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One Bowl Lemon Yoghurt Cake

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.  
Course Dessert, Snack
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8 serves
Calories 334kcal
Author Wholesome Patisserie


  • 2 cups plain all purpose flour, or your favourite plain gluten free all purpose flour
  • cup raw or white granulated sugar
  • 2 teaspoon baking powder
  • 2 tablespoon fresh lemon zest
  • 1 cup plain greek style yoghurt
  • 2 large eggs approx. 55g-60g each in shell
  • ½ cup extra virgin olive oil
  • 2 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla bean extract
  • 2 teaspoon icing/powdered sugar, to serve or apricot or orange jam if desired


  • 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. 
  • In a large mixing bowl, add flour, sugar, baking powder and lemon zest. Whisk until well combined. 
  • 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. 
  • Pour batter into prepared baking pan. Smoothing out the top. 
  • 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. 
  • Remove from oven and allow cake to cool in pan for 10 minutes.
  • Transfer to a wire rack to cool completely. 
  • 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! 
  • Serve and enjoy! 
  • Store cake in an airtight container, refrigerated, for 3-4 days. 



Calories: 334kcal | Carbohydrates: 43g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 27mg | Potassium: 194mg | Fiber: 1g | Sugar: 18g | Vitamin A: 62IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 2mg