Lemon Yogurt Cake – Moist, Tangy & Irresistibly Easy

Looking for a light, zesty dessert that’s easy to make and perfect for any occasion? This Lemon Yogurt Cake is a delightful treat that combines the tang of fresh lemons with the richness of Greek yogurt, creating a moist, fluffy cake that melts in your mouth. Whether served as a sweet breakfast, brunch item, or an afternoon snack, this cake will quickly become a favorite.

Why You’ll Love This Lemon Yogurt Cake

• Quick and simple: Made with basic pantry staples
• Super moist: Thanks to the addition of full-fat yogurt
• Bright lemon flavor: Perfectly balanced—not too sweet, not too tart
• Versatile: Enjoy plain or top with a glaze, fresh berries, or whipped cream

Ingredients You’ll Need

• 1 cup plain Greek yogurt
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 3 large eggs
• Zest of 1 large lemon
• Juice of 1 lemon (about 2 tbsp)
• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• Optional: 1 tsp vanilla extract

How to Make Lemon Yogurt Cake

Step-by-step Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together yogurt, sugar, and eggs until smooth.
3. Add lemon zest, lemon juice, oil, and vanilla extract. Mix well.
4. In a separate bowl, combine dry ingredients – flour, baking powder, baking soda, and salt.
5. Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 45–50 minutes, or until a toothpick comes out clean.
8. Let it cool in the pan for 10 minutes, then transfer to a wire rack.

Optional Lemon Glaze

To take your Lemon Yogurt Cake to the next level:

• Mix ½ cup powdered sugar with 1–2 tbsp lemon juice
• Drizzle over the cooled cake

Tips for the Perfect Cake

• Use room temperature ingredients for better blending
• Don’t skip the lemon zest — it’s where the intense flavor lives
• For an ultra-lemony flavor, poke holes in the cake and brush it with a lemon syrup

Storage & Make-Ahead

• Store covered at room temperature for up to 3 days
• Refrigerate for up to 5 days
• Freezes well (wrap tightly in plastic wrap and foil)

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