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Home / Recipes
1 hour 10 minutes
4.83 from 28 votes
01.22.19
Updated: 04.11.19

Lemon Yogurt Cake

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This Lemon Yogurt Cake is slightly tangy, flavorful, moist and totally delicious. Simple to make and lots of lemon flavor. If you love lemons and lemony desserts, then you’ll love this incredible cake.

Lemon Yogurt Cake slices on a white platter

I’m a sucker when it comes to lemony desserts. I can honestly say that they are right there at the top with my favorite desserts. Especially in the winter. 

This is a cake that I’ve been making a lot over the years. There’s just something so comforting about a good slice of lemon cake early in the morning with my cup of coffee. I love waking up to that!

There’s a reason this is 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.

Lemon Yogurt Cake process shots

How to Make Lemon Yogurt Cake

This lemon cake is super easy to make. Simply combine all the dry ingredients together in a bowl, then whisk the wet ingredients in a separate bowl. Pour the wet ingredients into the flour mixture and mix well using a mixer.

Butter a loaf pan well or spray it with cooking spray. Bake for close to an hour at 350 F degrees or until you insert a toothpick into the center of the cake and it comes out clean.

While the cake is baking you can make the lemon glaze. Simply add the lemon juice and sugar to a saucepan and cook until the sugar dissolves. I would say this lemon glaze is a must because it truly does make the loaf moist and adds that much extra lemony flavor.

Lemon Yogurt Cake slices

What Size Pan Can I Use

I have made this cake using many different pans. I have used a 9 inch loaf pan as seen in the pictures, but I have also used a bundt pan. This cake will come out looking really nice if using a fancy bundt cake pan.

a slice of lemon yogurt cake broken in half on a white plate with berries

How to Store Lemon Yogurt Cake

What I usually do is cut the whole cake into slices and then I wrap each slice individually in plastic wrap then store them in the refrigerator. This way whenever I feel like having a slice, I just take a piece from the fridge, unwrap it and eat it. This is also the perfect way to have a treat when you’re on the go.

I’ve also frozen these and this way they will last a lot longer in the freezer, for up to 2 months. I wrap them the same way, in plastic wrap in individual slices, then place the slices in a freezer bag and store them in the freezer until ready to eat. You can thaw them out in the fridge overnight, or pop them in the microwave oven for about a minute.

two slices of lemon yogurt cake

Looking for More Lemon Recipes? Try These:

  • Lemon Orange Cake with Lemon Honey Glaze
  • Old Fashioned Lemon Bread
  • Lemon Poppy Seed Bundt Cake
  • Limoncello Lemon Cake
  • Lemon Chiffon Cake
  • Lemon Magic Cake

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Lemon Yogurt Cake

4.83 from 28 votes
Prep: 15 mins
Cook: 55 mins
Total: 1 hr 10 mins
Author: Joanna Cismaru
Serves: 12
Print Pin Rate
This Lemon Yogurt Cake is slightly tangy, flavorful, moist and totally delicious. Simple to make and lots of lemon flavor. If you love lemons and lemony desserts, then you'll love this incredible cake.

Ingredients

Cake

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup yogurt plain, I used greek yogurt
  • 1 cups sugar granulated
  • 3 eggs
  • 2 tsp lemon zest from 1 lemon
  • 1/2 tsp vanilla extract
  • 1/2 cup vegetable oil

Lemon Glaze

  • 1/3 cup sugar granulated
  • 1/3 cup lemon juice freshly squeezed
US Customary - Metric

Instructions

  • Preheat the oven to 350 F degrees. Grease a loaf pan with butter or cooking spray.
  • Make cake batter: In a medium size bowl, combine the flour, baking powder and salt. In another bowl, whisk together the yogurt, the sugar, eggs, lemon zest, vanilla, and vegetable oil. Add the wet ingredients to the dry ingredients and mix until well incorporated using a mixer.
  • Bake: Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  • Make lemon glaze: Cook the 1/3 cup lemon juice and 1/3 cup sugar in a small saucepan until the sugar dissolves and the mixture is clear. Set aside.
  • When the cake is done, allow it to cool in the loaf pan for 10 minutes. Carefully transfer the loaf to a rack that's placed over a sheet pan. While the cake is still warm, pour the lemon glaze over the cake and allow it to soak in.
  • Let the cake cool before serving. Sprinkle some powdered sugar over the top or serve with berries. (optional)

Video

Recipe Notes

Let the cake cool completely. Store leftovers in a tin or wrapped up in foil or plastic wrap in the refrigerator for 3 to 5 days.
You can use sour cream in place of the plain yogurt.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Originally shared Nov 2013.
Recipe adapted from Ina Garten.

