There is something genuinely uplifting about a slice of tender, moist lemon cake that feels like a hug in dessert form. This Lemon Yogurt Cake Recipe is the perfect fusion of tangy freshness from lemon and the subtle creaminess yogurt brings, creating a delightful balance in every bite. It’s straightforward enough for a weekday treat but elegant enough to share with friends and family on special occasions. If you want a cake that’s bursting with personality and an irresistible homey charm, this is the recipe you’ll find yourself coming back to time and time again.
Ingredients You’ll Need
The ingredients for this cake are wonderfully simple but thoughtfully chosen to ensure each bite has the perfect texture, flavor, and aroma. From the tart zip of fresh lemon to the creamy moisture yogurt lends, each component plays an essential role in this Lemon Yogurt Cake Recipe.
- All-purpose flour: The foundation of the cake, providing structure and a tender crumb.
- Baking powder: Ensures the cake rises to light, fluffy perfection.
- Salt: Enhances the cake’s flavors and balances the sweetness.
- Plain whole milk yogurt: Adds moisture and a subtle tang, keeping the cake wonderfully soft.
- Granulated sugar: Sweetens the cake just right without overpowering the lemon notes.
- Large eggs: Help bind the ingredients and create a tender texture.
- Lemon zest: The secret agent for intense lemon aroma and flavor.
- Vanilla extract: Adds warmth and depth, mellowing the tartness.
- Vegetable oil: Keeps the cake moist and tender for days.
- Fresh lemon juice: Provides fresh citrus brightness that cannot be beaten.
- Optional glaze ingredients (powdered sugar and lemon juice): For a shiny, sweet-tart finish that takes this cake up a notch.
How to Make Lemon Yogurt Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C), which will allow it to reach the perfect temperature by the time your batter is ready. Grease a 9×5-inch loaf pan, or line it with parchment paper to prevent sticking and make removal effortless.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your leavening agents and salt are evenly distributed within the flour, which helps the cake rise uniformly.
Step 3: Whisk Wet Ingredients
In a large bowl, combine the yogurt, sugar, eggs, lemon zest, and vanilla extract. Whisk these together until the mixture is smooth and homogenous; this step is key to building a fluffy cake with well-blended flavors.
Step 4: Combine Wet and Dry
Slowly add the dry mixture to the wet ingredients, whisking gently just until combined. Overmixing here will develop gluten and can make your cake tough, so be gentle and patient.
Step 5: Fold In Oil and Lemon Juice
Now it’s time to fold in the vegetable oil and fresh lemon juice carefully. These wet ingredients add moisture and that unmistakable citrus kick, so make sure they’re fully incorporated without overmixing.
Step 6: Bake the Cake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 45 to 50 minutes, checking doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
Step 7: Cool and Glaze
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. For extra zing, whisk powdered sugar with lemon juice to a drizzle-able glaze and drizzle it over the cooled cake for an elegant, flavorful finish.
How to Serve Lemon Yogurt Cake Recipe
Garnishes
The cake shines with the optional lemon glaze, but fresh lemon slices, a sprinkle of powdered sugar, or even a few fresh berries on the side make it visually stunning and add layers of flavor and texture.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of hot tea or coffee also enhances the lemon’s brightness, making it a perfect afternoon indulgence.
Creative Ways to Present
For gatherings, present slices on a pretty platter with edible flowers or fresh mint leaves. You can also serve mini slices with a drizzle of honey or a sprinkle of toasted almonds for an extra-special touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your lemon yogurt cake in an airtight container at room temperature for up to three days. This storage method preserves its moistness and fresh lemon flavor beautifully.
Freezing
This cake freezes exceptionally well. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to two months. Thaw overnight in the fridge or at room temperature before serving.
Reheating
For a just-baked feel, warm individual slices gently in the microwave for 10 to 15 seconds or in a low oven for a few minutes. This releases the lemon aroma and enhances the cake’s soft texture.
FAQs
Can I use Greek yogurt instead of regular yogurt?
Absolutely! Greek yogurt works perfectly and actually adds a richer texture due to its thickness. Just make sure it’s plain and unsweetened for the best flavor balance.
Is it possible to make this cake gluten-free?
Yes, substituting all-purpose flour with a gluten-free blend can work well. Just ensure the blend contains xanthan gum or another binding agent for the right texture.
How can I intensify the lemon flavor?
Try adding extra lemon zest or brushing the baked cake with lemon juice mixed with a bit of sugar before glazing. Both steps layer in more citrus punch without turning the cake sour.
Can I make this cake dairy-free?
Yes, swap out the yogurt for coconut or almond milk yogurt and use a neutral oil like avocado or light olive oil. The flavor shifts slightly but stays deliciously moist.
What’s the best way to prevent the cake from drying out?
Don’t overbake and always store leftovers covered at room temperature or in the refrigerator. The oil and yogurt in this recipe naturally keep it moist for days.
Final Thoughts
This Lemon Yogurt Cake Recipe is one of those magical desserts that feels thoughtfully homemade but comes together with ease. Its tender crumb, tangy brightness, and delicate sweetness make it perfect for just about any occasion. I hope you’ll give it a try and watch how it quickly becomes a beloved classic in your kitchen too!
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: French-American
- Diet: Vegetarian
Description
This Lemon Yogurt Cake is a moist and flavorful dessert that beautifully combines the tanginess of lemon with the creamy texture of yogurt. Perfectly balanced with a tender crumb and a zesty lemon glaze, this easy-to-make cake is ideal for any occasion and offers a refreshing twist on a classic loaf cake.
Ingredients
Cake Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup plain whole milk yogurt (or Greek yogurt)
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract
- ½ cup vegetable oil
- ¼ cup fresh lemon juice
Optional Glaze
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate large bowl, whisk together the plain whole milk yogurt, granulated sugar, eggs, lemon zest, and vanilla extract until the mixture is smooth and creamy.
- Incorporate Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, whisking gently until just combined to avoid overmixing.
- Add Oil and Lemon Juice: Gently fold in the vegetable oil and fresh lemon juice until the batter is fully incorporated and smooth.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, mix powdered sugar with 1–2 tablespoons of lemon juice until smooth. Drizzle the glaze over the cooled cake for added lemony sweetness.
Notes
- For an extra burst of lemon flavor, brush the warm cake with additional lemon juice mixed with a little sugar before applying the glaze.
- This cake freezes well; wrap tightly and store in the freezer for up to 2 months.
