Bursting with fresh lemon flavor, a tender crumb from a full cup of yogurt, and sweetness from maple syrup, this Lemon Yogurt Cake is the most delicious breakfast or snack—or dessert.
This post is sponsored by Stonyfield.
Lemon Yogurt Cake
One of my kids is a super fan of lemon baked goods, and she especially loves lemon quick breads, so this lemon cake has been in regular rotation in our house recently. It’s so easy to stir together in a bowl without any special tools, it’s crazy tender from the inclusion of a full cup of yogurt, and it’s bursting with fresh lemon flavor.
It also has the option to add a lemon glaze for more sweetness and lemon flavor. The cake can be made ahead and served for breakfast, snack, or dessert, and is such a great option for Easter brunch, Mother’s Day breakfast, or any day that you’re craving lemon deliciousness.
The cake is lightly sweetened and great paired with fresh berries such as raspberries, blueberries, or diced strawberries.
I love using Stonyfield plain yogurt here since it is mild in flavor and has the perfect creamy consistency. Plus, Stonyfield yogurt is made with high-quality organic ingredients and has a flavorful yet not-too-tangy taste. We started using it when our kids were babies, and it’s still a regular on our grocery list.
(You may also like my Yogurt Bark and Protein Banana Bread.)
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Ingredients You Need
Here’s a look at what you need to have on hand to make this recipe so you know what to get out or pick up from the store.
- Whole-milk plain yogurt: I use plain regular whole-milk yogurt here as the base for this yogurt cake. The whole milk adds moisture, which contributes to the final (wonderful) texture and adds protein and calcium.
- Maple syrup: Maple syrup lends sweetness to this recipe. You can also use honey (for kids over age 1) or use the same amount of granulated sugar and add 2 tablespoons milk.
- Unsalted butter (melted and slightly cooled): I prefer to bake with unsalted butter so I can control the salt level. You’ll want to melt it and let it cool just slightly before adding it to the rest of the batter.
- Eggs: I use large eggs in baking. This recipe works best using eggs and not an egg replacer.
- Vanilla extract: Pure vanilla extract adds a lovely layer of flavor. You can also use artificial vanilla if that works better with your food budget.
- All-purpose flour: I use all-purpose flour here to keep things light and fluffy. You can also use the same amount of whole wheat pastry flour.
- Baking powder and baking soda: Using a combination of these helps to ensure the cake bakes through and rises. Be sure to use baking soda that’s fresh and active.
- Fresh lemon and lemon zest: Using a combination of these ensures that the cake is fresh and lemony in flavor.
- Lemon drizzle: There’s an option to make a simple glaze using confectioners sugar and lemon juice to add extra flavor.
Step-by-Step Instructions
Here’s an overview of how to make this recipe so you know what to expect. Scroll down to the end of the post for the full recipe with the specific timing and amounts.
- Whisk together the wet ingredients to make a smooth mixture. Use a fine microplane to zest the lemon, grating only the yellow exterior (not the white underneath) for the best flavor.
- Add the dry ingredients and stir together to make a smooth, even batter.
- Add to a greased loaf pan and spread evenly.
- Bake, covering with foil two-thirds of the way through baking to ensure the top of the loaf doesn’t overbrown.
You’ll want to let this cake cool completely, out of the pan and on a wire baking rack, before slicing. You can then add an optional drizzle.
How to Store
Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days.
You can also freeze the cut cake in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
Best Tips for Success
- I like using whole-milk regular yogurt in this recipe. To make this with Greek yogurt, add 2 tablespoons milk to ensure the batter isn’t too thick.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
- Top with Lemon Drizzle if desired: Stir together 1/4-⅓ cup powdered sugar with 2 tablespoons lemon juice.
- This is a lightly sweetened cake. To make it sweeter, add ¼ cup sugar to the batter.
- Test the center of the loaf with a cake tester at the end of baking to ensure it comes out clean so you know it’s baked all the way through.
Related Recipes
I’d love to hear your feedback on this recipe, so please comment and rate it below!
Lemon Yogurt Cake
Ingredients
- 1 cup whole-milk plain yogurt
- ⅓ cup maple syrup
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons fresh lemon zest
(from one lemon)
- ¼ cup fresh lemon juice
- Lemon Drizzle (optional; see Notes)
Instructions
- Preheat the oven to 350 degrees F. Coat a 9×5-inch baking pan (metal is best) with nonstick spray.
