Lemon Yogurt Cake

I've been making this cake for so long I should know how to make it without looking at the recipe. My brain doesn't quite work that way unfortunately, so here it is - straight off a messed up recipe card in my kitchen. It's that easy cake when you need to bring something to someone's house but you don't have time to go all out. Easy, somewhat fast, and tastes refreshing and sweet at the same time. I finish it with either powdered sugar or a cream cheese lemon icing and some candied lemons. As you can see from these photos, I'm awful at icing, so it's usually some sort of naked iced cake for me. It's even nice just on it's own. This lemon yogurt cake is just a perfect, simple little cake!


  • 1 3/4 cups sugar
  • rind of two lemons
  • 2 Tablespoon lemon juice
  • 1 cup plain Greek yogurt (full fat)
  • 1 cup oil
  • 2 eggs
  • 2 cups AP flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt

This recipe is for a 9" cake pan. I double recipe for a double layer cake.


In mixer, combine sugar and lemon rinds until blended. Add yogurt and mix. After incorporated add oil and eggs and mix until batter forms uniformly. 

Add lemon juice and flour and don’t over mix too much, just until flour is blended. 


Line tin with parchment paper and cook at 350 for 40 minutes or until toothpick in center comes out clean. 

After cooling, top with lemon icing or lemon drizzle of your choice and summer fruit to compliment lemon - blueberries or raspberries work great. A simple powdered sugar topping works well in a pinch.