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!!
- why you will love this italian lemon cake recipe
- What ingredients do you need for this lemon yogurt loaf cake
- Tips for making the best Yogurt Lemon Cake
- Serving Suggestions
- Lemon Yoghurt Cake Variations/Substitutions
- Storing and Freezing Tips
- Some other cake recipes to enjoy:
- Italian Lemon Yogurt Cake Recipe
why you will love this italian lemon cake recipe
- It’s so moist and fluffy.
- This cake has a wonderful sweet and tart flavor.
- Perfect for breakfast, snack or dessert!
- Easy to make with simple ingredients you already have on hand.
- It's dairy free, which makes it great for those who are vegan or lactose intolerant.
- The lemon glaze and icing give it a final touch of deliciousness.
- It looks stunning, so it's the perfect dessert to bring to any occasion.
- Best of all, you can make this cake in under an hour!
- Plus, it's budget friendly!
What ingredients do you need for this lemon yogurt loaf cake
- All-purpose flour: Forms the structure of the cake, giving it a soft and delicate crumb.
- Baking powder: Acts as a leavening agent, helping the cake rise during baking.
- Kosher salt: Enhances the flavor of the ingredients and balances the sweetness of the cake.
- Plain coconut yogurt or whole milk yogurt: Adds moisture to the cake and gives it a tender texture.
- Sugar: Sweetens the cake and helps it to brown during baking.
- Eggs: Add structure and stability to the batter, as well as moistness.
- Grated lemon zest and lemon juice: Provides a tangy and vibrant lemon flavor to the cake.
- Pure vanilla extract: Deepens the flavor and enhances the sweetness of the cake.
- Coconut oil or vegetable oil: Adds moistness and richness to the cake.
- Lemon juice and sugar (for the syrup): Forms a sweet and tangy syrup that infuses the cake with more lemon flavor as it cools.
- Lemon juice and confectioners’ sugar (for the glaze): Creates a sweet and tangy icing that adds an extra layer of flavor to the finished cake.
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.
step-by-step recipe instructions:
- Preheat the Oven and Prepare the Pan: Start by preheating your oven to 350 degrees. Grease your standard loaf pan and line the bottom with parchment paper, or simply use a baking spray.
- Mix Dry Ingredients: In a large bowl, sift together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon kosher salt.
- Combine Wet Ingredients: In a separate bowl, whisk together (you don't need a stand mixer) 1 cup plain coconut yogurt or whole milk yogurt, ¾ cup sugar, 3 large eggs, 2 teaspoons grated lemon zest, ⅓ cup fresh lemon juice, and ½ teaspoon pure vanilla extract.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients into the wet ingredients, whisking them together until they're fully combined.
- Fold in the Oil: Fold ½ cup coconut or vegetable oil into the batter until completely incorporated.
- Bake the Cake: Pour the batter into your prepared cake pan and bake for about 50 minutes, or until a cake tester inserted into the center of the loaf comes out clean.
- Prepare the Lemon Syrup: While the cake is baking, cook ¼ cup lemon juice and ¼ cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set this aside for later.
- Cool and Soak the Cake: After baking, let the cake cool in the pan for 10 minutes. While it's still warm, pour your prepared lemon syrup over the cake, letting it soak in.
- Prepare the Glaze: Combine 1 cup confectioners’ sugar and the juice of one lemon to make the glaze. Adjust the thickness to your preference by adding more juice or sugar.
- Glaze the Cake: Pour your prepared glaze over the cake. It will take about an hour to set fully.
Tips for making the best Yogurt Lemon 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.
This Lemon Yoghurt Cake is wonderfully versatile and pairs well with a variety of accompaniments. Here are some ideas:
- Fresh Fruits: Enhance the tartness of the cake with a side of fresh berries, like strawberries, raspberries, or blueberries. A fruit salad could also add a refreshing contrast.
- Whipped Cream: Light and airy, whipped cream complements the dense texture of the cake, adding a creamy dimension to each bite.
- Ice Cream: A scoop of vanilla ice cream can be a delightful pairing, the cold creaminess of the ice cream melting into the warm, tangy cake is a match made in heaven.
- Coffee or Tea: Whether served for breakfast or dessert, this Lemon Yogurt Bundt Cake pairs excellently with a hot cup of coffee or tea. The flavors of the beverages accentuate the lemony tang of the cake.
Lemon Yoghurt Cake Variations/Substitutions
- 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.
Storing and Freezing Tips
This Lemon Yogurt Cake is best served on the day it’s made, although it can be stored and frozen for up to two weeks. Here’s how:
- To store the cake at room temperature, cover it with a sheet of parchment paper or aluminum foil. It will keep for up to three days.
- To extend the shelf life of the cake, store it in an airtight container and refrigerate for up to one week.
- To freeze the cake, wrap it tightly in plastic wrap or aluminum foil before placing it in a resealable freezer bag. This will prevent any ice crystals from forming on the
Yes, yes you can! Simply substitute the all purpose flour in this cake with a gluten-free baking mix. This is an easy way to make this delicious cake gluten free. To help keep it moist and fluffy when using gluten-free baking mix I suggest adding extra yogurt and/or apple sauce as additional wet ingredients.
Yogurt in a cake adds a rich and creamy texture while also providing moisture. This helps to keep your cake soft and moist for longer periods. Moreover, the slight tangy taste of yogurt often enhances the overall flavor of the cake.
Greek yogurt, like regular yogurt, adds moisture and creates a tender texture in cakes. However, Greek yogurt is thicker and creamier than regular yogurt, which can make the cake even denser and richer. It can also add a slight tang to the flavor of the cake.
Yes, lemon and yogurt go very well together. The tangy flavor of lemon complements the creamy and slightly sour taste of yogurt, creating a balanced and refreshing flavor profile. This combination is often used in cakes and other desserts, like the Lemon Yoghurt Cake in our recipe.
Yes, you can use lemon juice instead of water in a lemon cake to intensify the lemon flavor. However, it's important to note that lemon juice is more acidic than water and may react with other ingredients, especially leavening agents like baking soda or baking powder. Therefore, adjustments to the recipe might be needed.
Yogurt can replace several ingredients in a cake. It's often used as a substitute for milk, sour cream, or buttermilk, depending on the recipe. The acidity in yogurt can help to activate baking soda, which can replace the need for other leavening agents.
Using yogurt instead of milk in cake can make the cake more moist and dense. It can also add a subtle tangy flavor that can enhance the taste of the cake. However, whether yogurt is "better" than milk largely depends on the specific recipe and personal preference. Both ingredients can yield delicious results when used properly.
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Some other cake recipes to enjoy:
- Vegan Gingerbread Loaf Cake
- Apple Cider Donut Cake
- Coconut Lime Bundt Cake
- Fresh Strawberry Yogurt Cake
- Easy Italian Lemon Ricotta Cake
- Easy Italian Lemon Ricotta Cake
Italian Lemon Yogurt Cake Recipe
For the lemon syrup:
- ¼ cup lemon juice
- ¼ cup sugar
For the glaze:
- juice of one lemon
- 1 cup confectioner’s sugar
- 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.
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.