Lemon Yogurt Cake


This cake was developed to test different kinds of yogurt for baking. The result: use plain yogurt for baking as the other thicker kinds, such as Greek or Skyr, change the texture of the cake. This is a simple one-bowl method and takes minutes to whip up.



  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 1 ½ cup all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup yogurt
  • 1 tbsp grated lemon zest
  • 2 eggs


  • ¼ cup sugar
  • ¼ cup lemon juice


Preheat oven to 350 F.

Combine cake ingredients in one large bowl. Beat with an electric mixer until well combined, a full 3 minutes. Place parchment paper on base of 9 x 5 loaf pan. Butter pan. Spoon in batter and smooth top.

Bake for 45 to 50 minutes or until cake tester comes out clean. Place on rack. Bring sugar and lemon juice to boil in a small pot. Reduce heat and simmer 3 minutes to make a glaze. Prick holes in warm cake and pour syrup over. Cool completely.

Makes 1 loaf.

Click here to read more about baking with yogurt.