Simple Lemon Yogurt Cake (New & Improved!)

This simple Lemon Yogurt Cake is a one bowl classic that is soft and moist in texture. This easy lemon cake uses Greek yogurt, lemon zest, and freshly squeezed lemon juice. With a 2-ingredient easy lemon syrup and a dusting of icing sugar to serve if desired. 

🍰 What Is Yogurt Cake?

A yogurt cake is an easy cake recipe that has a natural tang thanks to Greek yogurt. It’s similar to a butter cake however the texture is quite different.

The yogurt offers immense moisture and fat which makes the crumb not only delicate but very moist. The addition of lemon zest and juice complements this yogurt cake nicely. 

You may also know this lemon yogurt cake as Gâteaux de Mamie which translates to Granny Cake. Popular in France, a cake recipe using yogurt produces a crumb that is unlike any other regular cake. 

🍋 Why You Will Love This Recipe

• Made in one bowl.

• A simple and moist lemon cake that uses Greek yogurt and extra virgin olive oil to achieve a moist and soft textured yogurt cake. 

• Brushed with a quick 2-ingredient lemon syrup icing.

• An easy cake recipe that can be enjoyed for any occasion. 

If you're interest in another cake that includes yogurt, try this Plum Yoghurt Cake. This Lemon Blackberry Cake is another one-bowl cake recipe as well as my Eggless Banana Cake. For a basic vanilla cake, this is my Single Layer 8 inch Basic Vanilla Cake.

📋 Ingredient Notes & Substitutions

• Plain all purpose flour: I use unbleached plain all purpose flour but you can also use just plain all purpose flour. Be sure to check out my guide on how to accurately measure basic baking ingredients. 

• Granulated sugar: You can use either golden or white granulated sugar. 

• Lemon zest: Use a ripe lemon and finely grate the zest using a zester or a microplane. 

• Salt: Use a fine salt or Kosher salt, not a coarse salt.

• Plain Greek yogurt: The star of the show. Use plain style Greek yogurt. Have your yogurt at room temperature before adding it to your batter.

• Olive oil: Use extra virgin olive oil for your yogurt cake as it works best to add moisture and tenderness to the cake crumb.

• Eggs: Need to be at room temperature before making your lemon cake and beaten. Having your cold ingredients at room temperature makes them blend and emulsify more appropriately with the remaining ingredients. 

• Lemon juice: Use freshly squeezed lemon juice from a ripe lemon. I don’t recommend using store bought bottled lemon juice. It doesn’t produce an authentic lemon flavor like fresh lemon does. 

• Vanilla extract: Use a quality vanilla extract.

• Icing sugar: Also known as confectioners sugar or powdered sugar.

🥣 Step By Step Instructions

There is a full and detailed recipe card at the bottom of this post.

1) In a large mixing bowl, add sugar, eggs, lemon zest, and lemon juice. Using electric hand beaters, beat on low-medium speed for 30 seconds until well combined. Scrape down the sides if needed with a spatula.

2) With the beater running on low-medium speed, slowly drizzle in the olive oil in a steady stream to emulsify, about 30 seconds in total. 

3) Add yogurt and vanilla extract, and beat for 15 seconds until well combined. Scrape down the sides if needed.

4) Add flour, baking powder, and salt. Beat until incorporated, about 15 seconds but do not over-mix, just until it’s incorporated into a smooth batter and no lumps of flour remain. Scrape down the sides. 

5) Pour batter into the prepared baking pan. Smoothing out the top. Bake for 30-35 minutes, until a toothpick inserted into the middle, comes out clean and it’s lightly golden on top. 

6) In a small mixing bowl, combine the icing sugar and lemon juice. Mix with a spoon until well combined and the icing sugar is dissolved. Take a pastry brush and brush the lemon icing over the cake whilst it’s cooling. 

7) If desired, dust over a light layer of extra icing sugar using a fine mesh sieve. Serve and enjoy! 

💭 Expert Recipe Tips

• Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.

• Ensure your yogurt and eggs come to room temperature before making your yogurt cake. Using cold ingredients in cakes will not emulsify and blend appropriately with the rest of the ingredients, which results in problems with the final product. 

• Use plain style Greek yogurt and fresh lemon zest and juice for the best lemon yogurt cake. 

• Make sure to emulsify the oil into the batter by slowly drizzling it in with the beater running.

• Do not over-mix this cake batter as it will result in a tough cake texture after baking. 

📋 Storing Instructions

Store your lemon yogurt cake in an airtight container, in the refrigerator for 2-3 days. This is a moist lemon yogurt cake and is best consumed the day you bake it and a couple of days after. 

