Soft and Moist Lemon Yogurt Cake with Easy Lemon Glaze

This soft and moist Lemon Yogurt Cake is the perfect recipe when you’re craving something fresh, light and full of citrus flavor. Made with fresh lemon zest, lemon juice and creamy natural yogurt, every bite has a delicate lemon flavor without being overly sweet.

The combination of butter and a little oil gives this cake the best of both worlds. Butter adds a rich homemade flavor, while oil and yogurt help keep the crumb wonderfully soft and moist.

Once baked, the warm cake is finished with a quick lemon glaze made from powdered sugar and lemon juice. For even more lemon flavor, you can add a little lemon curd or citrus marmalade on top.

It’s an easy everyday cake that’s perfect with tea or coffee, but it’s also pretty enough to serve at brunch, family gatherings or special occasions.

 

Ingredients

For the Lemon Cake

• 175 g (¾ cup + 2 tablespoons) sugar
• 1 teaspoon finely grated lemon zest
• 110 g (½ cup) butter, softened
• 30 ml (2 tablespoons) vegetable oil
• 2 large eggs
• 80 g (⅓ cup) natural yogurt
• 1 teaspoon vanilla extract
• 200 g (1⅓ cups) plain or all-purpose flour
• 1½ teaspoons baking powder
• 30 ml (2 tablespoons) fresh lemon juice

 

For the Lemon Glaze

• 80 g (⅔ cup) powdered sugar
• 2–3 tablespoons fresh lemon juice or milk

Optional Topping

• Lemon curd
• Lemon or citrus marmalade
• Extra grated lemon zest

 

Equipment

You’ll need a 20 × 20 cm (8 × 8-inch) baking pan, a large mixing bowl, electric hand mixer or whisk, spatula and a small bowl for preparing the glaze.

Baking paper is optional but makes removing the finished cake much easier.

How to Make Lemon Yogurt Cake

Step 1: Prepare the Oven and Pan

Preheat your oven to 170°C (350°F).

Lightly grease a 20 × 20 cm (8 × 8-inch) baking pan with butter or oil. You can also line it with baking paper for easier removal.

Set the pan aside while you prepare the batter.

 

Step 2: Rub the Lemon Zest into the Sugar

Place the sugar in a large mixing bowl and add 1 teaspoon of finely grated lemon zest.

Using your fingertips, gently rub the zest into the sugar for about 30–60 seconds.

The sugar may become slightly moist and fragrant.

This small extra step is worth doing because rubbing lemon zest into sugar helps release the natural citrus oils from the zest, giving the cake a brighter lemon aroma and flavor.

 

Step 3: Add the Softened Butter

Add the softened butter to the lemon sugar.

Using an electric mixer, whisk for approximately 2–3 minutes, until the mixture becomes creamy and slightly lighter in color.

Make sure your butter is soft but not melted. Properly softened butter will combine more easily with the sugar and help create a tender cake.

 

Step 4: Add the Oil

Pour in 30 ml (2 tablespoons) vegetable oil.

Whisk for approximately 1 minute, until completely incorporated.

The small amount of oil helps the cake stay moist even after it has cooled.

 

Step 5: Add the Eggs

Add the 2 eggs.

Whisk for approximately 2 minutes, until the mixture looks smooth and creamy.

Room-temperature eggs are ideal because they blend more easily with the butter mixture.

If your eggs are very cold, place them in a bowl of slightly warm water for a few minutes before using.

 

Step 6: Add the Yogurt and Vanilla

Add the natural yogurt and vanilla extract.

Whisk for approximately 1 minute.

Give the mixture another quick stir with a spatula, scraping the bottom and sides of the bowl to make sure everything is evenly combined.

The yogurt is an important ingredient in this recipe because it adds moisture and contributes to the cake’s soft, tender texture.

 

Step 7: Add the Flour and Baking Powder

In a separate bowl, combine the plain flour and baking powder.

Gradually add the dry ingredients to the wet mixture.

Using a spatula, gently fold the flour into the batter.

Once the flour has been added, avoid vigorous mixing. Overmixing can make the cake firmer and denser instead of light and tender.

Stop folding as soon as you can no longer see large pockets of dry flour.

 

Step 8: Add the Lemon Juice

Pour 30 ml (2 tablespoons) fresh lemon juice into the batter.

Gently fold until the lemon juice is evenly incorporated.

Freshly squeezed lemon juice will give you the best flavor.

Your lemon cake batter is now ready to bake.

 

Bake the Lemon Cake

Pour the batter into your prepared baking pan.

Use a spatula to gently spread it into an even layer, making sure the batter reaches the corners.

Place the pan in the preheated oven and bake at 170°C (350°F) for approximately 30–35 minutes.

Because ovens can vary, begin checking the cake around the 30-minute mark.

Insert a toothpick into the center. If it comes out clean or with only a few soft crumbs attached, the cake is ready.

