Ahh yes—bright, soft, not-too-sweet perfection 🍋💛
This Lemon Yogurt Cake is one of those “mix, pour, wow” recipes.
🍋 Lemon Yogurt Cake
Pan: 9-inch loaf or 8-inch round
Oven: 175°C / 350°F
Ingredients
- 1 cup (240 g) plain yogurt (Greek or regular)
- 1 cup (200 g) sugar
- 3 large eggs
- ½ cup (120 ml) vegetable oil (or light olive oil)
- Zest of 2 lemons
- ¼ cup (60 ml) fresh lemon juice
- 1½ cups (190 g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
Lemon Syrup (optional but ✨worth it✨)
- ¼ cup (60 ml) lemon juice
- ¼ cup (50 g) sugar
Lemon Glaze (optional)
- ¾ cup powdered sugar
- 1–2 tbsp lemon juice
Instructions
- Preheat oven to 175°C / 350°F. Grease and line your pan.
- In a bowl, whisk yogurt, sugar, eggs, oil, lemon zest, lemon juice, and vanilla until smooth.
- In another bowl, mix flour, baking powder, and salt.
- Fold dry ingredients into wet just until combined—don’t overmix.
- Pour batter into pan and smooth the top.
- Bake:
- Loaf: 45–50 minutes
- Round: 35–40 minutes
Toothpick should come out clean.
- (Optional syrup) Heat lemon juice + sugar until dissolved.
Poke warm cake with a skewer and pour syrup over slowly. - Cool completely. Drizzle glaze if using.
Pro tips
- Greek yogurt = denser, richer cake
- Regular yogurt = lighter, fluffier crumb
- Want extra lemon punch? Add 1 tsp lemon extract
- This cake gets better the next day (rare restraint required)
If you want, I can:
- Make it egg-free
- Turn it into muffins
- Add blueberries or poppy seeds
- Go less sweet / more tangy
Just say the word 🍋✨
