Lemon Yogurt Cake

Lemon Yogurt Cake is a bright, moist, and tender dessert that’s bursting with fresh lemon flavor. Made with simple ingredients, this cake is perfect for breakfast, brunch, or an afternoon treat with tea or coffee. The yogurt keeps it extra soft and gives it a delightful tang that pairs perfectly with the citrusy glaze on top.

Why You’ll Love This Recipe

You’ll love this Lemon Yogurt Cake because it’s easy to make, uses basic pantry ingredients, and delivers a bakery-style cake with minimal effort. The yogurt makes the crumb incredibly moist without being heavy, and the fresh lemon zest and juice give it a zingy, refreshing flavor. It’s a crowd-pleaser that works for any occasion!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Lemon zest
• Eggs
• Plain yogurt (Greek or regular)
• Vegetable oil
• Fresh lemon juice
• Vanilla extract
• Powdered sugar (for glaze)

Directions

this recipe

1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan or round cake pan.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine sugar and lemon zest. Rub together with your fingers to release the oils and boost the lemon flavor.
4. Add eggs to the sugar mixture and whisk until light and fluffy.
5. Stir in yogurt, oil, lemon juice, and vanilla extract until smooth.
6. Gently fold in the dry ingredients until just combined — don’t overmix.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, whisk powdered sugar with fresh lemon juice until smooth. Drizzle over the cooled cake.

Servings and timing

This recipe makes about 8-10 servings. Prep time is 10 minutes, and baking time is 40-45 minutes.

Variations

• Add poppy seeds to make a lemon poppy seed yogurt cake.
• Use orange or lime zest for a fun citrus twist.
• Top with fresh berries for extra color and flavor.
• Make it dairy-free by using a plant-based yogurt.
• Add a sprinkle of coarse sugar on top before baking for a sweet, crunchy crust.

Storage/Reheating

Store Lemon Yogurt Cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Let thaw at room temperature before serving.

FAQs

What does yogurt do in cake?

Yogurt adds moisture and a slight tang, making the cake tender and flavorful.

Can I use Greek yogurt?

Yes! Greek yogurt works well — just use plain, unsweetened yogurt.

Do I need fresh lemons?

Fresh lemons give the best flavor, but bottled lemon juice works in a pinch.

Can I make this cake ahead of time?

Yes, it stays moist for days and can be frozen.

How do I keep it from being dry?

Don’t overbake — check with a toothpick and remove from the oven as soon as it’s done.

Can I make cupcakes with this batter?

Yes! Adjust the baking time to about 18-22 minutes for cupcakes.

What oil works best?

Use a neutral oil like vegetable or canola oil.

Do I need to glaze it?

The glaze adds extra sweetness and zing, but it’s optional.

Can I use flavored yogurt?

Stick with plain yogurt for the best texture and flavor.

Is Lemon Yogurt Cake freezer-friendly?

Yes! Wrap tightly in plastic wrap and foil, then freeze for up to 2 months.

Conclusion

Lemon Yogurt Cake is a simple yet delightful treat that brings a burst of sunshine to your table. With its moist crumb, zesty flavor, and easy prep, it’s sure to become a favorite in your baking rotation. Try it once and you’ll want to make it again and again!

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