Avoid baking it for much longer than necessary. Overbaking can reduce the soft and moist texture that makes this cake so delicious.

Remove the cake from the oven.

Unlike many frosted cakes, you don’t need to wait until this one is completely cold before adding the glaze. The lemon glaze can be poured over the cake while it’s still warm.

 

How to Make the Easy Lemon Glaze

Place 80 g (⅔ cup) powdered sugar in a small bowl.

Add 2 tablespoons of fresh lemon juice and stir until smooth.

If the glaze is still too thick, add a little more lemon juice until it reaches a smooth, pourable consistency.

For a sweeter and milder glaze, you can use milk instead of lemon juice.

You can also use a combination of milk and lemon juice if you want a balance between sweetness and citrus flavor.

 

Getting the Glaze Consistency Right

The glaze should be thick enough to remain visible on top of the cake but thin enough to pour easily.

If it’s too thick, add a few drops of lemon juice or milk.

If it’s too thin, add a little more powdered sugar.

Always adjust gradually because a small amount of liquid can make a noticeable difference.

 

Glaze the Warm Cake

While the cake is still warm, slowly pour the prepared glaze over the surface.

Spread it gently if necessary, allowing some of the glaze to settle naturally over the cake.

Adding the glaze while the cake is warm allows some of the sweet lemon mixture to soak slightly into the surface while still leaving a beautiful glaze on top.

Let the cake sit for a little while so the topping can begin to set.

 

Optional Lemon Curd or Marmalade Topping

If you’re a serious lemon lover, you can make this cake even more flavorful with a little lemon curd.

Add small spoonfuls over the glazed cake or serve lemon curd alongside individual slices.

Citrus marmalade is another delicious option. Its slightly bittersweet citrus flavor pairs particularly well with the sweet lemon glaze.

A little freshly grated lemon zest over the finished cake also makes a simple and attractive decoration.

 

Tips for Making the Best Lemon Yogurt Cake

Use fresh lemons: Fresh lemon zest and juice provide a much brighter flavor than bottled lemon juice.

Rub the zest into the sugar: Don’t skip this simple step. It helps release the flavorful oils naturally present in lemon zest.

Avoid the white part of the lemon peel: When zesting your lemon, grate only the yellow outer layer. The white pith underneath can taste bitter.

Use softened butter: Your butter should be soft enough to whisk easily but shouldn’t be melted.

Use room-temperature ingredients: Eggs and yogurt at room temperature combine more smoothly with the butter mixture.

Don’t overmix after adding flour: Fold gently and stop once the ingredients are combined.

Don’t overbake: Start checking around 30 minutes. Keeping the baking time under control is important for a moist cake.

Adjust the glaze gradually: Start with less liquid and add more only when needed.

 

Why Add Both Butter and Oil?

Using both butter and oil is a simple way to improve the flavor and texture of homemade cakes.

Butter provides a richer flavor that oil alone can’t quite reproduce.

Oil, however, remains liquid at room temperature, which helps the cake feel softer and moister even after it has cooled.

By combining the two, you get a cake that’s flavorful from the butter while still benefiting from the moisture provided by the oil.

 

Why Use Yogurt in Lemon Cake?

Natural yogurt does more than simply add moisture.

It helps create a tender crumb and gives the finished cake a pleasantly soft texture.

Its slight tanginess also pairs naturally with fresh lemon, balancing the sweetness of the sugar and glaze.

For this recipe, plain natural yogurt without added flavorings is the best choice.

 

Can I Make the Glaze Without Lemon Juice?

Yes.

If you’d prefer a sweeter vanilla-style glaze with less citrus flavor, simply mix the powdered sugar with 2–3 tablespoons of milk instead.

You can still decorate the finished cake with lemon zest or serve it with lemon curd to retain some citrus character.

 

How to Serve Lemon Yogurt Cake

Allow the glaze to set slightly before cutting the cake into squares.

This cake is delicious served on its own, but you can also pair it with:

• Fresh strawberries or raspberries
• Whipped cream
• Greek yogurt
• Lemon curd
• Citrus marmalade
• Vanilla ice cream
• Fresh tea or coffee

For a simple afternoon treat, a slice of this lemon cake with hot tea is hard to beat.

 

How to Store Lemon Cake

Allow the cake to cool completely before transferring it to an airtight container.

It can be stored at room temperature for around 2–3 days, provided your kitchen isn’t particularly warm.

For longer storage, keep the cake covered in the refrigerator.

Refrigeration can make butter-based cakes feel slightly firmer, so allow individual slices to come to room temperature before serving if you prefer a softer texture.

 

Can I Make This Cake Ahead of Time?

Yes. This Lemon Yogurt Cake is an excellent make-ahead dessert.

You can bake it a day before you plan to serve it. Once completely cooled, keep it tightly covered so it retains its moisture.

You can either glaze it ahead of time or prepare the glaze shortly before serving.

 

Enjoy!