This classic french lemon yogurt cake is a reliable, one-bowl recipe that always turns out perfectly. Whole milk yogurt, lots of bright lemon zest, and a beautiful lemon glaze that soaks into the top of the cake make it stand out.
This cake is as simple as can be to put together; I especially love that it’s a one-bowl, which means less mess and less time. I like a lot of lemon flavor so I added a bit of lemon juice here and it turned out tart and perfect. I served slices of cake with whipped cream and strawberries and blueberries as the dessert to my Mother’s Day celebration dinner, but had a slice the next day plain with a cup of tea and that was delicious, too.
Lemon Yogurt Cake
This classic french lemon yogurt cake is a reliable, one-bowl recipe that always turns out perfectly. Whole milk yogurt, lots of bright lemon zest, and a beautiful lemon glaze that soaks into the top of the cake make it stand out.
Ingredients
For the cake:
- ½ cup plain full-fat yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour
- ¼ teaspoon fine sea salt
- 2 teaspoons baking powder
- 2 teaspoons freshly grated lemon zest
- 2 teaspoons lemon juice
- ½ cup vegetable oil, or oil of choice
For the glaze:
- 2 lemons, juiced
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350℉.
- In a large bowl, combine the yogurt, sugar, and eggs, stirring and whisking until well blended. Add the flour, salt, baking powder, lemon zest, lemon juice, and vanilla, mixing to just combine. Add the oil and stir well to incorporate. Keep stirring until it forms a smooth batter. Pour and scrape the batter into a buttered 9-inch round cake pan or a very well-buttered bundt pan.
- Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.
- Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
- When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.
Nutrition
Calories: 297kcalCarbohydrates: 43gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 60mgSodium: 152mgPotassium: 76mgFiber: 1gSugar: 27gVitamin A: 95IUVitamin C: 12mgCalcium: 78mgIron: 1mg
Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
Did you make this recipe?Let me know in the comments how it went!
marie @ little kitchie says
Lovely cake, and even better than it's only one bowl!
Valerie Suhanosky says
how much is a jar of canola oil?