Lemon Yogurt Cake is a bright, moist, and tangy dessert with a tender crumb and a zesty citrus glaze. Simple to prepare and full of fresh flavor, this cake is ideal for springtime gatherings, tea parties, or as a light after-dinner treat. Its origins trace back to traditional French yogurt cakes, where yogurt cups were used as the measure—proving that simplicity often leads to the best flavor.
Why You’ll Love This Recipe
This cake is packed with lemon flavor thanks to both zest and fresh juice, and the yogurt keeps the crumb soft and moist. It comes together in one bowl with minimal effort, and the lemon glaze adds a sweet-tart finish. It’s elegant enough for company, yet easy enough to make on a weekday. Serve it as is, or pair it with fresh berries and whipped cream.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
1 1/2 cups (192 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup (245 grams) plain whole-milk yogurt
1 1/3 cups (272 grams) sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (from about 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup (118 ml) vegetable oil
1/3 cup freshly squeezed lemon juice
For the Glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350°F (175°C). Grease and flour an 8 1/2 x 4 1/4-inch loaf pan, or line with parchment paper.
Prepare the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Mix the wet ingredients:
In a large bowl, combine the yogurt, 1 cup of the sugar, eggs, lemon zest, and vanilla. Whisk until well blended.
Combine mixtures:
Slowly whisk the dry ingredients into the wet mixture just until incorporated.
Add oil:
Using a spatula, fold the vegetable oil into the batter until fully blended and smooth. This step ensures a moist, tender crumb.
Bake:
Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the lemon syrup (optional but recommended):
While the cake is baking, combine the remaining 1/3 cup of sugar and the 1/3 cup lemon juice in a small saucepan. Heat gently until the sugar dissolves.
When the cake is done, allow it to cool in the pan for 10 minutes, then transfer to a wire rack. While the cake is still warm, pour the lemon syrup slowly over the top. Let it soak in.
Glaze the cake:
Once the cake is completely cooled, whisk together the confectioners’ sugar and lemon juice. Drizzle the glaze over the top and allow it to set.
Servings and timing
This recipe yields approximately 8–10 slices.
Preparation time: 15 minutes
Baking time: 45–50 minutes
Cooling and glazing time: 45 minutes
Total time: About 1 hour 45 minutes
Variations
Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the batter for texture and visual appeal.
Berry Burst: Fold in 1/2 cup fresh or frozen blueberries or raspberries.
Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend.
Lime or Orange Twist: Replace the lemon zest and juice with lime or orange for a different citrus flavor.
Double Glaze: Apply a thin syrup while warm, and a thick glaze once cooled for extra lemon punch.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days if needed—bring to room temperature before serving.
To freeze, wrap the unglazed cake tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight at room temperature and glaze before serving.
FAQs
Can I use low-fat or Greek yogurt?
Yes, Greek yogurt works well but may make the cake slightly denser. Avoid fat-free varieties for best results.
What can I use instead of vegetable oil?
Mild oils like canola or light olive oil work well. Avoid strong-flavored oils.
Can I skip the lemon glaze?
Yes, but the glaze enhances both flavor and presentation. A dusting of powdered sugar is a good alternative.
How do I zest lemons properly?
Use a microplane or fine grater, avoiding the white pith which can be bitter.
Can I make this into muffins?
Yes, bake in a muffin tin for 18–22 minutes, or until a toothpick comes out clean.
How do I know the cake is done?
It should be golden brown and a toothpick inserted in the center should come out clean or with a few moist crumbs.
Is this cake very sweet?
The cake has a balanced sweetness. The glaze adds a tart contrast that complements the crumb.
Can I add almond extract?
Yes, replace 1/4 teaspoon of vanilla with almond extract for a different flavor note.
Why is my cake dense?
Overmixing or using expired baking powder can lead to a denser cake. Mix just until combined.
Can I double the recipe?
Yes, double the ingredients and bake in two loaf pans or a larger bundt pan, adjusting the baking time accordingly.
Conclusion
Lemon Yogurt Cake is a simple yet elegant dessert bursting with fresh citrus flavor and an irresistibly tender texture. Its ease of preparation, bright flavor profile, and versatility make it a go-to recipe for any baker. Whether enjoyed with coffee or as a dessert centerpiece, this cake is bound to impress with every slice.
Lemon Yogurt Cake
- Total Time: 1 hour 10 minutes
- Yield: 8–10 slices
- Diet: Vegetarian
Description
This Lemon Yogurt Cake is incredibly moist, tangy, and bursting with fresh lemon flavor. Made with creamy yogurt, lemon zest, and a simple lemon glaze, it’s a quick, easy dessert that’s perfect for springtime, teatime, or anytime. With a tender crumb and citrusy zing, this cake is a bright and refreshing treat. Lemon yogurt cake, moist lemon cake, citrus loaf, yogurt dessert, lemon glaze cake, easy lemon cake recipe
Ingredients
Cake:
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1 1/2 cups (192 g) all-purpose flour
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2 tsp baking powder
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1/2 tsp kosher salt
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1 cup (245 g) plain whole-milk yogurt
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1 1/3 cups (272 g) sugar, divided
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3 extra-large eggs
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2 tsp grated lemon zest (from 2 lemons)
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1/2 tsp pure vanilla extract
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1/2 cup (118 ml) vegetable oil
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1/3 cup freshly squeezed lemon juice
For the Glaze:
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1 cup confectioners’ sugar
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2 tbsp freshly squeezed lemon juice
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
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In a bowl, sift together flour, baking powder, and salt.
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In another bowl, whisk together yogurt, 1 cup of the sugar, eggs, lemon zest, and vanilla.
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Slowly whisk in the dry ingredients, then fold in the vegetable oil until fully combined and the batter is smooth.
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Pour into the prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
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While the cake is baking, combine the remaining 1/3 cup sugar with the 1/3 cup lemon juice in a small pan and heat until the sugar dissolves.
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When the cake is done, let it cool for 10 minutes, then pour the lemon syrup over the warm cake. Allow it to soak in.
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Once the cake is completely cooled, mix the glaze ingredients and drizzle over the top.
Notes
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For extra lemon flavor, add more zest to the glaze or syrup.
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Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
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Great served with berries or a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean-Inspired