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+ servings
side shot of a lemon yogurt cake with two slices cut from one end of it.

Lemon Yogurt Cake

Katerina | Diethood
Made with fresh, bright lemon juice and creamy yogurt, this moist and tender Lemon Yogurt Cake is a sunny sweet treat that everyone will adore! You’ll love its fluffy texture and drizzle of tart lemon glaze.
Servings : 12
Prep Time 10 mins
Cook Time 45 mins
Cooling Time 2 hrs
Total Time 3 hrs


  • 2 cups powdered sugar
  • 3 to 4 tablespoons fresh lemon juice


  • Preheat oven to 350˚F.
  • Grease a 9x5-inch loaf pan with butter and line it with parchment paper. Set aside.
  • Using a stand mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy; about 3 to 4 minutes, scraping down the sides, as needed.
  • Add in the eggs, one at a time; mix until incorporated.
  • Mix in the lemon juice and vanilla extract.
  • Remove bowl from the mixer and fold in the yogurt and lemon zest. Set aside.
  • In a mixing bowl whisk together the flour, baking powder, baking soda, and salt.
  • Using a rubber spatula, fold the dry ingredients into the wet ingredients; fold just until combined, do not over mix. Batter will be thick.
  • Pour the batter into the prepared loaf pan and smooth out the top.
  • Bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. IF the cake is browning too quickly, tent a piece of foil over it and continue to bake.
  • Remove from oven and cool to room temperature.
  • In the meantime, prepare the glaze:
    Place powdered sugar in a medium bowl and whisk in the lemon juice; whisk until incorporated.
  • Add more sugar or lemon juice, as necessary, to achieve desired consistency.
  • Set the lemon cake on a wire rack placed over foil.
  • Pour the lemon glaze over the cake; let stand a few minutes.
  • Cut and serve.


Calories: 281 kcal | Carbohydrates: 47 g | Protein: 4 g | Fat: 9 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 49 mg | Sodium: 123 mg | Potassium: 161 mg | Fiber: 1 g | Sugar: 30 g | Vitamin A: 288 IU | Vitamin C: 2 mg | Calcium: 80 mg | Iron: 1 mg | Net Carbs: 46 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dessert
Cuisine: American
Keyword: easy dessert recipes, lemon cake with glaze, lemon loaf