Lemon Lavender French Yogurt Cake

This Lemon Lavender French Yogurt Cake is easy to make with a bright lemon flavor and light lavender icing. It’ll be your new favorite!

Are you a bundt cake person? I am decidedly a bundt cake person. They are just more fun, right? For some reason bundt cakes just feel a little bit celebratory but like also make it casual. Bundt cakes aren’t fussy and that’s what I like about them. This cake gets lots of bright lemon flavor from infusing the sugar with lemon zest and the light, floral lavender drizzle is really the icing on top!

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Lemon Lavender French Yogurt Cake

The combination of lemon and lavender is one of my favorite flavor pairings. They really compliment each other so nicely. The yogurt in this cake adds depth for the flavors and some nice moisture. You can bake this cake in a regular tin and it will still turn out but the bundt just makes it more fun!

I used dried lavender for this recipe. I steep the lavender in a few tablespoons of milk and use the infused milk to make the drizzle. It’s so simple and adds a nice floral touch to the cake.


The Yogurt Cake From Bringing Up Bébé

During pregnancy I read the book Bringing Up Bébé which is a book written by an American mom raising her family in Paris and all the differences in the way the French parent their children versus Americans. It’s an interesting and fun read.

In the book, the author writes about a yogurt cake that kids make with their parents on the weekends. The cake is made using yogurt and everything used to make the cake is measured with the cup with yogurt comes in. I searched high and low for this recipe but couldn’t seem to find it.

Serendipitously, I came upon the recipe during a cooking class I did online with Dorie Greenspan. Her take on the recipe used frozen marionberries. My version uses lemon juice and zest with a lavender drizzle. The original recipe is very close to the one below minus the flavoring agents. If you want, you can flavor with whatever fruit or berries you’d like. Maybe some cinnamon. But if you are like me and looking for the yogurt cake recipe from Bringing Up Bébé just keep scrolling!


Tips For Making French Yogurt Cake

Here are few tips for making this cake!

  • Use regular plain yogurt. Do not substitute Greek or any other high protein yogurt.
  • Avoid over mixing. Once the ingredients are incorporated, move onto the next step.
  • Fold in the olive oil. This means use a spatula and gently fold the batter over itself until the oil is incorporated into the batter.




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5 from 2 votes

Lemon Lavender French Yogurt Cake

This Lemon Lavender French Yogurt Cake is easy to make with a bright lemon flavor and light lavender icing. It'll be your new favorite!
Prep Time 20 minutes
Cook Time 45 minutes
Servings 12 servings
Calories 250kcal


  • 1.5 cups All Purpose Flour
  • 2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 cup Granulated Sugar
  • 1/2 cup plain yogurt
  • 3 large eggs
  • 1/2 cup olive oil
  • 1 lemon juice + zest

Lavender Drizzle

  • 1 tsp dried lavender
  • 3 tbsp whole milk
  • 1/2 cup powdered sugar


  • Preheat oven to 350°F and prepare the bundt pan with non-stick spray or butter.
  • In a medium sized bowl, whisk flour, baking and salt together and set aside.
  • In a separate bowl, massage sugar and lemon zest together with fingers. This will help with infuse the sugar with the lemon flavor.
  • Next, whisk the yogurt and lemon juice into the sugar. Then stir in the eggs one at a time until incorporated. This will help the sugar and proteins bind properly. Add the dry ingredients and combine. Fold in the olive oil.
  • Transfer batter to the pan and bake for 45-55 minutes until baked through. Let cool slightly. Then turn out from pan.
  • To make Lavender Drizzle, warm whole milk in a small pan or microwave until slightly bubbling around the edges. Stir in dried lavender and let steep for 15 minutes. Strain lavender from milk then whisk milk with powdered sugar until dissolved. Drizzle over cake.


Sodium: 144mg | Calcium: 69mg | Vitamin C: 5mg | Vitamin A: 87IU | Sugar: 23g | Fiber: 1g | Potassium: 68mg | Cholesterol: 48mg | Calories: 250kcal | Trans Fat: 1g | Saturated Fat: 2g | Fat: 11g | Protein: 4g | Carbohydrates: 35g | Iron: 1mg
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Natalie Paramore

The places I go, the things I do and what I eat.



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