- In a large bowl, stir together the yogurt, maple syrup, butter, eggs, vanilla, lemon juice, and lemon zest.
- Add the flour, baking powder, baking soda, and salt.
- Gently stir the yogurt mixture into the flour mixture.
- Pour batter into the prepared pan.
- Bake for 30 minutes, then cover very loosely with foil. Bake for an additional 10-15 minutes, or until lightly golden brown and a cake tester inserted into the center comes out clean. (Make sure the foil is curved over the loaf pan so it doesn't touch the batter. Adding the foil ensures the loaf doesn't overbrown.)
- Run a knife around the edges of the cake to loosen from the pan and carefully turn out onto a wire rack. Let cool completely.
- Slice, or add the Lemon Drizzle, let harden, then slice.
Equipment
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days.
- You can also freeze the cut cake in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
- I like using whole-milk regular-style plain yogurt in this cake recipe. To make this with Greek yogurt, add 2 tablespoons milk to ensure the batter isn’t too thick.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
- Top with Lemon Drizzle if desired: Stir together 1/4-⅓ cup powdered sugar with 2 tablespoons lemon juice.
Like some other reviews my cake didn’t rise, was very dense and took much longer to cook all the way through. I followed the recipe exactly as written and my baking powder and baking soda are fresh. Earlier today I made your lower sugar banana bread and it turned out excellent as usual.
Could you tell me which type of yogurt you used? I am having a hard time figuring out what the issue is since I cannot replicate it at home. Thank you
I used Stonyfield Organic plain whole milk yogurt and also a metal pan after reading comments on the recipe because I really wanted it to work. My family loves your recipes! We made yogurt waffles for breakfast this morning. They’re always a hit!
Okay, thank you. I am continuing to troubleshoot because it’s frustrating that I can’t figure this out. One theory is with how flour is being measured. I hope to have more info soon!
Super easy and delicious
It smells delicious, but I had to have it in there for more like an hour and it still came out slightly undercooked. And it definitely didn’t rise. Baking powder and soda all fresh so not sure why that happened?
I used Greek yogurt but added the milk like you suggested
Are you baking in a metal pan?
I made this! But mine didn’t rise at all. Why didn’t that happen? I swore I put the baking powder and baking soda in! Flavour was great so I’m going to try again.
Me too!!!
Can you tell me which type of yogurt you used and if you checked that your baking soda was fresh/active? I am not sure why this would happen otherwise but I would like to figure it out!
I used 3% plain yogurt (not greek). And yes baking soda/powder were fresh. I left it in for the 40 min/15 tented and it was still undercooked, but as mentioned above it smelt amazing.
Did you use a metal pan? Thanks for the feedback!
This cake is so moist and delicious–not overly sweet and perfectly tart!
This was excellent – made cupcakes and the drizzle – Yum – My question is could I make this in a square brownie pan or cake pan? Temp and time ideas?
You can do it in an 8×8 inch pan. Timing would be about 24-26 minutes.
Super Amy – thanks so much.
Anyone tried making with oat flour instead of all purpose flour?
Delicious! I didn’t have maple syrup, so I used white sugar and I ran out of baking powder so I used a baking soda and lemon juice mixture. The texture was very nice! So good! Will make again! My husband said it was “perfect”
I’m so glad to hear that!
What size loaf pan are you using?
9×5 inch
Delicious!! I’ve made this twice in 24 hours! The seater tool is a must..first time tried with a box grater that had a zester side.. picked up a zester tool today after work. Thank you!!!
This may be one of the most delicious cakes ever. My entire family gobbled this up and love every single bite. I am going to try and make them as mini muffins so my kids can easily grab on the go and maybe try with whole wheat flour as well. Cannot wait to add this recipe to my weekly rotation of YTD recipes I make. Thanks for a great share!
I’m so glad to hear that!
I’ve made this 3 times and it is absolutely delicious, but I can’t get it to rise! I’m at a little over 5,000 ft elevation, but I don’t think that’s the problem. Any ideas?
Is it baking through okay otherwise? That will help me understand more.
Yes, it baked through fine. I didn’t need to tent the top though as it wasn’t really browning. Baking powder was brand new; I’ll try fresh baking soda on my next pan.
Can you replace whole milk yogurt w dairy free option like So delicious coconut milk unsweetened yogurt?
I haven’t tested that so I can’t say for sure, but it might work similarly.