One Bowl Lemon Yogurt Cake
This Lemon Yogurt Cake is soft, moist, and packed with bright lemon flavor in every bite. It’s the perfect no-fuss cake for warm weather—light, refreshing, and totally crowd-pleasing. And since it’s made in just one bowl, it’s ideal for when you want something quick without the mess.
When I had my cake business, this lemon yogurt cake was one of the most requested bakes every summer. Clients loved how it wasn’t overly sweet or heavy, and the combination of yogurt and lemon made it feel like a more sophisticated version of a simple tea cake. I used to dress it up with lemon slices and glaze, and it always flew off the table at summer events, bridal showers, or as part of dessert bars. Even now, it’s one of those recipes I go back to whenever I want something easy, pretty, and guaranteed to impress.
Why is this the best lemon yogurt cake
- One-bowl recipe – Everything comes together in one bowl, so no mixer, no fuss, and barely any dishes.
- Super moist and tender – Thanks to the yogurt and oil combo, the crumb stays soft for days without drying out.
- Lemon-forward flavor – Between the zest, juice, lemon syrup soak, and glaze, you get a punch of real lemon, not just a hint.
- Perfect for any occasion – Dress it up with fresh lemon slices or keep it casual. It’s great for brunch, picnics, or just with coffee.
Ingredients and Substitutes
- Yogurt: Plain whole-milk yogurt adds moisture and a subtle tang. You can also substitute Greek yogurt (thinned with a little milk) or even sour cream.
- Sugar: White granulated sugar keeps the flavor clean, letting the lemon shine. You can also use a mix of white and light brown sugar for a deeper flavor, but it may give the cake a darker color.
- Oil: Neutral oils, such as canola, sunflower, or vegetable oil, work best. Olive oil also works, but it will add flavor—use only if you enjoy that in a lemon cake.
- Eggs: Use large eggs at room temperature. If needed, you can replace one egg with ¼ cup of applesauce or three tablespoons of plain yogurt, but the texture will be slightly denser.
- Flour: All-purpose flour gives a light, tender crumb. You can swap ¼ cup for almond flour if you want more richness, but avoid cake flour—it will make the texture too soft with the yogurt.
- Leavening: I use a combo of 1½ tsp baking powder + ½ tsp baking soda for better lift and softness, especially with the acidity of the yogurt and lemon juice.
- Lemon zest + juice: Zest gives the best lemon flavor—don’t skip it! You’ll need juice for the batter, the syrup soak, and the glaze. Fresh is best.
- Honey (in the syrup): Adds depth and balances the tart lemon juice. You can use maple syrup or even white sugar if needed.
Step-by-step: Lemon Yogurt Cake
- Oven and Pan: Preheat the oven to 350°F (175 °C). Grease and line a 9-inch round cake pan with parchment.
- Mix wet ingredients: In one large mixing bowl, whisk together the yogurt, sugar, oil, eggs, lemon zest, lemon juice, and vanilla until smooth.
- Add dry ingredients: Sift in the flour, baking powder, baking soda, and salt. Gently fold until just combined—do not overmix.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a skewer inserted in the center comes out clean.
- Prepare syrup: While the cake bakes, mix the lemon juice, honey, and hot water in a small bowl.
- Soak: As soon as the cake is out of the oven, poke a few holes with a skewer or fork and pour the warm syrup over the hot cake.
- Cool & glaze: Let the cake cool completely in the pan. Mix powdered sugar and lemon juice to make a pourable glaze, and then drizzle it over the cooled cake. Garnish with lemon slices if desired.
Try my other One Bowl Summer Cakes
Frequently asked questions
Can I make this cake ahead of time?
Yes! In fact, it’s even better after a few hours or overnight. The syrup makes the cake more flavorful and moist over time.
Can I freeze this cake?
Absolutely. Let it cool completely (without glaze), wrap tightly in cling wrap + foil, and freeze for up to 2 months. Glaze it after thawing.
Can I use limes instead of lemons?
Yes! It becomes a lime yogurt cake and is just as delicious. You can even do a lemon-lime combo.
Lemon Yogurt Cake
This Lemon Yogurt Cake is soft, zesty, and ultra-moist—made in just one bowl with no mixer required. Finished with a honey-lemon syrup and glaze, it's the perfect easy summer cake for any occasion.
Video
Ingredients
For the Cake
- 1 cup (240 g) Plain yogurt
- ¾ cup (150 g) Sugar
- ½ cup (120 ml) Vegetable oil
- 3 large Eggs
- 1 – 2 whole Lemon zest
- 2 tbsp Lemon juice
- 1 tsp Vanilla extract
- 1 ¾ cups (220 g) All-purpose flour
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
Lemon syrup
- 2 tbsp Lemon juice
- 2 tbsp Honey
- 2 tbsp Hot water
Lemon Glaze
- ¾ cup (90 g) Powdered sugar
- 1 – 2 Lemon juice
- Fresh lemon slices and zest to garnish
Method
- Oven and Pan: Preheat oven to 350°F / 175°C. Grease and line a 9-inch round cake pan with parchment.
- Mix wet ingredients: In one large mixing bowl, whisk together the yogurt, sugar, oil, eggs, lemon zest, lemon juice, and vanilla until smooth.1 cup Plain yogurt, ¾ cup Sugar, ½ cup Vegetable oil, 3 large Eggs, 1 – 2 whole Lemon zest, 2 tbsp Lemon juice, 1 tsp Vanilla extract
- Add dry ingredients: Sift in the flour, baking powder, baking soda, and salt. Gently fold until just combined—do not overmix.1 ¾ cups All-purpose flour, 1½ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a skewer inserted in the center comes out clean.
- Prepare syrup: While the cake bakes, mix the lemon juice, honey, and hot water in a small bowl.2 tbsp Lemon juice, 2 tbsp Honey, 2 tbsp Hot water
- Soak: As soon as the cake is out of the oven, poke a few holes with a skewer or fork and pour the warm syrup over the hot cake.
- Cool & glaze: Let the cake cool completely in the pan. Mix powdered sugar and lemon juice into a pourable glaze and drizzle over the cooled cake. Garnish with lemon slices if desired.¾ cup Powdered sugar, 1 – 2 Lemon juice, Fresh lemon slices and zest
Notes
- Zest the lemons before juicing them—it’s much easier and more efficient.
- Don’t overmix once you add flour; it keeps the cake light and tender.
- Pour the syrup while the cake is hot so it absorbs all that lemony goodness.
- Let the glaze sit for a few minutes before drizzling so it’s not too runny.
- The cake tastes even better the next day—let those flavors settle!
Equipment you will need
Nutrition
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Thank you Veena. I made this today & it turned out perfect super moist, light.& tasty.
Thank you so much for the lovely feedback Carol. Appreciate it very much
Hi Veena just to clarify is one cup 240g? it states 245g of yogurt in the recipe as I’m from England & we don’t usually use cup measurements.
Thank you.
Carol
Hey Carol, Yes it is 240 grams/ 1 cup. Thanks