Bright, moist, and bursting with citrus flavor, Lemon Yogurt Cake is the kind of treat that instantly lifts your spirits, whether you’re savoring it with your morning coffee or sharing a slice with friends at an afternoon gathering. The creamy tang of yogurt beautifully complements the fresh zest and juice of lemon, creating an incredibly tender texture and a summery flavor in every bite. This cake is a longtime favorite in my kitchen for good reason: it’s simple, delightful, and truly irresistible.
Ingredients You’ll Need
You won’t believe how a handful of everyday ingredients come together to create something so special! Each element in this Lemon Yogurt Cake plays its own unique role, from richness to tang to that sunny burst of lemon. Here’s what you’ll need and why:
- All-purpose flour: Gives your cake structure and a soft, tender crumb.
- Baking powder: Ensures a gentle lift, so the cake bakes up light rather than dense.
- Salt: A little salt balances and enhances all the other flavors.
- Plain whole-milk yogurt: Adds incredible moisture and a signature tang – use full-fat for best results!
- Granulated sugar: Sweetens the cake and helps create a lovely golden crust.
- Large eggs: Bind everything together and add richness to the batter.
- Vegetable oil: Keeps the crumb ultra-moist and helps the cake stay fresh for days.
- Lemon zest: Packs an aromatic punch you just can’t get from juice alone.
- Fresh lemon juice: Brings a puckery brightness that defines this cake.
- Vanilla extract: Rounds out the sharp lemon notes with warmth and complexity.
- Powdered sugar (optional glaze): Along with lemon juice, creates a simple, tangy icing that amplifies the citrus flavor.
How to Make Lemon Yogurt Cake
Step 1: Prep the Pan and Oven
Start by heating your oven to 350°F – this ensures a reliable, even bake. Grease and flour a 9×5-inch loaf pan, or if you prefer, line it with parchment paper for an easy lift after baking. Prepping the pan thoroughly prevents the cake from sticking and guarantees smooth slices.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This simple step evenly distributes the leavening and seasoning, ensuring your Lemon Yogurt Cake rises beautifully and tastes perfectly balanced in every bite.
Step 3: Combine Wet Ingredients
Grab a large mixing bowl and whisk together the yogurt, sugar, eggs, lemon zest, lemon juice, and vanilla extract until the mixture is creamy and smooth. Be sure to zest the lemon before juicing for maximum aroma!
Step 4: Add the Oil
Gently whisk the vegetable oil into your wet ingredients, pouring in a slow stream. This creates an emulsion, making the finished cake crumb extra moist and velvety without feeling heavy.
Step 5: Bring It All Together
Add your dry ingredients to the wet, stirring gently until just combined; try not to overmix, as that can make the cake tough. A few streaks of flour are better than overworking the batter – it’ll all come together as it bakes.
Step 6: Bake
Pour the luscious batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The cake will be deeply golden and smell absolutely divine.
Step 7: Cool and Glaze
Let your Lemon Yogurt Cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. For an extra pop of lemony sweetness, whisk together powdered sugar and fresh lemon juice to make a quick glaze, and drizzle it over the cooled cake.
How to Serve Lemon Yogurt Cake
Garnishes
Jazz up your Lemon Yogurt Cake with a delicate dusting of powdered sugar or a cloud of whipped cream. For a bright, bakery-cafe touch, scatter thin lemon slices, candied lemon peel, or a few sprigs of fresh thyme or mint on top.
Side Dishes
Serve generous slices with juicy berries (like raspberries or blueberries) or alongside a bowl of vanilla ice cream. If you’re feeling extra fancy, a small scoop of lemon sorbet on the side intensifies that refreshing citrus theme.
Creative Ways to Present
Transform this cake into a picture-perfect dessert platter by slicing it thin and serving with an array of fresh fruits, or cut it into cubes and layer with yogurt and berries for an impromptu trifle. Muffin versions are fantastic for brunch platters or picnic baskets.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Yogurt Cake covered at room temperature for up to three days. The yogurt and oil guarantee the cake stays deliciously moist, so it never dries out before you get to that last wonderful slice.
Freezing
Wrap cooled, unglazed cake tightly in plastic wrap and foil, then freeze for up to two months. If you plan to add the glaze, do it after thawing, so it stays glossy and fresh instead of melting into the cake as it defrosts.
Reheating
To enjoy your Lemon Yogurt Cake warm, simply zap a slice in the microwave for about 10 seconds, or gently heat it in a low oven. This brings back that fresh-baked aroma and slightly softens the crumb, especially if it’s a day or two old.
FAQs
Can I use Greek yogurt instead of regular yogurt?
Absolutely! Greek yogurt gives the cake an even tangier, richer flavor and a slightly denser texture. Just substitute it one-for-one and enjoy a slightly more pronounced yogurt note in every bite.
How do I know when my Lemon Yogurt Cake is done?
Bake your cake until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached, usually after about 45 to 50 minutes. The top should be golden and the cake should spring back gently when pressed.
Can I make Lemon Yogurt Cake as muffins?
Definitely! Simply divide the batter into a lined muffin tin and reduce the baking time to about 20 to 25 minutes. You’ll get perfectly portioned, snack-friendly Lemon Yogurt Cake muffins.
How do I prevent my cake from sticking to the pan?
Make sure to grease your loaf pan well with butter or oil, then dust with flour or use parchment paper for effortless removal. Letting the cake cool in the pan for ten minutes before turning out also helps.
What kind of oil is best for this recipe?
A neutral oil like vegetable or canola is perfect, as it keeps the focus on the lemon and yogurt flavors. Avoid stronger oils like olive or coconut here, unless you want them to shine through.
Final Thoughts
There’s something truly magical about whipping up a Lemon Yogurt Cake – it brings sunshine to any table and joy to everyone who tries it. Don’t hesitate to try it yourself and discover just how simple, satisfying, and mouthwateringly lemony this cake can be!
Print
Lemon Yogurt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Yogurt Cake is a delightful and moist dessert that’s bursting with tangy lemon flavor. The addition of yogurt gives it a tender crumb, making it a perfect treat for any time of day.
Ingredients
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
- 1/2 cup vegetable oil
- zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix wet ingredients: In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, lemon juice, and vanilla extract until smooth. Slowly whisk in the vegetable oil.
- Combine and bake: Add the dry ingredients to the wet mixture and stir just until combined. Pour the batter into the loaf pan and bake for 45–50 minutes. Let it cool before adding the optional glaze.
Notes
- For a tangier flavor, use Greek yogurt.
- This cake can be made into muffins with a reduced baking time of 20–25 minutes.
- Store covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
