Name: Lemon Yogurt Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup plain whole milk yogurt; 1 cup granulated sugar; 3 large eggs; 2 teaspoons grated lemon zest; 1/2 teaspoon pure vanilla extract; 1/2 cup vegetable oil; 1/4 cup freshly squeezed lemon juice; 1 cup powdered sugar; 2-3 tablespoons fresh lemon juice

Jump to Recipe·Print Recipe

Bright, tender, and bursting with sweet citrus flavor, Lemon Yogurt Cake is the kind of treat that instantly adds a bit of sunshine to your day. Every bite offers a harmonious balance of tart lemon, creamy, tangy yogurt, and just the right amount of sweetness. This cake’s simplicity, versatility, and beautifully moist crumb have made it a go-to recipe in my kitchen for everything from leisurely weekend brunches to cheerful tea-time breaks. Whether you’re a seasoned baker or just discovering the joys of homemade desserts, this Lemon Yogurt Cake is sure to become a favorite in your repertoire.

Ingredients You’ll Need

The magic of Lemon Yogurt Cake lies in using a handful of everyday ingredients that each play a starring role. The combination of yogurt, lemon, and good quality oil delivers the signature taste and tender texture, while the basic baking staples round out this irresistible loaf. Here’s what you’ll need to gather:

All-purpose flour: Provides structure without making the cake too dense; be sure to measure it properly for the best results.
Baking powder: Supplies the lift and lightness that make this cake so fluffy and soft.
Salt: Just a touch brings out the bright flavors and balances out the sweetness.
Plain whole milk yogurt: The secret weapon for a super-moist, tender crumb with a subtle tang that pairs perfectly with lemon.
Granulated sugar: Gives structure and sweetness, letting the citrus shine through.
Large eggs: Add richness and stability to the batter, ensuring it bakes up beautifully every time.
Grated lemon zest: Packs a punch of fresh, zippy flavor and perfumes the entire cake.
Pure vanilla extract: Rounds out the citrus, lending a hint of warmth and depth.
Vegetable oil: Makes the cake incredibly moist and ensures a luscious texture, even after a few days.
Freshly squeezed lemon juice: Gives the loaf cake its vibrant tang; using fresh juice makes a noticeable difference!
Powdered sugar (for glaze): When whisked with lemon juice, it turns into a glossy, citrusy glaze for extra shine and flavor.
Fresh lemon juice (for glaze): Helps create a perfectly tart-sweet drizzle to finish it all off.

How to Make Lemon Yogurt Cake

Step 1: Prep Your Pan and Oven

Before you dive in, preheat your oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan, or line it with parchment paper if you prefer easy clean-up. Taking the five minutes to prep your pan ensures the Lemon Yogurt Cake releases effortlessly once baked – no sticking or crumbling.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together your flour, baking powder, and salt. This extra step prevents clumps and helps the leavening distribute evenly, so every slice of your cake bakes up light and delicious.

Step 3: Whisk the Wet Ingredients

Grab a larger bowl, and whisk together the yogurt, sugar, and eggs until you’ve got a smooth, pale mixture. Stir in the grated lemon zest and vanilla extract to infuse the batter with their bright, fragrant notes. This is the foundation of your Lemon Yogurt Cake’s incredible moistness and flavor.

Step 4: Combine Wet and Dry

Slowly add the dry ingredients to the wet mixture, whisking gently until just combined. Be careful not to over-mix at this stage – you’re looking for a batter that’s smooth, with a few tiny streaks of flour remaining.

Step 5: Fold in the Oil

Pour in the vegetable oil and use a spatula to fold it gently into the batter. This final step makes everything shiny and silky, promising the luxuriously soft crumb that makes people come back for seconds (or thirds).

Step 6: Bake the Cake

Pour your beautiful batter into the prepared pan and slide it into the oven. Bake for 45-50 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Your kitchen will fill with the dreamy aroma of lemon and vanilla long before the cake is ready to come out!

Step 7: Cool and Glaze

After baking, let the cake cool in its pan for 10 minutes, then gently turn it out onto a wire rack. While it cools, whisk together the powdered sugar and lemon juice to make a smooth, glossy glaze. Once the cake is completely cool, generously drizzle the glaze over the top, letting it trickle down for that irresistible finished look.

