Simple Lemon Yogurt Cake (New & Improved!)

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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. 

Slice shot of yoghurt cake

Similar to my plum yogurt cake and this delightful lemon syrup cake, these types of easy yogurt cakes are irresistible and morish.

Unlike traditional basic vanilla cake recipes, including yogurt in the batter creates a wonderfully moist and delicate crumb.

You can also achieve an incredible moist texture without eggs in my One Bowl Eggless Vanilla Cake!

This simple lemon yogurt cake, like my lemon curd cake and this simple coconut cake recipe, are great single-layer cakes to serve with a cuppa tea or coffee or as lunch box filler’s.

🍰 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. 
Close up shot of a slice of yoghurt cake

If you love this beautiful yogurt lemon cake, try my lemon blackberry cake and this tropical crushed pineapple cake.

This cinnamon apple cake also boasts a similar crumb!

📋 Ingredient Notes & Substitutions

The individual ingredients in bowls showing what you need to make this lemon yogurt cake recipe
  • 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 as 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.

Step one: 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.

In a large mixing bowl, beat together the sugar, eggs, lemon zest and juice.

Step two: 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. 

With the beater running, slowly drizzle in the olive oil in a steady stream, to emulsify, for 30 seconds.

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

Beating in the greek yogurt and vanilla extract for 15 seconds.

Step four: 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. 

Beating in the flour, baking powder and salt until incorporated to a smooth batter, about 10-15 seconds.

Step five: 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. 

Step six: 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. 

Pouring the batter into the greased baking pan and baking it for 30-35 minutes. Then brushing over the lemon icing whilst it cools.

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

Overhead imaged of finished cake before slicing

💭 Expert Recipe Tips

  • 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. 
Image of lemon yoghurt cake sliced in half

📋 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. 

Finished shot of lemon yoghurt cake

💬 Recipe FAQ’s

What does yogurt do in a cake?

Yogurt adds moisture and fat to a cake batter. The final texture of the cake is moist. A cake recipe that uses yogurt also has a light tanginess that is different from a regular cake. Yogurt also helps to activate the baking powder which results in the texture being light and fluffy yet moist. 

How to store lemon yogurt cake?

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. 

Can lemon yogurt cake be frozen? 

Yes, 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. 


🥄 Related Recipes

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

Simple Lemon Yogurt Cake (New & Improved!)

Samantha Pickthall
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.
4.13 from 24 votes
Prep Time 25 minutes
Cook Time 35 minutes
Course Cake, Dessert, Snack
Servings 8 slices
Calories 325 kcal

Ingredients
 
 

  • 3/4 cup golden or white granulated sugar
  • 3 large eggs, at room temperature, (approx. 55g-60g each in shell)
  • 2 tbsp finely grated lemon zest, from one medium-sized lemon
  • 2 Tbsp freshly squeezed lemon juice, from one medium-sized lemon
  • 1 tsp vanilla bean extract
  • 1/2 cup extra virgin olive oil
  • 2/3 cup plain greek style yogurt
  • 1 1/2 cups (225g) plain all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt or Kosher salt

Lemon Icing

  • 1 1/2 Tbsp icing sugar, plus extra if desired to dust over
  • 1 Tbsp 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
Tried this recipe? Let us know how it was!

Updated on August 15th, 2023, this recipe now features new step-by-step images, expert tips, storage guidelines, and a modification from baking powder to baking soda for improved results.

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8 Comments

  1. 4 stars
    I added a pinch of salt. A cake batter without that little bit of salt is missing on the overall taste.

  2. Hi there! Could I use plain yogurt instead of the Greek style? I’ve got lots of extra lemons and this looks delish!

    1. Hi Ashly! So far i’ve only made this cake using greek style yoghurt however, I definitely think you can go ahead and use the plain yoghurt instead. Plain yoghurt is looser than greek but I don’t see that being an issue in this recipe. You can use the same quantity as well, use one cup of plain yoghurt. Hope that helps and enjoy this delicious cake! Sam 🙂

  3. I just squeezed a bunch of lemons and this cake sounds delicious. I’ll have to try it this weekend. One question, is the zest necessary?

    1. Hi Audra! Sounds like the perfect time for you to make this cake then! The zest just adds extra lemon flavour but you can certainly leave it out, the lemon flavour just wont be as intense, still delicious though! Hope you enjoy 🙂

      1. I ended up adding a little extra lemon juice to make up for the zest. I love one bowl recipes and this was super easy and yummy!

        1. Hi Audra! That’s wonderful to hear, so glad you were able to use those lemons you juiced with some extra added. One bowl cakes are amazing aren’t they? This is also one of my absolute favourites! Thanks for sharing 🙂

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