Moist and Fluffy Lemon Yogurt Cake

When I first discovered this Moist and Fluffy Lemon Yogurt Cake, it was out of a craving for something bright, tangy, and comforting all at once. I didn’t want something overly sweet or heavy—just a cake that could carry me through afternoon tea or serve as a quick breakfast treat. After a few test runs and tweaks, this lemon yogurt loaf became a beloved staple in my kitchen. The texture is perfectly tender and moist, with just the right pop of citrus to lift your mood any day of the week.

What I love most about this cake is how effortless it is to make. With a simple mix of pantry staples and one bowl, you get a soft crumb that feels almost bakery-worthy. The yogurt gives it richness and keeps the crumb beautifully moist, while the lemon zest and juice add a refreshing brightness that makes each slice irresistible. Whether you're baking for guests or simply treating yourself, this lemon yogurt cake is a go-to that never disappoints.

Why You’ll Love This Moist and Fluffy Lemon Yogurt Cake

• It’s a one-bowl wonder: easy cleanup, no stress.
• The crumb is incredibly moist thanks to yogurt.
• Bright lemon flavor makes it refreshing but not overpowering.
• Perfect for breakfast, brunch, dessert, or afternoon tea.
• Keeps well for days and even freezes beautifully.

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What Kind of Yogurt Should I Use for Lemon Yogurt Cake?

I recommend using plain full-fat yogurt for the best texture and flavor. Greek yogurt works wonderfully too—it gives the cake a slightly denser, creamier crumb. If you only have low-fat or non-fat yogurt on hand, you can still use it, but keep in mind the cake might be a touch less rich.

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Options for Substitutions

• Yogurt: Substitute with sour cream or buttermilk for a slightly tangier result.
• Flour: Use a 1:1 gluten-free flour blend if you need a gluten-free version.
• Lemon: Try orange or lime zest for a citrusy twist.
• Sugar: Swap with coconut sugar for a caramel-like note or a sugar substitute if you're watching your intake.
• Butter: You can use a neutral oil like canola or vegetable oil instead, though butter adds more flavor.

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Ingredients for this Moist and Fluffy Lemon Yogurt Cake

• All-purpose flour – Gives the cake its structure and soft crumb.
• Baking powder – Essential for lift and airiness.
• Salt – Just a pinch to balance the sweetness.
• Granulated sugar – Sweetens the cake and helps create a golden crust.
• Eggs – Provide structure and richness.
• Plain full-fat yogurt – Keeps the cake moist and adds tang.
• Lemon zest – Adds natural citrus fragrance and flavor.
• Fresh lemon juice – Delivers that bright, zesty punch.
• Unsalted butter (melted) – Adds richness and a buttery flavor.
• Vanilla extract – Enhances the overall flavor profile.

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Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (175°C). Grease a standard loaf pan with butter or line it with parchment paper for easy removal. This ensures your cake bakes evenly and releases beautifully.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing them beforehand helps prevent clumps and evenly distributes the leavening agent.

Step 3: Combine Wet Ingredients

In a large bowl, whisk the sugar and eggs together until light and fluffy. Then, mix in the yogurt, lemon zest, lemon juice, melted butter, and vanilla extract. This forms the flavorful base of your cake.

Step 4: Combine Wet and Dry Mixtures

Slowly fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; stir just until the flour disappears. Overmixing can lead to a dense cake.

Step 5: Bake

Pour the batter into your prepared loaf pan and smooth the top. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. The top should be golden and slightly cracked.

Step 6: Cool and Serve

Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack. Once completely cooled, dust with powdered sugar if desired, slice, and enjoy!

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How Long to Prepare the Moist and Fluffy Lemon Yogurt Cake

Prep Time: You’ll need about 10–15 minutes to measure your ingredients, zest and juice the lemon, and mix the batter. Because it’s a one-bowl recipe for the wet ingredients, prep is streamlined and stress-free.

Bake Time: The cake typically bakes in 45–50 minutes. You’ll know it’s done when the top is golden and a toothpick comes out clean. Add another 10–15 minutes for cooling before slicing.

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Tips for Perfect Lemon Yogurt Cake

• Use room temperature eggs and yogurt to help the batter mix more evenly.
• Don’t skip the zest—it's where most of the lemon flavor lives.
• Gently fold in the flour to avoid overworking the batter.
• Line your loaf pan with parchment for easy removal.
• Let the cake cool completely before slicing for clean, neat pieces.

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Watch Out for These Mistakes While Cooking

• Overmixing: This can lead to a dense, chewy cake instead of a light, fluffy texture.
• Not using fresh lemon juice: Bottled juice won’t give you the same brightness.
• Incorrect oven temp: Always preheat and check with an oven thermometer if needed.
• Opening the oven too early: This may cause the cake to collapse.
• Underbaking: Check the center with a toothpick before removing from the oven.

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What to Serve With Lemon Yogurt Cake?

1. Fresh Berries

The natural tartness of raspberries or blueberries pairs beautifully with the lemon flavor.

2. Whipped Cream

A dollop of lightly sweetened whipped cream adds a creamy contrast to the cake's texture.

3. Lemon Curd

For an extra citrus kick, serve each slice with a spoonful of lemon curd.

4. Vanilla Ice Cream

This transforms the cake into a refreshing summer dessert.

5. Hot Tea or Coffee

Balance the sweetness with your favorite hot beverage—perfect for brunch or an afternoon treat.

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Storage Instructions

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Make sure it’s completely cooled before storing to prevent moisture buildup.

Refrigerator: If you want to extend its freshness, refrigerate the cake for up to a week. Wrap it well in plastic wrap or foil to avoid drying out.

Freezer: This cake freezes beautifully. Wrap the whole loaf or individual slices tightly and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the microwave.

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Estimated Nutrition (per slice, based on 10 servings)

• Calories: 210
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 50mg
• Sodium: 120mg
• Carbohydrates: 30g
• Fiber: 0.5g
• Sugar: 18g
• Protein: 4g

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Frequently Asked Questions

How do I make the cake more lemony?

Add more zest or a lemon glaze on top to intensify the citrus flavor.

Can I make this recipe dairy-free?

Yes, substitute the yogurt with a dairy-free version and use a plant-based butter or oil.

What type of pan should I use?

A standard 9x5-inch loaf pan works best. If using a different size, adjust the baking time accordingly.

Can I double the recipe?

Absolutely! You can double it and bake in two loaf pans or a 9x13 baking dish.

How do I know when the cake is done?

The top should be golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs.

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Conclusion

This Moist and Fluffy Lemon Yogurt Cake is a recipe you’ll want to keep on repeat. It’s bright, tender, and incredibly simple to whip up, making it ideal for everything from weekend brunches to weekday snacks. Whether you're an experienced baker or just starting out, this loaf cake delivers every time with minimal effort and maximum flavor.

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