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    Home » Recipes » Dessert

    Published: Feb 24, 2020 · Modified: Mar 28, 2020 by Misty · This post may contain affiliate links. For more information, see our privacy policy.

    Lemon Yogurt Cake

    Jump to Recipe Pin Recipe
    Slices of Lemon Yogurt Cake on plate with text overlay.
    Lemon Yogurt Cake with strawberries on top with text overlay.
    Mini Lemon Yogurt Cake bundt cakes with text overlay.

    Moist, fresh, and simply delicious!🍋 This Lemon Yogurt Cake is a must-have treat that is simple to make and sure to please. With a few simple variations you can transform this recipe into a dessert fit for any occasion.

    Two slices of lemon yogurt cake with tea cup and full cake in background. this recipe
    A made from scratch lemon yogurt cake is the perfect reason to grab a cup of coffee or tea and soak in the moment.
    Skip to:
    • 🏅Why it's the best
    • 🍋 Ingredients
    • 🥣 How to make moist lemon cake
    • 📋 Variations and Toppings
    • 🙋 Questions & Answers
    • 📖 Other Lemon Recipes
    • 👨🏼‍🍳 Tips & Tricks
    • 👋🏻 Connect with us!
    • 📋 Recipe
    • 💬 Comments

    This Lemon Yogurt Cake is a classic, make-on-repeat, never-goes-wrong kind of recipe. Whether you call it lemon loaf, lemon loaf cake, or lemon bread, it is simple enough for the casual gathering, yet elevated enough for special occasions. Think Easter, pool parties, spring picnics, dinner parties, and bridal showers. And although it is technically a dessert, it can also be breakfast or an afternoon snack... or all three if the day calls for it 😜

    The original recipe is from the one and only Ina Garten, or Barefoot Contessa. But I've have found that the oil step and syrup can be simplified and that the cake can be repurposed to fit a variety of occasions. I have rewritten the recipe to reflect those few simple changes.

    🏅Why it's the best

    • It is made from scratch without the use of butter. The moistness comes from the yogurt and oil in the recipe. Plus the lemon infused syrup. So, so good!
    • It is so versatile. Check the section below for all our ideas. 👇🏻
    • You can serve it for breakfast or dessert. Who doesn't love that?

    🍋 Ingredients

    Batter: Flour, baking powder, kosher salt, yogurt, sugar, eggs, canola oil, lemon zest, vanilla
    Syrup: Lemon juice and sugar
    Glaze: Powdered sugar, butter, heavy cream, lemon juice, vanilla

    🥣 How to make moist lemon cake

    There are three main components of this cake: the cake itself, the lemon syrup (an absolute must for extra moisture and lemon flavor), and the pretty glaze for the top. For the cake batter, simply combine the dry ingredients in one bowl, the wet ingredients in a second bowl, and then add the dry to the wet. Now pop it in the oven for a simple bake. 

    Cake batter in a glass bowl.
    Once you add the wet ingredients into the flour stir gently. That will help the lemon loaf cake batter remain tender.

    While the cake is baking, microwave the lemon juice and sugar in a microwave safe bowl until the sugar is dissolved and the mixture is translucent - this is your lemon syrup. When the cake is finished and still warm, use a fork or wooden skewer to poke holes in the cake about ¾ of the way down the cake. Leaving the cake in the loaf pan, pour on the syrup and let it soak in - this step makes the cake.

    Pouring the lemon syrup onto the warm cake.
    The lemon glaze keeps this loaf cake ultra moist and helps add to the fresh lemon flavor.

    Last but not least, combine the glaze ingredients and pour the glaze over the top of the cooled cake. The little bit of butter and cream in the glaze create the perfect consistency for a thick, white icing layer. 

    📋 Variations and Toppings

    Like I mentioned above, this cake can be made a few different ways depending on the occasion. 

    • Full Loaf Pan: Great for dinner parties, casual gatherings, and serving a crowd.
    • Mini Loaf Pans: Great for serving small groups of 2-4, making a cute display for a party, or giving as gifts. 
    • Mini Bundt Cakes: Makes the cutest single serving dessert and is a fantastic option for special occasions such as bridal or baby showers. Plus they make a great Easter or Mother's Day dessert. We use this pan to make our mini bundt cakes.

