Zesty Lemon Yogurt Cake Recipe with Moist, Tangy Crumb

This light lemon and yogurt cake is a bright springtime dessert. It’s tender and airy, with fresh lemon flavor and a light dusting of powdered sugar on each slice.

Greek yogurt keeps the cake moist and adds a pleasant tang. This simple recipe uses just one bowl, so cleanup is easy. Serve it for dessert, afternoon tea, or a sweet snack.

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Ingredients in Lemon and Yogurt Cake

• 1 ¾ cup granulated sugar
• ¾ cup vegetable oil
• 2 eggs
• 3 teaspoons lemon juice
• ¼ cup lemon zest (about the zest of 2 large lemons)
• 1 cup Greek yogurt
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• ¼ cup powdered sugar for dusting

How to Make Lemon Yogurt Cake in a 9 inch pan

Preheat the oven: Heat the oven to 350°F (175°C). Grease and lightly flour the bottom and sides of a 9-inch springform or standard cake pan.

Zest and juice the lemons: Zest two large lemons, then squeeze enough juice to measure 3 teaspoons. Put the zest and juice in a large mixing bowl.

Combine wet ingredients: Add the granulated sugar, eggs, and vegetable oil to the bowl with the lemon. Stir until the mixture is smooth and well combined.

Add dry ingredients and yogurt: Add the flour, baking powder, and salt to the same bowl, then fold in the Greek yogurt. Stir gently until all ingredients are moistened and the batter is uniform. The batter will be thick.

Transfer to the pan: Spoon the batter into the prepared pan and smooth the top.

Bake: Bake for 50–55 minutes. Test the center with a toothpick — it should come out clean or with a few moist crumbs when the cake is done.

Cool: Let the cake cool in the pan for about 20 minutes, then remove it from the pan and transfer to a wire rack to cool completely.

Finish: Once fully cooled, dust the cake with powdered sugar before slicing and serving.

Can I Substitute Plain Yogurt for Greek Yogurt in Baking?

Greek yogurt is thicker and creamier than plain yogurt. Substituting regular yogurt can thin the batter and change the cake’s texture and moisture. If you must substitute, strain plain yogurt to remove excess whey until it is as thick as Greek yogurt, then use it in the same amount.

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What You’ll Need to Make This Lemon Cake

Mixing bowl — Everything is mixed in one bowl for easy prep and cleanup.

Measuring cups and spoons — Accurate measurements help ensure consistent results. When measuring flour, spoon it into the cup and level with a knife.

9-inch springform or cake pan — A springform pan makes removal easier, but a standard 9-inch cake pan works fine.

Large spoon — No mixer required; a sturdy spoon or spatula is all you need to combine the batter.

Lemon zester and juicer — Useful tools to get the most flavor from your lemons. Avoid grating into the white pith when zesting, as it can be bitter.

📖 Recipe