Freeze this lemon yogurt cake by allowing it to completely cool after baking. Do not add the dusting of icing sugar. Wrap it tightly in plastic wrap and then wrap it again in tinfoil. Freeze it for up to 3 months. 

To defrost your lemon cake with yogurt, remove it from the freezer and place it in your refrigerator, it’s wrapped up, for a full 24 hours to slowly thaw. 

💬 Recipe FAQ's

🥄 Related Recipes

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Recipe Card

Simple Lemon Yogurt Cake (New & Improved!)

Samantha

This Simple Lemon Yogurt Cake is easy, moist and made in one bowl! Bakes in 35 minutes and finished off with a 2-ingredient simple lemon syrup.

4.25 from 8 votes

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 35 mins

Course Cake, Dessert, Snack

Servings 8 slices

Calories 325 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ ¾ cup golden or white granulated sugar
• ▢ 3 large eggs, at room temperature, (approx. 55g-60g each in shell)
• ▢ 2 tablespoon finely grated lemon zest, from one medium-sized lemon
• ▢ 2 tablespoon freshly squeezed lemon juice, from one medium-sized lemon
• ▢ 1 teaspoon vanilla bean extract
• ▢ ½ cup extra virgin olive oil
• ▢ ⅔ cup plain greek style yogurt
• ▢ 1 ½ cups (225g) plain all purpose flour
• ▢ 1 ½ teaspoon baking powder
• ▢ ½ teaspoon fine salt or Kosher salt

Lemon Icing

• ▢ 1 ½ tablespoon icing sugar, plus extra if desired to dust over
• ▢ 1 tablespoon freshly squeezed lemon juice, use any leftover juice from the lemon above or from a small lemon

Instructions

 

• Preheat oven to 180ºC (356ºF). Line a round 9-inch baking pan with parchment paper, and 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.
• In a large mixing bowl, add sugar, eggs, lemon zest, and lemon juice.
• Using electric hand beaters, beat on low-medium speed for 30 seconds until well combined. Scrape down the sides if needed with a spatula.
• With the beater running on low-medium speed, slowly drizzle in the olive oil in a steady stream to emulsify, about 30 seconds in total.
• Add yogurt and vanilla extract, and beat for 15 seconds until well combined. Scrape down the sides if needed.
• Add flour, baking powder, and salt. Beat until incorporated, about 15 seconds but do not over-mix, just until it’s incorporated into a smooth batter and no lumps of flour remain. Scrape down the sides.
• Pour batter into the prepared baking pan. Smoothing out the top.
• Bake for 30-35 minutes, until a toothpick inserted into the middle, comes out clean and it’s lightly golden on top.
• Remove from the oven and allow the cake to cool in the pan for 10 minutes.
• Transfer to a wire rack to cool.
• While the cake is cooling, make the lemon icing.
• In a small mixing bowl, combine the icing sugar and lemon juice. Mix with a spoon until well combined and the icing sugar is dissolved.
• Take a pastry brush and brush the lemon icing over the cake whilst it’s cooling.
• If desired, dust over a light layer of extra icing sugar using a fine mesh sieve.
• Serve and enjoy!

Notes

Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.

Ensure your eggs and milk come to room temperature before making your yogurt cake. Using cold ingredients in cakes will not emulsify and blend appropriately with the rest of the ingredients, which results in problems with the final product. 

Use plain style Greek yogurt and fresh lemon zest and juice for the best lemon yogurt cake. 

Make sure to emulsify the oil into the batter by slowly drizzling it in with the beater running.

Do not over-mix this cake batter as it will result in a tough cake texture after baking. 

Store your lemon yogurt cake in an airtight container, in the refrigerator for 2-3 days. This is a moist lemon yogurt cake and is best consumed the day you bake it and a couple of days after. 

Freeze this lemon yogurt cake by allowing it to completely cool after baking. Do not add the dusting of icing sugar. Wrap it tightly in plastic wrap and then wrap it again in tinfoil. Freeze it for up to 3 months. 

To defrost your lemon cake with yogurt, remove it from the freezer and place it in your refrigerator, it’s wrapped up, for a full 24 hours to slowly thaw. 

Nutrition

Calories: 325kcalCarbohydrates: 40gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 62mgSodium: 178mgPotassium: 135mgFiber: 1gSugar: 21gVitamin A: 102IUVitamin C: 5mgCalcium: 71mgIron: 2mg

Keyword lemon cake, lemon yogurt cake, yogurt

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This recipe was originally published in November of 2019. It was republished in August of 2022 with new information. No new ingredients have been added and the method is unchanged.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it's much appreciated. Thank you! Your email address will not be published. Sam x