This Moist lemon yogurt cake is my go-to when I want something bright, simple, and a little bit French. It’s inspired by the traditional Gâteau au yaourt, a light and tender cake that’s often the first thing French children learn to bake. With just a handful of ingredients and no mixer required, it’s the perfect treat for lemon lovers and lazy Sunday bakers alike.
💌 Love cozy bakes and European-style treats?
Why You’ll Love This Lemon Yogurt Cake
This Lemon Yogurt Cake is moist, lemony, and so easy to pull together. The Greek yogurt keeps the crumb super tender, while the lemon syrup seeps in for added flavor. It’s light enough for breakfast and elegant enough for dessert.
Taste & Texture: Bright, tangy lemon flavor with a soft, melt-in-your-mouth crumb
Smell: Fresh lemon zest and vanilla with buttery undertones
Perfect For: Brunch, afternoon tea, picnics, or weekday sweets
Ingredients List
For the Cake:
- ¾ cup (90g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (100g) granulated sugar
- 1 tsp lemon zest (or zest of 1 lemon)
- ⅓ cup (93ml) plain Greek yogurt (whole milk)
- ¼ cup (60ml) canola oil
- 1 large egg
- ½ tsp vanilla extract
For the Lemon Glaze:
- ½ cup (100g) powdered sugar
- Dash of vanilla extract
- 1–2 tsp lemon juice (adjust for consistency)
Substitutions:
- Olive oil instead of canola for a deeper flavor
- Add poppy seeds for a lemon-poppy twist
- Use low-fat yogurt if needed, but whole milk yogurt gives the best texture
Necessary Tools for Preparation
- Mixing bowls
- Whisk
- 8-inch loaf or round pan
- Zester
- Measuring cups and spoons
- Wire rack
Step-by-Step Instructions
- Preheat oven to 175°C (350°F). Grease and line your cake pan.
- Combine dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Mix lemon sugar: In another bowl, rub lemon zest into sugar until fragrant.
- Add wet ingredients: To the lemon sugar, add yogurt, oil, egg, and vanilla. Whisk until smooth.
- Combine batter: Gently fold in dry ingredients until just combined — do not overmix.
- Pour into pan and smooth the top.
- Bake for 30–35 minutes, or until golden and a toothpick inserted comes out clean.
- Cool slightly before removing from pan.
- Make glaze: Mix powdered sugar, lemon juice, and vanilla until smooth.
- Drizzle over cooled cake and let set before slicing.
Tips for Perfecting the Lemon Yogurt Cake Recipe
- Rub lemon zest into sugar to release citrus oils for maximum flavor
- Use room-temperature yogurt and egg for better texture
- Glaze the cake while it’s just slightly warm for better absorption
- Store chilled for an extra-refreshing lemony bite
What to Serve With It
Pairs beautifully with:
- Earl Grey tea or chamomile
- Whipped crème fraîche or Greek yogurt
- A handful of fresh berries on the side
Other citrusy delights:
Storage Instructions
- Room Temp: Store covered up to 2 days
- Fridge: Keeps well for 5 days
- Freezer: Wrap individual slices and freeze for up to 2 months
General Information
This cake is naturally light, made with yogurt instead of butter, and has a subtle sweetness that makes it ideal for any time of day. No fancy tools required — just a whisk and a zesty lemon.
FAQ
Can I use bottled lemon juice?
Fresh is best for flavor and zest, but bottled will work in the glaze in a pinch.
What kind of yogurt works best?
Plain full-fat Greek yogurt gives the richest texture, but any plain yogurt works.
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend. The texture stays wonderfully soft.
Conclusion
This moist lemon yogurt cake is everything we love about French baking — simple, elegant, and full of flavor. It comes together in minutes, tastes like sunshine, and is guaranteed to brighten your day. Tag your lemony slice on Pinterest if you bake it! 🍋💛
Print
Moist & Easy Lemon Yogurt Cake – A French Classic Ready in 1 Hour!
- Total Time: 45 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
A light and moist lemon yogurt cake with a French twist! Flavored with lemon zest, Greek yogurt, and topped with a tangy lemon glaze — perfect for tea time or dessert.
Ingredients
Cake: ¾ cup flour, 1 tsp baking powder, ¼ tsp salt, ½ cup sugar, 1 tsp lemon zest, ⅓ cup yogurt, ¼ cup oil, 1 egg, ½ tsp vanilla
Glaze: ½ cup powdered sugar, dash of vanilla, 1–2 tsp lemon juice
Instructions
Preheat oven to 175°C. Grease pan. Whisk flour, baking powder, and salt. In another bowl, rub lemon zest into sugar. Add yogurt, oil, egg, and vanilla. Combine wet and dry ingredients. Pour into pan and bake 30–35 mins. Cool, glaze, and serve.
Notes
Use fresh lemon zest for max flavor. Don’t overmix the batter. Glaze while warm for best results.
- Prep Time: 10
- Cook Time: 35
- Category: Cake
- Method: Baking
- Cuisine: French
