Thank you so much for being here today! I’m beyond excited to share one of my all-time favorite bakes: this Lemon Yogurt Cake Recipe with Moist Tangy Flavor. It’s the kind of cake that instantly brightens your kitchen with its sunny aroma — fresh lemons, sweet sugar, and a hint of almond.
This recipe is special because it blends simplicity with elegance. A humble batter of flour, yogurt, and lemon zest transforms into a moist, melt-in-your-mouth cake that’s both tangy and lightly sweet. It’s perfect for brunches, spring gatherings, or that cozy Sunday treat you can’t resist slicing “just one more piece” of.
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Overview of Recipe Content
What is Lemon Yogurt Cake?
This cake is a delightful fusion of a classic sponge and a French-style yogurt loaf. Yogurt makes the crumb incredibly moist while lemon adds brightness and a beautiful tang. It’s a simple, wholesome treat that feels fancy but uses ingredients you likely already have.
Why You’ll Love It
- Moist and Tangy: Thanks to Greek yogurt and fresh lemon juice.
- One Bowl Wonder: Minimal cleanup required.
- Versatile: Enjoy it plain, dusted with sugar, or topped with a lemon glaze.
- Perfect for Any Occasion: From afternoon tea to brunch with friends.
What It Tastes Like
Light, airy, and refreshingly citrusy. Each bite balances sweetness with a subtle tart lemon zing — and that almond flour gives it a tender, almost buttery texture.
Ingredients
- 1 cup all-purpose flour
- ½ cup almond flour
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- ½ cup cane sugar
- ¾ cup whole milk Greek yogurt
- ⅓ cup olive oil (or melted butter for a richer flavor)
- 3 large eggs
- 2 tablespoons lemon zest (about 2 lemons)
- 3 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
Optional Glaze:
- ½ cup powdered sugar
- 1 tablespoon fresh lemon juice
Tools Needed
- 1 medium mixing bowl
- 1 whisk or hand mixer
- 1 loaf pan (8×4 inches)
- Measuring cups and spoons
- Cooling rack
Suggested Substitutions
- Swap almond flour for oat flour if nut-free.
- Use honey instead of sugar for natural sweetness.
- Replace olive oil with coconut oil for a tropical twist.
How to Make Lemon Yogurt Cake
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Lightly grease your loaf pan and line it with parchment paper for easy release later.
Step 2: Mix Dry Ingredients
In a bowl, whisk together all-purpose flour, almond flour, baking powder, and sea salt. This ensures even distribution and a fluffy rise.
Step 3: Combine Wet Ingredients
In another large bowl, whisk yogurt, sugar, eggs, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
Step 4: Add Oil & Dry Mix
Slowly whisk in olive oil, then gently fold in your dry ingredients until just combined. Don’t overmix — you want a tender crumb!
Step 5: Bake
Pour the batter into the loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Glaze
Let the cake cool in the pan for 10 minutes, then transfer to a rack. If desired, drizzle with the lemon glaze once fully cooled.
The aroma at this stage? Absolute heaven.
What to Serve with Lemon Yogurt Cake
This cake pairs beautifully with:
- A dollop of whipped cream and fresh berries
- A warm cup of Earl Grey tea or coffee
- A drizzle of honey or vanilla yogurt on top
For a lovely brunch spread, serve it alongside my Blueberry Overnight Oats, or a savory option like Egg White Omelet with Spinach and Feta.
Tips for Making It Perfect
- Room Temp Ingredients: Helps everything blend smoothly.
- Don’t Overmix: Keeps your cake light and tender.
- Check Early: Oven temps vary — start checking at 40 minutes.
- Glaze Gently: Let cake cool before drizzling or it will melt in.
Storage Instructions
- Room Temperature: Store in airtight container for up to 3 days.
- Refrigerate: Lasts up to a week.
- Freeze: Wrap tightly in plastic and freeze for up to 2 months. Thaw overnight before serving.
General Information
This lemon yogurt cake draws inspiration from traditional French “Gâteau au Yaourt”, a classic that home bakers often make without measuring cups — using the yogurt container itself as the guide. It’s a charming, rustic tradition that celebrates simplicity and flavor.
Frequently Asked Questions
Q1: Can I make this gluten-free?
Yes! Replace the all-purpose flour with a 1:1 gluten-free flour blend.
Q2: Can I use low-fat yogurt?
You can, but full-fat yogurt adds more moisture and richness.
Q3: What if I don’t have almond flour?
Just use more all-purpose flour. The texture will still be lovely.
Q4: How do I prevent my cake from drying out?
Avoid overbaking and store it covered once cooled.
Q5: Can I add blueberries or poppy seeds?
Absolutely! Fold in ½ cup of blueberries or 2 teaspoons poppy seeds for a twist.
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Conclusion
This Lemon Yogurt Cake is sunshine in loaf form — easy, elegant, and joyfully tangy. I love serving it on lazy Sunday mornings or gifting it wrapped in parchment and tied with twine.
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Interactive Elements
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Nutritional Information
| Serving | Calories | Protein | Carbs | Sugar | Fat | Saturated Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|---|
| 1 slice (1/10 loaf) | 215 | 6g | 24g | 15g | 10g | 2g | 2g | 120mg |
Lemon Yogurt Cake Recipe with Moist Tangy Flavor
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A moist and tangy Lemon Yogurt Cake bursting with fresh citrus flavor. Perfect for brunch or dessert, made in one bowl with Greek yogurt and lemon zest.
Ingredients
1 cup all-purpose flour
½ cup almond flour
2 teaspoons baking powder
¾ teaspoon sea salt
½ cup cane sugar
¾ cup Greek yogurt
⅓ cup olive oil
3 large eggs
2 tablespoons lemon zest
3 tablespoons lemon juice
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F and grease loaf pan.
2. Whisk flours, baking powder, and salt.
3. In another bowl, mix yogurt, sugar, eggs, lemon zest, juice, and vanilla.
4. Add oil, fold in dry ingredients gently.
5. Bake 45–50 minutes until golden and set.
6. Cool before drizzling with glaze.
Notes
For a nut-free option, replace almond flour with more all-purpose flour.
Add blueberries or poppy seeds for variety.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
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Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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