Can I make this cake gluten free?

Yes! This cake works perfect with a cup for cup gluten-free baking flour.

What can I use instead of coconut oil?

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.

What is the best yogurt to use?

This cake works with any unsweetened yogurt, but full-fat Greek yogurt is best!

Can I make this cake dairy free?

Sure! Just use any unsweetened plant-based yogurt.

Can I make this ahead of time?

Yes. This cake actually tastes even better the next day as the lemon flavor develops and the crumb becomes even more moist.

How should I store it?

Store covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Lemon Yogurt Cake - Butternut Bakery

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

Cook Mode Prevent your screen from going dark

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

Springform Pan

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