Lemon Yogurt Cake – Easy Moist Recipe You’ll Love

This Lemon Yogurt Cake is a citrusy dream come true — moist, tender, and bursting with fresh lemon flavor. With simple ingredients and a quick lemon glaze, it’s the kind of dessert you can whip up without stress but still impress your guests. Whether you’re craving a light afternoon snack or planning a make-ahead dessert, this lemon yogurt cake recipe is a must-try. It’s French-inspired, made in a loaf pan, and infused with tangy Greek yogurt and zesty lemon — a perfect combination that’ll keep you coming back for more.

Why You’ll Love This Moist Lemon Yogurt Cake

This lemon yogurt cake isn’t just delicious — it’s the ultimate balance of simplicity and flavor. It’s made with pantry staples, doesn’t require a mixer, and has the ideal texture: light, moist, and delicately rich thanks to the Greek yogurt and olive oil. Plus, it keeps well and tastes even better the next day.

This cake is:

• Naturally moist from the whole milk Greek yogurt and almond flour
• Citrusy and fragrant with a double punch of lemon zest and lemon juice
• Effortless to make with no special equipment
• Perfect for any occasion, from tea-time to brunch or dessert

If you’re looking for a simple, no-fuss dessert that delivers bright, fresh flavor, this is your go-to lemon yogurt cake.

Essential Ingredients for the Best Texture and Flavor

• All-purpose flour: The base of the cake, providing structure and softness
• Almond flour: Adds extra moisture and tenderness with a hint of nuttiness
• Baking powder: Gives the cake a light, airy rise
• Sea salt: Enhances the natural flavors and balances the sweetness
• Cane sugar: Lends gentle sweetness that doesn’t overpower the lemon
• Lemon zest: The star flavor, delivering bold citrus aroma and taste
• Whole milk Greek yogurt: Adds tangy richness and helps keep the cake incredibly moist
• Extra-virgin olive oil: Contributes to the cake’s moist crumb and adds a subtle fruity flavor
• Eggs: Bind everything together and help the cake rise
• Vanilla extract: Rounds out the flavors with warm undertones
• Powdered sugar and lemon juice (for the glaze): Create a shiny, tangy topping that soaks into the cake beautifully

Ingredient Swaps and Dietary Adaptations

• No almond flour? Use more all-purpose flour, but note that the texture will be slightly less tender.
• For a gluten-free version, try a 1:1 gluten-free all-purpose flour blend instead of regular flour.
• Don’t have Greek yogurt? Use plain whole milk yogurt, but avoid low-fat versions to maintain richness.
• Cane sugar substitute? White granulated sugar works just as well.
• Want a dairy-free version? Use a creamy non-dairy yogurt like coconut or almond-based yogurt and swap olive oil with avocado oil for a neutral flavor.

Step-by-Step Instructions for Lemon Yogurt Cake

1. Prep your pan and oven. Preheat your oven to 350°F. Grease an 8×4-inch loaf pan with olive oil or line with parchment paper.
2. Mix the dry ingredients. In a large bowl, whisk together 1 cup all-purpose flour, ½ cup almond flour, 2 teaspoons baking powder, and ¾ teaspoon sea salt.
3. Infuse the sugar. In a separate bowl, combine ½ cup cane sugar with 1 tablespoon lemon zest. Rub the zest into the sugar using your fingers — this helps release essential oils for a stronger lemon aroma.
4. Add the wet ingredients. To the lemon sugar, whisk in ¾ cup Greek yogurt, ½ cup extra-virgin olive oil, 2 eggs, and 1 teaspoon vanilla extract until smooth and well combined.
5. Combine wet and dry. Pour the dry ingredients into the wet and stir gently until just mixed. Do not overmix — this helps keep the cake light and tender.
6. Bake to perfection. Pour the batter into your prepared loaf pan. Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
7. Cool completely. Let the cake cool in the pan before removing it. This step is key for a moist crumb and ensures your glaze won’t melt.
8. Make the lemon glaze. In a small bowl, mix powdered sugar with fresh lemon juice until smooth and pourable.
9. Glaze and garnish. Drizzle the glaze over the cooled cake and sprinkle with additional lemon zest. Let it set before slicing.

Tips and Tricks for Baking Success

• Use full-fat Greek yogurt for maximum richness and moisture.
• Don’t skip zesting the lemon directly over the sugar — it intensifies the lemon fragrance and flavor.
• Avoid overbaking. Start checking at 40 minutes to prevent dryness.
• Let the cake cool fully before glazing — warm cake will melt the glaze.
• For best results, store leftovers in an airtight container at room temperature for up to 3 days, or freeze slices individually for up to 2 months.

Delicious Pairings and Flavor Variations

• Fresh berries like raspberries, blueberries, or strawberries complement the citrus tang beautifully.
• Whipped cream or vanilla yogurt adds a creamy contrast to the bright glaze.
• Add poppy seeds to the batter for a lemon-poppy twist.
• Try it with blueberries folded into the batter for a fruity lemon-blueberry variation.
• Swap lemon with lime or orange zest and juice to explore other citrus profiles.

This lemon yogurt cake is also lovely with a cup of tea or as part of a brunch spread. Its tender crumb and gentle tartness make it versatile and crowd-pleasing.

A Seasonal Treat That Shines All Year Long

Lemon yogurt cake isn’t just a spring or summer delight — it’s perfect year-round. Its sunny flavor brightens winter days, and its light texture makes it ideal for warm-weather gatherings. Plus, it’s made with easy-to-find ingredients you probably already have on hand.

The French inspiration, simplicity, and homey presentation make this a classic you’ll want to keep in your baking rotation, no matter the season.

A Light and Luscious Finish

Whether you’re baking for a weekend treat, a family gathering, or simply craving something citrusy and uplifting, this Lemon Yogurt Cake is your go-to solution. It’s the kind of dessert that looks and tastes impressive, yet comes together with pantry staples and a whisk. The tangy yogurt, zesty lemon, and tender crumb make every bite refreshing and satisfying — a cake that feels both indulgent and light.

Keep this recipe in your rotation, and don’t be surprised if it becomes your signature bake. From sunny spring days to cozy winter brunches, Lemon Yogurt Cake never goes out of season.

Frequently Asked Questions About Lemon Yogurt Cake

More Relevant Recipes

• Meyer Lemon Pie (Easy Recipe): This tangy and refreshing pie showcases the citrusy brightness of Meyer lemons in a smooth, creamy filling with a flaky crust — a delightful complement to the flavors found in lemon yogurt cake.
• Meyer Lemon Mini Muffins: These bite-sized treats pack a lemony punch and a moist, tender crumb thanks to yogurt in the batter, offering a similar flavor profile to lemon yogurt cake but in a portable, snackable form.
• Lemon Glazed Christmas Tree Shortbread: Buttery shortbread cookies finished with a bright lemon glaze — these festive treats deliver citrusy notes and a melt-in-your-mouth texture that pairs beautifully with lemon-based desserts like yogurt cake.

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