This bright and zesty Lemon Yogurt Cake will become your new favourite cake. The combination of lemon zest in the cake and a simple lemon icing creates a vibrant and tangy flavour, perfectly balancing its sweetness.
Adding Greek yogurt creates a wonderfully light and fluffy sponge, making this cake perfect for any occasion.
Preparing this Lemon Yogurt Cake is a breeze; it takes just ten minutes, one bowl, and a hand whisk.
It's a wonderful option for afternoon tea, just like this Coffee & Walnut Loaf and Lime Drizzle Cake.
For more citrusy baking ideas, be sure to check out my Soft Orange Cake and Lemon & Poppy Seed Muffins!
Jump to:
Why You'll Love This Recipe
- Moist and fluffy crumb.
- Only seven ingredients.
- It's super easy to make.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Self-raising flour - also known as self-rising flour.
- Caster sugar - is also known as superfine sugar.
- Greek yogurt - you could also use plain yogurt.
- Vegetable oil - use sunflower or canola oil.
- Eggs - use large eggs at room temperature.
- Lemon - use one large lemon or two smaller ones. We use the zest for the sponge and the juice to make the lemon icing.
- Icing sugar - for the lemon icing.
How to Make Lemon Yogurt Cake
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Line a loaf tin (22cm long x 11cm wide x 7cm deep) with baking paper, leaving enough overhang on either side to remove the cake from the tin once it's baked.
- Add the vegetable oil, caster sugar, lemon zest, lightly beaten eggs and yogurt to a large mixing bowl.
- Mix well with a hand whisk until combined.
- Sift in the flour and fold it carefully into the batter.
- The mixture will be a little lumpy.
- Pour the mixture into the tin, then level the top with a spoon or knife.
- Bake in the oven for 50-60 minutes until a skewer inserted into the middle comes out clean.
- Turn the cake out onto a baking rack to cool completely before icing.
How to Make the Lemon Icing
Making the lemon icing is super simple. Add the sifted icing sugar to a small mixing bowl, then add 2-3 tablespoons of fresh lemon juice and mix well until the icing is runny (but not too runny, so it doesn't set).
Serving Suggestions
You can serve Lemon Yogurt Cake with fresh berries, whipped cream or simply on its own with a pot of tea. If you didn't feel like making the lemon icing, you could add a dusting of icing sugar.
Common Questions
Store the lemon yogurt cake in an airtight container in the pantry for up to three days.
Yes, it's best frozen without adding the lemon icing. Wrap the cake well in cling film, then store it in an airtight container in the freezer for up to three months.
Yogurt adds moisture for a light and fluffy cake. It makes the cake soft and delicious.
You can, although olive oil has a more robust flavour than vegetable oil.
More Delicious Cake Recipes
WANT MORE DELICIOUSNESS? Subscribe to my newsletter where I send out new recipes once or twice a month.
📖 Recipe
Lemon Yogurt Cake
Equipment
- 1 loaf tin, measuring 22cm long x 11cm wide x 7cm deep (or one of a similar size)
Ingredients
- 125 mls vegetable oil (½ cup), such as canola or sunflower oil
- 220 g caster sugar
- 1 large lemon, (zest for the cake and juice for the icing) , or two small lemons
- 3 eggs, lightly beaten
- 220 g Greek yogurt
- 260 g self-raising flour, sifted
Lemon Icing
- 120 g icing sugar, sifted
- 2-3 tablespoons lemon juice
Instructions
- Preheat the oven to 160℃ fan-forced / 180℃. Grease and line a loaf tin with baking paper with an overhang at each end - this makes it easier to lift the cake out once it's baked. The loaf tin should measure 22cm long x 11cm wide x 7cm deep (or one of a similar size).
- Add the vegetable oil, caster sugar, lemon zest, eggs and yogurt to a large mixing bowl and mix well to combine. Fold in the sifted flour, but don't over-mix. The batter will be a little lumpy.
- Pour the mixture into the prepared loaf tin. Bake in the oven for 50-60 minutes, until a skewer inserted into the middle comes out clean.
- Allow the cake to stand in the tin for 10 minutes, then turn it onto a wire rack to cool completely before icing.
For the Lemon Icing
- Sift the icing sugar into a mixing bowl. Add 2-3 tablespoons of lemon juice and mix until the icing is runny. Pour the icing over the cake and let it drizzle down the sides.
Comments
No Comments