Easy Recipe: Lemon, Almond and Yoghurt Cake
Cakes & Cookies · Gary and Jane Langton · Provencal Recipes · TasteThe addition of greek yoghurt in this lemon cake adds a level of sophistication to an already delectable treat. Infused with fresh lemon juice and zest it can brighten even the darkest of days with just one bite… or perhaps just one slice! A favourite among our guests at Mas d’Augustine.

Lemon, Almond and Yoghurt Cake
This is a lovely cake made with Greek yoghurt and is perfect for breakfast, tea, or with ice cream for a delicious dessert.
Ingredients
Cake
- 3 lemons for zest
- 2 eggs beaten
- 100 gr ground almonds
- 225 gr Greek yogurt
- 225 gr caster sugar
- 150 gr self-raising flour
- 1 tsp baking powder
- butter for greasing the tin
- pinch salt
Syrup
- 5 lemons for juice
- 150 gr caster sugar
Instructions
- Preheat the oven to 150C (fan assisted).
- Line the bottom of a 20cm loose bottom cake tin with baking parchment and grease the sides with butter.
- Whisk the eggs and castor sugar together in a large mixing bowl until thick, pale and creamy.
- In a separate bowl, combine the yoghurt, lemon zest and a pinch of salt.
- Combine the flour, salt and ground almonds
- Gently stir the yoghurt mixture into the eggs and sugar and then carefully fold in the flour, baking powder and ground almonds.
- Pour the cake mixture into the prepared tin and bake in the centre of the oven for 40 to 45 minutes.
- Check the cake after 30 minutes and, if it is becoming too brown, place a piece of tin foil over the top.
- Check to see if the cake is cooked by inserting a skewer into the centre of the cake – it should come out clean.
- Remove from the oven and leave to cool for 5 minutes before removing from the tin. Prick the cake all over with a skewer.
- Meanwhile, make the syrup – place the castor sugar in a small pan and add the lemon juice.
- Heat gently to dissolve the sugar.
- Then boil rapidly until the liquid is reduced and has become syrupy.
- Remove from the heat and allow to cool slightly.
- Gently pour the cooled syrup over the top of the cake, allowing it to sink in.
- Serve cold on its own for tea or breakfast, or warm with crème fraiche, mascarpone or vanilla ice cream, as a delicious dessert.

Notes
The addition of greek yoghurt in this lemon cake adds a level of sophistication to an already delectable treat. Infused with fresh lemon juice and zest it can brighten even the darkest of days with just one bite
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Meyer Lemon Pie a Slice of Sunshine
August 7, 2020
It’s my observation that people who enjoy cooking are split between folks who like baking and those who prefer not to deal with desserts. Within the baker category, it gets even more complicated, with those who don’t like baking pies. I love making pies, and this Meyer Lemon pie, I call Arizona Sunshine pie. If …
Tian aux Fruits Baked Fruit in Almond Crust from Provence
September 17, 2014
This classic Provençal dessert, called tian aux fruit, is made with seasonal fruits. It resembles a crumble, although the fruit is baked with an almond crust. Tian is also a traditional clay pottery dish from Provence. Beautiful variations can be found in local markets, although a few potteries make the traditional variety. A glass baking …
Remembering My Grandmother’s Chocolate Cake Recipe
July 3, 2020
A Book with Provencal Recipes: Small-town florist Natasha is determined to leave the past far behind her. But when she learns her ex-husband never told his family about their divorce – and that he needs her to accompany him on a trip to the French countryside – could love bloom again between them? ~ Excerpt …
Roy René the Almond King of Calissons d’Aix
November 11, 2019
Nothing Without Almonds Le Roy René factory needs some 200 metric tons of almonds annually for the production of calissons d’Aix and nougats. As almonds are one of the key ingredients in these typically Provencal sweets, a reliable supply chain is critical to the operation. In 2016, 300 almond trees, which included 22 varieties, were …
4 Comments
This looks wonderful! Looking forward to trying it.
Me too! This recipe from Jane at Mas d’Augustine might make their guests stay longer ;-)
Love love love it. Tried a few different variations – oranges instead of lemon, mix of lemon & orange, gluten free. Every one has turned out amazing
Hello, Thank you for reading Perfectly Provence. I am glad that the recipe worked well with your variations.