There is something truly magical about a cake that balances bright, zesty notes with creamy richness, and this Lemon Yogurt Cake Recipe does exactly that. This cake is moist, tender, and bursting with real lemon flavor, thanks to the fresh lemon zest and the tangy Greek yogurt that keeps every bite delightfully soft. Whether you want a fresh afternoon pick-me-up or a charming dessert to impress guests, this recipe is straightforward and rewarding, delivering a home-baked cake that feels special yet approachable.

Ingredients You’ll Need

The image shows a top view of baking ingredients arranged on a white marbled surface. There are two whole eggs stacked on the left and a small white bowl with a dark liquid beside them. A larger white bowl in the center holds whipped white cream with a silver spoon inside. Nearby, there is a smaller white bowl filled with white sugar. A wooden cutting board with two yellow lemons halved and a gray-handled knife rests on the lower left side. One whole lemon is placed below the board and two more whole lemons are scattered around. On the right, a white bowl with a black rim contains a mix of white flour and light beige almond flour with a small wooden spoon resting on top. Next to it is a clear glass bowl filled with golden olive oil. The whole scene is bright and clean. Photo taken with an iphone --ar 4:5 --v 7

These ingredients might feel familiar, but each plays a vital role in making this Lemon Yogurt Cake Recipe a standout. From the wholesome almond flour that adds a subtle nuttiness to the bright lemon zest that brings that unmistakable zing, every component complements the other to create this perfect balance of flavor and texture.

1 cup all-purpose flour: Your base for structure, providing the soft crumb you expect in a good cake.
½ cup almond flour: Adds moisture and a gentle nutty flavor, giving the cake extra richness.
2 teaspoons baking powder: The leavening agent that ensures your cake rises beautifully and stays light.
¾ teaspoon sea salt: Enhances all the flavors and prevents the sweetness from being flat.
½ cup cane sugar: Sweetens naturally with a hint of molasses depth for complexity.
1 tablespoon lemon zest: Concentrated citrus flavor that wakes up your taste buds in every bite.
¾ cup whole milk Greek yogurt: Adds moisture and a tangy note that keeps the cake tender and fresh.
½ cup extra-virgin olive oil: Gives the cake a silky texture and richness without heaviness.
2 large eggs: Bind everything together while contributing to a soft, springy texture.
1 teaspoon vanilla extract: Balances the lemon with warm, sweet undertones for complexity.
Extra olive oil for pan: Prevents sticking and helps create a golden crust.

How to Make Lemon Yogurt Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F. Grease an 8×4-inch loaf pan with a touch of olive oil, ensuring the batter won’t stick and your cake will come out perfectly shaped. This simple prep sets the stage for baking success and a beautiful cake.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt. Mixing these dry components evenly is key to a consistent texture and even rise throughout your Lemon Yogurt Cake Recipe.

Step 3: Combine the Wet Ingredients

In another large bowl, whisk the cane sugar and lemon zest together until fragrant — this step releases the oils from the zest and infuses the sugar with refreshing lemon flavor. Then add the Greek yogurt, olive oil, eggs, and vanilla extract. Whisk until smooth and well combined; this creates the luscious batter base that promises moistness and flavor in every slice.

Step 4: Bring It All Together

Pour the dry ingredients into the wet ingredients bowl and gently stir until just combined. Avoid overmixing here because it can toughen the cake. The batter should be smooth with no large lumps but still a bit thick, holding all those gorgeous lemon and yogurt flavors together.

Step 5: Bake to Perfection

Transfer the batter into your prepared loaf pan and place it in the oven. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. The cake will develop a beautiful golden crust, hinting at the moist and tender crumb inside.

Step 6: Cool and Glaze

Allow the cake to cool completely before removing it from the pan. Cooling fully is crucial to let the structure set and to prepare for the delicious finishing touch: the lemon glaze. Once cooled, drizzle the glaze generously over the cake and sprinkle with a bit more lemon zest for that pop of color and flavor that makes this Lemon Yogurt Cake Recipe truly shine.

How to Serve Lemon Yogurt Cake Recipe

A rectangular lemon loaf cake with a golden brown base is topped with a thick layer of light beige glaze that drips slightly on the sides. Small bright yellow lemon zest pieces are scattered on the glaze, adding texture and color contrast. The cake rests on white parchment paper placed on a white plate with a blue decorative pattern around the edge, all set on a white marbled surface. Around the cake, there are two halves of a fresh yellow lemon and a blue cloth napkin. A silver knife is visible to the right side of the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your serving, a sprinkle of fresh lemon zest over the glaze adds vibrant color and intensifies the citrus aroma. A few thin lemon slices or edible flowers alongside the cake make it look as delightful as it tastes. You can even dust a touch of powdered sugar for an elegant finish that guests will love.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. For a lighter option, fresh berries or a simple berry compote provide a lovely contrast, balancing sweetness with a fresh tartness that complements the lemon flavor perfectly.

Creative Ways to Present

If you want to impress at brunch or a gathering, serve slices of the cake on pretty plates with a small spoonful of lemon curd or mascarpone cheese on the side. You could also cut the cake into small squares and present them on a tiered stand, turning this simple loaf into a centerpiece for your dessert table.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Yogurt Cake can be stored in an airtight container at room temperature for up to three days. To keep it fresh longer, store it in the refrigerator, which will extend its shelf life to about a week. Make sure to cover it well to prevent it from drying out.

Freezing

This cake freezes well! Wrap slices individually in plastic wrap and place them inside a freezer-safe bag or container. They will keep their flavor and texture for up to three months. When you’re ready to enjoy, thaw overnight in the fridge or let the slices come to room temperature.

Reheating

For that freshly-baked feel, warm your slices gently in the microwave for about 15 seconds or in a toaster oven until just warmed through. This revives the cake’s softness and makes the flavors pop, especially if served with a little butter or cream on the side.

FAQs

Can I substitute the almond flour with something else?

Absolutely! You can swap almond flour with an equal amount of more all-purpose flour or oat flour for a similar texture. Keep in mind, using almond flour adds a lovely nutty depth, so the flavor might be slightly different.

Is Greek yogurt necessary, or can I use regular yogurt?

Greek yogurt is best because it’s thicker and less watery, which helps keep the cake moist without making the batter runny. You can use regular yogurt, but try to strain it first to remove excess liquid.

How tangy is the lemon flavor in this cake?

The lemon flavor is vibrant but balanced, thanks to the fresh lemon zest and the glaze. It won’t be overpowering but still noticeably refreshing, making every bite bright and lively.

Can I make this cake gluten-free?

You can make it gluten-free by replacing the all-purpose flour with a 1-to-1 gluten-free baking blend. Make sure it contains xanthan gum or another binder to help with texture, and keep the almond flour as it’s naturally gluten-free.

Does the olive oil flavor come through strongly?

The olive oil adds richness and a subtle fruitiness without dominating the cake’s flavor. Using extra-virgin olive oil of mild or medium intensity works best to complement the lemon rather than overpower it.

Final Thoughts

If you’re on the hunt for a cake that feels homemade but special, bright but comforting, this Lemon Yogurt Cake Recipe is a must-try. It’s a wonderful way to celebrate simple ingredients coming together to create something totally delicious and heartfelt. Trust me, once you bake it, it will quickly become one of your go-to recipes for any occasion.