Simple Lemon Yogurt Cake (New & Improved!)

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. 

📋 Ingredient Notes & Substitutions

• All-purpose flour: Is also known as plain flour in Australia. 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 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.

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. 

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

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. 

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. 

Step seven: 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

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