Lemon Yogurt Cake

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Last summer I went with my sister to this cute Italian store that had amazing kitchen things. Well as you can imagine, this kind of store is a food blogger’s dream. She couldn’t get me out of there. But this is where I found this cute  and funny shaped cake pan. Since then I’ve been waiting for a special recipe to use it.

So I’ve been wanting to make a lemon yogurt cake for the longest time, it’s one of my favorite cakes, it’s light, it’s lemony, and it’s versatile. You can serve it with fruits, whipped cream, a lemon glaze, chocolate syrup, whatever you can think of. I decided to serve mine with berries and give it a light sprinkle of powdered sugar. What a delicious little cake.

My picky husband, as usual complained at first before he tried it, saying it’s too simple and not his kind of cake, until he took a bite of it, and got a burst of that lemon flavor, then he was sold. You can’t stop at just one slice, it’s a very addicting cake. Oh well, that’s my problem with any cake, but that’s another story.


Lemon Yogurt Cake
Prep time
Cook time
Total time
Serves: 12
  • 1½ cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup plain yogurt, I used greek yogurt, oikos
  • 1⅓ cups sugar, divided
  • 3 eggs
  • zest from 1 lemon
  • ½ tsp pure vanilla extract
  • ½ cup vegetable oil
  • ⅓ cup freshly squeezed lemon juice
  1. Preheat the oven to 350 F degrees.
  2. Grease a loaf pan with butter or cooking spray. Line the bottom with parchment paper. Grease and flour the pan.
  3. Mix together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  4. Meanwhile, cook the ⅓ cup lemon juice and remaining ⅓ cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  5. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.
  6. Let cool before serving. Sprinkle some powdered sugar over the top or serve with berries.(optional)
Recipe adapted from Ina Garten.
Nutrition Information
Serving size: 1 slice Calories: 252 Fat: 10.6 h Saturated fat: 2.3 g Carbohydrates: 36.1 g Sugar: 23.8 g Sodium: 128 mg Protein: 4.2 g Cholesterol: 42 mg


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  1. Judith Franzen says

    Hello! Your lemon cake recipe calls for a loaf pan, but the photo has a bundt-like pan. I’d like to make this for Saturday night dessert … HELP! Thank you! Judi

    • says

      Yes you can use whatever pan you wish, I just used this one because it was cute, but I imagine not everyone has that, so a loaf pan or a bundt pan would work just as well. :)

    • says

      At the bottom of the post there are share buttons, use the last button share, when you hover over it, it will display a list of social media networks, I believe the second one is facebook, just click it and it will pop up a window where you can share it with the image. Hope this help.s :)

  2. says

    I do plain muffins and when cooked put a knitting needle holes in the top of them and then pour the lemon juice and sugar over the tops of them before I take them out of the pan

  3. Sarah says

    I just found this recipe trying to get rid of some left over yogurt and it smells so very delicious in my house now. I sneaked a taste of the batter and it is heavenly. Can’t wait to taste the final product!

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