If you’re on the hunt for a delightful treat that feels like a sunny afternoon in every bite, this Lemon Yogurt Cake Recipe will absolutely win your heart. It’s wonderfully moist, lightly tangy, and boasts a tender crumb that’s simply irresistible. The bright citrus notes from fresh lemon zest and juice beautifully complement the creamy richness of Greek yogurt, making this cake a stunning balance between sweet and zesty. Whether you’re baking for an afternoon tea or just craving a homemade dessert that’s bursting with flavor, this recipe has your cravings covered.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Lemon Yogurt Cake Recipe. Each ingredient plays a key role: the tangy yogurt keeps it moist, lemons add vibrant freshness, and the simple pantry staples work in harmony to create an unforgettable texture and flavor.
- 1 1/2 cups all-purpose flour: Provides the structure and body of the cake, allowing it to rise beautifully.
- 2 tsp baking powder: A natural leavening agent that gives the cake its lovely fluffiness.
- 1/2 tsp salt: Enhances all the flavors, balancing the sweetness and brightness from the lemon.
- 1 cup plain Greek yogurt: Adds moistness and a subtle tang that makes the cake tender and rich.
- 1 cup granulated sugar: Sweetens perfectly without overpowering the lemon’s fresh zing.
- 3 large eggs: Bind the batter and help with the cake’s rise and texture.
- 1/2 cup vegetable oil: Ensures the cake stays moist and soft even after baking.
- 1 tbsp lemon zest (from about 2 lemons): Delivers an aromatic lemon burst in every bite.
- 1/4 cup fresh lemon juice: Provides vibrant tartness that highlights the cake’s flavor profile.
- 1 tsp vanilla extract: Adds depth and warmth, balancing the citrus perfectly.
How to Make Lemon Yogurt Cake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan or line it with parchment paper for an easy release later. This simple prep ensures your cake bakes evenly and comes out effortlessly once done.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mix will create the foundation of your cake’s texture, so make sure it’s well combined to avoid any clumps.
Step 3: Combine the Wet Ingredients
Grab a large bowl and whisk the plain Greek yogurt, granulated sugar, and eggs until smooth. This mixture brings the richness and moisture to the cake, setting the stage for the bright lemon flavors to shine through.
Step 4: Add the Lemon and Flavorings
Now, stir in the lemon zest, fresh lemon juice, and vanilla extract. This trio of ingredients packs an aromatic punch that’s the heart and soul of the Lemon Yogurt Cake Recipe, bringing freshness and depth.
Step 5: Blend Dry and Wet Ingredients
Gradually incorporate the dry flour mixture into the wet ingredients, whisking gently until just combined. Being careful not to overmix keeps the cake tender and light, avoiding a dense texture.
Step 6: Incorporate the Oil
Fold in the vegetable oil until fully combined and the batter is smooth. This final addition guarantees a moist crumb that you’ll love with every bite.
Step 7: Bake with Love
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Slide it into your preheated oven and bake for 45 to 50 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean, promising a perfectly cooked cake.
Step 8: Cool and Optional Finishing Touch
Let the cake cool in the pan for 10 minutes—the perfect patience exercise. Then transfer it to a wire rack to cool completely. For an extra-special touch, dust with powdered sugar or drizzle a lemon glaze on top just before serving.
How to Serve Lemon Yogurt Cake Recipe
Garnishes
A simple dusting of powdered sugar effortlessly enhances the cake’s delicate sweetness. For a vibrant twist, add thin lemon slices or edible flowers as garnish. This not only makes your cake look dazzling but also amplifies the fresh, zesty aroma.
Side Dishes
This Lemon Yogurt Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, balancing its tanginess. For brunch or an afternoon treat, serve it alongside fresh berries or a light green salad drizzled with honey to complement the citrus flavor.
