Lemon Yogurt Cake Recipe

If you are looking for a bright, tangy cake that feels like a fresh breeze on your palate, you have to try this Lemon Yogurt Cake Recipe. It’s a delightful balance of zesty lemon flavor and creamy yogurt richness that makes every bite moist, tender, and utterly irresistible. Whether you want a special treat for afternoon tea, a light dessert after dinner, or just a simple homemade cake to brighten your day, this recipe delivers with ease and consistently impressive results.

Ingredients You’ll Need

The beauty of this Lemon Yogurt Cake Recipe is in its simplicity; a few pantry staples come together to create a cake bursting with freshness and texture. Each ingredient plays an essential role, from the tang of Greek yogurt to the aromatic zip of lemon zest, making this cake both straightforward and exceptional.

• 1 1/2 cups all-purpose flour: The foundation that gives structure to the cake, ensuring a tender crumb.
• 2 tsp baking powder: This helps the cake rise beautifully and become light and fluffy.
• 1/2 tsp salt: Enhances all flavors, balancing the sweetness and citrus notes perfectly.
• 1 cup plain Greek yogurt: Adds moisture and a subtle tang that makes the cake uniquely luscious.
• 1 cup granulated sugar: Sweetens the cake to just the right level without overpowering the lemon.
• 3 large eggs: Provide richness and help bind the ingredients together.
• 1/2 cup vegetable oil: Ensures the cake stays moist and soft.
• 1 tbsp lemon zest: From about 2 lemons, it delivers a powerful punch of citrus aroma.
• 1/4 cup fresh lemon juice: Gives the cake its fresh, tangy character that defines the flavor.
• 1 tsp vanilla extract: Adds a subtle depth that complements both the lemon and the yogurt.

How to Make Lemon Yogurt Cake Recipe

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan or line it with parchment paper. This step ensures your cake will release easily and bake evenly, setting the foundation for a perfect bake.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Doing this separately allows you to evenly distribute the leavening agents and salt, which helps the cake rise uniformly and improves its texture.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk the Greek yogurt, sugar, and eggs until the mixture is smooth and creamy. This is where the magic starts as the creamy yogurt and sugar blend create the cake’s moist texture, while the eggs provide structure.

Step 4: Add the Zesty Flavors

Next, stir in the lemon zest, fresh lemon juice, and vanilla extract. These aromatics infuse the batter with that unmistakable lemon fragrance and brighten the entire flavor profile.

Step 5: Combine Wet and Dry Mixtures

Gradually whisk the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing to keep the cake tender and light. Overworking the batter can develop gluten and make the cake dense.

Step 6: Incorporate the Oil

Fold in the vegetable oil gently until fully incorporated and the batter looks smooth and silky. The oil locks in moisture, ensuring your Lemon Yogurt Cake Recipe stays soft for days.

Step 7: Bake to Perfection

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. You’ll know it’s ready when the top is golden and the cake springs back lightly when pressed.

Step 8: Cool and Get Ready to Enjoy

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cooling keeps the cake moist and prevents it from becoming soggy inside the pan.

Step 9: Optional Finish

If you’re feeling fancy, dust your cooled lemon cake with powdered sugar or drizzle with a simple lemon glaze to add extra sparkle and tang. Both options elevate the cake’s flavor and make it even more inviting.

How to Serve Lemon Yogurt Cake Recipe

Garnishes

Fresh lemon slices, a light dusting of powdered sugar, or a drizzle of homemade lemon glaze make excellent garnishes. These additions not only enhance the look but also amplify the lemony freshness that defines the cake.

Side Dishes

If you want to turn your Lemon Yogurt Cake Recipe into a fuller experience, serve it alongside a scoop of vanilla ice cream or a dollop of lightly whipped cream. Fresh berries or a bowl of mixed fruit also pair beautifully, adding color and a burst of natural sweetness.

Creative Ways to Present

For a special occasion, slice the cake and layer it between lemon curd and whipped cream for a quick and easy trifle. Alternatively, cut the cake into cubes and serve on skewers dipped in yogurt glaze for a fun finger-food twist that’s perfect for parties.

Make Ahead and Storage

Storing Leftovers

Your Lemon Yogurt Cake Recipe stays fresh for up to three days when stored in an airtight container at room temperature. Keeping it covered prevents it from drying out and preserves the moist crumb and burst of lemon flavor.

Freezing

If you want to enjoy this cake later, wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to two months without losing much of its moist texture or delicious lemony goodness.

Reheating

To enjoy your stored cake warm, let it thaw completely at room temperature, then heat a slice gently in the microwave for about 15 seconds. This quick warm-up makes the cake even more moist and aromatic — just like freshly baked.

FAQs

Can I use flavored yogurt instead of plain Greek yogurt?

For the best balanced lemon flavor, plain Greek yogurt is recommended. Flavored yogurts might add extra sweetness or competing flavors that overshadow the lemon zing.

Is it possible to make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for similar texture; baking time may need slight adjustments.

Can I substitute vegetable oil with butter?

You can replace oil with melted butter for a richer flavor, but keep in mind this might slightly change the moistness and texture of the cake.

How do I know when the cake is perfectly baked?

Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, your cake is ready. A golden top and slight spring back on touch are good visual cues as well.

Can I make mini cupcakes using this recipe?

Definitely! Adjust the baking time to about 18-22 minutes for mini cupcakes, keeping an eye on them to avoid overbaking.

Final Thoughts

This Lemon Yogurt Cake Recipe is a wonderfully simple way to bring sunshine to your kitchen any day of the week. Its moist texture, vibrant lemon flavor, and easy preparation make it a reliable crowd-pleaser. I truly hope you enjoy baking and sharing this cake as much as I do — it’s a delicious celebration of fresh, bright ingredients you can feel good about.

Print