Lemon Yogurt Cake | Diethood

Made with fresh, bright lemon juice and creamy yogurt, this moist and tender Lemon Yogurt Cake is a sunny sweet treat that everyone will adore! You’ll love its fluffy texture and drizzle of tart lemon glaze.

loaf-shaped glazed lemon cake set on a black serving plate, with lemon slices set on one side of the cake, and a cake server on the other.

A Light, Moist, Lemony Cake That Everyone Will Love!

You know what type of cakes are under-appreciated? Loaf cakes. Less showy than a layer cake or even a sheet cake, loaf cake is one of those desserts that I just don’t necessarily think about… until I see a big, fat slice in a bakery display! ?

Then I remember that these little goodies are, in all reality, one of my favorite “genres” of cake. Light, fluffy, and moist, a good loaf cake has an addictive texture, and when they’re topped with a drizzle of soft-yet-crispy glaze, you’ve got something really special!

For me, lemon loaf cake has to be one of the absolute best. This lemon yogurt cake, with its fresh lemon glaze, fresh lemon zest, and creamy yogurt base, has everything you could want in a moist, satisfying, yet still light cake. It’s perfect for serving with a hot cup of tea, or a big glass of cold milk. Seriously, make this one! You’ll be glad you did!

side shot of a lemon yogurt cake with two slices cut from one end of it.

What Does Yogurt Do in a Cake?

Yogurt is not just a healthy snack – it’s great for baking! Like sour cream, yogurt adds a nice, tangy flavor to baked goods, along with an ultra-creamy texture. The protein and fat in yogurt also help add structure to your baked goods. Best of all, baking with yogurt practically guarantees a fabulously moist result!

The Ingredients You’ll Need

The ingredients for this recipe are super-simple, and very wholesome, making this an ideal recipe for snacking! This is one that’s perfect to throw in the oven for a quaint and welcoming after-school treat. Here’s what you’ll need to make it:

For the Cake

  • Butter: For this recipe, I use unsalted butter. The butter should be at room temperature.
  • Sugar: Granulated sugar is fine here, or you can use raw sugar.
  • Eggs: Large, whole eggs bind the mixture together.
  • Lemon Juice: Freshly-squeezed lemon juice is best for making lemon yogurt cake, but you can use bottled lemon juice if you prefer.
  • Vanilla: Pure vanilla extract gives the best flavor.
  • Yogurt: I use plain yogurt, not sweetened yogurt or Greek yogurt.
  • Lemon Zest: You can leave this out if you use bottled lemon juice, but if you use fresh lemon, it’s great to add a little bit of the zest. Don’t get any of the bitter white pith in the zest.
  • All-Purpose Flour: Make sure to use all-purpose-flour – do not substitute whole wheat flour or self-rising flour.
  • Baking Powder and Baking Soda: Using both lightens the cake perfectly, along with the lemon juice.
  • Salt: If you use salted butter, omit the extra salt.

For the Glaze

  • Powdered Sugar: Since powdered sugar dissolves so easily, you will need quite a lot of it (about two cups) to make a glaze with just a few tablespoons of lemon juice. I use Swerve, a replacement for sugar, and it works out perrrfectly!
  • Lemon Juice: Again, freshly-squeezed juice is ideal, but you can use bottled.

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