Bursting with fresh lemon flavor, a tender crumb from a full cup of yogurt, and sweetness from maple syrup, this Lemon Yogurt Cake is the most delicious breakfast or snack—or dessert.
This post is sponsored by Stonyfield.
Lemon Yogurt Cake
One of my kids is a super fan of lemon baked goods, and she especially loves lemon quick breads, so this lemon cake has been in regular rotation in our house recently. It’s so easy to stir together in a bowl without any special tools, it’s crazy tender from the inclusion of a full cup of yogurt, and it’s bursting with fresh lemon flavor.
It also has the option to add a lemon glaze for more sweetness and lemon flavor. The cake can be made ahead and served for breakfast, snack, or dessert, and is such a great option for Easter brunch, Mother’s Day brunch, or any day that you’re craving lemon deliciousness.
The cake is lightly sweetened and great paired with fresh berries such as raspberries, blueberries, or diced strawberries.
I love using Stonyfield plain yogurt here since it is mild in flavor and has the perfect creamy consistency. Plus, Stonyfield yogurt is made with high-quality organic ingredients and has a flavorful yet not-too-tangy taste. We started using it when our kids were babies, and it’s still a regular on our grocery list.
(You may also like my Lemon Yogurt, Lemon Yogurt Muffins, Lemon Blueberry Muffins, Yogurt Bark, Zucchini Cake, and Protein Banana Bread.)
Table of Contents
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Ingredients You Need
Here’s a look at what you need to have on hand to make this recipe so you know what to get out or pick up from the store.
- Whole-milk plain yogurt: I use plain regular whole-milk yogurt here as the base for this yogurt cake. The whole milk adds moisture, which contributes to the final (wonderful) texture and adds protein and calcium.
- Maple syrup: Maple syrup lends sweetness to this recipe. You can also use honey (for kids over age 1) or use the same amount of granulated sugar and add 2 tablespoons milk.
- Unsalted butter (melted and slightly cooled): I prefer to bake with unsalted butter so I can control the salt level. You’ll want to melt it and let it cool just slightly before adding it to the rest of the batter.
- Eggs: I use large eggs in baking. This recipe works best using eggs and not an egg replacer.
- Vanilla extract: Pure vanilla extract adds a lovely layer of flavor. You can also use artificial vanilla if that works better with your food budget.
- All-purpose flour: I use all-purpose flour here to keep things light and fluffy. You can also use the same amount of whole wheat pastry flour.
- Baking powder and baking soda: Using a combination of these helps to ensure the cake bakes through and rises. Be sure to use baking soda that’s fresh and active.
- Fresh lemon and lemon zest: Using a combination of these ensures that the cake is fresh and lemony in flavor. We use a quarter cup lemon juice to ensure there is plenty of lemon flavor.
- Lemon drizzle: There’s an option to make a simple glaze using confectioners sugar and lemon juice to add extra flavor.
Step-by-Step Instructions
Here’s an overview of how to make this Lemon Yogurt Cake recipe so you know what to expect. Scroll down to the end of the post for the full recipe with the specific timing and amounts.
- Whisk together the wet ingredients to make a smooth mixture. Use a fine microplane to zest the lemon, grating only the yellow exterior (not the white underneath) for the best flavor.
- Add the dry ingredients and stir together using a rubber spatula or silicone spatula to make a smooth, even batter.
- Add to a greased loaf pan (or you can use parchment paper if you prefer) and spread evenly.
- Bake, covering with foil two-thirds of the way through baking to ensure the top of the loaf doesn’t overbrown.
You’ll want to let this cake cool completely, out of the pan and on a wire baking rack, before slicing. You can then add an optional drizzle, which has fresh lemon juice and confectioners’s sugar. It’s such a delicious lemon-sugar mixture!
How to Store
Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days.
You can also freeze the cut cake in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
Using yogurt in this cake adds moisture and tenderness to the final crumb. And it adds protein, which helps the cake be satisfying.
