Indulge your taste buds with a delightful treat that combines the zesty goodness of lemons with the creamy richness of yogurt. Our Lemon and Yogurt Cake is a burst of tangy flavours that will leave you craving for more. It’s also the lightest and fluffiest cake you will ever eat! In this blog post, we’ll share a scrumptious recipe that’s not only a delight for your taste buds but also a breeze to make. Get ready to elevate your baking game and satisfy your dessert cravings in the healthiest way possible!

Baking Tips for Lemon and Yogurt Cake

• Use room temperature eggs and yogurt for a smoother batter.
• Zest the lemons before juicing to make the process easier.
• Don’t overmix the batter to avoid a dense cake texture.

Final Thoughts

This lemon and yogurt cake is the kind of bake that reminds you not everything needs to be elaborate to be good. No layers, no frosting, no fuss — just a light, lemony cake with a beautifully soft crumb that’s perfect with a cup of tea or coffee. It’s the sort of thing you can throw together without much thought, but somehow always feels exactly right.

If lemon desserts are your thing, my Lemon Meringue Pie is another classic — a little more effort, but absolutely worth it when you want something more dramatic. Or for old-school afternoon tea baking, my Classic Scones or Butterfly Cupcakes are always a good idea.

Lemon and Yogurt Cake

This cake is so light and fluffy its like eating a lemon scented cloud.

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Course: Cake, Dessert, Sweets

Cuisine: Australian, English

Keyword: Lemon Cake, Lemon Yogurt Cake, Light and fluffy cake

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Servings: 10

Calories: 317kcal

Cost: $8

Equipment

• 1 loaf tin
• 1 Mixing Bowl
• 1 whisk

Ingredients

• 150 ml grapeseed oil
• 2 eggs lightly beaten
• 1 cup caster sugar
• 1 cup greek yogurt
• zest of 2 lemons
• juice of 1 lemon
• ½ tsp salt
• 2 cup self raising flour
• 1 tbsp icing sugar to serve

Instructions

• Pre heat a fan forced oven to 160℃
• Add grapeseed oil, eggs and sugar to a large mixing bowl and whisk till light and pale.
• Add yogurt, lemon zest, juice and salt to the bowl and mix to combine.
• Add self raising flour to the wet mixture and mix well.
• Pour cake mixture into a loaf tin lined with baking paper, making sure to smooth the mixture out.
• Bake in the oven on the middle shelf for 50 minutes, rotating the loaf tin halfway through.
• Remove from the oven and allow to cool in the tin.
• When you are ready to serve, remove cake from the tin, sprinkle with icing sugar and enjoy.

Video

Nutrition

Calories: 317kcal | Carbohydrates: 40g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 34mg | Sodium: 137mg | Potassium: 66mg | Fiber: 1g | Sugar: 22g | Vitamin A: 49IU | Calcium: 31mg | Iron: 0.4mg