If you’re hunting for a dessert that’s bright, tangy, and melts in your mouth with every bite, Lemon Yogurt Cake is the answer to your sweet cravings. This Mediterranean-inspired loaf brings together the creamy richness of yogurt and the zesty burst of fresh lemon, all nestled in a golden, moist crumb that’s perfect for sharing with friends or keeping all to yourself. Whether you’re serving it as a tea-time treat or a show-stopping brunch centerpiece, this cake has a way of disappearing quickly—especially once you’ve drizzled on that simple, irresistible glaze!
Ingredients You’ll Need
What’s fabulous about Lemon Yogurt Cake is how it delivers maximum flavor with just a handful of pantry staples and a quick squeeze of lemon. Every ingredient has a purpose, whether it’s building structure, amping up the citrus, or keeping things beautifully moist.
- All-purpose flour: The trusty backbone of your cake, giving it the perfect soft and tender structure.
- Baking powder: Helps the cake rise high and stay fluffy, balancing the dense richness of the yogurt.
- Salt: Just a touch enhances every other flavor—never skip it!
- Plain whole milk yogurt: Adds incredible moisture and a subtle tang that elevates the lemon.
- Granulated sugar: Brings the sweetness that balances out all the tart notes.
- Large eggs: They bind everything together and add that irresistible lightness.
- Vegetable oil: Keeps the crumb tender and perfectly moist (plus, it’s fuss-free compared to butter).
- Lemon zest: Packs all the punchy, aromatic citrus flavor you want in a lemon cake!
- Fresh lemon juice: Reinforces the zingy lemon taste and makes the glaze sing.
- Vanilla extract: Just a hint rounds out the flavors so the lemon shines but doesn’t overwhelm.
- Optional glaze (powdered sugar + lemon juice): For a glossy, extra-lemony finish that melts right into every slice.
How to Make Lemon Yogurt Cake
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper—this helps your Lemon Yogurt Cake slip out effortlessly later. Grab your bowls and ingredients, and prepare for a lovely citrusy aroma to fill your kitchen!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Giving them a quick whisk ensures all those rising and flavoring agents are evenly distributed—crucial for a consistent crumb.
Step 3: Combine the Wet Ingredients
In a large bowl, blend the yogurt, sugar, eggs, lemon zest, lemon juice, vanilla extract, and vegetable oil together. Whisk until the mixture is totally smooth and the lemon zest has released its fragrant oils into the mix. This blend is what makes Lemon Yogurt Cake so moist and flavorful!
Step 4: Bring It All Together
Now, gently fold the dry ingredients into the wet mixture. Stir just until combined—overmixing is the enemy of a tender loaf! As soon as the flour streaks disappear, your batter is ready.
Step 5: Bake It Up
Pour your batter into the prepared loaf pan, smooth out the top, and slide it into the oven. Bake for 45–50 minutes. You’ll know your Lemon Yogurt Cake is done when a toothpick inserted in the center comes out clean, with just a few moist crumbs clinging to it.
Step 6: Cool and Glaze
Let the cake cool in the pan for about 10 minutes, then transfer it carefully to a wire rack so it can cool completely. If you want to add the optional lemon glaze, whisk powdered sugar and lemon juice until smooth and pour it generously over the cooled cake for an extra pop of citrus sweetness.
How to Serve Lemon Yogurt Cake
Garnishes
The classic finishing touch is a simple dusting of powdered sugar or a drizzle of bright lemon glaze. If you’re feeling extra, add some freshly grated lemon zest on top or a handful of berries for a natural pop of color and tartness.
Side Dishes
Your Lemon Yogurt Cake pairs beautifully with a dollop of whipped cream or a scoop of creamy vanilla ice cream. For a more Mediterranean vibe, try serving slices with sides of fresh fruit, like sliced strawberries or a bit of juicy melon.
Creative Ways to Present
Why not go bold? Cut the loaf into fingers and dip in a dark chocolate sauce, or layer the slices in a trifle with whipped cream, lemon curd, and berries. Mini individual loaves or cakelets also make adorable gifts or party treats.
Make Ahead and Storage
Storing Leftovers
Lemon Yogurt Cake keeps wonderfully moist for several days after baking. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. The flavors actually mellow and deepen overnight!
Freezing
Wrap individual slices or the entire loaf tightly in plastic wrap, then place inside a freezer-safe bag. Freeze for up to two months. Defrost overnight in the fridge or at room temperature for a treat that’s just as delicious as fresh.
Reheating
If you adore your cake slightly warm, pop a slice in the microwave for 10-15 seconds. The heat revives that soft, just-baked crumb and makes the citrusy aromas bloom all over again.
FAQs
Can I use low-fat yogurt instead of whole milk yogurt?
Yes, you can swap in low-fat or even nonfat yogurt, but the cake may be a bit less rich and moist. Whole milk yogurt really delivers the most luscious crumb, so use it if you can!
Is this Lemon Yogurt Cake gluten-free?
As written, it’s not gluten-free. However, you can substitute a cup-for-cup gluten-free flour blend, but keep in mind the texture will be slightly different—still delicious though!
How do I prevent the cake from sticking to the pan?
Grease your loaf pan thoroughly or line it with parchment paper, leaving some overhang for easy removal. This precaution ensures every slice comes out perfectly every time.
Can I make Lemon Yogurt Cake ahead for a party?
Absolutely! The flavors deepen after a day, so feel free to bake it a day in advance. Just wait to add the glaze until just before serving for that lovely fresh look.
What can I do if I don’t have fresh lemons?
If you don’t have fresh lemons, you can use bottled lemon juice and skip the zest—but you’ll lose some of the lovely aromatic oils. If you can, fresh lemons really make the difference!
Final Thoughts
There’s something truly joyful about sharing a homemade Lemon Yogurt Cake with people you love. Its bright flavor, tender crumb, and simple prep make it a forever favorite—so go ahead and treat yourself (and your lucky friends) to a slice of sunny deliciousness soon!
Print
Lemon Yogurt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Description
This Lemon Yogurt Cake is a delightful treat that’s perfect for any occasion. With a moist crumb and a bright, tangy flavor, this easy-to-make cake is sure to impress. The optional lemon glaze adds an extra layer of sweetness that complements the citrusy notes of the cake.
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
- 1/3 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 (175°C) and prepare a loaf pan.
- Mix dry ingredients: Combine flour, baking powder, and salt in a bowl.
- Prepare wet mixture: Whisk together yogurt, sugar, eggs, lemon zest, lemon juice, vanilla extract, and oil.
- Combine ingredients: Gently fold dry ingredients into wet mixture until just combined.
- Bake: Pour batter into pan and bake for 45–50 minutes.
- Cool and glaze: Let the cake cool, then drizzle with optional lemon glaze before serving.
Notes
- This cake stays moist for several days and is even better the next day.
- For a dairy-free version, use plant-based yogurt and neutral oil.
- Pairs well with fresh berries or whipped cream.
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