This delightful lemon yogurt cake is a perfect blend of tangy and sweet flavors. The moist texture and refreshing lemon zest make it an ideal dessert for any occasion. Whether you're hosting a dinner party or simply craving a homemade treat, this cake is sure to impress.
Most of the ingredients for this lemon yogurt cake are common pantry staples. However, you might need to pick up some plain yogurt and fresh lemons if you don't have them on hand. The yogurt adds a wonderful moistness to the cake, while the lemon zest provides a burst of citrus flavor.

Ingredients for Lemon Yogurt Cake Recipe
All-purpose flour: The base of the cake, providing structure and texture.
Baking powder: A leavening agent that helps the cake rise.
Salt: Enhances the flavors of the other ingredients.
Plain yogurt: Adds moisture and a slight tang to the cake.
Granulated sugar: Sweetens the cake.
Eggs: Bind the ingredients together and add richness.
Lemon zest: Provides a fresh, citrusy flavor.
Vegetable oil: Keeps the cake moist and tender.
Technique Tip for This Recipe
To achieve a moist and tender lemon yogurt cake, ensure that you fold the vegetable oil gently into the batter. Overmixing can lead to a dense texture. Additionally, using room temperature ingredients like eggs and yogurt helps the batter mix more evenly, resulting in a better rise and a more uniform crumb.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Adds a nutty flavor and increases fiber content.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon baking powder.
salt - Substitute with sea salt: Provides a slightly different mineral content and flavor.
plain yogurt - Substitute with Greek yogurt: Thicker consistency and higher protein content.
granulated sugar - Substitute with coconut sugar: Lower glycemic index and adds a caramel-like flavor.
eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg for a vegan option.
lemon zest - Substitute with lime zest: Provides a similar citrus flavor with a slightly different aroma.
vegetable oil - Substitute with coconut oil: Adds a subtle coconut flavor and is a healthier fat option.
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How to Store or Freeze This Cake
Allow the lemon yogurt cake to cool completely on a wire rack before storing. This helps prevent condensation, which can make the cake soggy.
Wrap the cake tightly in plastic wrap or aluminum foil. Ensure that the entire surface is covered to keep the cake moist and fresh.
For added protection, place the wrapped cake in an airtight container. This will help maintain its flavor and texture.
Store the cake at room temperature for up to 3 days. Keep it in a cool, dry place away from direct sunlight and heat sources.
If you need to store the cake for a longer period, consider freezing it. First, wrap the cake in plastic wrap, then in aluminum foil to prevent freezer burn.
Place the wrapped cake in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
The lemon yogurt cake can be frozen for up to 3 months. When ready to enjoy, thaw the cake in the refrigerator overnight.
For a quicker thaw, you can leave the cake at room temperature for a few hours. However, avoid microwaving as it can alter the cake's texture.
If you have leftover slices, wrap each slice individually before storing or freezing. This makes it easy to grab a single serving without defrosting the entire cake.
To refresh the cake after thawing, you can warm it in a preheated oven at 300°F (150°C) for about 10 minutes. This will help restore its delightful moistness and flavor.
How to Reheat Leftovers
Oven Method: Preheat your oven to 300°F (150°C). Wrap the lemon yogurt cake in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps retain the cake's moisture and texture.
Microwave Method: Place a slice of the lemon yogurt cake on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds. Check the cake and continue heating in 10-second intervals if needed. Be cautious not to overheat, as this can make the cake rubbery.
Steaming Method: Set up a steamer by boiling water in a pot and placing a steaming rack above the water level. Wrap the lemon yogurt cake in parchment paper and then in aluminum foil. Place it on the steaming rack, cover, and steam for about 5-7 minutes. This method helps maintain the cake's moisture and softness.
Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Place the lemon yogurt cake on a piece of aluminum foil or a small baking tray. Heat for about 10 minutes, checking occasionally to ensure it doesn't dry out. This method is great for reheating smaller portions without using a full-sized oven.
Skillet Method: Heat a non-stick skillet over low heat. Place a slice of the lemon yogurt cake in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method is quick and adds a slight crispiness to the cake's exterior.
Essential Tools for This Recipe
Oven: Used to bake the cake at the specified temperature of 350°F (175°C).
9-inch cake pan: The container in which the cake batter is poured and baked.
Mixing bowl: Used to combine and mix the dry ingredients together.
Another mixing bowl: Used to mix the wet ingredients together.
Whisk: Utilized to whisk together the flour, baking powder, and salt.
Spatula: Handy for folding in the vegetable oil until the batter is smooth.
Measuring cups: Essential for accurately measuring the flour, yogurt, and sugar.
Measuring spoons: Necessary for measuring the baking powder, salt, and lemon zest.
Grater: Used to grate the lemon zest from the lemons.
Toothpick: Helps to check if the cake is fully baked by inserting it into the center.
Wire rack: Used to cool the cake completely after it has been baked.
Cooling rack: Another term for the wire rack, ensuring the cake cools evenly.
Non-stick spray or butter: Used to grease the cake pan to prevent the cake from sticking.
Time-Saving Tips for This Recipe
Pre-measure ingredients: Measure out all ingredients like flour, sugar, and yogurt before starting. This saves time during mixing.
Use a stand mixer: A stand mixer can quickly combine wet ingredients and dry ingredients, making the process faster.
Room temperature eggs: Use room temperature eggs for easier mixing and a smoother batter.
Zest lemons in advance: Zest your lemons ahead of time and store in the fridge to save prep time.
Line the pan: Line your cake pan with parchment paper for easy removal and less cleanup.

Lemon Yogurt Cake
Ingredients
Main Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Plain yogurt
- 1 cup Granulated sugar
- 3 Large eggs
- 2 teaspoon Grated lemon zest from 2 lemons
- 0.5 cup Vegetable oil
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, combine the yogurt, sugar, eggs, and lemon zest. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the vegetable oil until the batter is smooth.
- Pour the batter into the prepared cake pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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