Save My grandmother had this way of making cake feel like magic. She would pull together something from almost nothing, standing in her small kitchen with morning light streaming through the window, and suddenly there would be this incredible smell filling the whole house. This lemon yogurt cake gives me that same feeling. It comes together in minutes, uses simple things you probably already have, and transforms into something that makes people pause and take notice.
I first made this for a Sunday brunch when friends were coming over last minute. I had zero time to fuss but wanted something special. The way their faces lit up when that bright lemon scent hit the air, how they went back for seconds talking about how it was not too sweet not too heavy just perfect. That is when this recipe became my go to for everything from casual breakfasts to unexpected guests.
Ingredients
- Plain Greek yogurt: Use full fat for the most tender crumb but low fat works too, just avoid nonfat which can make the cake dense
- Large eggs: Room temperature eggs blend more smoothly and help the batter emulsify properly
- Vegetable oil: Neutral oil keeps the cake moist for days unlike butter which can firm up when chilled
- Granulated sugar: The sugar balances the tang of yogurt and lemon while creating a lovely golden crust
- Lemon zest: Use a microplane or fine grater to get just the yellow part avoiding the bitter white pith
- Fresh lemon juice: About two large lemons should give you both the zest and juice you need
- Vanilla extract: Pure vanilla adds depth that rounds out the bright citrus notes
- All purpose flour: Spoon and level your flour instead of scooping directly to avoid adding too much
- Baking powder: Check that your baking powder is fresh for the best rise
- Salt: Just a pinch enhances all the flavors and balances the sweetness
- Powdered sugar: For the glaze sift it first to avoid any lumps in your final drizzle
Instructions
- Get your oven ready:
- Preheat to 350°F and prepare your loaf pan with grease and flour or parchment paper so the cake releases easily later
- Blend the wet ingredients:
- Combine yogurt eggs oil sugar lemon zest juice and vanilla in your blender and run for about 30 seconds until completely smooth
- Add the dry ingredients:
- Add flour baking powder and salt to the blender and pulse just until combined, some small lumps are fine and better than overmixing
- Pour and smooth:
- Transfer the batter to your prepared pan and use a spatula to even out the top
- Bake until golden:
- Bake for 35 to 40 minutes until the top is golden brown and a toothpick in the center comes out clean
- Cool with patience:
- Let the cake rest in the pan for 10 minutes then turn it out onto a wire rack to cool completely
- Add the glaze:
- Whisk powdered sugar with just enough lemon juice to reach a drizzling consistency and pour it over the cooled cake
Save This cake has become such a part of my kitchen rhythm. I make it when friends need cheering, when the kids request something for breakfast, or when I just want the house to smell welcoming. There is something about the simplicity of it that feels like home.
Making It Ahead
The cake actually gets better after a day or two as the flavors meld together. Wrap it tightly once cooled and it will stay moist on the counter for three days or in the fridge for a week. You can also freeze the unglazed cake for up to three months just thaw and glaze before serving.
Serving Ideas
Slice thick pieces for breakfast with a cup of tea, or serve smaller slices as a light dessert after a rich meal. Fresh berries alongside make it feel special and a dollop of Greek yogurt on top echoes the ingredient inside while adding creaminess.
Variations To Try
Swap the lemon for orange or lime juice and zest for a different citrus twist. Add poppy seeds for texture and visual interest or fold in fresh blueberries before baking for a fruity version that works beautifully for brunch.
- Try adding a tablespoon of fresh thyme or rosemary for an herbaceous note
- Brush the warm cake with lemon simple syrup before glazing for extra moisture and flavor
- Use blood oranges in winter for a stunning pink variation
Save This is one of those recipes that proves you do not need complicated techniques or fancy ingredients to make something wonderful. Just simple things treated with care, shared with people you love.
Common Recipe Questions
- → How do I achieve the moist texture in this lemon cake?
Using Greek yogurt and vegetable oil ensures moisture and tenderness, while careful mixing prevents dryness.
- → Can I substitute ingredients for dietary preferences?
Plain whole-milk yogurt can replace Greek yogurt without compromising flavor or texture.
- → What is the best way to add extra lemon flavor?
Incorporate additional lemon zest or a few drops of lemon extract for a more pronounced citrus note.
- → How is the lemon glaze prepared and applied?
Whisk powdered sugar with fresh lemon juice until smooth, then drizzle over the cooled cake for a bright finish.
- → What tools are recommended for making this cake?
A blender for mixing, a 9x5-inch loaf pan for baking, and a whisk for preparing the glaze are essential.