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Horizontal image of a loaf baked good sliced into thick pieces on a white plate on a bright blue surface.

Lemon Yogurt Cake

  • Author: Shanna Mallon
  • Total Time: 1 hour, 15 minutes
  • Yield: 6 servings 1x


This lemon yogurt cake is slightly tangy, moist, and delicious. The simple recipe can be made in a flash and has tons of lemony flavor.


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain Greek yogurt
  • 1 1/3 cups granulated sugar, divided
  • 3 large eggs
  • 2 teaspoons grated lemon zest (from 1-2 lemons)
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice (from 2 lemons)


  1. Preheat the oven to 350°F. Spray a metal 9-by-5-inch loaf pan with nonstick baking spray.
  2. In a large bowl, combine the flour, baking powder, and salt. Set aside. In another large bowl or the bowl of a stand mixer, mix together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla.
  3. Take the dry ingredients you set aside and slowly and gradually whisk them into the wet ingredients.
  4. With a rubber spatula, fold the vegetable oil into the batter until combined. Pour batter into prepared pan, and bake for about 50 minutes, or until a cake tester stuck in the center of the loaf comes out clean. When the cake is done, allow it to cool in the pan on a wire rack for 10 minutes.
  5. Meanwhile, cook the lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  6. Remove cake from the pan and place it on a wire rack set over a sheet pan. While the cake is still warm, pour the lemon glaze over the top and allow it to soak in. Let it sit for 15 minutes. Serve warm.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Cake
  • Method: Baking
  • Cuisine: Dessert

Keywords: lemon, Greek yogurt, cake