Lemon Yogurt Cake Recipe

If you ever crave a dessert that feels like a sunny afternoon on your plate, this Lemon Yogurt Cake Recipe will quickly become your go-to. It’s wonderfully moist, subtly tangy from the yogurt, and brightly fragrant thanks to fresh lemon zest and juice. Each bite strikes the perfect balance between sweet and tart, making it an irresistible treat for any time of day. The simple ingredients come together effortlessly, yielding a cake that’s light yet satisfyingly rich, a true delight to share with friends and family.

Ingredients You’ll Need

Gathering the ingredients for this Lemon Yogurt Cake Recipe is a breeze, but each one plays a crucial role. From the flour that gives structure to the yogurt that keeps it tender and moist, every component works harmoniously to create the perfect texture and flavor.

• 1 1/2 cups all-purpose flour: Provides the cake’s structure and ensures a soft crumb.
• 2 teaspoons baking powder: Gives the cake its light, fluffy rise.
• 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
• 1 cup plain whole-milk yogurt: Adds moisture and a subtle tang for that signature lemon yogurt taste.
• 1 cup granulated sugar: Sweetens the cake without overpowering the lemony notes.
• 3 large eggs: Bind the ingredients and add richness.
• Zest of 1 lemon: Delivers fresh citrus aroma and flavor.
• 1/2 teaspoon vanilla extract: Rounds out the flavors with a hint of warmth.
• 1/2 cup vegetable oil: Keeps the cake moist and tender.
• 2 tablespoons fresh lemon juice: Intensifies the bright, zesty lemon flavor.
• Optional Lemon Glaze: 1/2 cup powdered sugar and 1–2 tablespoons lemon juice to drench your cake in extra citrusy sweetness.

How to Make Lemon Yogurt Cake Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure your cake releases easily later on. This first step sets the stage for a flawless bake.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Combining these now helps distribute the leavening agents evenly throughout the flour, which is essential for an even rise.

Step 3: Whisk Wet Ingredients

In a large bowl, beat the plain whole-milk yogurt, granulated sugar, eggs, lemon zest, and vanilla extract until smooth. This mixture is where the magic starts—bringing richness, tartness, and sweetness all in one bowl.

Step 4: Combine Dry and Wet

Gradually stir the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing here; you want to keep the batter tender and light, which makes all the difference in the final texture.

Step 5: Add Oil and Lemon Juice

Pour in the vegetable oil and fresh lemon juice, stirring until the batter turns smooth and glossy. The oil enriches the cake, keeping it wonderfully moist, while the fresh lemon juice enhances the bright citrus flavor.

Step 6: Bake to Perfection

Transfer the batter to your prepared pan, smoothing the top. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. This baking time allows the cake to develop a beautiful golden crust while staying moist inside.

Step 7: Cool and Glaze

Once baked, let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely. If you’re opting for the optional lemon glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle it over the cooled cake for an irresistible finishing touch.

How to Serve Lemon Yogurt Cake Recipe

Garnishes

A simple dusting of powdered sugar or a few thin lemon slices on top can instantly elevate your Lemon Yogurt Cake Recipe. Fresh mint leaves or edible flowers also add a burst of color and a hint of freshness that’s perfect for presentation.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. For a lighter touch, serve alongside fresh berries or a citrusy fruit salad to complement and enhance the cake’s lemon notes.

Creative Ways to Present

Try slicing the cake into small squares and serving them with toothpicks for a charming party snack. You can also turn this cake into an elegant trifle by layering chunks with lemon curd and whipped cream. The versatility of this Lemon Yogurt Cake Recipe makes it perfect for every occasion.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Yogurt Cake Recipe covered at room temperature for up to three days to keep it soft and fresh. If your kitchen is warm, refrigerating the cake wrapped tightly in plastic wrap or in an airtight container will help maintain its moisture and flavor.

Freezing

This cake freezes beautifully! Wrap it tightly in plastic wrap and then a layer of aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw it overnight in the refrigerator. Freezing preserves the cake’s bright lemon flavor and tender crumb perfectly.

Reheating

Reheat slices gently in the microwave for about 10 to 15 seconds to bring back that just-baked warmth without drying it out. You can also warm slices briefly in a low oven wrapped in foil, which keeps the cake moist and soft.

FAQs

Can I use Greek yogurt instead of regular yogurt?

Absolutely! Using Greek yogurt will result in a slightly denser and more tangy cake, which some people love. Just keep the same quantity to maintain the moisture balance.

Is it necessary to add the lemon glaze?

The glaze is optional but highly recommended if you want an extra pop of citrus sweetness. It adds a lovely shiny finish and moistens the cake’s surface for an irresistible look and texture.

Can I substitute vegetable oil with butter?

Yes, you can melt butter and use it as a substitute for vegetable oil. Butter will add a richer flavor but might make the cake a little denser, so be mindful of the texture you prefer.

How do I know when the cake is fully baked?

The best way is to insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done. The top should also be golden and slightly springy to the touch.

Can I make this cake dairy-free?

For a dairy-free version, try substituting the yogurt with a plant-based alternative like coconut or almond yogurt and using an oil that suits your dietary needs. The flavor will change slightly but remain delicious.

Final Thoughts

This Lemon Yogurt Cake Recipe is one of those delightful discoveries that feels like sunshine in every bite. Whether you’re baking for a casual get-together or just treating yourself, it’s effortless to make and endlessly satisfying. I can’t recommend trying it enough—once you do, it’ll earn a permanent spot in your recipe collection, just like it has in mine.

Lemon Yogurt Cake Recipe

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4.4 from 69 reviews

• Author: admin
• Total Time: 1 hour 5 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

This lemon yogurt cake is a moist and flavorful dessert featuring the tang of whole-milk yogurt and fresh lemon zest. Enhanced with a simple lemon glaze, this easy-to-make loaf is perfect for teatime or an elegant dessert, delivering a delightful balance of citrus brightness and creamy texture.

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Ingredients

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Cake 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
• Zest of 1 lemon
• 1/2 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 2 tablespoons fresh lemon juice

Optional Lemon Glaze

• 1/2 cup powdered sugar
• 1–2 tablespoons lemon juice

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly or line it with parchment paper to ensure the cake releases easily after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures that your cake will rise properly and have a uniform texture.
3. Combine Wet Ingredients: In a large bowl, whisk the plain whole-milk yogurt, granulated sugar, eggs, lemon zest, and vanilla extract together until the mixture is smooth and well incorporated.
4. Add Dry to Wet Ingredients: Slowly whisk the dry ingredients into the wet mixture until just combined to avoid overmixing, which can make the cake dense.
5. Incorporate Oil and Lemon Juice: Stir in the vegetable oil and fresh lemon juice into the batter until smooth and fully mixed, which contributes to the cake’s moisture and bright lemon flavor.
6. Bake: Pour the batter into the prepared loaf pan and bake for 45 to 50 minutes. Check doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs attached.
7. Cool: Allow the cake to cool in the pan for 10 minutes, then carefully remove it and transfer to a wire rack to cool completely. This prevents sogginess and helps the cake set fully.
8. Prepare Glaze (Optional): In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle this glaze over the cooled cake for an extra burst of lemon flavor before serving.

Notes

• This cake’s flavor improves if allowed to rest overnight, making it perfect for making a day ahead.
• You can substitute Greek yogurt for a denser texture and a tangier flavor twist.
• Store the cake covered at room temperature for up to 3 days or refrigerate for longer shelf life.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American