Lemon Yogurt Cake
Light, tender, and topped with a decadent glaze, this easy lemon yogurt cake is guaranteed to become a family favorite. Bursting with bright, citrusy flavors, it’s the perfect combination of sweet and tangy for an indulgent dessert that comes together in less than an hour.
This recipe is one of my go-to’s when I need a showstopping dessert for family get-togethers and visiting friends. The zesty flavors and stunning presentation never fail to impress! However, no rules say this cake is only for special occasions.
I love a slice with a steaming cup of coffee to start my morning off right. My son piles on whipped cream and fresh berries. No special tools or complicated decorating methods are involved, so it’s perfect for quality time in the kitchen with the kiddos!
Why Yogurt Makes an Amazing Cake
The acidity in buttermilk, sour cream, and yogurt activates baking soda for a lighter texture. Fat adds moisture and richness for a tender crumb. And the slight tanginess balances the sweetness perfectly. The nice thing about yogurt is that it’s lower in fat than sour cream, but they’re all delicious.
How to Make Lemon Yogurt Cake
- Mix the dry ingredients, mix the wet ingredients, and then combine them both.
- Mix well and bake.
Recipe Variations
- Greek yogurt works great, or you can sub it with sour cream for even more richness.
- Fold a cup of blueberries, fresh raspberries, blackberries, or strawberries into the batter right before pouring it into the cake pan.
- Use orange or grapefruit instead of lemon for a delicious flavor twist.
- Stir a couple of tablespoons of poppy seeds into the batter to enjoy this dynamic duo.
- To turn your lemon yogurt cake into muffins, fill the greased muffin wells two-thirds full and bake for approximately 25 minutes.
Make-Ahead and Storage Instructions
Lemon yogurt cake is ideal for making ahead. Properly stored, it lasts at room temperature for up to 3 days or in the refrigerator for up to 1 week. Serve it cold, at room temperature, or warm it gently in a toaster oven before serving.
You can freeze it (without glaze) for up to 3 months. Tightly wrap your cake in plastic wrap and then in aluminum foil. Thaw it in the refrigerator before glazing and serving.
What to Serve With Lemon Yogurt Cake
For a comforting teatime treat, serve this lemon yogurt cake with an ice-cold glass of Southern sweet tea. A steaming hot cup of lemongrass tea is a wonderful treat on a chilly afternoon. Pile on homemade whipped cream and drizzle with rich and creamy caramel sauce.
More Mouthwatering Baked Goods to Try
Lemon Yogurt Cake
Ingredients
The Cake
- 1½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 teaspoons (10g) baking powder
- ¼ teaspoon (1-2g) salt
- 1 cup (240g) plain yogurt
- ½ cup (120ml) vegetable oil
- 3 large eggs
- 2 large lemons, zested and juiced (hopefully, you'll have ¼ cup (60ml) of juice)
- 1½ teaspoon (7-8ml) vanilla extract
Lemon Glaze
- ½ cup (60g) powdered sugar
- 1 lemon, zested and juiced (2 tablespoons juice)
Instructions
The Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a loaf pan.
- In a medium bowl, whisk flour, sugar, baking powder, and salt.
- In a large bowl, combine the yogurt, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until well mixed.
- Gradually mix the dry and wet ingredients until just combined. Please don't overmix; a few lumps are fine.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Lemon Glaze
- While the cake is cooling, mix the powdered sugar with lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as necessary.
- Once the cake has completely cooled, drizzle the lemon glaze over the top, letting it drip down the sides.
- Garnish with lemon zest if desired.
Tips & Notes:
- Finely grate the lemon zest with a microplane to avoid large chunks. Always zest lemons before squeezing them for the juice.
- For a thicker glaze, add more powdered sugar. For a more pourable glaze, add an extra splash of lemon juice.
- Slice the cake just before serving to help it stay moist and tender.
- Let the cake completely cool before glazing it to maintain the glaze’s silky texture.
- Avoid overmixing to keep the cake light and airy.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
I am not sure why I am confused here. Do you use 1/4 cup lemon juice in the cake? Thanks! Planning on adding a cup of blueberries and taking to an event instead of cookies.
Hi Anne. Sorry for the confusion. Yes, the ¼ cup of juice is for the cake. It’s hard to know how much juice is in the lemon until you juice it, that’s why I specified how much.
Thank you! Not sure why that was so difficult for me.
I’ve updated the recipe with hopefully clearer instructions. Thanks for reaching out.
Just pulled this baby out of the oven and can’t stop eating it. I didn’t feel like making the glaze, but it’s still awesome.
Recipe ingred list does not show baking soda yet instructions do. Which one is it|???
Thank you for catching that. I’ve corrected the recipe with just baking powder.