Lemon Yogurt Cake
This lemon yogurt cake is simple, elegant, and bursting with bright citrus flavor. It has a soft and incredibly moist crumb thanks to plenty of creamy yogurt in the batter. Fresh lemon zest and juice bring a vibrant tangy flavor throughout, while a generous topping of wild blueberries adds the perfect sweet-tart finish. It’s the kind of cake that’s equally fitting for a casual afternoon coffee break or a beautiful summer gathering.
What Makes This Lemon Yogurt Cake So Good?
If you’re looking for a cake that’s easy to make but tastes bakery-worthy, this recipe checks every box. The yogurt creates a rich and tender texture without feeling heavy, while the lemon keeps every bite light and refreshing. Unlike layer cakes that require multiple components, this cake comes together in one bowl with minimal effort.
The wild blueberries are the perfect finishing touch. Their natural sweetness balances the bright citrus notes and creates a beautiful contrast against the pale golden cake.
Why You’ll Love This Recipe
- Ultra moist and tender texture
- Bright fresh lemon flavor in every bite
- Simple ingredients and easy preparation
- No complicated decorating required
- Perfect for spring and summer gatherings
- Stays soft and delicious for days
Key Ingredients
Full-Fat Yogurt – The star ingredient that creates an incredibly soft and moist crumb. Any percentage of yogurt will do, but full-fat Greek yogurt works best for both flavor and texture.
Fresh Lemons – Both the zest and juice are used to maximize lemon flavor. The zest provides fragrant citrus oils while the juice adds brightness and tang.
Wild Blueberries – These blueberries are smaller and more concentrated in flavor than conventional blueberries. They create little bursts of juicy sweetness throughout every slice.
Refined Coconut Oil – This is much richer than butter so it creates an incredibly moist crumb. Use refined coconut oil as it is tasteless.
Tips for the Best Lemon Yogurt Cake
This cake is so easy that it’s hard to mess up! But here are a few tips to ensure it turns out just right.
- Spoon and Level The Flour – If you can, weigh your ingredients with a kitchen scale. Otherwise, spoon the flour into your cup and level it off for light and fluffy cups. If you scoop directly into the flour, this will pack it down into the cup and leave you with excess flour in the batter – thus creating a dry cake.
- Don’t Swap the Oil – Don’t replace the oil with butter as it won’t provide as much moisture. However, you can substitute any mild-flavored oil like vegetable or canola oil.
- Use a Light-Colored Pan – This cake is baked in a 9″ springform pan and bakes the most even in a light-colored metal pan. Dark pans create dark edges on your cakes, so always opt for light metal when baking! I’ve linked my favorite at the bottom of the recipe card.
- Allow the Cake to Cool – Let the cake rest for at least 30 minutes before slicing. It needs some time to settle and cool before digging in!
Lemon Yogurt Cake FAQs:
Yes! This cake works perfect with a cup for cup gluten-free baking flour.
Use refined coconut oil as it’s tasteless. Otherwise, you can swap it with any mild oil like vegetable or canola. Don’t use butter as it doesn’t create as moist of a consistency.
This cake works with any unsweetened yogurt, but full-fat Greek yogurt is best!
Sure! Just use any unsweetened plant-based yogurt.
You can, I just prefer wild blueberries as they have a stronger, sweeter flavor!
Yes. This cake actually tastes even better the next day as the lemon flavor develops and the crumb becomes even more moist.
Store covered at room temperature for up to 2 days or refrigerated for up to 5 days.
For more of the best lemon dessert recipes, check out my:
- Iced Lemon Loaf Cake
- Lemon Sugar Cookies
- Gooey Lemon Butter Cake
- Lemon Bar Butter Cookies
- Lemon Cupcakes
- Frosted Lemon Sugar Cookies
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this lemon yogurt cake. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
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Lemon Yogurt Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 slices
Description
This lemon yogurt cake is the perfect balance of bright citrus flavor and rich, tender texture. The combination of tangy lemon, creamy yogurt, and juicy wild blueberries creates a cake that’s simple enough for everyday baking but special enough for any celebration. One slice in, and you’ll understand why this recipe deserves a permanent spot in your baking rotation.
Ingredients
Lemon Yogurt Cake
- 3 large eggs
- 1 1/4 cup (250g) granulated sugar
- Zest of 2 lemons
- 1/2 cup (110g) refined coconut oil*, melted
- 1/4 cup (60g) fresh lemon juice
- 1 cup (240g) plain full-fat Greek yogurt*
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 1/2 cups (195g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
- 3/4 cup frozen wild blueberries*
- Powdered sugar, for dusting
Instructions
Lemon Yogurt Cake
- Place the eggs in a bowl of warm water (to bring to room temperature) and set aside.
- Preheat the oven to 350F. Grease a 9” springform pan with nonstick spray and line the bottom with parchment paper.
- In a large bowl, combine the sugar and lemon zest and use your fingers to rub the zest into the sugar. Then whisk in the coconut oil, followed by the room temperature eggs until well combined. Then whisk in the lemon juice, yogurt, and vanilla.
- Whisk in the baking powder and salt to distribute, then whisk in the flour. Pour the batter into the pan and sprinkle with some frozen wild blueberries (optional). Bake for 45 to 50 minutes or until the cake is evenly puffed and the center softly springs back when gently poked.
- Allow to cool at room temperature for about 30 or until it’s just slightly warm. Then dust with powdered sugar, slice and enjoy!
Equipment
Buy Now → Notes
OIL – Make sure to use refined coconut oil as refined is tasteless. You can also use a 50/50 mix of refined coconut oil and olive oil, or all olive oil if you like the taste. Vegetable or canola oil can also be used.
YOGURT – Any percentage of Greek or regular yogurt works here, but full-fat Greek is best! Just make sure to use unsweetened yogurt. Plant-based unsweetened yogurt will also work.
BLUEBERRIES – You can also use fresh or frozen regular blueberries, but I prefer wild blueberries as they have a stronger, sweeter flavor.
- Prep Time: 10 minutes
- Cooling Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
