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 brunch, 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 Lemon Blueberry Muffins, Yogurt Bark and Protein Banana Bread.)
Table of Contents
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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. We use a quarter cup lemon juice to ensure there is plenty of lemon 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 Lemon Yogurt Cake 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 using a rubber spatula or silicone spatula to make a smooth, even batter.
- Add to a greased loaf pan (or you can use parchment paper if you prefer) 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, which has fresh lemon juice and confectioners’s sugar. It’s such a delicious lemon-sugar mixture!
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.
Frequently Asked Questions
Using yogurt in this cake adds moisture and tenderness to the final crumb. And it adds protein, which helps the cake be satisfying.
I prefer to use regular whole milk plain yogurt in this cake since it performs best.
You can serve this cake with berries including raspberries, strawberries, and blueberries.
Best Tips for Success
- I like using whole-milk regular yogurt in this recipe.
- 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.
- Be sure to bake this with fresh, active baking soda and in a metal pan.
- 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.
- Be sure to use fresh, active baking powder.
- Lightly scoop out your flour when measuring, rather than packing it into the measuring cup.
- 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.
I used full fat skyr, gently mixed and my cake did rise. The baking time was way off, it took a full hour at sea level, new oven with accurate temperature. Tasted good.
Thanks for the comment! With a different type of yogurt, it is not surprising that the baking time was different. Enjoy!
Wish I read the comments before baking! I had a similar problem – the cake didn’t rise and came out with a very pudding like texture. Not sure where I went wrong, I’ll try some of the suggestions (metal pan, etc) next time bc the flavor was really nice.
I wanted to love this, but like some other commenters, my loaf turned out flat, dense, and very eggy. I used Aldi’s whole milk yogurt and measured the yogurt and flour by weight using my trusty kitchen scale. Baked for about 50 min and even used the broiler a bit at the end for some color on top. I wonder if the temperature is too low as written and a higher heat would help activate the chemical leaveners? Or if beating the eggs with granulated sugar (instead of maple syrup) to introduce air would be useful. I probably won’t try again, but those are the tweaks I’ll try if I do!
My husband and 4 year old, who are both repulsed by yogurt, ate this cake and kept asking for more. It is fantastic. Perfectly sweet and tangy/sour. I am currently making mini muffins with the batter, can’t wait to eat them!
Hooray!
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!
Me too! I’ve made it twice now and both times it’s so flat and dense and almost eggy texture? Smells delish but I just can’t get it quite right. We’ve lived every other recipe from yummy toddler food.
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.
This was absolutely delicious and my new favorite loaf cake. It will be a hit in any household, EVEN if, like me, you somehow forgot to add the maple syrup. (Oops.) Spreading a bit of creamed honey on it was magical (as was homemade lemon curd). This will be a regular visitor in our breadbox.
I’ve made this recipe 5x since I saw it posted on Instagram. It’s loved by both my husband and my toddler. So so good and super easy to make
Very easy to make and delicious ! My toddler and husband both enjoyed it. My husband couldn’t believe how moist it was.
Easy and good! I even forgot to put 2 ingredients in (toddler distracting) and I ended up adding them into the baking dish! Loved that I had all the ingredients already. Wondering if I could add brown sugar.
I haven’t tried adding brown sugar but it might be nice!
Could you mix blueberries into the batter before baking?
Great recipe ! Thanks Amy. Can dress it up for a special occasion (Easter) yet simple enough for any day! Yummy and simple
So delicious! I soaked with a lemon drizzle and it was so moist, I could have eaten the whole thing! Big hit with the kids too! Will definitely be making again.
Made this for Easter and it was perfect. Not too sweet and just the right amount of lemon. Best part – enjoying leftovers through the week.
Was really excited to make this today, but I clearly must have done something wrong (there was toddler help involved…). Cake ended up sinking and being very dense; almost custard-like. Delicious flavor, so will try again. Any thoughts as to what went wrong?
Oh no! The only reason I know of that would result in that is if the baking soda didn’t activate, which can happen if it’s not fresh. I hope that helps!
Have you tried making these as muffins? How would you adjust the time? Can’t wait to make this!
For standard muffins, I would do 375 degrees F for about 14 minutes. For minis, same temp and 10-12 minutes. Enjoy!
