Lemon Yogurt Cake
This Lemon Yogurt Cake is soft, moist, and bursting with fresh lemon flavor. Made with creamy Greek yogurt and bright citrus zest, this easy lemon yogurt cake recipe creates a tender crumb and light texture perfect for brunch, dessert, or afternoon coffee.
Ingredients
- For the Cake
- 1 ½ cups all-purpose flour
- 1 cup plain Greek yogurt room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- ½ cup vegetable oil
- 2 tablespoons fresh lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- Optional Lemon Glaze
- 1 cup powdered sugar
- 2 –3 tablespoons fresh lemon juice
Instructions
- Prepare the Pan
- Preheat oven to 350°F (175°C).
- Grease a 9-inch loaf pan or round cake pan.
- Line with parchment paper if desired.
- Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, and salt.
- Mix Wet Ingredients
- In a large bowl, rub lemon zest into the sugar to release the oils.
- Add yogurt and whisk until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in oil, lemon juice, and vanilla extract.
- Combine
- Gradually mix dry ingredients into wet ingredients.
- Stir just until combined. Do not overmix.
- Bake
- Pour batter into prepared pan and smooth the top.
- Bake 45–55 minutes (loaf pan) or 30–35 minutes (round pan).
- Cake is done when a toothpick inserted in the center comes out clean.
- Cool & Glaze
- Cool in pan for 10–15 minutes, then transfer to a wire rack.
- For glaze, whisk powdered sugar and lemon juice until smooth.
- Drizzle over completely cooled cake.
Notes
- Use fresh lemon juice and zest for best flavor.
- Do not overmix to keep the cake tender.
- Room temperature ingredients blend more smoothly.
- Store covered at room temperature for 3 days or refrigerate up to 5 days.
- Freeze unglazed cake up to 2 months.