Lemon Yogurt Cake

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 with a cup of coffee and you have the start to a great day.

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1 loaf


Bundt Cake

prep Time

10 min



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 – ½ teaspoon pure vanilla extract – ½ cup coconut oil or vegetable oil – ⅓ cup freshly squeezed lemon juice For the lemon syrup: – ¼ cup lemon juice – ¼ cup sugar For the glaze: – juice of one lemon – 1 cup confectioner’s sugar

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.

– 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.


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