A slice of moist lemon yogurt cake with a white glaze and lemon zest garnish on a white plate.

Easy Lemon Yogurt Cake Recipe (One-Bowl, Moist & Zesty!) 1 Hour

ByMaria Canilssom
Spread the love
Jump to Recipe Print Recipe
A slice of moist lemon yogurt cake with a white glaze and lemon zest garnish on a white plate.
Our favorite one-bowl Lemon Yogurt Cake recipe—zesty, moist, and so simple to make!
Table Of Content

Easy Lemon Yogurt Cake: Your New Go-To Dessert

When you need a simple dessert that feels special but comes together without fuss, this Lemon Yogurt Cake is the perfect answer. Inspired by the classic French gâteau au yaourt, this cake is known for its incredible moist and tender crumb, achieved with whole milk Greek yogurt and a touch of olive oil. Topped with a bright lemon glaze, it’s a zesty, not-too-sweet treat that’s perfect for afternoon tea, a quick snack, or a last-minute dessert for guests.

Why This Recipe Is a Guaranteed Crowd-Pleaser

The beauty of this easy lemon cake lies in its simplicity and reliability. You don’t need any special equipment—just a bowl, a whisk, and a loaf pan. The Greek yogurt does double duty, adding a subtle tang and ensuring the cake stays incredibly moist for days. It’s a foolproof recipe that delivers consistent, delicious results every time, making it an ideal beginner-friendly bake or a quick favorite for experienced bakers.

How to Customize Your Cake

This recipe is wonderfully adaptable. Here’s how to make it your own:

  • Citrus Twist: Swap the lemon for orange or lime zest and juice.
  • Add Berries: Gently fold 1 cup of fresh blueberries or raspberries into the batter.
  • Simple Topping: Skip the glaze and dust with powdered sugar, or serve with a dollop of whipped cream.
  • Nutty Flavor: Substitute the almond flour with an equal amount of additional all-purpose flour if needed.

Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hour | Servings: 8

Ingredients

  • For the Cake:
    • 1 cup (125g) all-purpose flour, spooned & leveled
    • ½ cup (50g) almond flour
    • 2 tsp baking powder
    • ½ tsp salt
    • 1 cup (200g) granulated sugar
    • 1 tbsp finely grated lemon zest (from 2-3 lemons)
    • ¾ cup (180g) whole milk plain Greek yogurt
    • ½ cup (120ml) extra-virgin olive oil or neutral oil
    • 2 large eggs, room temperature
    • 1 tsp vanilla extract
  • For the Lemon Glaze:
    • 1 cup (120g) powdered sugar, sifted
    • 2-3 tbsp fresh lemon juice

Instructions

Part 1: Make the Simple Batter

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease an 8.5 x 4.5-inch loaf pan and line it with parchment paper.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
  3. Mix Wet Ingredients: In another large bowl, whisk the sugar and lemon zest until fragrant. Add the Greek yogurt, olive oil, eggs, and vanilla. Whisk until smooth and well combined.

Part 2: Bake to Golden Perfection

  1. Fold Together: Add the dry ingredients to the wet ingredients. Using a spatula, gently fold until just combined and no dry streaks remain. Do not overmix.
  2. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Part 3: Cool & Glaze

  1. Cool Completely: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
  2. Make the Glaze: While the cake cools, whisk the powdered sugar and lemon juice until smooth. It should be thick but pourable.
  3. Finish: Pour the glaze over the completely cooled cake, letting it drizzle down the sides. Let the glaze set for 10 minutes before slicing.
A slice of moist lemon yogurt cake with a white glaze and lemon zest garnish on a white plate.
Maria Canilssom

Lemon Yogurt Cake

This one-bowl Lemon Yogurt Cake is the easiest dessert! Incredibly moist and tender with a bright lemon glaze. Ready in under an hour—no mixer needed. For more easy desserts, try our Apple Pie Cupcakes or our Classic Chocolate Chip Cookies. This cake is a modern take on a French classic, similar to the Lemon Yogurt Cake from Love & Lemons.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: French, French-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (125g) all-purpose flour, spooned & leveled
  • 0.5 cup (50g) almond flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 cup (200g) granulated sugar
  • 1 tbsp finely grated lemon zest
  • 0.75 cup (180g) whole milk plain Greek yogurt
  • 0.5 cup (120ml) extra-virgin olive oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice

Equipment

  • 8.5×4.5-inch Loaf Pan
  • large mixing bowl
  • whisk
  • Silicone Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8.5×4.5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides.
  2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until well combined.
  3. In a large bowl, place the sugar and lemon zest. Use your fingers to rub them together for a minute until the sugar is fragrant and moist. Add the yogurt, olive oil, eggs, and vanilla. Whisk until smooth and completely combined.
  4. Add the dry ingredients to the wet ingredients. Using a silicone spatula, gently fold the mixture together until just combined and no dry pockets of flour remain. Be careful not to overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until the cake is golden, springs back when touched, and a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper overhang, lift the cake out of the pan and let it cool completely on the rack.
  7. While the cake cools, make the glaze. In a small bowl, whisk the sifted powdered sugar and lemon juice until completely smooth. Add more lemon juice, a teaspoon at a time, if needed to reach a thick but pourable consistency.
  8. Once the cake is completely cool, pour the glaze over the top, letting it drip down the sides. Let the glaze set for at least 10 minutes before slicing and serving.

Notes

Pro Tips: For the best flavor, use freshly grated lemon zest. Do not overmix the batter—fold until just combined to keep the cake light and tender. The cake must be completely cool before glazing, or the glaze will melt. For easy removal, line your loaf pan with parchment paper with overhanging edges. This cake tastes even better the next day as the flavors meld. Store covered at room temperature for up to 3 days or freeze slices for up to 3 months.

For more easy and delicious desserts, try our Apple Pie Cupcakes or our Classic Chocolate Chip Cookies. If you love citrus flavors, our Chocolate Orange Baked Oats is a great breakfast option. This cake is a modern take on a beloved French classic, similar to the approachable Lemon Yogurt Cake from Love & Lemons, which celebrates simple ingredients and bright, fresh flavors.