Save to Pinterest A friend once texted me at 7 AM asking if I could bring a cake to her book club that afternoon, and I panicked until I remembered this lemon yogurt cake. No mixer, no fuss, just a blender and fifteen minutes of prep before the oven did the real work. The first slice came out impossibly moist, with that bright lemon tang that makes you close your eyes a little, and I've been making it ever since whenever someone needs something homemade fast.
I made this three times in one week when my neighbor was recovering from surgery, and she said it was the only thing that didn't taste like obligation or pity. The tartness seemed to cut through the staleness of a quiet house, and she'd have a slice with tea every morning. It became our shorthand for checking in on each other.
Ingredients
- Greek yogurt (1 cup): This is your secret weapon for moisture and tang; it adds body without heaviness and keeps the crumb tender for days.
- Eggs (3 large): They bind everything together and create that tender structure that makes people ask for the recipe.
- Vegetable oil (1/2 cup): Oil instead of butter means a naturally moist cake that won't dry out, even if you accidentally bake it an extra few minutes.
- Granulated sugar (1 cup): The sweetness needs to balance the tartness of the lemon, so don't skimp or substitute.
- Lemon zest (from 2 lemons): Zest before you juice; those oils in the peel are where all the flavor lives, and a microplane makes it fluffy and bright.
- Fresh lemon juice (1/4 cup): Fresh matters here more than anywhere else, so squeeze it yourself and taste as you go if you want more punch.
- Vanilla extract (1 teaspoon): A small anchor that deepens the overall flavor without making itself known.
- All-purpose flour (1 1/2 cups): Measure it by spooning and leveling, not by scooping straight from the bag, or you'll end up dense.
- Baking powder (2 teaspoons): This does all the lifting here, so make sure yours isn't expired or the cake will be flat and sad.
- Salt (1/4 teaspoon): A tiny pinch that makes the lemon taste more lemony and everything taste more like itself.
- Powdered sugar (1/2 cup, optional): For the glaze, which is really just a finishing touch but makes it feel intentional.
- Lemon juice for glaze (2-3 teaspoons): Thinning the glaze to the right consistency takes a teaspoon at a time, tasting as you go.
Instructions
- Prep your pan and oven:
- Heat the oven to 350°F and grease your loaf pan well, or line it with parchment so the cake slides out without sticking. A quick ten-minute head start lets the oven come to temperature while you're still blending.
- Blend the wet base:
- Dump the yogurt, eggs, oil, sugar, lemon zest, juice, and vanilla into the blender and blend until completely smooth, about thirty seconds. You'll see little flecks of lemon zest dancing through, which is exactly right.
- Add the dry ingredients carefully:
- Sprinkle the flour, baking powder, and salt over the wet mixture and pulse just a few times until you can't see dry streaks anymore. Stop before you're tempted to keep going, because overmixing toughens the cake and defeats the whole purpose.
- Transfer and level:
- Pour the thick batter into the pan and use a spatula to smooth the top so it bakes evenly. A few gentle swipes is all it needs.
- Bake until just set:
- Slide it into the oven for thirty-five to forty minutes, checking around the thirty-five minute mark by inserting a toothpick into the center. When it comes out with just a few moist crumbs clinging to it, not wet batter, you're done.
- Cool with patience:
- Let it sit in the pan for ten minutes so the structure sets, then turn it out onto a cooling rack to cool completely before you glaze it. This wait is worth it because the cake will slice cleanly instead of crumbling.
- Glaze if you're feeling fancy:
- Whisk powdered sugar with two or three teaspoons of lemon juice until it's smooth and thin enough to drizzle, then let it set for a few minutes before serving.
Save to Pinterest My daughter once helped me make this when she was seven, standing on a stool to pour the blender ingredients into the pan, and she was so proud when people said it tasted like something from a bakery. She still asks for it on her birthday, even now, which tells me something about the power of a simple cake made with care.
Why This Cake Stays Moist
The combination of Greek yogurt and oil creates a moisture trap that keeps the crumb tender even days later, which is why this cake actually improves slightly on the second day. The acid in the lemon juice also tenderizes the gluten strands as the cake bakes, creating that soft, almost velvety texture that makes it feel less like breakfast and more like a small celebration.
Lemon Variations That Actually Work
The first time I made this, I added extra lemon extract and it tasted like cleaning supplies, so I learned to build lemon flavor through zest and juice instead. You can push the tartness further by increasing the juice to five tablespoons, but add it slowly and taste the batter first, because there's a point where it stops being bright and starts being punchy in a bad way. Some people swirl in a tablespoon of poppy seeds for texture, which catches the light and makes it feel more special without changing the flavor.
What to Serve It With
This cake works equally well at eight in the morning with coffee or at four in the afternoon with tea, and it pairs beautifully with fresh berries, whipped cream, or just by itself. The tartness makes it feel lighter than it actually is, so people tend to have a second slice without feeling guilty, and it's substantial enough to be dinner dessert but humble enough for a lunch box.
- Fresh raspberries or blueberries on the side brighten every bite and add a color contrast.
- A dollop of whipped cream or thick Greek yogurt turns it into something closer to a real dessert.
- Serve it at room temperature so the lemon flavor really sings instead of being muted by cold.
Save to Pinterest This cake has become my answer to the question of what to bring when I'm not sure what else to offer. It says I cared enough to bake something, but not so much that I spent all day in the kitchen.
Recipe Questions & Answers
- → Can I use regular yogurt instead of Greek yogurt?
Yes, substitute plain whole-milk yogurt for Greek yogurt to maintain moisture and texture.
- → How do I enhance the lemon flavor?
Add extra lemon zest or a few drops of lemon extract to intensify the citrus notes.
- → What baking pan size is best to use?
A 9x5-inch loaf pan or similar size is recommended to achieve proper baking and shape.
- → Is it necessary to blend the ingredients?
Using a blender ensures a smooth batter and quick preparation but a whisk can be used with more effort.
- → How can I prevent overmixing the batter?
Pulse the flour mixture just until combined to keep the cake tender without developing gluten.