French Lemon Yogurt Cake with Raspberry Sauce

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

Delicious classic French lemon yogurt cake

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.

You have to try it!

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

#Easy #lemon #yogurt cake with #raspberry sauce takes only minutes to put together and makes… Click To Tweet

Raspberry sauce over French lemon yogurt cake

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.

dusting sugar over French lemon yogurt cake

Delicious piece of French lemon yogurt cake

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

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.

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.

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.  

https://all-thats-jas.com/lemon-yogurt-cake.html

Pin it: 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.

See this recipe featured on Across the Boulevard.

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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. To learn more about Jas visit her About page.
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19 Comment

  1. 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!

  2. 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
    Miz Helen recently posted…Whats For Dinner Next Week 7-23-17My Profile

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

      I hope you do, so simple and delicious!

  3. 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 😀

  4. 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!

  5. 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!

  6. 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

  7. 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. 😉
    Lori at Encourage Your Spouse recently posted…Encourage and Motivate – 21 Things to say to your husband or wifeMy Profile

    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!

  8. 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 🙂

  9. 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 🙂
    Debbie Gibson recently posted…Comment on Pea and Samphire Soup by So Happy In Town (@SoHappyInTown)My Profile

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

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

  10. 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. 🙂

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