    This cake is also incredibly versatile and can be served with many different toppings. 

    • Fresh berries: strawberries, blueberries, raspberries, blackberries - you name it! 
    • Berry topping - chopped strawberries, sugar, and a squeeze of lemon juice makes the most incredible strawberry shortcake topping. Served on top of this cake is a match made in heaven. 
    • Whipped cream
    • Powdered sugar
    • Chocolate sauce, if you’re a chocolate and citrus person
    • Lemon curd
    • Ice cream

    🙋 Questions & Answers

    How to store lemon yogurt cake?

    If you have leftover loaf cake or if you made it in advance, it stores well in the refrigerator. In fact, a night in the refrigerator tends to make cake more moist, so don’t be afraid to try it. Make sure to store it in an airtight container or wrap it well with plastic wrap before refrigerating. If you’re making it in advance, I recommend making and pouring the glaze the day of serving.

    Can I freeze lemon loaf cake?

    You sure can. And just like refrigerating, it is extra moist after freezing. Bake the cake, complete the syrup step, and cool the cake thoroughly without the glaze. Then wrap it tightly in plastic wrap and an outer layer of tinfoil. Freeze for up to 3 months. Thaw the cake overnight in the fridge or for several hours on the countertop. Prepare and pour the glaze on top once the cake is fully thawed. 
    If you want to freeze leftover cake that is already glazed, flash freeze it for 1-3 hours without any wrapping (this way you don’t destroy the glaze). Then wrap in plastic wrap and tinfoil, freeze for up to 3 months, and thaw on the countertop or in the fridge. The glaze won’t look as perfect as fresh glaze but will still taste delicious!

    📖 Other Lemon Recipes

    Still have lemons on hand? Here are some ways to use up your lemons.

    • Try this Lemon Curd Coffee Cake. It's a Moist cake layered with a bright and tangy lemon curd finished with a crisp buttery crumb topping. Perfect for any weekend breakfast!
    • These extra soft and fluffy scones are filled with lemon flavor!
    • For a quick 25 minute dinner this Lemon Broccoli Pasta is a guaranteed winner!
    • Chicken Breasts in Lemon Sauce make for a go-to weeknight meal.
    • Green Beans Almondine are a fast side dish that get a burst of bright lemon flavor from a squeeze of juice at the end.
    Full iced Lemon Yogurt Cake on counter with lemons.
    With lemon in each component this lemon loaf cake recipe is perfect for year-round enjoyment.

    👨🏼‍🍳 Tips & Tricks

    • Use room temperature ingredients, specifically the eggs and yogurt. It helps them to fully incorporate into the batter and helps the cake rise evenly. 
    • Use whole-milk yogurt instead of fat free or reduced. The extra fat makes the cake more moist.
    • Zest the lemons before you juice them… it is enormously easier.  This microplane is our favorite tool for zesting.
    • Make the most of the syrup to add the most moisture and lemon flavor. Don’t skip poking holes in the lemon yogurt cake because this helps the loaf cake absorb the syrup evenly. Also, I leave the cake in the loaf pan when pouring on the syrup. That way not a single drop is wasted.
    • If you are doubling the recipe, be very careful to not over mix the batter. Over mixing will make the cake tough and dense instead of tender and fluffy.

    👋🏻 Connect with us!

    If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!

    📋 Recipe

    Two moist pieces of lemon cake fresh from loaf pan cut and iced.

    Lemon Yogurt Cake

    Moist, fresh, and simply delicious! This Lemon Yogurt Cake is a must-have treat that is simple to make and sure to please. With a few simple variations you can transform this recipe into a dessert fit for any occasion.
    4.6 from 5 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 20 minutes
    Servings: 9 -10
    Calories: 306kcal
    Author: Borrowed Bites

    Ingredients

    Cake

    • 1 ½ cups all-purpose flour
    • 2 teaspoon baking powder
    • ½ teaspoon kosher salt
    • 1 cup plain whole-milk yogurt
    • 1 cup sugar
    • 3 large eggs
    • ½ cup vegetable oil
    • 2 teaspoon lemon zest
    • ½ teaspoon vanilla

