This classic French-inspired lemon yogurt cake is a reliable one-bowl recipe that always turns out perfectly. Whole milk yogurt and a beautiful lemon glaze that soaks into the top of the cake makes it stand out.
I've been making this lemon yogurt cake for over a decade now, and it was inspired by the traditional French yogurt cake that's made by measuring the ingredients in a yogurt container. My version adds lemon, a glaze, and a pinch of salt, but it emulates that classic recipe nicely. Yogurt keeps the cake moist, and you can bake it in any pan you like, from an 8 or 9-inch round, a bundt, or a loaf pan as I did.
For more lemony cakes, try my gluten-free lemon curd cake or make a gluten free lemon loaf that's inspired by this recipe.
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The Best Lemon Cake!
This cake is as simple as can be to put together. I especially love that it’s a one-bowl cake, which means less mess and less time. If you like a lot of lemon flavor, you can add a bit of lemon juice to the batter to infuse the baked cake with even more citrusy goodness. I love serving slices of cake with whipped cream and strawberries for a celebration dinner, but thick slices enjoyed plain the day after, along with a cup of tea, are lovely, too. This is why I make this cake again and again:
- Last-minute dessert-friendly. You need just one bowl to quickly make this cake, and it's my go-to "I need a super fast dessert NOW" recipe!
- Also great for brunch! This yogurt cake is lovely as an after-dinner dessert, but it's just as nice for breakfast or brunch.
- Dress it up or down. Make it more fancy by baking the batter in a pretty pan, then topping slices with whipped cream. Or, just serve slices cut from a loaf shape. Whatever you choose, you are sure to love it.
Ingredients You'll Need
Make sure to check to my recipe card for the full ingredient amounts and instructions!
- Yogurt - For the best results use plain full-fat yogurt.
- Granulated sugar
- Eggs - Large eggs at room temperature work best.
- Dry ingredients - All-purpose flour, baking powder, and salt.
- Oil - I use coconut oil; you can use vegetable oil or another neutral oil such as avocado oil.
- Glaze - Lemon juice and (sifted) powdered sugar
How to Make Lemon Yogurt Cake
Don't worry if the batter seems goopy after you add the oil—this is normal. Keep string and the oil will incorporate into the other ingredients, resulting in a smooth final batter.
- Make batter: Combine the yogurt, sugar, and eggs.
- Add dry ingredients: Stir in the flour, baking powder, and salt.
- Mix in the oil: Add the oil and stir well to incorporate it. Keep stirring until it forms a smooth batter.
- Place in pan: Pour and scrape the batter into a greased pan.
- Bake: Place in oven and bake at 350F for 30-45 minutes until a toothpick inserted into the center comes out clean. Cool in the pan, then turn out to cool completely.
- Make glaze: Whisk together lemon juice and powdered sugar until smooth then pour it over the cooled cake.
Make it Gluten-Free
For a gluten-free version of this cake, it's as simple as swapping my homemade gluten free flour blend (or your preferred 1:1 baking flour) for the all-purpose flour. For accuracy, use a scale to weigh your flour: You'll need 210 grams of gluten-free flour to replace the all-purpose flour.
Substitution Suggestions & Tips
- Choose your pan. I used a standard-size loaf pan to bake my cake, and I also love using a bundt pan for a more decorative option. It also bakes up beautifully in a round 8 or 9-inch cake pan.
- What type of yogurt? I prefer a whole milk plain yogurt (not Greek yogurt) in this cake. For a touch of extra flavor, you could use vanilla yogurt. You could also use low-fat yogurt, but I would not use non-fat because you'll lose out on the richness from the higher-fat yogurt.
- Add vanilla extract. In keeping with the simple spirit of this recipe, I don't add vanilla extract to the batter. But, if you wish, add 1 teaspoon of vanilla extract.
- Another oil. I use melted coconut oil in this cake, and I also use vegetable oil. You can use any neutral oil of choice (I don't recommend olive oil because it might overpower the delicate lemon flavor of the cake).
- Make it extra lemony. If you love a lot of lemon flavor, rub the zest of 1 lemon into the 1 cup of sugar first to release its oils, then add the rest of the ingredients.
- Try another citrus. Use this base recipe as your jumping-off point for other citrus flavors, like orange or lime.
How to Serve
I love lemon cake dusted with extra powdered sugar and served with fresh fruit or with whipped cream and seasonal berries. But it's also just wonderful plain, which is perhaps how it was meant to be enjoyed. This is not a fussy cake!
Proper Storage
- Counter - Cover the cake or transfer it to an airtight container and store it on the counter for up to 3 days.
- Fridge - Place the cake in a sealable bag or container and store it in the fridge for up to 7 days.
- Freezer - Cut slices and wrap them in plastic wrap, then place them in a freezer-safe bag, or wrap the whole cake in plastic then foil, and freeze it for up to 3 months. Thaw the cake overnight in the fridge before eating it.
More Easy Lemon Recipes
If you try this lemon yogurt cake, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Lemon Yogurt Cake
Ingredients
For the cake:
- ½ cup plain full-fat yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour (210 grams)
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ½ cup coconut oil , or vegetable oil
For the glaze:
- 1 lemon
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350℉. Grease a loaf pan or cake pan and line the bottom with parchment paper.
- In a large bowl, combine the ½ cup plain full-fat yogurt, 1 cup granulated sugar, and 3 large eggs, stirring and whisking until well blended. Add the 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon fine sea salt, mixing just to combine. Add the ½ cup coconut oil and stir well to incorporate. Keep stirring until it forms a smooth batter. Pour and scrape the batter into the prepared pan.
- Place in the oven and bake for 30-40 minutes until a toothpick 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, juice the 1 lemon into a bowl and whisk in the sifted ½ cup powdered sugar. Then, evenly spoon the glaze over the top of the cake; it will soak right in.
Notes
- Choose your pan. I used a standard-size loaf pan to bake my cake, and I also love using a bundt pan for a more decorative option. It also bakes up beautifully in a round 8 or 9-inch cake pan.
- What type of yogurt? I prefer a whole milk plain yogurt (not Greek yogurt) in this cake. For a touch of extra flavor, you could use vanilla yogurt. You could also use low-fat yogurt, but I would not use non-fat because you'll lose out on the richness from the higher-fat yogurt.
- Add vanilla extract. In keeping with the simple spirit of this recipe, I don't add vanilla extract to the batter. But, if you wish, add 1 teaspoon of vanilla extract.
- Another oil. I use melted coconut oil in this cake, and I also use vegetable oil. You can use any neutral oil of choice (I don't recommend olive oil because it might overpower the delicate lemon flavor of the cake).
- Make it extra lemony. If you love a lot of lemon flavor, rub the zest of 1 lemon into the 1 cup of sugar first to release its oils, then add the rest of the ingredients.
- Try another citrus. Use this base recipe as your jumping-off point for other citrus flavors, like orange or lime.
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?