Incredible lemon yogurt cake

lemon yogurt cake

Written by contributor Marieke Beeler of M for Mommy.

This lemon yogurt cake is so good, that it’s always devoured before the day is over. Loaded with vitamin C to boost your immune system and calcium to maintain strong bones. What more do you want? A moist cake? Check. Flavor? Check. Seconds? For sure. Thirds? Probably. Okay, so maybe it’s not quite that healthy, but it certainly is that good.

lemon yogurt cake

lemon yogurt cake

Lemon Yogurt Cake

*Recipe originally from Barefoot Contessa.

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the Glaze
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into 1 bowl.

In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

For more delicious recipes, visit Marieke at M for Mommy.

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18 Responses to Incredible lemon yogurt cake

  1. Popo Joy April 5, 2012 at 9:57 am #

    Looks yummy…looks fresh…gotta to try this!

    • Marieke April 5, 2012 at 1:52 pm #

      It is absolutely yummy and …. it tastes fresh too! Score!! I hope you enjoy it as much as we do around here.

  2. Jen April 5, 2012 at 12:21 pm #

    Marikeke once again you have read my mind! I have been searching for a menu to make an easter meal for the family. This will be perfect for dessert. I can’t wait to try it out!

  3. Marieke April 5, 2012 at 1:54 pm #

    It will be absolutely perfect for Easter. As I mentioned in my reply to the previous comment, it doesn’t only look fresh, it tastes fresh as well. Depending on how many people you’re sharing it with, you may want to consider baking 2…. 😡

  4. Renate April 12, 2012 at 2:45 am #

    Hello Marieke, this sounds lovely….but I can’t figure out how much a ‘cup’ is. With google I get many different answers. So for our dutchies can you give us a clear measurement in grams of liters for 1 cup?
    Thank you so much for this. It would be great to use the American recipes here!!!
    greeting, Renate
    ps also seeing my kitchen with a large boretti stove (and whine fridge for a lot of mommy and daddy juice) as my heaven.

    • Marieke April 12, 2012 at 9:03 am #

      I am currently working on getting a converter tool set up on my own blog ( As soon as it is done, I will announce it. In the meantime, check out the following link for conversions:

      Good luck!!

      PS: I LOVE your style with the Mommy & Daddy juice “pantry” 😉

    • Marieke Beeler April 12, 2012 at 4:45 pm #

      I am currently working on getting a converter tool set up on my own blog ( As soon as it is done, I will announce it. In the meantime, check out the following link for conversions:

      Good luck!!

      PS: I LOVE your style with the Mommy & Daddy juice “pantry” 😉

      • Renate April 13, 2012 at 11:10 am #

        I will check it out. Thank you! Have a nice, fun and tasteful weekend. Greetings Renate

        • Marieke April 13, 2012 at 11:45 am #

          You too Renate! Enjoy the weekend. Hope you’re up to some fun things.

          • Remate April 26, 2012 at 5:42 am #

            problem solved: and the question is… why didn’t I think of this sooner

            I bought a measuring jug with also cup measurements! It took some serious searching, but I found one!

            So now I can go crazy on all the American recipes on the internet. Hoera!!!!

            greetings from rainy Netherlands, which is good for the garden, my pies, lettuce, unions, garlics, herbs, peulen en radijsjes are growing nicely

  5. Marieke April 26, 2012 at 6:23 am #

    Yay!! So happy you found one! I am still working on including a conversion tool on my site though. Keep me posted on how the recipes turn out!! And so excited that you have your own garden going! Check out the latest post here on Family Sponge ( – I guess we’re on the same page 🙂

    • renate April 27, 2012 at 6:48 am #

      I even play tennis these days! 😉

  6. Mary August 14, 2012 at 8:14 pm #

    My mix is a bit dry what should I do?

    • Marieke Beeler August 14, 2012 at 10:38 pm #

      Did you incorporate the 1/2 cup of vegetable oil at the end? Between the yogurt, the eggs and the vegetable oil your batter should be liquid / runny enough that it easily pours.

      Let me know if that helps.

  7. Sarah May 6, 2014 at 12:29 am #

    I’m really looking forward to making this cake!
    What does the soaking in of the lemon-sugar mixture do? I’m interested to know why that method is used. Also, can I keep the cake in the pan when I pour it over?
    Thank you very much!

    • Marieke May 6, 2014 at 6:28 am #

      Hi Sarah,
      Thanks for reaching out! The lemon/sugar solution will soak into the cake and make it nice and moist. I would not recommend leaving the cake in the pan when you do this, as part of the solution will run off and would settle in the bottom, causing the cake to get soggy and probably fall apart when you remove it from the pan.

      It will look like it all rolls off the cake, but it won’t. Most likely, your cake will be a bit cracked on the top. That’s where the moisture will get absorbed.

      Good luck and enjoy! Let me know how it turned out.


      • Sarah May 9, 2014 at 7:01 pm #

        Hi Marieke,

        Thanks for the helpful response! I made this as a birthday cake for my mother and it turned out wonderfully! It’s light, has a nice tangy lemon flavour and a super soft texture. Delicious! The whole family very much enjoyed it. 🙂 Thanks for sharing!

        • Marieke May 9, 2014 at 8:30 pm #

          I am so happy to hear that it worked out and was a success! It truly is a delicious cake. It never lasts past the 24 hours in our house – I admit. Glad you were able to use it for your mom’s birthday. Happy Birthday to her 🙂

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