    Lemon Syrup

    • ⅓ cup sugar
    • ⅓ cup lemon juice freshly squeezed

    Glaze

    • 1 tablespoon butter softened
    • 1 cup powdered sugar
    • 1 tablespoon heavy cream or ½ and ½
    • 1-2 tablespoon lemon juice freshly squeezed
    • ¼ teaspoon vanilla
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    Instructions

    Cake

    • Preheat oven to 350°F. Grease a standard loaf pan (approx. 9 x 5 x 3) with non-stick baking spray.
    • Whisk together the flour, baking powder, and salt in a small bowl. In another bowl, whisk together the yogurt, sugar, eggs, oil, lemon zest, and vanilla. Slowly mix the dry ingredients into the wet ingredients until just combined.
    • Pour batter into prepared loaf pan. Bake for 50 minutes or until a toothpick inserted in the center of the cake comes out clean.

    Lemon Syrup

    • While the cake is baking, microwave the lemon juice and sugar in a microwave safe bowl for 1-2 minutes, stirring every 30 seconds. The syrup is finished when the sugar is dissolved and the mixture is translucent.
    • Remove the cake from the oven and allow it to cool for 10 minutes. Use a fork or wooden skewer to poke holes ¾ of the way down the cake. Leaving the cake in the loaf pan, pour on the lemon syrup and allow it to soak. Cool completely in the pan.

    Glaze

    • While the cake is cooling, combine the glaze ingredients and mix until smooth. Once the cake is cooled completely, remove it from the pan and place on a cooling wrack over a sheet pan. Pour the glaze on top, allowing it to drip down the sides (the sheet pan will catch the drips).

    Notes

    Tips & Tricks
    • Use room temperature ingredients, specifically the eggs and yogurt. It helps them to fully incorporate into the batter and helps the cake rise evenly. 
    • Use whole-milk yogurt instead of fat free or reduced. The extra fat makes the cake more moist.
    • Zest the lemons before you juice them… it is enormously easier. 
    • Make the most of the syrup to add the most moisture and lemon flavor. Don’t skip poking holes in the cake because this helps the cake absorb the syrup more evenly. Also I leave the cake in the loaf pan when pouring on the syrup. That way not a single drop is wasted.
    • If you are doubling the recipe, be very careful to not over mix the batter. Over mixing will make the cake tough and dense instead of tender and fluffy.
     
    Mini Loaf Pan Instructions - makes approximately 3 
    Prepare cake batter as directed and pour into prepared mini loaf pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Continue with the syrup step.  
    Mini Bundt Cake Instructions - makes approximately 18 (using this pan)
    Prepare cake batter as directed and fill mini bundts using a medium cookie scoop (mine is approximately 2¾ inch). Bake for 20 minutes or until toothpick inserted in the center comes out clean. Continue with the syrup step. 
    How to Store Lemon Yogurt Cake
    Store in an airtight container in the refrigerator for up to 3 days. 
    How to Freeze Lemon Yogurt Cake
    Bake the cake, complete the syrup step, and cool completely. Wrap tightly or place in airtight container and freeze up to 3 months. Thaw overnight in the refrigerator or on the counter for several hours. Prepare glaze fresh and pour onto thawed cake. 

    Nutrition

    Calories: 306kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 204mg | Potassium: 73mg | Fiber: 1g | Sugar: 33g | Vitamin A: 135IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!
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    Comments

    1. Aspen says

      March 08, 2020 at 2:53 pm

      5 stars
      Woooow, this cake is so good. I added some strawberries on top to use it like shortbread in strawberry shortcake... this is on my favorites list!

      Reply
      • Misty says

        March 08, 2020 at 3:14 pm

        That is one of my favorite ways to serve this cake. I love hearing how you mix it up!

        Reply
    2. Kimberly A Jones says

      February 25, 2020 at 7:33 am

      Pretty sure I just found dessert for Easter!

      Reply
      • Misty says

        February 25, 2020 at 10:14 am

        Yes! Such a good one for Easter. Hope you love it!

        Reply

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