Name: Lemon Yogurt Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: International
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup plain yogurt; 2 large eggs; 1/2 cup vegetable oil; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract

I make this Lemon Yogurt Cake when I want something bright, soft, and comforting with very little effort. The yogurt keeps the cake incredibly moist, while the lemon adds a fresh, zesty flavor that feels light but still satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s simple, reliable, and uses everyday ingredients. I like how the cake stays tender for days, making it perfect for baking ahead. I also enjoy how the lemon flavor is noticeable without being overpowering, which makes this cake easy to serve for any occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
baking soda
salt
plain yogurt
eggs
vegetable oil
lemon zest
lemon juice
vanilla extract

Directions

I start by preheating the oven and greasing a loaf pan or cake pan. In a bowl, I whisk together the flour, baking powder, baking soda, and salt. In another bowl, I mix the yogurt, sugar, eggs, oil, lemon zest, lemon juice, and vanilla until smooth.

I gently fold the dry ingredients into the wet mixture just until combined. I pour the batter into the prepared pan and bake until the cake is golden and a toothpick inserted into the center comes out clean. I let the cake cool before slicing so it holds together nicely.

Servings and timing

This cake makes about 8 servings. I usually spend around 15 minutes preparing the batter and about 40 minutes baking. I like that it’s mostly hands-off once it’s in the oven.

Variations

I sometimes add blueberries or poppy seeds for extra texture. When I want a sweeter finish, I drizzle the cooled cake with a simple lemon glaze. I’ve also made this with orange zest and juice for a different citrus twist.

storage/reheating

I store Lemon Yogurt Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. When reheating, I warm slices briefly in the microwave, though I often enjoy it at room temperature.

FAQs

Can I use Greek yogurt instead of regular yogurt?

I can use Greek yogurt, but I thin it slightly with a bit of milk so the batter stays smooth.

Why is yogurt used in this cake?

I use yogurt because it adds moisture and keeps the cake tender without making it heavy.

Can I freeze Lemon Yogurt Cake?

I freeze slices wrapped tightly, and they keep well for up to 2 months.

How do I make the lemon flavor stronger?

I add extra lemon zest or a light lemon syrup brushed over the cake after baking.

Can I bake this cake in a different pan?

I can bake it in a round or square pan, adjusting the baking time as needed.

Conclusion

I keep this Lemon Yogurt Cake recipe because it’s moist, bright, and wonderfully simple. I like how it delivers fresh lemon flavor in a soft, comforting cake that works just as well for breakfast, dessert, or an afternoon treat.