Lemon Yogurt Cake (Soft, Moist & Light)
A classic tea-time cake with bright lemon flavor, a tender crumb, and a snowy dusting of powdered sugar—simple ingredients, bakery-style results.
Why this cake works
Yogurt keeps the crumb moist without heaviness, while lemon zest perfumes the batter naturally. The result is a gently sweet, citrus-forward cake that’s perfect on its own or with tea.
Ingredients (8–10 servings)
- 3 large eggs, room temperature
- 1 cup (200 g) sugar
- 1 cup (240 g) plain yogurt
- ½ cup (120 ml) neutral oil (sunflower or canola)
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- Powdered sugar, for dusting
Instructions
- Preheat oven to 170°C / 340°F. Grease and line a 22–24 cm round pan.
- Whisk eggs and sugar until pale and slightly thickened.
- Stir in yogurt, oil, lemon zest, and lemon juice until smooth.
- Fold in flour, baking powder, and salt just until combined.
- Bake for 40–45 minutes, until golden and a toothpick comes out clean.
- Cool completely, then dust generously with powdered sugar.
Serving ideas
- Serve plain with tea or coffee
- Add fresh berries on the side
- Finish with thin lemon slices for a classic look
Tips & variations
- Extra lemon: Brush the warm cake with a simple lemon syrup (2 tbsp lemon juice + 2 tbsp sugar, warmed).
- Lighter crumb: Use Greek yogurt thinned with 2 tbsp milk.
- Orange twist: Swap lemon for orange zest and juice.
If you’d like, I can turn this into a full blog article, a printable recipe card, or adapt it to gluten-free or oil-free versions.