I first made this lemon yogurt cake on a rainy Sunday when I had a lonely cup of yogurt and two lemons begging to be used. The result was so tender and bright that it's become my go-to for everything from brunch to book club.
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The magic is in the yogurt: it adds moisture without extra fat, and the tang pairs perfectly with lemon zest. Plus, it's a one-bowl wonder—no mixer required.
This cake is not too sweet, with a delicate crumb and a golden, crackly top. It's the kind of cake you'll want to make on repeat.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (190g) all-purpose flour
Regular all-purpose flour works best. For a whole-grain twist, substitute up to half with whole wheat pastry flour.
2 teaspoons baking powder
Ensure it's fresh for proper rise. If you're out, you can use 1 teaspoon baking soda plus 1 tablespoon lemon juice.
1/2 teaspoon salt
Use fine sea salt or table salt to avoid graininess.
1 cup (200g) granulated sugar
You can reduce to 3/4 cup if you prefer a less sweet cake, but the texture may be slightly denser.
1 tablespoon lemon zest (from about 2 lemons)
Use organic lemons if possible, and wash them well before zesting. If you only have bottled juice, add an extra teaspoon of zest for flavor.
1/2 cup (120ml) plain yogurt (full-fat or Greek)
Greek yogurt gives a denser, richer crumb; regular yogurt makes it lighter. You can also use dairy-free yogurt.
1/3 cup (80ml) vegetable oil
Any neutral oil like canola or grapeseed works. For a buttery flavor, use melted coconut oil or melted butter (cooled).
2 large eggs, at room temperature
Room-temperature eggs blend more evenly. If you forgot to take them out, place them in warm water for 5 minutes.
1/4 cup (60ml) fresh lemon juice (about 1.5 lemons)
Fresh juice is essential for that bright flavor. Bottled lemon juice often tastes flat.
1 teaspoon vanilla extract
Pure vanilla extract adds depth. You can omit it, but the cake will be less aromatic.
Tips & Tricks
Don't overmix the batter
Stir until just combined, a few lumps are fine. Overmixing develops gluten and makes the cake tough.
- Use a kitchen scale for accuracy, especially for flour. Too much flour yields a dry cake.
- Let the cake cool completely before glazing, or the glaze will soak in and disappear.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper for easy lifting.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Mix Wet Ingredients
In a large bowl, whisk the sugar and lemon zest together until fragrant. Add the yogurt, oil, eggs, lemon juice, and vanilla. Whisk until smooth.
4. Combine Wet and Dry
Pour the dry ingredients into the wet mixture. Use a spatula to fold gently until just combined—no dry streaks remain. Don't overmix.
5. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Cool and Glaze
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, poke holes with a skewer and brush with extra lemon juice if desired. For the glaze, whisk 1/2 cup powdered sugar with 2-3 tablespoons lemon juice and drizzle over the cooled cake.
Delicious Variations
Berry Swirl
Gently fold in 1 cup fresh blueberries or raspberries before baking.
Poppy Seed
Add 2 tablespoons poppy seeds to the dry ingredients.
Gluten-Free
Use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn't have it.
How to Store Lemon Yogurt Cake
Refrigerator
Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
Freezer
Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat individual slices in the microwave for 15-20 seconds or in a toaster oven at 350°F (175°C) for 5 minutes.
Frequently Asked Questions
Q: Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt works well and will make the cake denser and higher in protein. Use plain, not flavored, and if it's very thick, you may need to add 1-2 tablespoons of milk to thin it slightly.
Q: Why did my cake sink in the middle?
The cake likely sunk because it was underbaked or the oven door was opened too early. Make sure to bake until a toothpick inserted comes out clean, and avoid opening the oven for the first 30 minutes.
Q: Can I make this cake dairy-free?
Absolutely! Use a dairy-free yogurt (like coconut or soy) and a neutral oil instead of butter. The cake will be just as moist and delicious.
Q: How do I get the most lemon flavor?
Use both the zest and juice. Zest contains aromatic oils, so rub it with sugar to release the flavor. Also, brushing the baked cake with extra lemon juice adds a tangy punch.
Q: Can I bake this in a round pan instead?
Yes, you can use a 9-inch round cake pan. Baking time may be slightly shorter, around 25-30 minutes, so start checking early.
Next time you have a cup of yogurt and a lemon, give this cake a try. It's a small step to a brighter, more delicious day. Here's to small steps, together.
Lemon Yogurt Cake
This lemon yogurt cake is incredibly moist and tangy, made with simple ingredients and ready in under an hour.
🧂 Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/2 cup (120ml) plain yogurt (full-fat or Greek)
- 1/3 cup (80ml) vegetable oil
- 2 large eggs, at room temperature
- 1/4 cup (60ml) fresh lemon juice (about 1.5 lemons)
- 1 teaspoon vanilla extract
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper for easy lifting.
- 2Whisk Dry Ingredients — In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3Mix Wet Ingredients — In a large bowl, whisk the sugar and lemon zest together until fragrant. Add the yogurt, oil, eggs, lemon juice, and vanilla. Whisk until smooth.
- 4Combine Wet and Dry — Pour the dry ingredients into the wet mixture. Use a spatula to fold gently until just combined—no dry streaks remain. Don't overmix.
- 5Bake the Cake — Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- 6Cool and Glaze — Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, poke holes with a skewer and brush with extra lemon juice if desired. For the glaze, whisk 1/2 cup powdered sugar with 2-3 tablespoons lemon juice and drizzle over the cooled cake.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable swaps for everyday routines. She tests products and shares what actually works for busy households.
