kat (The Baking Explorer)
January 2, 2018 at 3:17 pmWhat a pretty cake and I love the flavour combination, delicious!
Jas
January 3, 2018 at 4:30 pmThank you, Kat! The cake is super yummy! 🙂
The Bearded Hiker
January 3, 2018 at 8:35 amThat actually looks like something I can do with minimal fuss! Jas those photos are incredible!
Jas
January 3, 2018 at 4:37 pmThanks, Jax! It’s quite simple and super delicious! 😀
Jann Olson
January 3, 2018 at 9:58 pmYUM! I love raspberries and anything lemon. Thanks for sharing with SYC.
hugs,
Jann
Jas
January 4, 2018 at 8:58 amThanks, Jann! Me too 🙂
Honest Mum
January 4, 2018 at 7:49 pmWow, utterly stunning photos and recipe Jas, Happy New Year and thank you for linking up x
Jas
January 4, 2018 at 11:14 pmAwww, thank you, darling! Really appreciate it!!! XO
Sue Ready
January 4, 2018 at 10:07 pmWhat a tasty looking cake and sauce and a bonus using healthy yogurt
Jas
January 4, 2018 at 11:18 pmThank you, Sue! I’m so happy you like it. 😀
Jelica
January 5, 2018 at 3:54 pmWhat 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
January 5, 2018 at 8:19 pmHaha, but at least you wouldn’t gain any weight like I did 😉
frugal hausfrau
January 5, 2018 at 6:59 pmJas, 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
January 5, 2018 at 8:34 pmYou’re right, Mollie! This cake is super moist and delicious. I might be asking for extra yogurt now 😉
Kelly @ Kelly Lynns Sweets and Treats
January 6, 2018 at 2:00 pmMy 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
January 6, 2018 at 10:16 pmThank you, Kelly! Hope you’re having a great weekend!
Miz Helen
January 7, 2018 at 10:13 amI 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
January 7, 2018 at 9:07 pmThank you for the 5-star review, Miz Helen, and for your party!
Teresa
January 8, 2018 at 12:16 amI’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
January 8, 2018 at 8:17 pmThank you so much for sharing, Teresa! I’m so glad you like it.
Petra
January 8, 2018 at 5:26 pmYour yogurt cake looks absolutely delicious and perfect with raspberries.
Thank you for sharing at Fiesta Friday!
Jas
January 8, 2018 at 8:32 pmAwe, thank you! The lemony cake and raspberries go great together.
Angelina
January 8, 2018 at 7:23 pmThis 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
January 8, 2018 at 8:33 pmThank you, Angelina! I’m thrilled 😀
Linda on Poinsettia Drive
January 9, 2018 at 7:10 amLooks so good. Light, healthy, no calories right? LOL
Jas
January 9, 2018 at 10:43 pmNope, not even one, if you choose to ignore them, LOL.
Charlene Asay
January 9, 2018 at 4:08 pmWow this looks amazing. Such a beautiful cake.
Jas
January 9, 2018 at 10:47 pmThanks, Charlene! Have a lovely day!
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
January 10, 2018 at 5:56 pmYogurt tends to go bad in my house…I’ll have to remember this recipe!!!
Jas
January 11, 2018 at 12:14 amOh, 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! 😀
laura
January 11, 2018 at 2:21 amWow this is a gorgeous cake–I have the perfect occasion coming up!
Jas
January 12, 2018 at 4:32 pmThanks, glad you like it. Let me know how it turned out 🙂
Amy @ Ms. Toody Goo Shoes
January 11, 2018 at 8:36 pmThis 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
January 12, 2018 at 4:35 pmThank you so much, Amy! Such an honor. 🙂 Have a great weekend!
Carol, The Red Painted Cottage
January 12, 2018 at 8:26 pmOh my, I love anything lemon and this sounds so delicious with the raspberry sauce. I’ll be making this one for sure.
Jas
January 13, 2018 at 3:22 pmThanks, Carol! I know you’ll like it. 🙂
Barbara Windle
January 13, 2018 at 8:35 amThis looks so good. I love anything with lemons. I have pinned it.
Jas
January 13, 2018 at 3:03 pmThank you very much, Barbara! Have a wonderful weekend!
Kristin
January 14, 2018 at 12:07 amYour photos are lovely! If we could just taste the cake through the screen! Pinned!
Jas
January 14, 2018 at 4:10 pmHaha, wouldn’t that be awesome, Kristin? Thank you!
juliet
August 3, 2018 at 6:29 amHi
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
Jas
August 3, 2018 at 9:06 amI’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. 🙂
Kathy Gruell
July 13, 2019 at 3:48 pmBatter 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.
Jas
July 14, 2019 at 9:11 amSorry 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. 🙂