How to Serve Lemon Yogurt Cake

Garnishes

For a show-stopping finish, try topping your Lemon Yogurt Cake with a little extra grated lemon zest, paper-thin lemon slices, or a scattering of edible flowers. The glaze adds shine and sweetness, but a dusting of powdered sugar can also elevate its simple beauty — and don’t forget a few fresh berries for a pop of color.

Side Dishes

Serve a generous slice alongside a dollop of whipped cream or a scoop of vanilla ice cream for a rich dessert. For brunch, pair it with Greek yogurt, a fresh fruit salad, or a side of citrus segments to echo the lemony goodness. A cup of coffee or your favorite tea is always a good idea!

Creative Ways to Present

You don’t have to stick to loaf slices! Consider cutting the cake into cubes for a trifle, layering it with lemon curd and berries, or serving small squares on a platter for an afternoon tea party. Cupcake liners transform the recipe into adorable mini cakes, and you can even turn this into a base for a stunning layer cake.

Make Ahead and Storage

Storing Leftovers

Lemon Yogurt Cake keeps beautifully at room temperature for about 2-3 days if wrapped tightly in plastic wrap or stored in an airtight container. Its tender crumb stays moist, and the lemon flavors deepen, making it (almost) more delicious the next day!

Freezing

This cake is freezer-friendly! Wrap cooled, unglazed cake (or leftover slices) securely in plastic wrap and then aluminum foil. It will keep well for up to 2 months. Thaw overnight at room temperature before serving, and add fresh glaze just before enjoying for best results.

Reheating

If you like your Lemon Yogurt Cake slightly warm, a quick zap in the microwave for 10-15 seconds brings it back to life. If you’ve frozen your cake, let it thaw completely, then heat gently as desired. Always add glaze after reheating to prevent it from melting away.

FAQs

Can I use Greek yogurt instead of plain yogurt?

Absolutely! Greek yogurt works well and will yield a slightly denser, richer texture. You might want to thin it with a tablespoon or two of milk if it’s especially thick.

How do I get more lemon flavor in my Lemon Yogurt Cake?

For maximum citrus punch, increase the lemon zest or brush the warm cake with a mixture of lemon juice and sugar before glazing. Using fresh lemon juice and zest (never bottled) makes a world of difference!

Can I make this cake gluten-free?

You can swap the all-purpose flour with a high-quality 1:1 gluten-free baking blend. Check that your baking powder is gluten-free as well, and your Lemon Yogurt Cake will still come out moist and delicious.

Why is my cake dense or gummy?

Over-mixing the batter or too much flour can make the cake heavy. For best texture, combine the ingredients gently and accurately measure your flour using the spoon-and-level method.

What’s the best way to zest a lemon?

A microplane or fine grater is perfect for zesting, as it captures just the flavorful yellow skin and avoids the bitter white pith. Zest before juicing for the easiest handling and boldest flavor.

Final Thoughts

There’s just something magical about baking a Lemon Yogurt Cake — it’s easy, soul-brightening, and always wows a crowd. Give this recipe a try and share it with your loved ones; I have a feeling it’ll soon become one of your traditions, too!

Lemon Yogurt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 31 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Lemon Yogurt Cake is a delightful treat that is perfect for any occasion. Bursting with lemon flavor and moist from the yogurt, this cake is sure to be a hit with your family and friends.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients:

1 cup plain whole milk yogurt
1 cup granulated sugar
3 large eggs
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/4 cup freshly squeezed lemon juice

For Glaze (Optional):

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare the loaf pan.
Mix dry ingredients: In a medium bowl, combine flour, baking powder, and salt.
Combine wet ingredients: In a separate bowl, mix yogurt, sugar, eggs, lemon zest, and vanilla. Gradually add dry ingredients.
Add oil: Fold in vegetable oil until smooth.
Bake: Pour batter into pan and bake for 45-50 minutes.
Cool and glaze: Let the cake cool, then drizzle with powdered sugar-lemon juice glaze.