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
An Olive Oil Lemon Cake Recipe for a Sweet Treat
February 28, 2023
Regardless of the time of the year, my to-do list never seems to get shorter. Sometimes I want it all to slow down – even just for an afternoon. And this olive oil lemon cake is my answer when you need that sweet treat and a well-deserved break. I decided to take the day off …
A Cod Recipe with Zucchini Flowers
May 8, 2017
The key ingredient for this recipe is the cod, but the dish is really brought to life by the lemon, garlic and cheese that are added to the fish topping and the stuffing for the flowers. …
Salted Almond Praline Cake
June 12, 2020
Although it’s entirely possible to find trees growing in the wild, almonds are cultivated in Provence. This recipe for Salted Almond Praline Cake is a basic cake mix with a crunchy sweet topping. I know that I promised not to make another almond dessert, but who could resist this delicious treat? Before continuing, I wanted …
Sacristains Sweet and Decadently Easy Recipe
December 11, 2018
sacristains (French word) is a little harder to classify, and the origins are equally mysterious. Made with puff pastry (pâte feuilletée) layers of sugar and almonds and a quick trip to the oven make this crispy treat...heavenly…
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.