Name: Lemon Yogurt Cake
Prep time: 15 min
Cook time: PT-491851H23M2S
Total time: 1 h
Cuisine: European
Ingredients: 1 cup plain yogurt; 1 cup granulated sugar; 3 large eggs; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1/2 cup vegetable oil or olive oil; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt

I love making lemon yogurt cake because it’s light, moist, and full of bright citrus flavor. This cake feels simple and comforting, yet fresh and elegant at the same time. I often bake it when I want an easy dessert that works just as well for breakfast or an afternoon treat.

Why You’ll Love This Recipe

I like this recipe because it’s incredibly easy and nearly foolproof. The yogurt keeps the cake tender and moist, while the lemon adds a clean, refreshing flavor. I enjoy that it doesn’t require fancy techniques and still turns out beautifully every time. Lemon Yogurt Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

plain yogurt
granulated sugar
eggs
lemon zest
lemon juice
vegetable oil or olive oil
all-purpose flour
baking powder
salt

Directions

I start by preheating the oven to 350°F (175°C) and greasing a loaf pan or round cake pan. In a large bowl, I whisk together the yogurt, sugar, and eggs until smooth. I stir in the lemon zest, lemon juice, and oil until fully combined.

In a separate bowl, I mix the flour, baking powder, and salt. I gradually add the dry ingredients to the wet mixture and stir just until smooth, being careful not to overmix.

I pour the batter into the prepared pan and smooth the top. I bake the cake for about 40 to 45 minutes, until a toothpick inserted into the center comes out clean. I let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

I usually get about 8 to 10 slices from this cake.
Preparation time: about 15 minutes
Baking time: 40 to 45 minutes
Cooling time: about 20 minutes
Total time: approximately 1 hour

Variations

I sometimes add a simple lemon glaze made with powdered sugar and lemon juice for extra sweetness. I like folding in blueberries or raspberries for a fruity twist. For a richer flavor, I occasionally replace part of the oil with melted butter.

storage/reheating

I store lemon yogurt cake tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, I warm individual slices briefly in the microwave, though I often enjoy it at room temperature.

FAQs

Can I use Greek yogurt?

I use Greek yogurt often, and it makes the cake slightly denser but still very moist.

Can I make this cake dairy-free?

I substitute plant-based yogurt, and it works well as long as it’s unsweetened.

How do I keep the cake moist?

I make sure not to overbake it and always measure the flour carefully.

Can I bake this in a bundt pan?

I can, but I increase the baking time slightly and check for doneness in the center.

Can I freeze lemon yogurt cake?

I freeze the cooled cake or individual slices wrapped tightly for up to 2 months.

Conclusion

I keep coming back to this lemon yogurt cake because it’s easy, reliable, and full of bright flavor. I love how soft and moist it stays and how it feels equally perfect for casual snacking or serving to guests.