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.
When the Lemon Craving Calls...
This Lemon Yogurt Cake is a classic, make-on-repeat, never-goes-wrong kind of recipe. 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.
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 Lemon Yogurt 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.
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 deep. Leaving the cake in the loaf pan, pour on the syrup and let it soak in - this step makes the cake.
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. 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
How to Store Lemon Yogurt Cake
If you have leftover cake or 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 Yogurt 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? Try this delicious Chicken Breasts in Lemon Sauce recipe or these super easy Green Beans Almondine.
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.
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Lemon Yogurt Cake
Ingredients
Cake
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- 1 cup plain whole-milk yogurt
- 1 cup sugar
- 3 large eggs
- ½ cup vegetable oil
- 2 tsp lemon zest
- ½ tsp vanilla
Lemon Syrup
- ⅓ cup sugar
- ⅓ cup lemon juice freshly squeezed
Glaze
- 1 tbsp butter softened
- 1 cup powdered sugar
- 1 tbsp heavy cream or ½ and ½
- 1-2 tbsp lemon juice freshly squeezed
- ¼ tsp vanilla
Instructions
Cake
- Preheat oven to 350°F. Grease a standard loaf pan (8½ x 4¼ x 2½-inch) 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 deep throughout 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
- 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.
Kimberly A Jones says
Pretty sure I just found dessert for Easter!
Misty says
Yes! Such a good one for Easter. Hope you love it!
Aspen says
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!
Misty says
That is one of my favorite ways to serve this cake. I love hearing how you mix it up!