Lemon Yogurt Cake

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.

Lemon Yogurt Cake

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

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 yogurtStonyfield 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 flourSpoon 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.

Hand using whisk to combine lemon zest and cane sugar in large bowl

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.

Hand using whisk to combine wet ingredients in large bowl

Add the remaining wet ingredients, and whisk until combined.

In another large bowl, whisk together the dry ingredients.

Hand stirring batter with rubber spatula

Add the dry ingredients to the bowl of wet ingredients, and stir until just combined. Careful not to overmix!

Pouring cake batter into loaf pan

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.

Lemon yogurt cake

Finally, add the glaze. When the cake has cooled to room temperature, remove it from the pan, and mix up the quick lemon glaze.

Pouring lemon glaze over yogurt cake

Pour the glaze over the cake…

Yogurt cake with lemon glaze and lemon zest

… and sprinkle it with lemon zest. Then, slice and serve!

Sliced lemon yogurt cake

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!

Lemon yogurt cake recipe

More Favorite Easy Desserts

If you love this lemon yogurt cake, try one of these easy treats next:

Lemon Yogurt Cake

rate this recipe:
4.82 from 16 votes
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Serves 8
Topped with a 2-ingredient lemon glaze, this easy yogurt cake is a simple, delicious dessert.

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
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Lemon Glaze

Instructions

  • Preheat the oven to 350°F and spray an 8x4-inch loaf pan with cooking spray.
  • 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.

Notes

*For this recipe, we like the creamy consistency of Stonyfield Greek Yogurt (it’s not as thick as some other brands).

39 comments

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Rate this recipe (after making it)




  1. Christian
    05.21.2022

    5 stars
    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!😁

  2. Meghan
    05.07.2022

    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!

    • Jeanine Donofrio
      05.09.2022

      Hi Meghan, so sorry for my slow reply! That should be just fine.

  3. Lainey
    05.05.2022

    4 stars
    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.

    • Oona
      05.05.2022

      Try adding some lemon extract, maybe like 1/2 to 1 tsp!! A couple drops of lemon oil could work too!!

    • Jeanine Donofrio
      05.07.2022

      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.

  4. Judy
    05.05.2022

    What flavor yogurt is it in the recipe. Plain or lemon

    • Jeanine Donofrio
      05.07.2022

      Hi Judy, just plain greek yogurt.

  5. marianne
    05.02.2022

    Have you tried adding blueberries??? We grow a ton and I have a freezer full…….

    • Jeanine Donofrio
      05.04.2022

      I haven’t but they would be super delicious here!

  6. Renee
    05.01.2022

    5 stars
    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.

    • Jeanine Donofrio
      05.04.2022

      I’m so glad you enjoyed it!

  7. Oona
    05.01.2022

    5 stars
    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….

    • Jeanine Donofrio
      05.04.2022

      I’m so glad you loved it!

  8. Marilyn
    04.30.2022

    5 stars
    Awesome! My family loved it! Next time I might add toasted pecans!!

    • Jeanine Donofrio
      05.01.2022

      I’m so glad it was a hit!

  9. Beth S
    04.30.2022

    What is the pan size? I have several pans and want to use the correct size.

    • Jeanine Donofrio
      05.01.2022

      Hi Beth, my loaf pan is 8.5 x 4.5 inches

  10. S Dixon
    04.30.2022

    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?

    • Jeanine Donofrio
      04.30.2022

      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.

      • Selena
        05.02.2022

        3 stars
        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…

        • Jeanine Donofrio
          05.04.2022

          Hi Selena, did you make the glaze to go along with the cake? The glaze makes it pretty sweet for us.

  11. Natalie
    04.29.2022

    This recipe looks so good! I’ve been craving lemon desserts… Has anyone tried making this lemon cake with gluten-free flour? Thanks!

  12. Aki
    04.27.2022

    Can I use all purpose or cake flour instead of almond flour?

    • Jeanine Donofrio
      04.28.2022

      Hi Aki, the cake will just be a bit more dry than the mixture with almond flour.

  13. Caroline
    04.27.2022

    5 stars
    I made this yesterday ! It’s awesome thankyou

    • Jeanine Donofrio
      04.28.2022

      I’m so glad you enjoyed it!

  14. Anita
    04.27.2022

    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 😊

    • Jeanine Donofrio
      04.28.2022

      Hi Anita, it might work with a flax/water mixture, but I haven’t tried, so I can’t say for sure.

  15. Lonnette Patinella
    04.26.2022

    5 stars
    It’s a nice lemony treat .yummy and moist !

    • Jeanine Donofrio
      04.27.2022

      I’m so glad you loved it!

  16. Tracy Goins
    04.26.2022

    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.

    • Jeanine Donofrio
      04.27.2022

      Hi Tracy, I don’t bake with those alternative sugars so I really don’t know how this would turn out.

    • Lynn Fuller
      04.28.2022

      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.

  17. Anne
    04.26.2022

    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!

    • Jeanine Donofrio
      04.27.2022

      I hope she enjoys it!

  18. Jean Hill
    04.26.2022

    Question about the fat content of what Greek yogurt to use? Full fat, lowfat, non-fat? Or maybe any of them are just fine?

    • Diane
      04.27.2022

      Recipe says whole milk so it’s full fat.

    • Jeanine Donofrio
      04.27.2022

      Hi Jean – full fat.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.