Creative Ways to Present
Try slicing the cake and serving it with a drizzle of honey and toasted almonds on top for texture. Alternatively, layer pieces of the cake with lemon curd and fresh berries in a glass for a stunning dessert parfait that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Lemon Yogurt Cake stored in an airtight container at room temperature for up to three days. This helps preserve its moist texture and fresh flavor without it drying out.
Freezing
If you want to save the cake for longer, wrap it tightly in plastic wrap followed by foil and freeze for up to two months. Thaw it overnight in the refrigerator for the best texture when ready to enjoy again.
Reheating
To revive the cake’s fresh-from-the-oven warmth, pop slices into the microwave for about 15 seconds. You can also warm it gently in an oven at 300°F (150°C) for 5–10 minutes, which helps bring out the lemony aroma and soft crumb.
FAQs
Can I substitute the Greek yogurt with regular yogurt?
Yes, you can use regular yogurt, but Greek yogurt is preferred for its thickness and tang, which give the cake its signature moist and rich texture. Just make sure to choose plain yogurt without added flavors.
Is this Lemon Yogurt Cake Recipe suitable for gluten-free baking?
This recipe relies on all-purpose flour for structure, but you can experiment with a gluten-free flour blend. Keep in mind that the texture might vary slightly, so try to use a blend made for baking to get the best results.
How can I make the cake more lemony?
To boost the lemon flavor, you can add extra lemon zest or a bit more fresh lemon juice, but be cautious not to add too much liquid. A lemon glaze on top can also enhance the citrus punch without altering the batter’s balance.
Can I use other types of oil instead of vegetable oil?
Absolutely! Mild-flavored oils like canola or light olive oil work well as substitutes. Avoid strong-flavored oils as they might overpower the delicate lemon flavor of the cake.
What’s the best way to avoid the cake drying out?
Using Greek yogurt and oil together ensures moisture. Plus, avoid overbaking by checking for doneness with a toothpick at the 45-minute mark. Storing it in an airtight container also keeps it fresh longer.
Final Thoughts
There’s nothing quite like the joy of baking this Lemon Yogurt Cake Recipe to brighten your day or impress loved ones. Its moist texture, zesty lemony flavor, and easy preparation make it a forever favorite in my kitchen. I can’t wait for you to try it and fall in love with this sweet slice of sunshine as much as I have.
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Lemon Yogurt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 loaf (about 8 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Yogurt Cake is a moist and tangy treat, perfectly balancing the freshness of lemon with the creamy texture of Greek yogurt. It’s an easy-to-make loaf cake that’s ideal for a breakfast snack, afternoon tea, or a light dessert. Featuring a tender crumb and a bright citrus flavor, it’s a delightful way to enjoy a slice of sunshine any time of day.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tbsp lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly combined.
- Combine Yogurt Mixture: In a large bowl, whisk the plain Greek yogurt, granulated sugar, and eggs until the mixture is smooth and creamy.
- Add Flavorings: Stir in the lemon zest, fresh lemon juice, and vanilla extract into the yogurt mixture, mixing thoroughly for a bright and fragrant batter.
- Incorporate Dry Ingredients: Gradually whisk the dry ingredients into the wet mixture until just combined to avoid overmixing and tough cake.
- Fold in Oil: Gently fold in the vegetable oil until fully incorporated and the batter is smooth, which helps keep the cake moist.
- Pour Batter: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake the Cake: Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool Down: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps avoid breakage when removing from the pan.
- Optional Topping: Once cooled, optionally dust the cake with powdered sugar or drizzle with a lemon glaze for extra sweetness and presentation.
Notes
- Use fresh lemon zest and juice for the best citrus flavor.
- Be careful not to overmix the batter to keep the cake tender.
- You can substitute vegetable oil with a light olive oil or melted coconut oil for a different flavor profile.
- The cake keeps well airtight at room temperature for up to 3 days or can be refrigerated for up to a week.
- For a lemon glaze, mix powdered sugar with lemon juice until desired consistency is reached.
