I love this lemon yogurt cake! It’s moist, slightly dense from the yogurt in the cake batter but also delicate, slightly tangy and bursting with yummy lemon flavor. The topping is a lemon whipped cream and yogurt mixture that is fluffy and delicious. It’s the perfect cake for any lemon lover.
I think this is the perfect spring or summer cake with the bright lemon flavors and light topping. Serve it cold and it’s the best!
This cake can be made in a cake pan or in a bread pan. If you bake it in a bread pan then it takes on a little bit of a pound cake likeness. It takes a little longer to bake it in a bread pan versus a cake pan but it’s great either way you bake it.
What you need to make this lemon yogurt cake: (printable recipe card below)
Makes 1 – 8 x 8 cake or 1 bread pan loaf cake
- 4 ounces lemon yogurt
- lemon zest from 2 lemons
- 3 tablespoons lemon juice
- 1/2 cup salted butter – melted
- 1 1/2 cups sugar
- 1 egg
- 1 cup milk
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups flour
For the topping:
- 3/4 cup whipping cream
- 3 tablespoon powdered sugar
- pinch of salt
- 4 ounces lemon yogurt
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350 F.
- In a mixing bowl, add lemon yogurt, lemon zest, lemon juice, butter and sugar and mix together.
- Add the egg and milk then mix well again.
- Add the baking powder, salt and flour and mix until a thick batter forms.
- Grease an 8 x 8 baking dish or a bread pan and add batter.
- Bake the 8 x 8 roughly 30 minutes or if using a bread pan, bake for roughly 1 hour and 10 minutes or until the center of the bread feels baked.
Here are a few other lemon recipes you may also enjoy:
Lemon Blueberry Poppy Seed Salad
Buttermilk Lemon Cupcakes or Cake
Golden Beet Lemon and Pistachio Salad
Lemon Yogurt Cake
Ingredients
- 4 ounces lemon yogurt
- lemon zest from 2 lemons
- 3 tablespoons lemon juice
- 1/2 cup salted butter – melted
- 1 1/2 cups sugar
- 1 egg
- 1 cup milk
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups flour
For the topping:
- 3/4 cup whipping cream
- 3 tablespoon powdered sugar
- pinch of salt
- 4 ounces lemon yogurt
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350 F.
- In a mixing bowl, add lemon yogurt, lemon zest, lemon juice, butter and sugar and mix together.
- Add the egg and milk then mix well again.
- Add the baking powder, salt and flour and mix until a thick batter forms.
- Grease an 8 x 8 baking dish or a bread pan and add batter.
- Bake the 8 x 8 roughly 30 minutes or if using a bread pan, bake for roughly 1 hour and 10 minutes or until the center of the bread feels baked.