There’s something wonderfully refreshing about a Lemon Yogurt Cake. Its light and zesty flavor can brighten any day, making it a perfect companion for tea or coffee. Whether you’re celebrating a special occasion or just want to indulge in a delightful treat, this cake delivers on both taste and simplicity. With its moist texture and tangy notes, it will quickly become a family favorite.

What You’ll Need for Lemon Yogurt Cake

Before you dive into making this scrumptious cake, gather the following ingredients:

1 large egg
Pinch of salt
100 g (½ cup) granulated sugar
1 teaspoon vanilla extract
80 ml (⅓ cup) vegetable oil
180 ml (¾ cup) plain yogurt
Zest of 1 lemon
Juice of 1 lemon (about 60 ml / ¼ cup)
250 g (2 cups) all-purpose flour
15 g (1 tablespoon) baking powder
60 ml (¼ cup) milk

How to Make Lemon Yogurt Cake

Ready to whip up this fantastic cake? Follow these easy steps for delicious results:

Preheat your oven to 180°C (350°F). Grease a 25 x 13 cm (10 x 5 inch) loaf pan with oil or butter and line it with parchment paper.
In a large mixing bowl, whisk the egg with a pinch of salt and the sugar until it’s light and frothy, which should take about 1 minute.
Add in the vanilla extract, vegetable oil, plain yogurt, lemon zest, and lemon juice. Whisk until everything is well combined.
Sift in the flour and baking powder. Gently fold the mixture until it’s about halfway incorporated.
Slowly pour in the milk and continue folding until the batter is smooth. Make sure not to overmix.
Pour the batter into your prepared loaf pan and smooth out the top.
Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve it plain or with a light dusting of powdered sugar for extra flair.

How to Serve Lemon Yogurt Cake

This Lemon Yogurt Cake is incredibly versatile when it comes to serving. Enjoy it sliced on its own, or pair it with fresh fruit like berries or a scoop of vanilla ice cream. For an elegant touch, consider adding a light glaze made from lemon juice and powdered sugar drizzled over the top. It’s a delightful option for brunch, afternoon tea, or even dessert after dinner.

Expert Tips for Lemon Yogurt Cake

Storage: Keep your cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider freezing it wrapped well in plastic wrap and then foil.
Add-ins: Feel free to get creative! Add blueberries or poppy seeds for a fun twist on the flavor.
Gluten-Free Variation: You can substitute all-purpose flour with a gluten-free flour blend to make this cake suitable for gluten-sensitive friends.

Lemon Yogurt Cake FAQs

Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt works perfectly in this recipe and will add a richer flavor and creamier texture.

What can I use instead of vegetable oil?

You can replace vegetable oil with melted butter or even coconut oil for a different flavor profile.

How do I know when my cake is done baking?

Check for doneness by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, your cake is ready!

This Lemon Yogurt Cake is so easy and enjoyable to make. Its bright flavor and moist texture are sure to win you over. Grab your ingredients and give it a try. You won’t regret it!

Lemon Yogurt Cake

A light and zesty Lemon Yogurt Cake that's perfect for any occasion, offering a moist texture with delightful tangy notes.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American, Baking

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

1 large egg
pinch salt
100 g (½ cup) granulated sugar
1 teaspoon vanilla extract
80 ml (⅓ cup) vegetable oil
180 ml (¾ cup) plain yogurt
1 zest of 1 lemon
60 ml (¼ cup) juice of 1 lemon
250 g (2 cups) all-purpose flour
15 g (1 tablespoon) baking powder
60 ml (¼ cup) milk

Method

Preparation

Preheat your oven to 180°C (350°F). Grease a 25 x 13 cm (10 x 5 inch) loaf pan with oil or butter and line it with parchment paper.
In a large mixing bowl, whisk the egg with a pinch of salt and the sugar until it's light and frothy, which should take about 1 minute.
Add in the vanilla extract, vegetable oil, plain yogurt, lemon zest, and lemon juice. Whisk until everything is well combined.
Sift in the flour and baking powder. Gently fold the mixture until it's about halfway incorporated.
Slowly pour in the milk and continue folding until the batter is smooth. Make sure not to overmix.
Pour the batter into your prepared loaf pan and smooth out the top.

Baking

Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Serving

Slice and serve it plain or with a light dusting of powdered sugar for extra flair.

Notes

Keep your cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap well in plastic wrap and foil and freeze. You can also substitute ingredients for variations, such as using Greek yogurt or adding blueberries.