On Friday I promised something especially delicious was in store for Monday and here it is: a lemon yogurt cake baked just for you! Hope you don’t mind…I took a bite.
{photos by Freutcake}
Lemon Yogurt Cake: adapted slightly from Barefoot Contessa
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup fat-free Fage greek yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
grated zest of 2 lemons
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
Directions:
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
Freutcake Notes: The original recipe calls for a glaze but I find it delicious without!
oh yumm! this looks scrumptious – beautiful photos!
Oh goody goody goody! I love lemon cake, but haven’t ever tried lemon yogurt cake! I usually have Greek yogurt in the house too…although it isn’t Fage brand. I can’t wait to try baking this!
Hi Leah,
I love your blog and all of the recipes too! Thanks for sharing.
“Hunters” mom,
Marina
This was absolutely AMAZING! My boyfriend loves the store bought bakery lemon cake so I wanted to try to make my own. This turned out so good!
Thank you so much for coming back and letting me know how it turned out! It’s the best when you get the boyfriend approval! 🙂
this looks absolutely delicious, any going to make it tomorrow for my day 158th pinterest creation … thank you so much for the inspiration:)
I made this today and it is SO GOOD. I used full fat greek yogurt and only had large eggs, so used 4. It took about 60 minutes for mine to bake. I let it cool a bit, added the lemon sauce and let it finish cooling in the pan, so the sides would soak up the juice that slid down. OMG, I am not sure I can stop sampling this. Its mostly all sliced up and wrapped and in the freezer now, but I bet its good frozen too!! Thanks for such a good recipie. I just found you yesterday….
Debora- I’m so glad you liked it! It is one of my absolute favorite recipes. 🙂
I absolutely loved this recipe! Came out great! I think I put a bit to much lemon juice at the end of the whole process though =P Thank’s for this great Recipe!
Delicious recipe! My glaze didnt turn out correctly, but it was still great without it! We use our homemade greek yogurt, which just makes it all the better 😉
Sorry to hear the glaze didn’t turn out! Homemade greek yogurt sounds delicious, I’m sure your cake was divine!
I had to get creative…I didnt gave flour so I used pancake mix and cut the sugar in half. Instead of oil I used applesauce and added blueberries. The cake came out a little more spongy but still very delicious! Thanks for the recipe!!
I have all the ingredients except for parchment paper. Do you think I can make without the lining or will it stick too much?
This cake turned out so good. Have plans to make a couple more for summer company and to give away as a gift. Thanks so much.
I’m so glad you liked it! Sounds like the perfect summer gift. 😉
In the oven right now! But the batter is delicious! Making it for my grandma’s birthday, thank you so much for this recipe 🙂
I bet your house smells like heaven! Enjoy. 🙂
can this be frozen?
Hi Ashley, yes after it’s baked you can definitely be frozen if wrapped tightly. Defrost at room temperature before serving.
I just finish making this lemon yogurt cake after going to the gym, and it smells wonderful. I even let it sit out for 1 hour after putting the lemon syrup on it and the smell just got to me (in a good way), so I took a small slice even if it was still warm and it was WONDERFUL. I hope it will last for a few days so I don’t eat it all at once. Thanks for sharing!!!
Hi i tried it twice but it went black after 10 min in oven. What went wrong? Thx.
I have never heard of a cake burning in 10 minutes! I would definitely use an oven thermometer to make sure your oven is properly calibrated.
Whenu say whisk, it is hand whisk right? No need for electric mixer?
A hand whisk or whisk attachment on an electric mixer will both work.
Just had a slice of the lemon yogurt cake. Delicious. I used meyer lemons. Thanks for sharing your recipe.
This was an amazing bread!! Do you think it could be made into two 8″ rounds doubling the recipe of course for a birthday cake? My husband and I ate this loaf in Umm 12 hours… And his 30th bday is next week. How long would you bake it in the rounds?
To be quite honest I am not sure how they will bake up in two 8″ rounds. Because this is such a dense loaf cake (almost a pound cake) I would say it might not work all that well. If you give it a try let me know! And happy birthday to your husband. 🙂
Can I use any other yogurt? And can I also bale in a round 8 inches pan?
hello there… is there anyway I could substitute the eggs ?? Do let me know ! thanks 🙂
Unfortunately the eggs are necessary in this cake. Sorry that I don’t know any substitutions!
Just found your recipe, will be trying it out in a muffin tin for a school bake sale ☺
I’ve made a favorite lemon bread, similar to yours, for years. I was babysitting and had your recipe on Pinterest and tried it. I think it is even better than what I’ve made all these years. Anxious to compare when I get home.
The only change I made was to substitute 1 cup of buttermilk for the yogurt. Such a lovely texture.
In the oven now! My house smells so lemony good!
Enjoy! This recipe is one of my favorites.