Lemon Yogurt Cake

If you’re after a lemon cake, then look no further! This lemon yogurt cake is moist and dense and its sweet, sticky syrup is the icing on the cake. Literally.

I love lemon anything. Lemon cookies, lemon curd, lemon meringue pie and lemon cakes are just some of the ways I enjoy eating lemons. Oh, and lemon pudding. That stuff is pretty amazing.

This lemon cake is no exception. I was searching for an easy go-to lemon cake recipe that’s wasn’t too lemony, nor too sweet. I was after something quick and simple that didn’t require many ingredients either.

Enter this lemon yogurt cake. It ticks all my boxes: it’s sweet, moist and is very quick and simple to make. In fact, I had all the ingredients on hand when I went to make it.

The lemon glaze is something quite wonderful too. When poured on the hot cake, it seeps through and adds moisture and sweetness to the already moist and sweet cake. Just perfection.

I baked my cake in a large 9″ pan as it takes a shorter amount of time to cook. Plus, a thinner cake means big slices, right?

Lemon Yogurt Cake

This lemon yogurt cake is moist and dense and its sweet, sticky syrup is the icing on the cake
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Lemon Yogurt Cake
Servings: 9 Inch Cake
Author: David Fulton


  • 1 Lemon
  • 3.5 oz Butter
  • 5.3 oz Castor Sugar, Divided
  • 2 Eggs
  • 2/3 cup Yogurt (Any Flavor Works)
  • 6.1 oz Self Raising Flour


  • Preheat oven to 350F. Line a 9 inch pan with baking paper. Beat butter and 3.5oz of the sugar in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Add yogurt and the rind of the lemon. Beat until combined. Gently fold in the sifted flour with a large metal spoon until combined. Spoon the mixture into the prepared cake pan and bake for 20-25 minutes or until a skewer inserted into the center comes out clean. Remove from oven and place cake pan on a wire rack – do not remove cake from tin.
  • Meanwhile, make syrup. Combine lemon juice and remaining 1.8oz caster sugar in a small saucepan. Stir over medium heat until sugar dissolves. Bring to the boil and simmer over medium to low heat for 2-3 minutes or until slightly thickened. Pour the hot lemon syrup over warm cake and then cool the cake in the pan.
  • To serve, turn the cake onto a serving plate. Enjoy on its own or with ice cream, custard or cream.

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