If you’re searching for a bake that strikes the perfect balance between tangy, sweet, and beautifully moist, you’re in for a treat with this Lemon Yogurt Cake. This classic loaf is bursting with fresh lemon flavor, made extra tender by rich Greek yogurt, and always manages to wow at brunch, dessert, or just an afternoon snack. Whether you devour it with a mug of tea or dress it up for guests, you’ll quickly discover why this easy recipe is a staple in any baker’s repertoire.
Ingredients You’ll Need
One of my favorite things about Lemon Yogurt Cake is that you likely have most of these humble ingredients just waiting in your kitchen. Each one brings its own magic: fresh zest and juice for zing, Greek yogurt for sour tang and unbeatable softness, and a touch of vanilla for warmth. Let’s break down why every item matters:
- All-purpose flour: Provides structure and keeps your loaf tender yet sturdy enough to slice.
- Baking powder: Ensures the cake bakes up light with a lovely delicate crumb.
- Salt: Just a half teaspoon brings out the flavor of the lemon and keeps the sweetness balanced.
- Plain Greek yogurt: Adds incredible moisture, a subtle tang, and makes the cake irresistibly soft.
- Granulated sugar: Delivers perfect sweetness and helps the top take on a golden hue as it bakes.
- Large eggs: Bind the batter and add a little lift for fluffiness.
- Vegetable oil: Makes every bite moist without overpowering the lemon notes.
- Lemon zest: The real showstopper for fresh, aromatic citrus punch—don’t skip it!
- Fresh lemon juice: Accentuates the cake’s brightness and keeps it from being one-note.
- Vanilla extract: Gives a gentle, homey flavor that pairs perfectly with lemon.
- Powdered sugar (optional): Dust on top, or use it for a simple glaze to finish your masterpiece.
How to Make Lemon Yogurt Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Take a 9×5-inch loaf pan and grease it well, or line it with parchment paper for effortless cake removal. This step guarantees easy cleanup and ensures your Lemon Yogurt Cake releases beautifully with crisp, clean edges.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking helps combine everything evenly, so you don’t get any pockets of baking powder or salt—crucial for a truly even bake and flavor from edge to edge.
Step 3: Whisk the Wet Ingredients
In a larger bowl, add your Greek yogurt, granulated sugar, eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract. Stir until the mixture is delightfully smooth. This is where your cake gets all its flavor and most of its moisture. Don’t rush—making sure everything is well combined here means your Lemon Yogurt Cake will turn out just right.
Step 4: Combine and Mix Gently
Add the dry ingredients to your wet mixture. Gently stir them together just until no streaks of flour remain—overmixing is the fastest way to make this cake tough rather than tender, so go easy. Your batter will be golden and thick, with tantalizing citrus aroma already filling the kitchen.
Step 5: Pour and Smooth
Pour the batter into your prepared loaf pan, then smooth the top with a spatula. This step is simply satisfying, and making sure the surface is even will help your cake bake consistently and look beautiful straight from the oven.
Step 6: Bake to Perfection
Slide your pan into the preheated oven and bake for 45 to 50 minutes. Your kitchen will soon smell like a lemon grove! Begin to check around the 45-minute mark by inserting a toothpick in the center—if it comes out clean, your Lemon Yogurt Cake is perfectly baked.
Step 7: Cool and Finish
Let the cake cool in the pan for about 10 minutes. This wait makes it easier to remove without breaking. Afterward, carefully transfer your loaf to a wire rack. Once completely cool, dust with powdered sugar or drizzle on that glorious lemon glaze if you’re craving even more citrus.
How to Serve Lemon Yogurt Cake
Garnishes
Just before serving, add a pretty finish to your Lemon Yogurt Cake with a sprinkling of powdered sugar, a simple lemon glaze, or a few curls of zest. For a springtime touch, edible flowers or a handful of fresh berries give flavor and color that makes every slice irresistible.
Side Dishes
This cake shines beside a big bowl of fresh fruit or a dollop of whipped cream. If you’re bringing it out for brunch, serve with strong coffee, hot tea, and maybe even a scoop of vanilla ice cream on the side for those who like a little extra indulgence.
Creative Ways to Present
Try cutting thick slices and stacking them with whipped cream and berries for an informal shortcake, or cube the cake and layer it into a lemon parfait with yogurt and crunchy granola. However you serve it, each slice of Lemon Yogurt Cake is guaranteed to stand out.
Make Ahead and Storage
Storing Leftovers
Keep leftover Lemon Yogurt Cake in an airtight container at room temperature for up to three days. The cake stays moist and flavorful, and the citrus taste actually deepens a bit over time, making it even better the next day!
Freezing
If you want to save some for later (good luck!), wrap individual slices or the whole loaf tightly in plastic wrap and then aluminum foil. It’ll keep beautifully in the freezer for up to two months—just make sure to thaw at room temperature before enjoying.
Reheating
To bring back that “just-baked” experience, warm a slice briefly in the microwave (about 10–15 seconds does the trick). You can also toast it lightly for a crispy edge and warm center that’s extra comforting with your morning coffee.
FAQs
What kind of yogurt works best for Lemon Yogurt Cake?
Greek yogurt is my go-to for this recipe because it’s extra creamy, but regular plain yogurt works well too. You can even experiment with lemon or vanilla flavored yogurts to give the cake an extra flavor boost.
Can I use oil alternatives instead of vegetable oil?
Absolutely! Any light, neutral oil such as canola or sunflower oil will keep the cake moist. For a slightly different taste, melted coconut oil is also lovely, though it adds a subtle coconut note.
Is it possible to make this recipe dairy-free?
Yes! Choose a dairy-free Greek-style yogurt and plant-based milk or oil. Just make sure whatever substitute you pick is unsweetened and unflavored to let the lemon flavor shine.
Why did my cake sink in the middle?
This can happen if the cake was underbaked or if the ingredients were overmixed. Always check with a toothpick to ensure it comes out clean and mix only until just combined to prevent too much air in the batter.
Can I double the recipe for a crowd?
Definitely. Simply double the ingredients and bake in two loaf pans, or use a 9×13-inch baking dish. Keep an eye on baking times, as a larger pan might need a bit longer in the oven.
Final Thoughts
Lemon Yogurt Cake is one of those wonderfully simple treats that everyone falls in love with after the first bite. I hope you give it a try and make it your own—you just might find it becomes a regular request from friends and family. Don’t wait for a special occasion; this cake brings a little sunshine to any day!
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Lemon Yogurt Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Yogurt Cake is a delightful and moist dessert that perfectly balances the tartness of lemon with the richness of Greek yogurt. Easy to make and bursting with citrus flavor, it’s a perfect treat for any occasion.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Additional:
- Optional powdered sugar for dusting or glaze
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Combine Wet Ingredients: In a separate large bowl, mix the yogurt, sugar, eggs, oil, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine and Bake: Add the dry ingredients to the wet ingredients and stir gently until just combined. Pour the batter into the prepared loaf pan and bake for 45–50 minutes. Let the cake cool before serving.
- Finish: Dust with powdered sugar or drizzle with a lemon glaze if desired.
Notes
- For a simple lemon glaze, mix 1/2 cup powdered sugar with 1–2 tablespoons lemon juice.
- Try using flavored yogurt like lemon or vanilla for a different twist.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 21g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
