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One Bowl Lemon Yoghurt Cake

  • Author: Wholesome Patisserie
  • Prep Time: 15min
  • Cook Time: 45min
  • Total Time: 1 hour
  • Yield: Serves: 8


This classic cake is soft, moist and absolutely scrumptious. Created in one bowl using 9-ingredients, it’s one of the easiest cakes you can bake. Featuring plain greek yoghurt which creates an incredible moist texture. Lightly flavoured with freshly squeezed lemon juice + zest and a dusting of icing sugar to serve.  


  • 2 cups (300g) plain all purpose flour or your favourite plain gluten free all purpose flour 
  • 2/3 cup (130g) raw or white granulated sugar
  • 2 tsp (10g) baking powder
  • 2 tbsp (20g) fresh lemon zest 
  • 1 cup (260g) plain greek style yoghurt 
  • 2 large eggs (approx. 55g-60g each in shell)
  • 1/2 cup (120ml) extra virgin olive oil 
  • 2 Tbsp (30ml) freshly squeezed lemon juice 
  • 1 tsp vanilla bean extract 
  • 2 tsp icing/powdered sugar, to serve or apricot or orange jam if desired 


  1. Preheat oven to 180ºC (356ºF). Line a round 9-inch baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides. 
  2. In a large mixing bowl, add flour, sugar, baking powder and lemon zest. Whisk until well combined. 
  3. Add yoghurt, eggs, oil, lemon juice and vanilla. Using a spatula, fold until combined and no pockets of flour remain, ensuring not to over-mix. The batter will be quite thick, thanks to the yoghurt. 
  4. Pour batter into prepared baking pan. Smoothing out the top. 
  5. Transfer to oven and bake for 30-35 minutes, until a tooth pick inserted into the middle comes out clean and it’s lightly golden on top. 
  6. Remove from oven and allow cake to cool in pan for 10 minutes.
  7. Transfer to a wire rack to cool completely. 
  8. Dust over a light layer of icing sugar using a fine mesh sieve. Instead of the icing sugar, you might like to brush your cake with an orange or apricot jam, if desired! 
  9. Serve and enjoy! 
  10. Store cake in an airtight container, refrigerated, for 3-4 days.