Pin It The first time I made this lemon yogurt cake, I was standing in a kitchen that wasn't mine, visiting a friend who kept a blender on her counter like it was a trusted appliance. She mentioned she'd tried combining everything in it—yogurt, eggs, sugar, all that brightness of lemon—and I remember thinking it seemed impossibly simple. But that's when I learned the magic: sometimes the easiest recipes are the ones that taste like you actually spent time. The kitchen filled with that sharp, sweet lemon smell, and I was hooked.
Years later, I baked this for my neighbor who'd just moved in, still surrounded by boxes. She opened her door to the smell of it baking and actually paused, like she was tasting home. That's the thing about lemon cakes—they announce themselves. Within five minutes she was at my door with coffee and we sat on her kitchen steps eating warm slices. It became a tradition, this cake, though we never planned it that way.
Ingredients
- Greek yogurt (1 cup): The secret to moisture without heaviness. Use full-fat if you can find it—the tang cuts through the sugar and makes everything taste brighter.
- Eggs (3 large): They bind everything together and add a subtle richness. Make sure they're room temperature or your batter will have tiny lumps.
- Vegetable oil (1/2 cup): This keeps the crumb tender. Don't skip it or use butter here—the oil matters.
- Granulated sugar (1 cup): Measure it by weight if you can. Scooping straight from the bag packs it down too much.
- Lemon zest (from 2 lemons): Use a microplane grater and don't be shy. The zest is where the real lemon personality lives.
- Fresh lemon juice (1/4 cup): Bottled juice works in a pinch, but fresh squeezed tastes noticeably different.
- Vanilla extract (1 teaspoon): A small anchor that lets the lemon shine without making it taste too sharp.
- All-purpose flour (1 1/2 cups): Sift it or whisk it before measuring. Packed flour makes the cake dense.
- Baking powder (2 teaspoons): This is what gives you that gentle rise. Don't confuse it with baking soda.
- Salt (1/4 teaspoon): It's there to wake up the lemon. Leave it out and the cake tastes flat.
- Powdered sugar and lemon juice (for glaze): Optional but worth it. The glaze adds a final hit of brightness and texture contrast.
Instructions
- Heat your oven and prepare the pan:
- Set the oven to 350°F and give it time to fully preheat. Grease your loaf pan well—corners especially—or line it with parchment paper, which gives you more confidence when turning the cake out later.
- Blend the wet ingredients:
- Pour yogurt, eggs, oil, sugar, lemon zest, lemon juice, and vanilla into the blender. Blend for about 30 seconds until it's completely smooth and pale. You should see no streaks of yogurt.
- Add the dry ingredients gently:
- Sprinkle flour, baking powder, and salt over the wet mixture. Here's where most people go wrong: pulse just until you don't see streaks of dry flour anymore. Overmixing develops gluten and makes the cake tough and dense.
- Pour and bake:
- Transfer the batter to your prepared pan and smooth the top with a spatula. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it.
- Cool with patience:
- Let the cake sit in the pan for 10 minutes—this matters because the cake firms up enough to turn out without breaking. Then carefully turn it onto a wire rack to cool completely before glazing.
- Make the glaze if you want it:
- Whisk powdered sugar with 2 to 3 teaspoons of lemon juice until it's smooth and pourable. Drizzle it over the completely cooled cake for a subtle sweetness and shine.
Pin It I remember baking this for my daughter's school bake sale, and a parent I'd never met before tried a slice and got quiet in that specific way that means something just landed right. She asked for the recipe that afternoon and later texted me a photo of her own cake, saying it had become her family's Sunday thing. That's when I realized this recipe wasn't just mine anymore.
Why This Cake Works
The blender method is the whole point. You're not creaming butter or sifting flour multiple times. Everything mixes together in seconds, which means less oxidation, less gluten development, and a more tender crumb. The yogurt does two things at once: it adds moisture and it adds tang, so the lemon flavor feels natural, not like you dumped in extract. And because the batter is thin, it bakes evenly in a loaf pan, which is honestly the best shape for lemon cake because the edges get slightly caramelized while the center stays soft.
Serving and Storage
This cake is perfect eaten warm with a cup of tea, but it's honestly better the next day when the flavors have settled and deepened. It keeps for three days wrapped at room temperature, or up to five days in the refrigerator. You can freeze it too—wrapped well, it lasts almost a month. Serve it plain, dust it with powdered sugar, or pair it with fresh berries, whipped cream, or a small scoop of vanilla ice cream.
Small Details That Matter
Room temperature eggs blend faster and more completely than cold ones, so pull them out 30 minutes before you start. The zest of exactly two lemons gives you about a tablespoon, which is the sweet spot—more than that and it tastes medicinal. If your lemons feel hard, roll them on the counter before zesting and juicing and they'll release more flavor. I learned this the long way, by squeezing three lemons to get the 1/4 cup I needed.
- Microplane graters are worth the drawer space because they capture zest perfectly without the bitter white pith underneath.
- If you only have bottled lemon juice, use it, but reduce it to 3 tablespoons since it's more concentrated than fresh.
- The glaze is optional but worth the two minutes it takes, and it's what makes people think you spent more effort than you did.
Pin It This cake has a way of becoming your go-to when you need to bring something somewhere or comfort someone quietly. It's humble enough to feel casual, special enough to feel intentional.
Recipe FAQs
- → What yogurt works best for this lemon cake?
Plain Greek yogurt provides creaminess and tang, but plain whole-milk yogurt can be used as a substitute for a softer texture.
- → Can I add extra lemon flavor?
Yes, increasing lemon zest or adding a few drops of lemon extract will intensify the citrus aroma and taste.
- → How do I know when the bake is done?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs when fully baked.
- → Is the blender necessary for mixing?
Using a blender makes mixing quick and smooth, ensuring a well-combined batter without overmixing.
- → What are good serving suggestions?
Serve with fresh berries or a dollop of whipped cream. It pairs nicely with Earl Grey tea or Moscato wine.
- → Can the glaze be omitted?
Yes, the glaze is optional but adds a sweet, tangy finish that complements the lemon flavor beautifully.