I prefer to use regular whole milk plain yogurt in this cake since it performs best.
You can serve this cake with berries including raspberries, strawberries, and blueberries.
Best Tips for Success
- I like using whole-milk regular yogurt in this recipe.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
- Top with Lemon Drizzle if desired: Stir together 1/4-⅓ cup powdered sugar with 2 tablespoons lemon juice.
- This is a lightly sweetened cake. To make it sweeter, add ¼ cup sugar to the batter.
- Be sure to bake this with fresh, active baking soda and in a metal pan.
- Test the center of the loaf with a cake tester at the end of baking to ensure it comes out clean so you know it’s baked all the way through.
- If you have more yogurt to use, try my Greek Yogurt Cake.
Related Recipes
I’d love to hear your feedback on this recipe, so please comment and rate it below!
Lemon Yogurt Cake
Ingredients
- 1 cup whole-milk plain yogurt
- ⅓ cup maple syrup
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons fresh lemon zest
(from one lemon)
- ¼ cup fresh lemon juice
- Lemon Drizzle (optional; see Notes)
Instructions
- Preheat the oven to 350 degrees F. Coat a 9×5-inch baking pan (metal is best) with nonstick spray.
- In a large bowl, stir together the yogurt, maple syrup, butter, eggs, vanilla, lemon juice, and lemon zest.
- Add the flour, baking powder, baking soda, and salt.
- Gently stir the yogurt mixture into the flour mixture.
- Pour batter into the prepared pan.
- Bake for 30 minutes, then cover very loosely with foil. Bake for an additional 10-15 minutes, or until lightly golden brown and a cake tester inserted into the center comes out clean. (Make sure the foil is curved over the loaf pan so it doesn't touch the batter. Adding the foil ensures the loaf doesn't overbrown.)
- Run a knife around the edges of the cake to loosen from the pan and carefully turn out onto a wire rack. Let cool completely.
- Slice, or add the Lemon Drizzle, let harden, then slice.
Equipment
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days.
- You can also freeze the cut cake in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
- I like using whole-milk regular-style plain yogurt in this cake recipe.
- Be sure to use fresh, active baking powder.
- Lightly scoop out your flour when measuring, rather than packing it into the measuring cup.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
- Top with Lemon Drizzle if desired: Stir together 1/4-⅓ cup powdered sugar with 2 tablespoons lemon juice.
Fantastic texture and super easy to make. Love the fact that I didn’t have to bust out the electric mixer. Just mix and bake. Not too sweet which is fab.
P.s. I used Greek Yoghurt and it turned out just fine.
Hello. I want to make this into a birthday cake. So a round pan. Will this recipe work the same way (same amount of batter and baking time ?) thank you!
Hi- What size is your pan? Then I can tell you.
Used Greek vanilla yogurt , gluten free 1:1 flour and 1/4 of sugar. So good we couldn’t stop eating it!
Delicious tasting but after I put the foil on, mine sunk! Any tips?
Do you mean it sunk while it was still in the oven baking?
Welp, just checked what yogurt I used and it was Greek! Judging by other comments, that may have been the problem.
Ah yes, I do say a handful of times in the recipe to use plain regular style so I hope that helps next time!
Hi! Have you made this in a Bundt pan? We love this recipe, and wanted to try a Bundt. Thanks!!
I have not, so I can’t say for sure, but I suspect you’d need to double or triple the volume to have enough batter for a bundt pan.
Delicious!
If I use vanilla yogurt, should I leave I put the vanilla extra?
I would!
We just made the muffins and had a similar problem 🙁 . It’s not quite as bad, they’re still edible but they didn’t rise properly, they have kind of a dense, wet, custardy quality. This time I did do the sugar and Greek yogurt substitutions. I’d love to know if you figure out how to fix this issue, because I can tell they would be a favorite!
I think it may be the Greek yogurt. It seems to only happen when that is used (I thought I removed it from here but maybe it’s still somewhere I missed!)