This Lemon Yogurt Cake is soft, moist, and bursting with fresh citrus flavor in every bite. Made with creamy yogurt, fresh lemon juice, and fragrant lemon zest, this simple homemade cake has a light, tender crumb and a sweet lemon yogurt glaze that makes it irresistible. Whether you’re serving it with afternoon tea, brunch, or as an everyday dessert, this easy lemon cake is guaranteed to impress.
Why You’ll Love This Recipe
- Soft, moist, and incredibly tender.
- Bright fresh lemon flavor.
- Easy one-bowl style preparation.
- Made with simple pantry ingredients.
- Perfect for spring, summer, or holidays.
- Delicious with coffee or tea.
- Finished with a silky lemon yogurt glaze.
Ingredients
Lemon Cake Batter
- 1¼ cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150 g) granulated sugar
- ¼ cup (60 ml) sunflower oil (or vegetable or canola oil)
- 1 large egg, room temperature
- ½ cup (120 ml) full-fat plain yogurt, room temperature
- 1 tablespoon fresh lemon zest
- ¼ cup (60 ml) whole milk, room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
Lemon Yogurt Glaze
- 1 cup (120 g) powdered sugar
- 1 tablespoon full-fat plain yogurt
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Place the sugar in a large mixing bowl. Add the lemon zest and rub it into the sugar using your fingertips until fragrant and lightly yellow. This helps release the natural citrus oils.
- Add the flour, baking powder, baking soda, and salt to the lemon sugar. Whisk until evenly combined.
- In another bowl, whisk together the sunflower oil, egg, yogurt, milk, lemon juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients.
- Fold gently with a spatula until no dry flour remains. Avoid overmixing to keep the cake tender.
- Spread the batter evenly into the prepared cake pan.
- Bake for 25–30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 20 minutes before transferring it to a wire rack.
- To prepare the glaze, whisk together the powdered sugar, yogurt, and lemon juice until smooth.
- Place the cooled cake on a wire rack set over a baking tray or parchment paper.
- Pour the glaze over the cake, allowing it to drip naturally over the edges.
- Sprinkle additional lemon zest over the glaze while it’s still wet.
- Allow the glaze to set before slicing and serving your Lemon Yogurt Cake.
Tips & Tricks
- Use room-temperature ingredients for a smooth batter.
- Fresh lemon juice and zest provide the brightest flavor.
- Rub the zest into the sugar to intensify the citrus aroma.
- Do not overmix the batter to maintain a soft crumb.
- Add extra powdered sugar for a thicker glaze.
- Decorate with thin lemon slices or edible flowers for special occasions.
- Store covered to keep the cake moist.
Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cooling Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy
Notes
- Greek yogurt can be substituted for plain yogurt for a slightly richer texture.
- Vegetable or canola oil works well if sunflower oil isn’t available.
- Add poppy seeds for a delicious lemon poppy seed variation.
- This cake tastes even better the next day as the lemon flavor develops.
Nutrition (Approximate Per Serving)
- Calories: 310
- Protein: 5g
- Carbohydrates: 43g
- Fat: 13g
- Fiber: 1g
- Sugar: 28g
- Sodium: 170mg
FAQ
Can I use Greek yogurt?
Yes. Full-fat Greek yogurt creates an even richer, creamier cake.
Can I freeze Lemon Yogurt Cake?
Yes. Freeze the unglazed cake for up to 3 months. Glaze after thawing for the freshest appearance.
Why is my cake dense?
Overmixing the batter can produce a dense texture. Fold gently until just combined.
Can I make cupcakes instead?
Absolutely. Bake the batter in lined muffin tins for about 18–22 minutes.
How do I make the glaze thicker?
Simply whisk in additional powdered sugar until you reach your desired consistency.
Storage
Refrigerator: Store covered for up to 5 days.
Freezer: Freeze the cake without glaze for up to 3 months.
Serving Tip: Bring refrigerated cake to room temperature before serving for the softest texture.
Similar Recipes
Lemon Yogurt Cake
Ingredients
Lemon Cake Batter
- 1¼ cups 180 g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup 150 g granulated sugar
- ¼ cup 60 ml sunflower oil (or vegetable or canola oil)
- 1 large egg room temperature
- ½ cup 120 ml full-fat plain yogurt, room temperature
- 1 tablespoon fresh lemon zest
- ¼ cup 60 ml whole milk, room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
Lemon Yogurt Glaze
- 1 cup 120 g powdered sugar
- 1 tablespoon full-fat plain yogurt
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Place the sugar in a large mixing bowl. Add the lemon zest and rub it into the sugar using your fingertips until fragrant and lightly yellow. This helps release the natural citrus oils.
- Add the flour, baking powder, baking soda, and salt to the lemon sugar. Whisk until evenly combined.
- In another bowl, whisk together the sunflower oil, egg, yogurt, milk, lemon juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients.
- Fold gently with a spatula until no dry flour remains. Avoid overmixing to keep the cake tender.
- Spread the batter evenly into the prepared cake pan.
- Bake for 25–30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 20 minutes before transferring it to a wire rack.
- To prepare the glaze, whisk together the powdered sugar, yogurt, and lemon juice until smooth.
- Place the cooled cake on a wire rack set over a baking tray or parchment paper.
- Pour the glaze over the cake, allowing it to drip naturally over the edges.
- Sprinkle additional lemon zest over the glaze while it’s still wet.
- Allow the glaze to set before slicing and serving your Lemon Yogurt Cake.
Notes
- Greek yogurt can be substituted for plain yogurt for a slightly richer texture.
- Vegetable or canola oil works well if sunflower oil isn’t available.
- Add poppy seeds for a delicious lemon poppy seed variation.
- This cake tastes even better the next day as the lemon flavor develops.
Conclusion
This Lemon Yogurt Cake is everything a homemade dessert should be—soft, moist, bright, and full of fresh lemon flavor. The tender crumb paired with the silky lemon yogurt glaze makes it perfect for everyday baking, afternoon tea, holidays, or celebrations. With simple ingredients and effortless preparation, it’s a recipe you’ll make again and again.