This Lemon Yogurt Cake is a delightful balance of tangy citrus and creamy richness, perfect for any occasion. The moist, tender crumb, thanks to the yogurt, pairs beautifully with the bright, zesty lemon flavor that lingers on your palate. In just 15 minutes of prep, you’ll have a batter ready to bake into a golden, aromatic masterpiece. The 40-minute bake time fills your kitchen with a comforting, lemony fragrance that promises a treat worth waiting for.
Each slice offers a harmonious blend of textures—soft, fluffy cake with a delicate, slightly crisp crust. The yogurt adds a subtle tang that enhances the lemon’s freshness, making every bite refreshing and indulgent. Whether enjoyed with a cup of tea or as a dessert, this cake is a simple yet elegant way to brighten your day. Its effortless preparation and vibrant flavors make it a go-to recipe for both beginners and seasoned bakers alike.
Ingredients for Lemon Yogurt Cake
- 1 cup all-purpose flour (spooned and leveled)
- ½ cup almond flour (spooned and leveled)
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- ½ cup cane sugar
- 1 tablespoon lemon zest, plus more for sprinkling
- ¾ cup whole milk Greek yogurt* (substitute with regular yogurt if needed)
- ½ cup extra-virgin olive oil, plus more for the pan
- 2 large eggs
- 1 teaspoon vanilla extract
- Lemon Glaze (prepare according to your preferred recipe)
Step-by-Step Instructions
- Preheat the oven to 350°F and lightly oil an 8×4-inch loaf pan.
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt.
- In another large bowl, whisk together the cane sugar and lemon zest. Add the Greek yogurt, olive oil, eggs, and vanilla extract, and whisk until fully combined.
- Pour the dry ingredients into the bowl with the wet ingredients. Stir until just combined—do not overmix.
- Transfer the batter into the prepared loaf pan and spread it evenly.
- Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before removing it.
- Prepare the lemon glaze according to your recipe and drizzle it over the cooled cake. Sprinkle with additional lemon zest, slice, and serve.
Perfect Pairings: Serving Suggestions
This Lemon Yogurt Cake is a versatile treat that pairs beautifully with a variety of accompaniments. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For a lighter option, enjoy it alongside fresh berries like blueberries or raspberries. A cup of herbal tea or espresso makes it a delightful afternoon snack.
Keep It Fresh: Storage and Reheating Tips
Store your Lemon Yogurt Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To maintain its moisture, wrap it in plastic wrap before storing. If you prefer it warm, reheat individual slices in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the lemon zest for orange zest for a citrusy twist, or add a handful of poppy seeds for extra texture. For a nut-free version, replace the almond flour with an equal amount of all-purpose flour. You can also experiment with different glazes, like a vanilla or honey glaze, to suit your taste.
Baking Made Easy: Time-Saving Tips
To streamline the process, measure out all your ingredients before starting—this is called mise en place. Use a microplane grater for quick and easy lemon zesting. If you’re short on time, skip the glaze and simply dust the cake with powdered sugar for a quick finish.
Essential Tools: Equipment Guidance
For this recipe, you’ll need an 8×4-inch loaf pan and a whisk for mixing. A sifter or fine-mesh strainer is helpful for ensuring your flours are lump-free. Don’t forget a toothpick or cake tester to check for doneness. If you’re making the glaze, a small saucepan and spatula will come in handy.
Lemon Yogurt Cake
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 1/2 cup almond flour, spooned and leveled
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1/2 cup cane sugar
- 1 tablespoon lemon zest, plus more for sprinkling
- 3/4 cup whole milk Greek yogurt*
- 1/2 cup extra-virgin olive oil, plus more for the pan
- 2 large eggs
- 1 teaspoon vanilla extract
Lemon Glaze
Instructions
- Preheat the oven to 350°F and oil an 8×4-inch loaf pan.
- In a large bowl, whisk together the flour, almond flour, baking powder, and salt.
- In another large bowl, whisk together the cane sugar and lemon zest. Then add the yogurt, olive oil, eggs, and vanilla and whisk to combine.
- Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Don’t overmix.
- Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before removing the cake from the pan.
- Make the lemon glaze according to this recipe and drizzle it over the cooled cake. Sprinkle with lemon zest, slice, and serve.