Nutrition Information:

Serving: 1sliceCalories: 252kcal (13%)Carbohydrates: 36g (12%)Protein: 3g (6%)Fat: 10g (15%)Saturated Fat: 8g (50%)Cholesterol: 43mg (14%)Sodium: 123mg (5%)Potassium: 154mg (4%)Sugar: 23g (26%)Vitamin A: 80IU (2%)Vitamin C: 3.1mg (4%)Calcium: 69mg (7%)Iron: 1mg (6%)
Course:Dessert
Cuisine:American
Keyword:cake, cake recipes, lemon yogurt cake
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet jo

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Pat says

    September 28, 2019 at 11:49 am

    Came together easily and is absolutely delicious!

    Reply
  2. Britta says

    September 12, 2019 at 9:26 pm

    Wow! This is the best lemon cake! I added just a few drops of lemon extract to the batter, but that was probably not even necessary. The lemon juice and sugar glaze infuses perfectly intense lemon flavor. The cake is slightly dense and sturdy but full of airy bubbles. And somehow satisfyingly chewy without being heavy. Deliciously caramelized on the edges too. *Sigh* love it.

    Reply
  3. Lena says

    August 19, 2019 at 10:39 am

    Our family loves this recipe! When I first tried it we ended up baking it thrice within a week 🙂 A gem of a recipe!

    Reply
  4. Hannah says

    June 18, 2019 at 5:08 pm

    Question: If i use a Bundt pan, how much longer / shorter does the cake need to cook?

    Reply
    • Nicole Beaulieu says

      June 19, 2019 at 3:20 pm

      Start with 45 minutes and test with a toothpick until the cake is finished baking 🙂

      Reply
  5. Sarah says

    June 2, 2019 at 5:33 am

    Loved it! Simple But perfect.

    Reply
  6. Laura says

    May 9, 2019 at 9:26 am

    Can I use lemon yogurt?

    Reply
    • Joanna Cismaru says

      May 10, 2019 at 1:55 pm

      You can, for a little extra zing!

      Reply
  7. Tatiana says

    April 25, 2019 at 7:04 pm

    Thank you for this great recipe! Loved the moist texture and slight lemony taste! This recipe works for cupcakes as well.

    Reply
    • Joanna Cismaru says

      April 26, 2019 at 10:01 am

      Thanks, Tatiana!!

      Reply
  8. Margaret says

    April 22, 2019 at 2:46 pm

    Hi love all your recepies the only problem I have following them is they are all meausments are in cups find that hard to follow as I would use oz or grammes and not sure how to convert cups to oz or grammes

    Reply
    • Nicole Beaulieu says

      April 23, 2019 at 10:14 am

      Hi there! At the bottom of the list of ingredients click the word “metric” and the amounts will convert.

      Reply
  9. jenny gunn says

    April 11, 2019 at 4:17 am

    A great easy recipe that works every time. The glaze takes it to another level. Thanks. For non usa people it would fab to have the measurements in grams😜

    Reply
    • Nicole Beaulieu says

      April 11, 2019 at 10:28 am

      All our recipes have both metric and imperial measurements! Right under the list of ingredients in the recipe card you can switch back and forth.

      Reply
  10. June C Long says

    February 21, 2019 at 12:59 pm

    Can you use low-fat yogurt?

    Reply
    • Nicole Beaulieu says

      February 25, 2019 at 10:22 am

      Yes you can!

      Reply
  11. Laura says

    February 13, 2019 at 4:50 pm

    For diabetics, can you sub the sugar for Splenda?

    Reply
    • Nicole Beaulieu says

      February 14, 2019 at 3:21 pm

      For sure!

      Reply
  12. Elis says

    February 3, 2019 at 4:31 am

    Fine texture and very, very tasty!!

    Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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