Cakes & CookiesGary and Jane LangtonProvencal RecipesTaste

Easy Recipe: Lemon, Almond and Yoghurt Cake

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… or perhaps just one slice! A favourite among our guests at Mas d’Augustine.

Lemon Almond Yoghurt Cake Breakfast or Tea Cake #Recipe @MasdAugustine

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.
5 from 1 vote
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine French, Provencal
Servings 6 people



  • Zest of 3 Lemons
  • 2 eggs beaten
  • 100 gr Ground Almonds
  • 225 gr Greek yoghurt
  • 225 gr Castor Sugar
  • 150 gr Self-raising Flour
  • 1 tsp Baking Powder
  • Butter for greasing the tin
  • Pinch of salt


  • Juice of 5 lemons
  • 150 gr Castor Sugar


  • 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.
    Lemon, Almond and Yoghurt Breakfast or Tea Cake #Recipe @MasdAugustine


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
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Gary and Jane Langton

Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple of nights to savour her cooking first hand.


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    June 24, 2017 at 9:15 am — Reply

    This looks wonderful! Looking forward to trying it.

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      June 24, 2017 at 11:35 pm — Reply

      Me too! This recipe from Jane at Mas d’Augustine might make their guests stay longer ;-)

  2. blank
    November 18, 2022 at 12:28 am — Reply

    5 stars
    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

    • blank
      November 18, 2022 at 4:47 am — Reply

      Hello, Thank you for reading Perfectly Provence. I am glad that the recipe worked well with your variations.

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