This Lemon Yogurt Cake is soft, moist, bright, and bursting with fresh citrus flavor. Made with Greek yogurt, olive oil, and fresh lemon zest, this easy loaf cake delivers a tender crumb and a refreshing taste that makes it perfect for breakfast, dessert, or an afternoon treat. If you’re looking for a reliable Lemon Yogurt Cake recipe, this one is simple enough for beginners and delicious enough for any occasion.
Why You’ll Love This Recipe
- Moist and tender texture from Greek yogurt
- Fresh lemon flavor in every bite
- Easy one-bowl-style preparation
- Made with simple pantry ingredients
- Perfect for brunch, dessert, or tea time
- Family-friendly and great for sharing
- Beautiful lemon glaze adds extra sweetness and brightness
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- ½ cup almond flour, spooned and leveled
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- ½ cup cane sugar
- 1 tablespoon lemon zest, plus more for garnish
- ¾ cup whole milk Greek yogurt
- ½ cup extra-virgin olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Lemon glaze
Instructions
- Preheat the oven to 350°F (175°C). Lightly oil an 8×4-inch loaf pan.
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt.
- In a separate large bowl, whisk together the cane sugar and lemon zest until fragrant.
- Add the Greek yogurt, olive oil, eggs, and vanilla extract to the sugar mixture. Whisk until smooth and fully combined.
- Add the dry ingredients to the wet ingredients and gently stir until just combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the Lemon Yogurt Cake to cool completely in the pan before removing.
- Prepare the lemon glaze and drizzle it over the cooled cake.
- Garnish with extra lemon zest, slice, and serve.
Tips & Tricks
- Use fresh lemon zest for the brightest flavor.
- Do not overmix the batter or the cake may become dense.
- Room-temperature eggs and yogurt help create a smoother batter.
- Check for doneness at the 40-minute mark to avoid overbaking.
- For extra lemon flavor, add a teaspoon of fresh lemon juice to the batter.
- Substitute plain whole milk yogurt if Greek yogurt is unavailable.
Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Add fresh blueberries for a lemon blueberry variation.
- Top with sliced almonds for extra texture.
- Serve with fresh berries and whipped cream.
- The lemon glaze can be adjusted to your preferred sweetness.
- This moist lemon cake tastes even better the next day.
Nutrition (Approximate Per Slice)
- Calories: 290
- Protein: 7g
- Carbohydrates: 28g
- Fat: 17g
- Fiber: 2g
- Sugar: 14g
FAQ
Can I make Lemon Yogurt Cake ahead of time?
Yes. This cake stays moist for several days and is ideal for baking in advance.
What type of yogurt works best?
Whole milk Greek yogurt provides the richest texture and moisture.
Can I freeze this cake?
Absolutely. Wrap individual slices or the entire loaf tightly before freezing.
Why is my cake dense?
Overmixing the batter can develop too much gluten and create a heavier texture.
Can I use regular flour instead of almond flour?
Yes. Replace the almond flour with an equal amount of all-purpose flour if desired.
How do I make the cake more lemony?
Add additional lemon zest or a small amount of fresh lemon juice to the batter and glaze.
Storage
Refrigerator:
Store in an airtight container for up to 5 days.
Freezer:
Wrap tightly in plastic wrap and foil. Freeze for up to 3 months.
Reheating:
Bring to room temperature before serving or warm individual slices for a few seconds in the microwave.
Similar Recipes
Lemon Yogurt Cake
Ingredients
- 1 cup all-purpose flour spooned and leveled
- ½ cup almond flour spooned and leveled
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- ½ cup cane sugar
- 1 tablespoon lemon zest plus more for garnish
- ¾ cup whole milk Greek yogurt
- ½ cup extra-virgin olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Lemon glaze
Instructions
- Preheat the oven to 350°F (175°C). Lightly oil an 8×4-inch loaf pan.
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt.
- In a separate large bowl, whisk together the cane sugar and lemon zest until fragrant.
- Add the Greek yogurt, olive oil, eggs, and vanilla extract to the sugar mixture. Whisk until smooth and fully combined.
- Add the dry ingredients to the wet ingredients and gently stir until just combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the Lemon Yogurt Cake to cool completely in the pan before removing.
- Prepare the lemon glaze and drizzle it over the cooled cake.
- Garnish with extra lemon zest, slice, and serve.
Notes
- Add fresh blueberries for a lemon blueberry variation.
- Top with sliced almonds for extra texture.
- Serve with fresh berries and whipped cream.
- The lemon glaze can be adjusted to your preferred sweetness.
- This moist lemon cake tastes even better the next day.
Conclusion
This Lemon Yogurt Cake is a simple yet elegant dessert that combines fresh citrus flavor, creamy Greek yogurt, and a tender crumb in every slice. Whether you’re serving it for brunch, dessert, or a special gathering, this easy lemon loaf recipe is sure to become a favorite. Enjoy each bright and delicious bite.