Can I freeze lemon yogurt cake?

Yes, lemon yogurt cake freezes beautifully. Once the cake is completely cooled and glazed, slice it and wrap individual pieces in plastic wrap or store them in an airtight container. Freeze for up to 2 months. To enjoy, simply thaw at room temperature for 1–2 hours or warm slightly in the microwave.

Can I use regular yogurt instead of Greek yogurt?

You can use plain whole milk yogurt, but the texture may be slightly less rich and tangy. Greek yogurt adds both creaminess and structure. Avoid low-fat or fat-free versions, as they can make the cake less moist and flavorful.

What can I do if I don’t have almond flour?

If you’re out of almond flour, you can substitute it with more all-purpose flour in equal measure. However, this will slightly change the texture, making it a bit denser. If you're aiming for that tender, moist crumb, almond flour is highly recommended.

Lemon Yogurt Cake – Easy Moist Recipe You’ll Love

Name: Lemon Yogurt Cake
Prep time: 15 min
Cook time: PT-497837H48M23S
Total time: PT-497837H48M23S
Cuisine: French-Inspired
Ingredients: 1 cup all-purpose flour: provides structure to the cake; 1/2 cup almond flour: adds moisture and tenderness; 2 teaspoons baking powder: helps the cake rise; 3/4 teaspoon sea salt: enhances flavor; 1/2 cup cane sugar: sweetens the cake gently; 1 tablespoon lemon zest: infuses the batter with fresh citrus flavor; 3/4 cup whole milk Greek yogurt: adds tang and richness; 1/2 cup extra-virgin olive oil: creates a moist and flavorful crumb; 2 large eggs: bind the ingredients and contribute to rise; 1 teaspoon vanilla extract: adds depth of flavor; 1/2 cup powdered sugar (for glaze): creates a sweet lemon glaze; 1–2 tablespoons lemon juice (for glaze): provides bright citrus tang; Extra lemon zest (for topping): enhances aroma and visual appeal

Description

This Lemon Yogurt Cake is a moist, tangy, and easy-to-make dessert inspired by French baking. Made with Greek yogurt, olive oil, and fresh lemon zest, it delivers a tender crumb and vibrant citrus flavor, topped with a simple lemon glaze. Perfect for brunch, tea-time, or a light after-dinner treat.

Ingredients

Scale

1 cup all-purpose flour: provides structure to the cake
1/2 cup almond flour: adds moisture and tenderness
2 teaspoons baking powder: helps the cake rise
3/4 teaspoon sea salt: enhances flavor
1/2 cup cane sugar: sweetens the cake gently
1 tablespoon lemon zest: infuses the batter with fresh citrus flavor
3/4 cup whole milk Greek yogurt: adds tang and richness
1/2 cup extra-virgin olive oil: creates a moist and flavorful crumb
2 large eggs: bind the ingredients and contribute to rise
1 teaspoon vanilla extract: adds depth of flavor
1/2 cup powdered sugar (for glaze): creates a sweet lemon glaze
1–2 tablespoons lemon juice (for glaze): provides bright citrus tang
Extra lemon zest (for topping): enhances aroma and visual appeal

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Instructions

Preheat the oven to 350°F (175°C) and grease an 8×4-inch loaf pan.
In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt.
In another bowl, combine cane sugar and lemon zest. Rub together with fingers to release the oils.
Add the Greek yogurt, olive oil, eggs, and vanilla extract to the sugar mixture and whisk until well combined.
Pour the dry ingredients into the wet mixture and stir gently until just combined. Do not overmix.
Transfer the batter to the prepared loaf pan and smooth the top.
Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan before removing.
To make the glaze, whisk together powdered sugar and lemon juice until smooth and pourable.
Drizzle glaze over the cooled cake and top with additional lemon zest.
Slice and serve, or store in an airtight container for up to 3 days.

Notes

Use full-fat Greek yogurt for best texture and richness.
Do not overmix the batter to ensure a tender crumb.
Let the cake cool fully before glazing to prevent melting.
Freezes well when sliced and stored in airtight wrapping.

Prep Time: 15 minutes
Cook Time: 40–50 minutes
Category: Dessert
Method: Baking
Cuisine: French-Inspired

Nutrition

Serving Size: 1 slice
Calories: 285
Sugar: 18g
Sodium: 220mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 40mg