Moist and Fluffy Lemon Yogurt Cake Recipe made with yogurt, olive oil, fresh lemons, sugar, and flour. Bright, tangy, and deliciously soft.

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I’ll be honest with you—this cake wasn’t planned. It came out of one of those “well, I’ve got lemons… and yogurt… and way too much sugar in the pantry” kind of days. You know those afternoons where you’re just staring at ingredients and hoping something magical happens? Yeah, that was me.

I actually remember it vividly because the house was a bit of a mess, kids running around, and I thought, I just need to bake something to keep my sanity. And wow, when this lemon yogurt cake came out of the oven, the smell alone made me pause. It wasn’t just cake—it smelled like sunshine, like a little break from chaos. My husband wandered in from the garage, took one whiff, and said, “That smells like spring.” He’s not usually that poetic, so I knew the cake had done something right.

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

Here’s the best part: you don’t need to be some pro baker to pull this off. The yogurt keeps it moist (like, dangerously moist—you’ll probably go back for seconds). The olive oil? That’s the secret nobody tells you. It doesn’t make the cake taste oily; it just gives this rich, tender crumb. Then you hit it with the lemon syrup—tart, sweet, sticky in the best way—and the glaze is just the bow on top.

I’ve baked plenty of lemon cakes in my life, but this one? It’s the one I go back to. Maybe it’s because it feels like comfort food dressed up as something a little fancy. Or maybe because every bite tastes like you’re sneaking sunshine onto your fork.

Ingredient Notes:

Before you grab your whisk, here’s what you’re working with and why it matters:

• Flour – Nothing fancy, just plain all-purpose. Keeps it classic.

• Yogurt – The real MVP. Whole milk yogurt makes this cake moist, soft, and almost creamy in texture.

• Olive Oil – Sounds weird in cake, right? Trust me, it works. It gives richness without heaviness.

• Lemons – Use fresh. The zest + juice combo is where the magic happens. Bottled juice doesn’t even come close.

• Eggs – They’re the structure. Room temp if you can remember (I almost never do).

• Sugar – Granulated for the cake and syrup, powdered for the glaze. Simple but essential.

• Baking Powder – The tiny hero that keeps everything fluffy instead of dense.

How To Make Moist and Fluffy Lemon Yogurt Cake?

Let’s bake this together, shall we?

1. Prep the Pan
   Grab a loaf pan, line it with parchment (leave some hanging out—it makes lifting the cake easier), and grease it. No sticking disasters today.

2. Mix the Dry Team
   Flour, baking powder, salt—just whisk them in a bowl and set aside. Easy win.

3. Zest + Sugar = Magic
   Rub the lemon zest into the sugar with your fingers until it smells like happiness. Seriously, don’t skip this part. It’s like unlocking flavor.

4. Add the Wet Ingredients
   Yogurt, eggs, olive oil, vanilla, lemon juice—all the good stuff. Whisk until smooth and glossy.

5. Bring It Together
   Fold in the dry ingredients gently. If you’re over here whipping it like pancake batter, you’ll regret it. Overmix = tough cake.

6. Bake and Wait (The Hardest Part)
   Bake for 45–55 minutes. Your kitchen will smell so good you’ll want to pull it out early, but don’t. Toothpick test it.

7. Make That Syrup
   While it bakes, simmer lemon juice + sugar until it’s syrupy. This is the secret to making the cake extra moist and tangy.

8. Soak It Up
   Once the cake’s out, poke it with a toothpick and brush the syrup all over. It soaks in and makes the loaf ridiculously good.

9. Glaze Time
   Whisk powdered sugar with lemon juice until pourable. Drizzle over the cooled cake and let it set. (Or don’t—sometimes I slice it early and deal with sticky fingers later.)

Storage Options:

This cake keeps for 3 days on the counter, about a week in the fridge, and up to 2 months in the freezer. If I’m freezing, I usually skip the glaze until after thawing so it still looks fresh when served. But let’s be real—you’ll probably finish it before then.

