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.

Sliced lemon yogurt cake on plate with berries.

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 Yogurt, Lemon Yogurt Muffins, Lemon Blueberry Muffins, Yogurt Bark, Zucchini Cake, and Protein Banana Bread.)

Your toddler won’t eat? Help is here!

Sign up for our email updates to get tips and ideas sent to your inbox.

Please enable JavaScript in your browser to complete this form.

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.

Ingredients for lemon yogurt cake on countertop.
  • 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 syrupMaple 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.

how to make lemon yogurt cake in grid of images.
  1. 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.
  2. Add the dry ingredients and stir together using a rubber spatula or silicone spatula to make a smooth, even batter.
  3. Add to a greased loaf pan (or you can use parchment paper if you prefer) and spread evenly.
  4. 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 make lemon yogurt cake in grid of images.

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

What does yogurt do to cakes?

Using yogurt in this cake adds moisture and tenderness to the final crumb. And it adds protein, which helps the cake be satisfying.

What’s the best yogurt to use in this cake?

I prefer to use regular whole milk plain yogurt in this cake since it performs best.

What goes well with this Lemon Yogurt Cake?

You can serve this cake with berries including raspberries, strawberries, and blueberries.

Sliced lemon yogurt cake on plate with berries.

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.

I’d love to hear your feedback on this recipe, so please comment and rate it below!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Sliced lemon yogurt cake on plate with berries.

Lemon Yogurt Cake

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.
5 from 56 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Cuisine American
Course Breakfast
Calories 184kcal
Servings 10

Ingredients

  • 1 cup whole-milk plain yogurt
  • cup maple syrup
  • ¼ cup unsalted butter (melted and slightly cooled)
  • 2 eggs (lightly beaten)
  • 2 teaspoons pure vanilla extract
  • 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)
Save this recipe?
Enter your email to save this recipe in your inbox!
Please enable JavaScript in your browser to complete this form.

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.

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.

Nutrition

Serving: 1slice, Calories: 184kcal, Carbohydrates: 27g, Protein: 4g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 48mg, Sodium: 182mg, Potassium: 117mg, Fiber: 1g, Sugar: 11g, Vitamin A: 215IU, Vitamin C: 4mg, Calcium: 82mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

Related Products

Share it with the world

Pin

Filed Under

5 from 56 votes (20 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




All comments are subject to our Terms of Use.

Comments

  1. Hello. I want to make this into a birthday cake. So a round pan. Will this recipe work the same way (same amount of batter and baking time ?) thank you!

  2. 5 stars
    Used Greek vanilla yogurt , gluten free 1:1 flour and 1/4 of sugar. So good we couldn’t stop eating it!

      1. 5 stars
        Welp, just checked what yogurt I used and it was Greek! Judging by other comments, that may have been the problem.

      2. Ah yes, I do say a handful of times in the recipe to use plain regular style so I hope that helps next time!

  3. Hi! Have you made this in a Bundt pan? We love this recipe, and wanted to try a Bundt. Thanks!!

    1. I have not, so I can’t say for sure, but I suspect you’d need to double or triple the volume to have enough batter for a bundt pan.

  4. We just made the muffins and had a similar problem 🙁 . It’s not quite as bad, they’re still edible but they didn’t rise properly, they have kind of a dense, wet, custardy quality. This time I did do the sugar and Greek yogurt substitutions. I’d love to know if you figure out how to fix this issue, because I can tell they would be a favorite!

    1. I think it may be the Greek yogurt. It seems to only happen when that is used (I thought I removed it from here but maybe it’s still somewhere I missed!)

  5. 5 stars
    Delicious and easy! The cake itself isn’t super sweet but the icing on top brings it all together.

  6. 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.

    1. Thanks for the comment! With a different type of yogurt, it is not surprising that the baking time was different. Enjoy!

  7. 5 stars
    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!

  8. 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

    1. 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!

      1. 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!

    1. 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!

  9. 5 stars
    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?

  10. 5 stars
    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”

  11. 5 stars
    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!!!

  12. 5 stars
    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!

  13. 5 stars
    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?

      1. 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.

  14. Can you replace whole milk yogurt w dairy free option like So delicious coconut milk unsweetened yogurt?

  15. 5 stars
    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.

  16. 5 stars
    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

  17. 5 stars
    Very easy to make and delicious ! My toddler and husband both enjoyed it. My husband couldn’t believe how moist it was.

  18. 5 stars
    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.

  19. 5 stars
    Great recipe ! Thanks Amy. Can dress it up for a special occasion (Easter) yet simple enough for any day! Yummy and simple

  20. 5 stars
    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.

  21. 5 stars
    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.

    1. For standard muffins, I would do 375 degrees F for about 14 minutes. For minis, same temp and 10-12 minutes. Enjoy!

  22. 5 stars
    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!

    1. 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.

  23. 5 stars
    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.

    1. 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!

    1. 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.

  24. 5 stars
    I have Celiac disease, so we used Cup4Cup gluten free flour to make this cake for after school snack. It was delicious!

  25. 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?

    1. 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.

  26. 5 stars
    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.

    1. 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

      1. 5 stars
        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!

  27. 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.

  28. If we wanted to add poppyseeds and soaked millet for crunch, would I need to add anything else to compensate?

    1. 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!

    1. 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!

  29. 5 stars
    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.

    1. 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.