Bright, fresh, and moist this Lemon Yogurt Cake #recipe is one of my favorite sweet #treats! #lemon #yogurt #cake

Lemon Yogurt Cake

In the spring, I love lemony desserts. That's why today I'm sharing this Lemon Yogurt Cake recipe. It's a sweet and tart treat - perfect for this season's parties and celebrations.
Course Breakfast, Dessert
Cuisine American
Keyword cake, lemon bread, lemon cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 servings


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain whole-milk yogurt
  • 1 1/3 cups sugar divided
  • 4 eggs
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice


  • 1 cup confectioners' sugar
  • 2 tablespoons freshly squeezed lemon juice
  • Sliced lemon for garnish


  1. Begin by preheating your oven to 350 degrees F. Spray an 8x4-inch loaf pan with baking spray and set aside*.
  2. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk together the yogurt, 1 cup of sugar, eggs, lemon zest, and vanilla extract. Slowly whisk the dry ingredients into the wet. Then, using a spatula, fold the vegetable oil into the batter until incorporated.
  3. Pour the batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted near the center comes out clean.
  4. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small saucepan until the sugar is dissolved and the mixture is no longer cloudy. Set aside.
  5. When the cake is done, allow it to cool in the pan for about 10 minutes. Remove from the pan and place on a baking rack lined with a baking sheet. Brush or pour the lemon-sugar mixture over the cake, allowing it to soak in.
  6. For the glaze, combine the confectioners' sugar and lemon juice. Drizzle over the cake.
  7. *When I created this recipe, I used a larger loaf pan so I made 1.5 times the amount of batter.