Lemon Greek Yogurt Cake

This Lemon Greek Yogurt Cake strikes the perfect balance between rich, moist crumb and bright, refreshing citrus flavor. Because Greek yogurt replaces a significant portion of the heavy butter or oil, the cake stays exceptionally tender while offering a lighter texture and a protein boost.

Lemon Greek Yogurt Cake Recipe

• Prep time: 15 minutes
• Bake time: 45–55 minutes
• Yields: One 9×5-inch loaf cake (approx. 8–10 slices)

Ingredients

• The Dry Ingredients:
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
• The Dairy & Wet Ingredients:
  • 1 cup plain Greek yogurt (full-fat or 2% works best for moisture)
  • 1 cup granulated sugar
  • 3 large eggs (at room temperature)
  • ½ cup neutral oil (such as canola or grapeseed) or melted unsalted butter
  • 1 tbsp fresh lemon zest (from about 2 large lemons)
  • 3 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
• The Simple Lemon Glaze (Optional):
  • 1 cup powdered sugar
  • 2–3 tbsp fresh lemon juice

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or non-stick spray, and line it with a strip of parchment paper for easy removal.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Whisk Wet Ingredients: In a large mixing bowl, vigorously whisk together the Greek yogurt, granulated sugar, eggs, oil (or melted butter), lemon zest, lemon juice, and vanilla extract until completely smooth and well combined.
4. Fold Together: Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon, stirring just until combined. Do not overmix, or the cake will lose its tender crumb.
5. Bake: Pour the batter evenly into your prepared loaf pan. Bake for 45 to 55 minutes, or until the top is golden brown and a wooden toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool and Glaze: Allow the cake to cool in the pan for 15 minutes, then gently lift it out using the parchment paper and place it on a wire rack to cool completely. If desired, whisk together the powdered sugar and lemon juice until smooth, then drizzle generously over the cooled cake.

Expert Tips for Success

• Room Temperature Ingredients: Ensure your eggs and Greek yogurt are at room temperature before mixing. Cold ingredients can cause the oil or butter to solidify in small clumps, altering the texture.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days to keep the dairy-rich crumb exceptionally fresh.