Lemon Yogurt Cake is so soft and delicious. Made with freshly squeezed lemon zest and juice. Makes the most perfect breakfast cake, snack and especially dessert. Pair with a cup of coffee and you have the start to a great day.
This is a really lovely dairy-free cake. I bet you have all you need to make it right now! What’s so nice is that you could adapt to how you want it to be.
Originally published October 2018 and updated March 2022. Thank you Foodie Crush for loving my cake in your FridayFaves! I’m not going to deny that I have been super excited about the impending holidays. I just may have been baking some pies, roasting turkey and even making Christmas cookies!!
This lovely cake has lemon juice as well as lemon zest. Be sure to not forget to add the lemon zest. It truly adds the extra touch of lemon flavor that makes this cake so irresistible.
The problem with this cake (yes, it has a slight problem) is that it is so, so good! I’m serious when I say my kids literally will race to the kitchen to see if there’s one slice left and one child may even hide said remaining slice from the other child. It’s that kind of a problem.
Tips for making the best Lemon Yogurt Cake
- Be sure to butter (use margarine to keep it dairy-free) and flour your parchment lined baking pan.
- For best results, whisk the wet ingredients very well.
- Once you add the dry ingredients, do not over mix. Blend them together until just combined.
- Check your cake a few minutes before it should be done, as you don’t want to over bake the cake.
- Let your cake cool for a few minutes before drizzling on the lemon syrup.
- The glaze sinks into the cake adding extra moisture.
- Once the glaze has set, drizzle on the lemon icing. If you are happy with just the lemon syrup, you could omit the lemon glaze.
- I made this cake with dairy free yogurt. I used coconut milk yogurt and coconut oil.
- When you look at this lemon glaze, you will be hypnotized to make this cake. Seriously, it is a hypnotizing glaze. I know you’re walking into the kitchen to look for the ingredients.
Can I make this cake with gluten-free flour?
Make this lemon cake your own
- Use orange juice instead of lemon juice for the glaze.
- You could use milk, cream or buttermilk in place of the dairy-free yogurt.
- You could also use 1/2 cup yogurt and 1/2 cup milk.
- Use your favorite oil for the recipe. If you don’t like coconut oil, use vegetable oil.
- Make it with only the lemon syrup and forget the icing if it’s too sweet for your taste.
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Some other cake recipes to enjoy:
Lemon Yogurt Cake
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup plain coconut yogurt or use whole milk yogurt
- ¾ cup sugar
- 3 large eggs
- 2 teaspoons grated lemon zest 2 lemons
- ⅓ cup freshly squeezed lemon juice
- ½ teaspoon pure vanilla extract
- ½ cup coconut oil or vegetable oil
For the lemon syrup:
- ¼ cup lemon juice
- ¼ cup sugar
For the glaze:
- juice of one lemon
- 1 cup confectioner’s sugar
Instructions
- Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Or you could spray the pan with baking spray.
- Dry ingredients: In a large bowl, sift together the flour, baking powder, and salt.
- Wet ingredients: In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest, lemon juice, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.
- Combine dry with wet ingredients: Slowly whisk the dry ingredients into the wet ingredients.
- Fold in the oil: Fold the coconut oil into the batter, incorporate it well with a spatula. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Prep the lemon syrup: While the cake is baking, prepare the lemon syrup: Cook the 1/4 cup lemon juice and 1/4 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- Allow the cake to cool: When the cake is done, allow it to cool in the pan for 10 minutes. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
- Prep the glaze: For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. Depending on how you like your glaze, you could make it thinner with more juice, or thicker, with more confectioner’s sugar. The icing will be completely firm in about an hour.
Dorothy Reinhold says
That lemon syrup and that glaze are calling my name!! I need a piece of this asap!
Jocelyn Delk Adams says
This looks amazing! I want a slice of this.
Gust și Aromă Moldavia says
I love lemon flavor! I will try your recipe in weekend! Looks fabulous!
Toni | Boulder Locavore says
Such a fabulous cake! I would love to give this a try!
Kimberly Killebrew says
Mmmmm, this is absolute perfection and the addition of the coconut oil and coconut yogurt is superb!
Linda says
Your site looks great – the food looks delicious! Thank you for sharing the resource.
Cool Kitchen Utensil
Lucy says
Hello just letting you know the step of including the lemon juice into the cake batter isn’t included. I’ve made this cake a tonne of times though and it’s delish!!
Lora says
Hi Lucy-SO happy you love this cake (I’m making another one now…you got me thinking about it again! :)) It gets added in with the lemon zest! Thank you! Happy baking! XX