Lemon Yogurt Cake

A Light, Luscious Loaf with a Zesty Twist

Say hello to your new favorite anytime cake—Lemon Yogurt Cake. This beauty is bright, moist, and bursting with fresh citrus flavor. The yogurt makes it incredibly tender, while the lemon gives it that zingy personality we all secretly crave. Whether you’re serving it at brunch, nibbling with your afternoon coffee, or dressing it up with berries for dessert, trust me, this cake is a total mood-lifter. It’s like sunshine in loaf form!

Why You’ll Love Lemon Yogurt Cake

This cake brings way more to the table than just good looks:

Bright & Refreshing: Lemon juice and zest give it a tangy, irresistible flavor.

Ultra Moist Texture: Thanks to yogurt, every bite is perfectly tender.

One-Bowl Wonder: Minimal cleanup and maximum payoff—what’s not to love?

Versatile Treat: Delicious plain, glazed, or topped with berries and whipped cream.

Perfect for Gifting: It keeps well and travels beautifully.

Ingredients in Lemon Yogurt Cake

Let’s break down the goodness layer by layer:

Plain Yogurt

Adds richness and keeps the cake moist without feeling heavy.

Fresh Lemon Juice & Zest

The real stars here—giving the cake its fresh, citrusy zing.

All-Purpose Flour

Provides the perfect structure without weighing things down.

Sugar

Balances the tart lemon and gives the cake a tender crumb.

Eggs

Help bind everything together and add structure.

Olive Oil or Vegetable Oil

Keeps the cake light, moist, and delicately rich.

Baking Powder & Baking Soda

For the perfect rise and airy texture.

Vanilla Extract

Adds warmth and rounds out the lemon flavor.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Time to bake something bright and beautiful:

Preheat the Oven

Heat your oven to 350°F (175°C). Grease and line a loaf pan with parchment for easy removal.

Mix the Wet Ingredients

In a large bowl, whisk together yogurt, sugar, eggs, lemon zest, lemon juice, oil, and vanilla until smooth.

Add the Dry Ingredients

Sift in the flour, baking powder, baking soda, and a pinch of salt. Stir until just combined—don’t overmix!

Pour and Bake

Pour the batter into your prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick comes out clean.

Cool and Glaze (Optional)

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. You can drizzle it with a simple lemon glaze for extra zing.

Slice and Enjoy

Serve warm or at room temp. It’s delicious every way you slice it.

Nutrition Facts

Servings: 8–10 slices
Calories per serving: [Calorie count per slice]

Preparation Time

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

How to Serve Lemon Yogurt Cake

There are so many ways to enjoy this sweet little loaf:

With Fresh Berries: Strawberries, blueberries, or raspberries pair beautifully.

Topped with Lemon Glaze: A simple icing of lemon juice and powdered sugar takes it to the next level.

With Whipped Cream or Greek Yogurt: Add a dollop for an extra creamy touch.

Lightly Toasted: A warm slice with a pat of butter is heavenly.

As a Tea Cake: Perfect alongside a cup of Earl Grey or green tea.

Additional Tips

Use Full-Fat Yogurt: It adds the best richness and moisture.

Don’t Skip the Zest: That fragrant lemon oil is what gives the cake real depth.

Gluten-Free Option: Use a 1:1 gluten-free flour blend for easy swapping.

Make Ahead: The flavor improves the next day—wrap tightly and store at room temp.

Freezer-Friendly: Freeze whole or in slices for easy future treats.

FAQ Section

Q1: Can I use Greek yogurt?
A1: Yes! Greek yogurt makes it even richer and creamier.

Q2: Can I make this in a cake pan?
A2: Definitely—an 8″ round or square pan works well; just adjust bake time slightly.

Q3: Can I add poppy seeds?
A3: Yes, about 1 tablespoon makes it a lovely lemon-poppy combo.

Q4: What kind of oil is best?
A4: A neutral oil like vegetable or canola works great, but olive oil adds a nice, subtle flavor.

Q5: How do I keep it from drying out?
A5: Store in an airtight container, and don’t overbake—it stays moist for days!

Q6: Can I double the recipe?
A6: Yes! Use two loaf pans or a bundt pan and increase bake time accordingly.

Q7: Is it too sweet?
A7: It’s perfectly balanced, but you can reduce the sugar slightly if you prefer it less sweet.

Q8: How long does it keep?
A8: 3–4 days at room temp, up to a week in the fridge.

Q9: Can I add a glaze or icing?
A9: Absolutely! A lemon-powdered sugar glaze is classic and enhances the citrus flavor.

Q10: Can I use bottled lemon juice?
A10: Fresh is best, but bottled works in a pinch. Just don’t skip the zest.

Conclusion

Lemon Yogurt Cake is everything you want in a treat: light, tangy, moist, and totally satisfying. It’s easy to make, lovely to share, and just the thing to brighten your day—slice by slice. Whether you’re baking it for friends, family, or a little solo indulgence, this sunny loaf never disappoints.

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