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Lemon Yogurt Cake

Lemon Yogurt Cake

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Indulge in the delightful fusion of tangy lemons and creamy yogurt with this Lemon Yogurt Cake. This moist and tender cake offers a perfect balance of sweetness and citrus zest, making it an ideal treat for any occasion.

Why You’ll Love This Recipe

This Lemon Yogurt Cake stands out for its simplicity and rich flavor profile. The inclusion of yogurt ensures a moist texture, while fresh lemon zest and juice provide a refreshing citrus note. It’s a versatile dessert that pairs wonderfully with tea or coffee and can be enjoyed as a light snack or a sweet ending to a meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • All-purpose flour

  • Baking powder

  • Salt

  • Plain whole-milk yogurt

  • Granulated sugar

  • Large eggs

  • Lemon zest

  • Pure vanilla extract

  • Vegetable oil

  • Fresh lemon juice

  • Confectioners’ sugar (for the glaze)

Directions

  1. Preparation: Preheat your oven to 350°F (175°C). Grease an 8½ x 4¼ x 2½-inch loaf pan, line the bottom with parchment paper, then grease and flour the pan.

  2. Mix Dry Ingredients: In a bowl, sift together the flour, baking powder, and salt.

  3. Combine Wet Ingredients: In another bowl, whisk together the yogurt, 1 cup of sugar, eggs, lemon zest, and vanilla extract.

  4. Combine Mixtures: Gradually whisk the dry ingredients into the wet mixture. Using a rubber spatula, fold in the vegetable oil until fully incorporated.

  5. Bake: Pour the batter into the prepared loaf pan and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.

  6. Prepare Lemon Syrup: While the cake is baking, cook ⅓ cup of lemon juice and ⅓ cup of sugar in a small saucepan over medium heat until the sugar dissolves and the mixture is clear. Set aside.

  7. Soak the Cake: Once the cake is done, allow it to cool in the pan for 10 minutes. Then, remove it from the pan and place it on a wire rack over a sheet pan. While the cake is still warm, pour the lemon syrup over it and let it soak in. Allow the cake to cool completely.

  8. Glaze: For the glaze, combine the confectioners’ sugar and 2 tablespoons of lemon juice until smooth. Pour over the cooled cake before serving.

Servings and Timing

This recipe yields approximately 8 servings. The preparation time is about 15 minutes, with a cooking time of around 50 minutes, totaling approximately 1 hour and 5 minutes.

Variations

  • Berry Addition: Fold in fresh blueberries or raspberries into the batter for a fruity twist.

  • Herbal Notes: Add finely chopped fresh herbs like thyme or rosemary to the batter for an aromatic flavor.

  • Citrus Variations: Substitute lemon zest and juice with orange or lime for a different citrus profile.

Storage/Reheating

  • Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.

  • Refrigeration: For extended freshness, refrigerate the cake for up to a week. Ensure it’s tightly covered to prevent drying out.

  • Freezing: Wrap the unglazed cake tightly in plastic wrap and place it in a resealable freezer bag. It can be frozen for up to 3 months. Thaw at room temperature before glazing and serving.

FAQs

What type of yogurt is best for this cake?

Plain whole-milk yogurt is recommended for a moist and tender crumb. Greek yogurt can also be used for a richer texture.

Can I use low-fat or non-fat yogurt?

It’s advisable to use full-fat yogurt to achieve the desired moisture and richness. Non-fat yogurts may result in a drier cake.

Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Can I replace vegetable oil with another type of oil?

Yes, neutral oils like canola or sunflower oil work well. Olive oil can also be used for a subtle fruity flavor.

How do I know when the cake is fully baked?

The cake is done when it springs back upon gentle pressing and a toothpick inserted into the center comes out clean.

Can I make this cake dairy-free?

To make a dairy-free version, use a plant-based yogurt. Ensure it has a similar fat content to maintain the cake’s texture.

What can I use instead of confectioners’ sugar for the glaze?

A simple syrup made by dissolving granulated sugar in lemon juice can be used as an alternative glaze.

Can I add nuts to this recipe?

Yes, adding chopped nuts like almonds or walnuts can provide a delightful crunch.

How should I serve this cake?

This cake is delicious on its own but can also be served with a dollop of whipped cream or a side of fresh berries.

Can I double the recipe for a larger gathering?

Doubling the recipe is possible. Use a larger pan, such as a bundt pan, and adjust the baking time accordingly, checking for doneness with a toothpick.

Conclusion

This Lemon Yogurt Cake is a testament to the beauty of simple ingredients coming together to create a delightful dessert. Its moist texture, combined with the vibrant flavor of lemon, makes it a favorite for many. Whether you’re serving it at a gathering or enjoying a slice with your afternoon tea, this cake is sure to impress.

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Lemon Yogurt Cake

Lemon Yogurt Cake

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  • Author: Sarra
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 1 loaf (8–10 slices) 1x
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American, Mediterranean-inspired
  • Diet: Vegetarian
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Description

This Lemon Yogurt Cake is ultra-moist, zesty, and lightly sweetened with a refreshing lemon glaze. Greek yogurt adds richness and a delicate tang, making each slice tender and irresistible. Perfect for everyday baking or as a simple but elegant dessert for guests.

Ingredients

Units Scale
  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup plain Greek yogurt
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • For the Lemon Glaze:
  • 1/2 cup powdered sugar
  • 1–2 tablespoons lemon juice

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  • In a bowl, whisk together flour, baking powder, and salt.
  • In another bowl, combine yogurt, sugar, oil, eggs, lemon zest, lemon juice, and vanilla.
  • Stir the dry ingredients into the wet ingredients until just combined.
  • Pour batter into the prepared pan and bake for 45–50 minutes, or until a toothpick comes out clean.
  • Let cool in pan for 10 minutes, then transfer to a wire rack.
  • Mix powdered sugar and lemon juice to make the glaze. Drizzle over cooled cake.

Notes

  • Substitute orange for lemon for a citrus twist.
  • Add poppy seeds to the batter for texture.
  • Keeps well for 3–4 days wrapped at room temperature.
  • Details

Nutrition

  • Calories: ~220 kcal
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 35mg

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