This Lemon Yogurt Cake is like sunshine on a plate—bright, zesty, and wonderfully moist with just the right amount of sweetness. I love baking this when I need a little pick-me-up or when I’ve got friends swinging by for coffee. It’s simple to whip up, but trust me, the flavor is anything but basic.
Why You’ll Love This Recipe
When I was a personal chef, this little beauty was one of my go-to desserts for brunch spreads and springtime soirées. It hits all the right notes: tangy, tender, and topped with a luscious lemon glaze that makes everything feel special.
- Super moist and tender from the Greek yogurt
- Bright lemon flavor in every bite
- One bowl, no mixer needed—hello, easy clean-up!
- Perfect for brunch, dessert, or an afternoon treat
- Crowd-pleasing and pretty enough for entertaining
Ingredients Breakdown
Essentials
- 1 cup plain whole milk Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
Pro Tips
- Use room-temperature eggs for better mixing and richer texture.
- Fresh lemon juice makes all the difference—skip the bottled stuff.
- Swap Greek yogurt with sour cream in a pinch—it works beautifully.
- A fine microplane makes zesting quick and easy (plus, no bitter pith!).
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large bowl, whisk together the yogurt, sugar, and eggs until smooth and creamy.
- Add lemon zest, lemon juice, and vegetable oil. Whisk until fully combined.
- Sift in flour, baking powder, and salt. Mix just until incorporated—don’t overmix!
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- While the cake cools, whisk together 1 cup powdered sugar with 2–3 tablespoons lemon juice until smooth for the glaze.
- Drizzle the glaze over the cooled cake. Let sit for a few minutes before slicing.
Chef’s Tips and Tricks
- For an extra-lemony punch, add 1/2 teaspoon of lemon extract to the batter.
- Don’t skip the cooling time—glazing too soon makes the cake soggy.
- Store leftovers wrapped tightly at room temperature for up to 3 days. It gets even more tender on day two!
Recipe Variations and Serving Suggestions
- Add a handful of blueberries or raspberries for a fruity twist.
- Top with fresh whipped cream and berries for a fancier dessert vibe.
- Make it a layer cake by doubling the recipe and stacking with cream cheese frosting.
- Use mini loaf pans for adorable gift-sized cakes—bake for 25–30 minutes instead.
FAQs
Can I use low-fat yogurt?
Yes, but whole milk Greek yogurt gives the richest, moistest result. Low-fat will work in a pinch, just slightly lighter in texture.
How do I store the cake?
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5. Let it come to room temp before serving.
Can I freeze it?
Absolutely! Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge and add a fresh drizzle of glaze before serving.
Recipe Card
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
- 1 cup plain whole milk Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons fresh lemon juice (for glaze)
Instructions:
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan.
- Whisk yogurt, sugar, and eggs together in a large bowl.
- Add oil, lemon zest, and lemon juice; mix well.
- Fold in flour, baking powder, and salt until just combined.
- Pour into pan and bake for 45–50 minutes.
- Cool, then glaze with lemon-powdered sugar mixture.
Nutrition: 280 calories per serving
If you make this Lemon Yogurt Cake, I’d love to hear how it turned out! Drop a comment below, snap a photo for Instagram and tag me @thekitchensaid, or share it with a friend who loves lemony treats!
