This delicious Lemon Yogurt Cake has a tender, fluffy and perfectly light texture packed with strong sweet tangy lemon flavor. Pour over a quick lemon glaze on the top for an extra kick of citrus.

This lemon cake is simply put - lemony, very lemony, because it incorporates fresh lemon juice, lemon zest and paired with a powerful lemon glaze.
This recipe is originally inspired from a French classic called gateau au yaourt or the yogurt cake.
Table of Contents
Why You'll Love This Recipe
- Following an easy and simple method make this lovely citrusy cake with a rich buttery pound cake like texture that just melts in the mouth.
- This cake requires only a handful of ingredients and about 90 minutes to bake.
- Yogurt gives this cake a creamy and rich texture, and an additional amount of protein as well.
- The two ingredient tangy zesty lemon glaze enhances the lemon flavor further.
- This cake is packed with citrusy lemon flavor like my lemon crinkle cookies, blueberry cake with lemon glaze and lemon poppy seed muffins.
- Serve this cake with aplenty of add-ons as per your liking. It's a perfect tea time cake!
Ingredients
Ingredients for Lemon Yogurt Cake.
Ingredients for Lemon Drizzle.
- Lemon (zest + juice) is the key ingredient for this recipe. I prefer Meyer lemons for optimal results.
- Butter (full fat) adds moistness to this cake.
- Yogurt (full fat) is key to moist crumb. Use full fat yogurt at room temperature.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- For a healthier version of this cake substitute the all purpose flour with whole wheat flour but keep in mind that the crumb will be dense and the taste will be on the nuttier side.
- In case you are out of full fat yogurt, use Greek yogurt as an alternative. Avoid using low-fat yogurt as it will not give a rich crumb.
- Out of butter? Use olive oil (12 tablespoon) for 1 cup of butter, or use coconut oil as a substitute for butter in equal amount. You may use ¾ cup of vegetable or canola oil as well.
- Use a splash of vanilla extract in the cake for more flavor in this french yogurt cake.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Lemon Yogurt Cake
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
Step 1: Whisk together the dry ingredients.
Step 2: In a large bowl beat the butter and sugar together until creamy.
Step 3: Add egg yolks, one by one, incorporate after each addition.
Step 4: Add yogurt and lemon juice and beat again until incorporated.
Step 5: In a separate clean bowl beat together the egg whites until soft peaks are formed.
Step 6: Incorporate the dry ingredients into the cake batter and mix until combined.
Step 7: Incorporate the egg whites into the cake batter.
Step 8: Gently fold the egg whites into the cake batter using a spatula.
Step 9: Pour the cake batter into a Bundt pan. Bake in a preheated oven at 350 F for about an hour. Using a cake tester or a tooth pick to see if it comes out clean when inserted to the center of the cake.
Step 10: In a small bowl sift the powdered sugar for lemon glaze and add lemon juice.
Step 11: Mix until combined.
Step 12: Pour over the cold cake.
Serving Suggestions
- Fresh Berries pair greatly with this cake like strawberries and raspberries.
- Whipped Cream's dollop on the cake slices goes very well.
- Drizzling of Chocolate Ganache on this cake is definitely a hit with chocolate lovers.
Expert Tips
- Avoid Over Mixing of the cake batter, blend it just until the flour mixture is fully incorporated. Over-mixing triggers the activation of gluten strands in all-purpose flour, resulting in a rubbery and dense texture for the cake.
- Allow the cake to cool entirely on a wire rack for a minimum of one hour after removing it from the oven.
- Carefully pour the quick tangy lemon glaze once the cake has cooled completely. Avoid pouring the icing over a hot cake, as it will cause the glaze to melt and not set properly on the cake's surface.
- Ensure that the egg whites are beaten in a dry bowl as moisture can make it more difficult to beat the egg whites and form peaks.
- Greasing the Bundt Pan - If you're using baking or cooking spray, ensure to grease the bundt pan just before placing the cake in the oven. Greasing the pan before preparing the cake batter can cause the baking spray to collect at the bottom of the pan, making it difficult to remove the cake once it's ready.
