Why You’ll Love Lemon Yogurt Cake Recipe
This cake has a perfect balance of sweetness and tartness, with yogurt adding both richness and a delicate crumb. It’s quick to mix, requires no special equipment, and can be enjoyed plain or topped with a glaze. It’s also a versatile recipe that works year-round, especially when you want a fresh, zesty treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Salt
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Plain yogurt (Greek or regular)
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Granulated sugar
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Large eggs
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Fresh lemon juice
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Lemon zest
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Vegetable oil
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Vanilla extract
Optional glaze:
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Powdered sugar
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Fresh lemon juice
Directions
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Preheat oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, whisk yogurt, sugar, eggs, lemon juice, lemon zest, oil, and vanilla until smooth.
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Add dry ingredients to the wet mixture and stir gently until just combined—do not overmix.
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Pour batter into the prepared pan and smooth the top.
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Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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If desired, whisk powdered sugar with lemon juice to make a glaze and drizzle over the cooled cake.
Servings and timing
Serves 8–10.
Preparation time: 10 minutes
Cooking time: 45–50 minutes
Total time: 55–60 minutes
Variations
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Blueberry Lemon Yogurt Cake: Fold in 1 cup of fresh or frozen blueberries.
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Poppy Seed Version: Add 1–2 tablespoons poppy seeds for texture.
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Orange Twist: Swap lemon juice and zest for orange.
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Whole Wheat Option: Replace half the flour with whole wheat flour.
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Extra Tangy: Use Greek yogurt for more richness.
Storage/Reheating
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use flavored yogurt?
Yes, but plain yogurt keeps the lemon flavor pure and balanced.
Can I make this cake without eggs?
Yes, substitute each egg with 1/4 cup applesauce or a flax egg.
Can I use olive oil instead of vegetable oil?
Yes, light olive oil works well and adds a subtle flavor.
How do I make it extra lemony?
Add more zest or a lemon syrup drizzle after baking.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled works in a pinch.
Can I bake this in a round cake pan?
Yes, but baking time may be slightly shorter.
Is it possible to make it gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Can I skip the glaze?
Yes, the cake is delicious on its own.
Can I make cupcakes from this recipe?
Yes, bake in muffin tins for 18–22 minutes.
Why is my cake dense?
Overmixing the batter or using expired baking powder can cause density.
Conclusion
Lemon yogurt cake is a bright, moist, and fuss-free treat that’s perfect for any occasion. With its tangy lemon flavor and tender crumb, it’s a versatile bake you’ll want to make again and again, whether for casual snacks or special gatherings.
Lemon Yogurt Cake
A moist and tangy lemon cake made with yogurt and whole grain flour — light, fluffy, and perfect for a healthier sweet treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups whole wheat flour (or spelt flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plain Greek yogurt
- 1/2 cup honey or maple syrup
- 1/3 cup olive oil or melted coconut oil
- 2 large eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together whole wheat flour, baking powder, baking soda, and salt.
- In a large bowl, whisk yogurt, honey, oil, eggs, lemon zest, lemon juice, and vanilla until smooth.
- Gently fold dry ingredients into wet mixture until just combined — do not overmix.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- If desired, whisk glaze ingredients and drizzle over cooled cake before serving
Notes
- Whole wheat pastry flour will give a softer texture than regular whole wheat flour.
- You can swap lemon with orange for a citrus variation.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
