Lemon and Yogurt Cake Simple and Best
Bright, zesty, and irresistibly moist, this Lemon and Yogurt Cake is a simple yet stunning treat that's perfect for any occasion. Made with Greek yogurt and fresh lemon juice, this cake boasts a tender crumb and a tangy citrus flavor that will delight your taste buds. With just 15 minutes of prep time, it’s an easy-to-make dessert that’s both quick and gratifying. A touch of lemon zest adds vibrant aroma, while a light dusting of powdered sugar gives it an elegant finish. Whether you’re serving it with tea, as a light dessert, or for a casual brunch, this one-bowl lemon cake showcases the perfect balance of sweetness and citrusy freshness. Ideal for lemon lovers and home bakers seeking a reliable, crowd-pleasing recipe, this is truly the “simple and best” lemon yogurt cake you’ve been searching for.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 200 grams all-purpose flour
- 150 grams granulated sugar
- 115 grams unsalted butter, softened
- 120 grams Greek yogurt
- 3 pieces large eggs
- 60 milliliters lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch (23 cm) round cake pan.
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Mix in the Greek yogurt, lemon juice, and lemon zest until smooth.
Gradually add the dry ingredients to the wet mixture in three parts, mixing gently until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired. Slice and serve!
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 367 mg | 16% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 21.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