Recipe FAQs
I prefer Meyer lemons in this cake. A Meyer lemon is basically a cross between a mandarin orange and a lemon with a yellow-orangish color peel which is thin. The flavor of Meyer lemons is sweet, tangy and sour as well.
Once the cake is out of the oven let it sit on the counter for 10 minutes. Then flip the bundt pan carefully over the cooling rack and leave it for another 10 minutes. Now tap the bundt cake with fingers and take the bundt pan off the cake. Wait for another half an hour before applying the lemon glaze on the cake at this point.
How to Store
Refrigerator
Keep this cake in the fridge for up to three days. Wrap each cake piece in plastic wrap or store it in a cake container.
Freezing Instructions
To freeze the cake, wrap each slice individually in plastic wrap, followed by a layer of foil. Arrange the wrapped cake slices on a baking tray and place them in the freezer for up to an hour until firm. Once the slices are hardened, store them together in a ziplock bag or an airtight container and freeze for up to three months.
Reheating Instructions
Allow the cake pieces to rest in the fridge overnight before serving. Place the cake pieces on a microwave-safe plate and heat for 30 seconds. Serve while warm.
Did you make this recipe? Give it a 🌟 rating with a comment.
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Related Cake Recipes
Recipe
Lemon Yogurt Cake
Equipment
- 12 inch Bundt Cake Pan
Ingredients
- 1 cup butter (225 grams/2 sticks) room temperature
- 2 ½ cup all-purpose flour (300 grams)
- 2 teaspoon baking powder (10 grams)
- 1 teaspoon baking soda (5 grams)
- ½ teaspoon salt
- 1 ½ cup castor sugar (300 grams)
- 4 eggs (large) room temperature
- 2 teaspoon lemon zest (10 grams)
- 6 tablespoon lemon juice (90 ml)
- 1 cup full fat yogurt (250 grams) room temperature
Instructions
Lemon Yogurt Cake
- Preheat the oven at 350 F and set the rack in the middle of the oven.
- In a large bowl add butter and sugar and beat it using an electric beater until light and fluffy.
- Add egg yolks, one by one, into the butter and sugar mixture, until all the egg yolks are incorporated well. Add lemon zest, lemon juice and yogurt and stir again for a minute.
- In a separate bowl, sift and whisk together the all-purpose flour, baking powder and baking soda.
- Take a dry bowl and add the egg whites and salt to it. Beat it with an electric mixer until the egg whites hold stiff peaks. This will take about 3 - 5 minutes.
- Add the flour mixture into the wet ingredients and mix until incorporated.
- Add a dollop of the egg whites into this batter and mix. Using a rubber spatula fold in the remaining egg whites gently until combined.
- Grease a 9-inch bundt pan with baking spray and set aside.
- Pour the mixture into the bundt pan and place into the preheated oven for 50 – 60 minutes. Check around 50 minutes. Put a skewer in the middle of the cake and when it comes out clean with a few crumbs instead of the cake batter, the cake is ready.
- Cool down on a wire rack up for an hour before pouring the glaze and serving.
Lemon Glaze
- Sift the powdered sugar in a bowl.
- Add in the lemon juice and whisk until smooth.
- Pour over the cooled cake.
Notes
- Avoid Over Mixing of the cake batter, blend it just until the flour mixture is fully incorporated. Over-mixing triggers the activation of gluten strands in all-purpose flour, resulting in a rubbery and dense texture for the cake.
- Allow the cake to cool entirely on a wire rack for a minimum of one hour after removing it from the oven.
- Carefully pour the quick tangy lemon glaze once the cake has cooled completely. Avoid pouring the icing over a hot cake, as it will cause the glaze to melt and not set properly on the cake's surface.
- Ensure that the egg whites are beaten in a dry bowl as moisture can make it more difficult to beat the egg whites and form peaks.
- Greasing the Bundt Pan - If you're using baking or cooking spray, ensure to grease the bundt pan just before placing the cake in the oven. Greasing the pan before preparing the cake batter can cause the baking spray to collect at the bottom of the pan, making it difficult to remove the cake once it's ready.
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