This lemon yogurt cake is my ideal dessert. It's a breeze to make, and it's moist, tender, and full of zesty flavor. A simple glaze takes it over the top.
Here’s a little something to brighten up your week: an easy, zesty lemon yogurt cake recipe!
This style of yogurt cake has its roots in France, and the beauty of it is its simplicity. The ingredient list is short and sweet, and you don’t need any special equipment to make it – a couple bowls, a loaf pan, a whisk. You’ll also need measuring cups to make this recipe, but – fun fact! – in France, home bakers might measure the cake ingredients in a yogurt container, making it even simpler still.
Because I love anything lemony (anyone surprised?), I spike my yogurt cake with lemon zest and top it with a quick lemon glaze. The result is a cake that’s moist, rich, and tender, with a subtle tang from the yogurt and a citrusy zing from the lemon. If you’re anything like me, you’ll be reaching for a second slice as soon as you’ve finished your first.
Lemon Yogurt Cake Recipe Ingredients
Here’s what you’ll need to make this lemon yogurt cake recipe:
- Lemons, of course! You’ll whisk lemon zest into the cake batter and use lemon juice to make the glaze. I also like to sprinkle more zest on top!
- Greek yogurt – Stonyfield Greek Yogurt is my favorite brand to use in this cake. It has a looser consistency than some very thick Greek yogurts, but it’s creamier and tangier than regular plain yogurt.
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
- Almond flour – It makes this yogurt cake extra-moist and tender.
- Baking powder and eggs – They help the cake puff up as it bakes.
- Extra-virgin olive oil – It add richness and gives the cake fruity depth of flavor.
- Cane sugar – It makes the cake lightly sweet.
- Vanilla extract – For warm depth of flavor.
- My quick lemon glaze – Make it by stirring together powdered sugar and lemon juice. So easy!
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Lemon Yogurt Cake
This yogurt cake recipe is SO simple to make! Here’s how it goes:
First, make the batter. In a large bowl, whisk together the cane sugar and lemon zest.
Add the remaining wet ingredients, and whisk until combined.
In another large bowl, whisk together the dry ingredients.
Add the dry ingredients to the bowl of wet ingredients, and stir until just combined. Careful not to overmix!
Then, bake. Pour the batter into the a greased loaf pan, and transfer it to a 350° oven.
Bake until the cake is puffed and golden and a toothpick inserted in its center comes out clean. Allow the cake to cool completely in the pan.
Finally, add the glaze. When the cake has cooled to room temperature, remove it from the pan, and mix up the quick lemon glaze.
Pour the glaze over the cake…
… and sprinkle it with lemon zest. Then, slice and serve!
Lemon Yogurt Cake Recipe Tips
- Use whole milk Greek yogurt. Skip the low- or non-fat stuff for this recipe, please! The whole milk yogurt adds essential moisture and richness to the cake.
- Don’t overmix. We want this cake to be moist and tender, not dense. Overmixing the batter starts to develop the gluten in the flour, which results in denser, heavier baked goods. To achieve a perfect light texture, mix the batter until the wet and dry ingredients are just combined.
- Allow the cake to cool completely. If you pour the glaze over the warm cake, it will melt! Plus, allowing the cake to cool completely improves its moist texture and lemony flavor.
- Do your future self a favor. This lemon yogurt cake keeps well in an airtight container at room temperature for up to 3 days. It also freezes well! I like to freeze individual slices so that I can thaw one for a quick treat down the road. Do the same, and your future self will thank you!
More Favorite Easy Desserts
If you love this lemon yogurt cake, try one of these easy treats next:
- Best Carrot Cake
- Applesauce Cake
- Vegan Chocolate Cake
- Best Zucchini Bread
- Lemon Shortbread Cookies
- Chocolate Chip Cookie Bars
- Homemade Brownies
- Or any of these 25 Super Fun Baking Recipes!
Lemon Yogurt Cake
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- ½ cup almond flour, spooned and leveled
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- ½ cup cane sugar
- 1 tablespoon lemon zest, plus more for sprinkling
- ¾ cup whole milk Greek yogurt*
- ½ cup extra-virgin olive oil, plus more for the pan
- 2 large eggs
- 1 teaspoon vanilla extract
- Lemon Glaze
Instructions
- Preheat the oven to 350°F and oil an 8x4-inch loaf pan.
- In a large bowl, whisk together the flour, almond flour, baking powder, and salt.
- In another large bowl, whisk together the cane sugar and lemon zest. Then add the yogurt, olive oil, eggs, and vanilla and whisk to combine.
- Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Don’t overmix.
- Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before removing the cake from the pan.
- Make the lemon glaze according to this recipe and drizzle it over the cooled cake. Sprinkle with lemon zest, slice, and serve.
I wish the recipe had a stronger lemon taste. Maybe by adding more lemon or lemon extract. Otherwise very yummy.
Can you sun Greek yogurt for a non-dairy ? Is there a brand you’d recommend? And would flax eggs also work?
This cake is truly outstanding. The almond flour makes the difference. I made my own, for the first time. It’s a game changer. Really tasty. I will be making this again and again. I love anything lemon and this doesn’t disappoint. Thank you again for another great recipe!?
I’m so glad you loved it!
