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Lemon Yogurt Cake

Lemon Yogurt Cake – This is my go-to recipe for lemon cake, always perfect. The texture of this Cake is pretty unique; the edges bake up crispy, sweet, and caramelized and taste like butter cookies right out of the oven while the inside stays moist and delicious. No one will ever guess how easy it is to make.

Easy to make Lemon Yogurt Cake Recipe

Lemon Yogurt Cake

Lemon Yogurt Cake is a quick cake that uses real and genuine ingredients, and it’s extremely quick and easy to make. It has a complex but pleasant taste of yogurt, lemon, and vanilla combined. You can make them when you are in a hurry or use them to teach your kids how to bake because it’s so forgiving.

You will love this Lemon Yogurt Cake Recipe

Just like with many quick cakes, you can use sifted or unsifted flour measurements for your Lemon Cake to save a step because the batter is quite forgiving, and this will have no negative impact on your Cake. You can also mix the batter in a bowl in a matter of minutes with or without the hand mixer. How easy is that?

Watch how to make this Lemon Cake here: 

I have to let you know that it is best to use an odorless Oil like vegetable Oil or Canola Oil for this Cake. Butter will also work just fine. Also, Coconut Oil can be used; this will give the cake a slightly nutty taste.

If you choose to use margarine, you may need to increase the quantity of sugar a little bit because margarine is quite salty, and the salt might reflect in the taste of the Cake. However, I try to stay away from Olive Oil completely because I find the taste too overpowering for this cake.

Easy Lemon Cake Recipe

This cake is one of my to-go cakes whenever I feel like eating a cake or when I have a last-minute guest, and I don’t feel like using any fancy equipment. You know those days when it becomes a task to take out your mixer, right? For those days, try out this easy Yogurt cake recipe, and I’m sure you will like it. Enjoy!

Some of our other favorite cake recipes:


  • When grating the Lemon, it is important to grate only the yellow part, which is the flavorful part called the zest. The thick white part, which is known as the pith, should be avoided because it is bitter.
  • I usually don’t glaze my Yogurt Cake because it’s sweet on its own. However, you can coat with any glaze of choice if you choose to or sprinkle some icing sugar over it.
  • I baked my Cake in a 9 by 5 loaf pan, but you bake them in Muffin pans and make them into Cupcakes. However, you will have to bake for about 30 minutes rather than 45 minutes.

Lemon Yogurt Cake

The texture of this Cake is pretty unique; the edges bake up crispy, sweet, and caramelized and taste like butter cookies right out of the oven while the inside stays moist and delicious.
4.72 from 35 votes
Print Pin Rate
Course: Dessert
Cuisine: French
Keyword: French Cake, homemade, Lemon Cake, Lemon Yogurt Cake, Yogurt Cake
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 1 loaf
Calories: 186kcal
Author: Lola Osinkolu


  • 3/4 cup sugar
  • 1 tablespoon lemon zest the zest of 1 medium-sized lemon
  • 1/2 cup yogurt
  • 1/2 cup cooking oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • cup all-purpose flour
  • 2 teaspoon baking powder
  • Pinch Salt


  • Spray a 9 by 5 baking pan and set aside.
  • Combine the sugar and the lemon zest. Then use your fingers to massage the zest with the sugar.
  • Add the yogurt, oil, eggs, and vanilla to the sugar and zest, then mix till all the ingredients are well combined.
  • Combine the flour, baking powder, and salt in a separate bowl.
  • Mix the dry ingredients with the wet ingredients and pour the mixture into the prepared pan.
  • Bake at 350F for 45 to 50 minutes or till golden brown.


Calories: 186kcal | Carbohydrates: 17g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 25mg | Potassium: 118mg | Fiber: 1g | Sugar: 16g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

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Recipe Rating

Maria C

Thursday 9th of November 2023

I made this today and it tastes amazing. I added lemon yogurt instead of regular yogurt. It browned up too much though. I had made this before but as muffins and they had a beautiful golden yellow color. Not sure what happened this time that made the loaf brown up too much. It was still good, just brown and crispy on the ouside.


Sunday 1st of October 2023

Writing just to say thank you for this nice and simple recipe. It reminds me of the French Yogurt Pot recipe that is taught to children using only the yogurt pot as a measuring vessel, and one bowl. This could also be done that way, (1 pot yogurt, 1 pot oil, 3 pots flour, 1.5 pots sugar) if it weren’t that the yogurt isn’t the first added ingredient leaving you with the empty yogurt pot for use as the measuring cup. I may try it this way to see how it works so that I can show my grandchildren how to give it a try themselves. Made exactly as written, it came out lovely. Very puzzled, though, why all other reviews, except for one, rated this without having tried it. A review has no validity if the reviewer hasn’t tried it.

Chef Lola's Kitchen

Sunday 15th of October 2023

Thanks for the feedback, Nancy.


Saturday 12th of November 2022

Excuse me but is it 1,5 lbs of flour or 1,5 cups? Because 1,5 lbs seems too much to me.

Lola Osinkolu

Thursday 29th of December 2022

Thanks for pointing that out. It's 1½ cups. I have adjusted the recipe to reflect that.

Darlene Todgham

Monday 24th of October 2022

I had hard time spreading this it’s in oven now don’t no if it will rise

Chef Lola's Kitchen

Monday 19th of December 2022

So sorry about that, Todgham. Did it come out well?

Saturday 23rd of April 2022

I made this cake it was absolutely yum. thank you

Lola Osinkolu

Wednesday 27th of April 2022

Glad you enjoyed it! Thanks for the feedback!!