Muffins is a great idea!
So easy to make with ingredients I already had in the house. My lemon loving grandkids loved it and I was happy that it was nutritious as well as delicious. It was one of the options for Easter Brunch!
Can you use whole wheat flour?
I haven’t made it that way, but I would reduce the amount a little to ensure that the cake isn’t dry. Or add 2-3 tbsp milk.
Big hit at our preschool playdate. Kids and adults both loved it! As for the lemon zest, I did need 2-2.5 lemons to get the full 2T of lemon zest, so keep that in mind when prepping your ingredients.
I’m so glad and thanks for that note!
Hello, could I use cake flour in place of AP flour?
Hi- I haven’t tested it that way and I suspect it might not bake through properly. Maybe check the King Arthur Flour website to see if they have a recommendation for how to sub cake flour for all purpose in recipes. Enjoy!
Have you tried baking these in muffin tins?
I haven’t but I bet it would work well. I usually do 375 degrees F with 1/4 cup batter for each standard size muffin, then bake for 14-16 minutes.
If using Greek yogurt instead of regular yogurt – can I use almond milk in place of the 2 tablespoons of regular milk?
Sure, that should be fine. Enjoy!
I have Celiac disease, so we used Cup4Cup gluten free flour to make this cake for after school snack. It was delicious!
I’m so glad!
I made this with 1:1 gluten free flour and I could not get the cake to cook all the way through. I tried leaving it in for longer, and it just overcooked the bottom. Any tips?
You could try adding 2 additional tbsp of the gf flour to see if that helps. The brands vary a bit, so it may be a little less absorptive than all purpose flour.
Made this for Easter and my family loved it! Super moist with great lemon flavor (but not overpowering). Used plain 2% greek yogurt + 2 Tbsp milk. I doubled the glaze since I was serving it as a cake for dessert, but still would have been delicious with half the glaze.
Can you make this in mini loaf pans? Whats the time difference?
Yes, the time would be less and while I haven’t tested it that way so I can’t say for sure, I would guess in the 24-28 minute range. Enjoy
Thank you! It fit great in 3 of the 4 mini loaf cavities. I baked uncovered at 375 for about 27 min and they were perfect. So delicious!
Would I need to change anything if I used low-fat yogurt?
Nope!
Delicious! Added some poppy seeds. Just delightful!
If we wanted to add poppyseeds and soaked millet for crunch, would I need to add anything else to compensate?
Poppyseeds I bet are fine to add without adjustments. I am not sure about the other, but I suspect it would absorb moisture so you’d want to add more liquid but I don’t have a good guess as to how much. Enjoy!
Would this be acceptable for an 11 month old, or is the maple syrup a sugar to be avoided?
If you make it without the glaze the amount in any one slice from the maple syrup is small. I don’t worry too much about that in the broader context of everything a baby or toddler eats, but maple syrup is added sugar. There really isn’t a way to make it without some sort of sweetener and get the same flavors. Enjoy if you make it!
I tried making this with non dairy yogurt and it never fully rose. Operator error?
I haven’t tested it that way but it works really well with regular dairy yogurt. Perhaps also check that your baking soda is fresh and active.
Suggestions for baking without eggs? Egg replacer?
I would use a store bought egg replacer here. Enjoy!
Looks amazing – I love all of your one bowl recipes! Do you think a non-dairy yogurt with similar consistency would work as a substitute? Just starting dairy-free breastfeeding journey for my youngest’s milk allergy.
I haven’t tested it that way but it may!
Can we make this without the maple syrup to make it sugar free?
Can you clarify here, the recipe calls for maple syrup and you’re saying you prefer the granular sugar instead for this bread. What is the measurement of the sugar? 1/3 cup in place of the maple syrup?
Ack, I’m sorry, I was clearly wrong and both misread that comment and answered it incorrectly!
It may be too tart or bland so I don’t recommend that, but if you decide to try that let me know!
can you provide baking time for mini muffins?
I usually do 1.5 tbsp batter for 10-12 minutes at 375 degrees F.
Could you sub almond or another lower carb flour option (for health reasons)?
No, almond flour will not work here as it absorbs liquids in a really different way. An all purpose gf flour is a better option, though I don’t know that that will satisfy the carb question.