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Lemon Yogurt Cake

Lemon Yogurt Cake is a soft, moist cake made with yogurt, fresh lemon juice, and lemon zest, then topped with a sweet lemon yogurt glaze.
Ready in just over an hour, it's perfect for afternoon tea, brunch, or dessert.
Simple ingredients create a bright, fresh lemon flavor in every bite
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Prep Time 15 minutes
Course Dessert
Cuisine American

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.