Variations and Substitutions:

• Orange Twist – Swap lemons for oranges. Softer flavor, still citrusy.

• Berry Add-In – Toss in blueberries or raspberries for little bursts of fruit.

• Gluten-Free – Use a 1:1 GF flour blend. It works beautifully.

• Dairy-Free – Coconut yogurt is amazing here. Adds a subtle tropical vibe.

What to Serve with Moist and Fluffy Lemon Yogurt Cake?

This cake is versatile—pair it with:

• A hot cup of tea (my personal favorite).

• Vanilla ice cream, if you’re making it dessert.

• Fresh berries on the side for brunch vibes.

• Whipped cream, because… why not?

Frequently Asked Questions:

Can I make it ahead?
Absolutely. In fact, it tastes even better the next day because the flavors settle.

Do I have to use olive oil?
Nope. You can use vegetable oil or even melted butter. But olive oil gives it that lush texture I can’t resist.

How do I stop it from drying out?
Don’t overbake, don’t overmix, and for the love of lemons, don’t skip the syrup. That’s the moisture secret.

And there you have it—my Moist and Fluffy Lemon Yogurt Cake Recipe. It’s simple, it’s bright, and honestly, it’s the kind of cake you’ll want to share… or maybe not. Your call.

Keep the Flavor Coming – Try These:

Easy to Make Delmonico Potatoes – The Perfect Side Dish

Cheesy Mississippi Mud Potatoes

Delicious Brown Sugar Glazed Ham Recipe

Moist and Fluffy Lemon Yogurt Cake Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

This Moist and Fluffy Lemon Yogurt Cake Recipe combines fresh lemon zest, yogurt, and olive oil for a tender, citrusy loaf topped with lemon syrup and glaze.

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8 Servings

Ingredients

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For the Cake:

• 2 cups 240 g all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• Zest of 2 lemons
• 1 cup plain whole milk yogurt
• 3 large eggs
• ½ cup extra-virgin olive oil
• 1 teaspoon vanilla extract
• ⅓ cup freshly squeezed lemon juice

For the Lemon Syrup:

• ¼ cup granulated sugar
• ¼ cup freshly squeezed lemon juice

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 –3 tablespoons freshly squeezed lemon juice

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Instructions

 

Prepare the Pan:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides for easy removal.

Combine the Dry Ingredients:

1. In a medium bowl, whisk together the flour, baking powder, and salt until well blended. Set aside.

Incorporate Sugar and Lemon Zest:

1. In a large mixing bowl, rub the sugar and lemon zest together with your fingers until the mixture is fragrant. This releases the natural oils from the zest.

Add Wet Ingredients:

1. Whisk in the yogurt, eggs, olive oil, vanilla extract, and lemon juice until the mixture is smooth and uniform.

Combine Dry and Wet Ingredients:

1. Gradually add the dry ingredients to the wet mixture. Gently fold with a spatula until just combined. Avoid overmixing to maintain a tender crumb.

Bake the Cake:

1. Pour the batter into the prepared loaf pan. Smooth the top and bake for 45–55 minutes, or until a toothpick inserted into the center emerges clean.

Prepare the Lemon Syrup:

1. While the cake bakes, combine sugar and lemon juice in a small saucepan over medium heat. Stir occasionally until the sugar dissolves completely. Set aside.

Apply the Syrup:

1. Once baked, allow the cake to cool in the pan for 10 minutes. Transfer to a wire rack, poke small holes across the top with a toothpick, and brush the lemon syrup evenly over the warm cake. Allow to cool completely.

Prepare and Apply the Glaze:

1. In a bowl, whisk the powdered sugar with 2 tablespoons of lemon juice until smooth. Adjust consistency with additional juice if necessary. Drizzle the glaze evenly over the cooled cake. Let it set before slicing.

Notes

To make this recipe gluten-free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking blend that contains xanthan gum. The remainder of the ingredients remain the same, ensuring the cake stays moist and fluffy with the same bright lemon flavor.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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