Save The first time I made this lemon yogurt cake, my kitchen smelled like a sunny grove. I had lemons from my neighbor's tree sitting on the counter, and something about the way the light hit them that morning made me reach for the blender. I wasn't expecting much, but when that cake came out of the oven, golden and tender, it became one of those recipes I return to again and again.
Last spring, my sister came over feeling overwhelmed by life and we ended up making this cake together while talking about everything and nothing. There is something meditative about watching ingredients spin into smooth batter in a blender, and by the time the cake was cooling on the rack, her shoulders had dropped three inches lower. We ate it warm with tea, and I realized sometimes the best kind of comfort is simple, tangy, and sweet.
Ingredients
- Plain Greek yogurt: The secret weapon that keeps this cake tender and moist while adding a subtle tang that balances the sugar
- Large eggs: Room temperature eggs blend more easily and help create a stable structure for the cake
- Vegetable oil: I prefer oil over butter here because it keeps the cake soft for days and blends seamlessly into the batter
- Granulated sugar: Sweetens without overpowering the bright lemon flavor that makes this cake sing
- Lemon zest: This is where the real lemon flavor lives, so take your time zesting and avoid the bitter white pith underneath
- Fresh lemon juice: Adds acidity that cuts through the richness and makes every bite feel refreshing
- Vanilla extract: A little warmth and depth that rounds out the sharp citrus notes beautifully
- All purpose flour: Provides structure without making the cake tough or heavy
- Baking powder: Gives the cake its lift and light, tender crumb
- Salt: Just enough to enhance all the flavors and keep the cake from tasting flat
- Powdered sugar: Creates a simple glaze that adds sweetness and makes the cake look finished and inviting
Instructions
- Preheat and prep your pan:
- Heat your oven to 350°F and grease a 9x5 inch loaf pan thoroughly, then dust it with flour or line it with parchment paper so the cake releases easily later.
- Blend the wet ingredients:
- Add the yogurt, eggs, oil, sugar, lemon zest, lemon juice, and vanilla to your blender and run it for about 30 seconds until everything is completely smooth and homogenous.
- Add the dry ingredients:
- Dump in the flour, baking powder, and salt, then pulse the blender just a few times until no dry streaks remain, being careful not to overmix the batter.
- Pour and smooth:
- Scrape the batter into your prepared pan and use a spatula to smooth the top so it bakes evenly.
- Bake until golden:
- Slide the pan into the oven and bake for 35 to 40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool briefly:
- Let the cake rest in the pan for 10 minutes so it sets, then turn it out onto a wire rack to cool completely.
- Glaze and serve:
- Whisk powdered sugar with just enough lemon juice to make a smooth drizzle, then pour it over the cooled cake and let it set before slicing.
Pin it This cake has become my go-to when friends drop by unexpectedly or I need something to bring to a gathering. I have made it so many times now that I can do it without thinking, and people always ask for the recipe because it tastes like something much more complicated than it actually is.
Making It Your Own
Sometimes I add a handful of fresh blueberries or raspberries to the batter before baking, and the juice from the berries creates these beautiful purple streaks throughout the cake. Other times I fold in chopped basil or thyme for an herbal twist that pairs wonderfully with the lemon.
Storage and Serving
This cake keeps remarkably well, actually tasting better on day two as the flavors meld together. I store it wrapped tightly on the counter for up to three days, though it rarely lasts that long in my house. For longer storage, individual slices freeze beautifully and thaw quickly on the counter.
Perfect Pairings
A slice of this cake alongside a cup of Earl Grey tea is one of life's simple pleasures. The bergamot in the tea echoes the citrus in the cake while the tannins cut through the sweetness. I also love serving it after dinner with a glass of sweet Moscato or as part of a brunch spread with fresh berries and whipped cream.
- Try toasting leftover slices and spreading them with a little butter for breakfast
- A dollop of Greek yogurt and extra lemon zest makes an elegant serving suggestion
- This cake travels well, so wrap it in parchment and tie with twine for a lovely gift
Pin it There is something timeless about a simple lemon cake, and this one might just become one of those recipes you know by heart and pass down to someone else someday.
Frequently Asked Questions
- → What gives the cake its moist texture?
The use of Greek yogurt and vegetable oil keeps the cake tender and moist throughout baking.
- → Can I substitute Greek yogurt with another ingredient?
Yes, plain whole-milk yogurt can be used as a substitute without significantly affecting moisture or flavor.
- → How can I enhance the lemon flavor further?
Adding extra lemon zest or a few drops of lemon extract intensifies the citrus notes in the cake.
- → Is it necessary to use a blender for mixing?
The blender ensures a smooth batter by quickly combining wet and dry ingredients, but a mixing bowl and whisk can be used with careful mixing.
- → What is the purpose of the optional glaze?
The lemon glaze adds a glossy, sweet-tart finish that enhances the overall citrus profile and adds moisture to the crust.