Lemon Yogurt Cake

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Lemon Yogurt Cake

Moist, Light, and Perfectly Tangy

This Lemon Yogurt Cake is one of those simple, elegant desserts that never fail. It is moist, soft, and beautifully fragrant with fresh lemon zest. Thanks to the yogurt and oil in the batter, the cake stays tender for days, making it ideal for gatherings, afternoon tea, or an easy make-ahead dessert.

The recipe comes together quickly with basic ingredients, and the process is simple: whisk the wet ingredients, combine with the dry ingredients, fold in the oil, and bake. Once out of the oven, the cake is soaked with a warm lemon syrup that infuses it with bright citrus flavor and keeps every slice incredibly moist. Finally, a smooth lemon glaze is drizzled on top, adding the perfect finishing touch.

This cake can be made in a loaf pan or a round tin, and it works wonderfully as a dessert or a sweet breakfast treat.

Ingredients

For the Cake

  • 1 1/2 cups (192 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (245 g) plain whole-milk yogurt
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons finely grated lemon zest (from about 2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (118 ml) vegetable oil
  • 1/3 cup freshly squeezed lemon juice

For the Lemon Syrup

  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup granulated sugar

For the Glaze

  • 1 cup confectioners’ sugar
  • 2 tablespoons freshly squeezed lemon juice

Instructions

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C). Grease an 8 1/2 × 4 1/4 × 2 1/2-inch loaf pan, line the bottom with parchment paper, then grease and flour the entire pan to ensure an easy release after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

Step 3: Prepare the Wet Ingredients

In a large mixing bowl, whisk together the yogurt, 1 cup of sugar, the eggs, lemon zest, and vanilla extract until the mixture is smooth and well combined. The room-temperature eggs help the batter whip up lighter.

Step 4: Combine Wet and Dry

Gradually whisk the dry ingredients into the yogurt mixture. Mix slowly and gently to avoid overworking the batter.

Step 5: Add the Oil

Using a rubber spatula, fold in the vegetable oil until it is fully incorporated. The oil ensures a soft, tender crumb that remains moist even after refrigeration.

Step 6: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for approximately 50 minutes, or until a cake tester inserted into the center comes out clean.

Step 7: Make the Lemon Syrup

While the cake bakes, combine the lemon juice and sugar in a small saucepan. Heat over medium, stirring occasionally, until the sugar dissolves completely and the mixture becomes clear. Set aside.

Step 8: Soak the Cake

Allow the cake to cool in the pan for 10 minutes. Then carefully remove it from the pan and place it on a wire rack set over a sheet pan. While the cake is still warm, slowly spoon the warm lemon syrup over the top, allowing it to soak through the loaf.

Step 9: Prepare the Glaze

In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth and thick. Once the cake is fully cooled, drizzle the glaze over the top, letting it run down the sides.

Tips for Best Results

  • Use fresh lemons, not bottled lemon juice, for the best flavor.
  • Do not skip the lemon syrup; it adds moisture and enhances the bright citrus taste.
  • If using Greek yogurt, thin it slightly with a tablespoon or two of water until it reaches the consistency of regular yogurt.
  • For a lighter texture, avoid overmixing after adding the flour.

 

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