Hi!
This looks amazing. I’m making it for Mothers Day but all I have is a 9in x 4in loaf pan. Will this recipe work in that size? Any additions to make?
Thank you for all your delicious recipes!
Hi Meghan, so sorry for my slow reply! That should be just fine.
Hi Jeanine.
Tried it. Loved it. It comes together quickly. Wish I could attach a pic of mine. I sprinkled toasted coconut all over the glaze and it made it so pretty.
Question I had was on the cane sugar. I did make a trip to go buy some, but I’m wondering if regular granulated sugar can be used?
My 4 versus 5 rating is because I think it could be a bit more lemony. I added all the required lemon but it didn’t quite come through the way I thought it would? I taste more lemon in the glaze versus the cake. Any suggestions. Not sure, I used organic lemons. Maybe just not as tangy or in season? Hmmm. Still very good, and so pretty with the toasted coconut.
Try adding some lemon extract, maybe like 1/2 to 1 tsp!! A couple drops of lemon oil could work too!!
Hi Lainey, I’m glad you enjoyed the cake, yes, you can use regular granulated sugar. The lemon juice flavor does dull as it bakes which is why we made the glaze super zesty. You could add a few drops of lemon oil as someone else suggested, I just don’t because it’s not a convenient ingredient that most people have.
Could you use a 7×11 pan instead and bake it for less time?
What flavor yogurt is it in the recipe. Plain or lemon
Hi Judy, just plain greek yogurt.
Have you tried adding blueberries??? We grow a ton and I have a freezer full…….
I haven’t but they would be super delicious here!
I loved this cake! I used cassava flour instead of A.P. Flour. There was a slight concave to the top of the cake. However the icing covered it from sight. The flavor was amazing. I used lemon zest of two small lemons, so more than what was called for in the recipe.
I’m so glad you enjoyed it!
This is sooo yummy!!! I just made this and am super duper excited!! It isn’t too sweet, and the lemony glaze makes it even better!! My dad loves lemon bread and this got is approval!! I baked it for 45 minutes, and it is perfectly moist and sweet, and the olive oil isn’t too strong!! I will totally make this again!! It would be good with lime, orange or grapefruit….
I’m so glad you loved it!
Awesome! My family loved it! Next time I might add toasted pecans!!
I’m so glad it was a hit!
What is the pan size? I have several pans and want to use the correct size.
Hi Beth, my loaf pan is 8.5 x 4.5 inches
this looks like the Small Victories lemon cake recipe you posted before but with yogurt added. I am curious that so much liquid volume can be added and it still turns out – the texture of the other recipe must be very dry? Can you discuss the difference?
Hi, that cake is flatter, a little more dense, and has a prominent olive oil flavor. This bread is light, puffy, and moist. They’re both pretty different even though they both have some almond flour. I would say that neither one is dry.
I made this version, I would call it a bread, instead of a cake because of the texture and less sweet flavor. I liked it but husband did not as he was expecting lemon cake (and expectations are important). But it was fun to experiment with this flour blend…
Hi Selena, did you make the glaze to go along with the cake? The glaze makes it pretty sweet for us.
This recipe looks so good! I’ve been craving lemon desserts… Has anyone tried making this lemon cake with gluten-free flour? Thanks!
Hi, the cake works well with gluten free flour (I used King Arthur.) Also, I had no yogurt so I used Kite Hill Ricotta (made from almonds) in place of yogurt and the cake is delicious!
I’m so glad to hear your cake was delicious! Thank you for letting us know about the GF and vegan sub!
Can I use all purpose or cake flour instead of almond flour?
Hi Aki, the cake will just be a bit more dry than the mixture with almond flour.
I made this yesterday ! It’s awesome thankyou
I’m so glad you enjoyed it!
I love this recipe! But I don’t like eggs in baking… what can I substitute it with?
P..S I am a vegetarian and I cook most of your recipes ?
Hi Anita, it might work with a flax/water mixture, but I haven’t tried, so I can’t say for sure.
It’s a nice lemony treat .yummy and moist !
I’m so glad you loved it!
MUST I use cane sugar? I am diabetic, so I was hoping I could substitute Equal for the sugar. If so, how much should I use? The powdered sugar will have to St, not only because Splenda doesn’t work well for powdered sugar, but also because I loooooove lemon glaze! Can’t wait to make this.
Hi Tracy, I don’t bake with those alternative sugars so I really don’t know how this would turn out.
Hi Tracy; I am an avid baker and confections maker for many years. I have a diabetic husband so I researched and found that I can substitute cane sugar for “Stevia” or “Truvia” for baking. Just go into your smart phone or your computer browser and look up your question for the amount of Stevia.
I prefer Stevia since it is plant based and works well with all my baking recipes. These two sugars are the best substitutes that will taste like cane sugar and not take away from the taste. I base this on facts and not guessing. I pray this will help you. Happy baking and God bless you.
This looks amazing! I just sent the recipe to my mom, who loves this sort of dessert bread. I’m sure we will be having it soon!
I hope she enjoys it!
Question about the fat content of what Greek yogurt to use? Full fat, lowfat, non-fat? Or maybe any of them are just fine?
Recipe says whole milk so it’s full fat.
Hi Jean – full fat.