This Lemon Yogurt Cake is neither fancy nor complicated. Even better, it has a relatively short ingredient list. With yogurt and lemon, this moist tangy and sweet cake is perfect for an afternoon treat. The use of yogurt in this recipe makes for a fluffier baked Lemon Yogurt cake.
Lemon Yogurt Cake Ingredients:
For the cake:
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup granulated sugar
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 3 eggs
- 1 ½ cups non-fat vanilla Greek yogurt (regular yogurt is fine too)
For the lemon syrup:
- ¼ cup granulated sugar
- ¼ cup lemon juice
For the glaze:
- ½ cup confectioner’s sugar
- 2½ tbsp lemon juice
- Pre-heat your oven to 350 degrees.
- Line an 8½ inch loaf pan with parchment. (This will keep the bottom of your cake from burning. If you don’t have parchment, don’t flip out. You’ll probably be fine without it, but I would suggest placing your loaf pan on top of a sheet pan when baking to be safe.) Grease and flour the pan.
- Sift together the flour, baking powder, baking soda, and salt into a medium-sized bowl. In a separate bowl, whisk together the sugar, lemon zest, 2 tbsp lemon juice, eggs, and yogurt.
- Little by little, whisk the dry ingredients into the wet ingredients until they are all incorporated.
- Pour the cake batter into your prepared pan.
- Bake your cake for 50 minutes at 350 degrees or until a toothpick/fork comes out clean.
- While your cake is in the oven, prepare the lemon syrup. Place ¼ cup sugar and ¼ cup lemon juice in a pan and let cook over low heat until the sugar dissolves and the mixture is clear. Set aside.
- When you take your cake out of the oven, allow it to cool in the pan for 10 minutes. Poke several holes in the cake using a fork/toothpick. I’m talking a lot of holes, people. The more holes in the cake, the more the lemon syrup will soak into the cake. Pour the lemon syrup over the top of the cake. It should seep into the holes and around the sides of the pan. Allow the cake to cool in the pan for another 10 minutes.
- Carefully remove the cake from the pan and place it on a baking rack over parchment or a sheet pan. Allow it to cool completely.
- For the glaze, whisk the lemon juice and confectioner’s sugar until smooth. Pour over the top of the cake.
- If you would like to decorate with candied lemon slices. Bring ¼ cup sugar and ½ cup water to a boil. Add the lemon slices and lower to a simmer. Simmer until the lemons rinds become translucent (about 10-15 minutes).
- Drain and cool. Place on top of cake in an artsy way.
- Slice and serve your cake. I like to throw some fresh berries on top because it looks fancy and I like lemon-flavored things with berries. Who doesn’t?