One Bowl Lemon Yogurt Cake

A simple and delicious lemon yogurt cake made in just one bowl and comes together in less than an hour. Enjoy this snack cake for breakfast, brunch or dessert. Pairs perfectly with coffee and tea.

easy lemon yogurt cake sliced up on a green place

How to make this Lemon Yogurt Cake

This light and airy lemon yogurt cake is perfect for days that you need a little extra sunshine and can be prepared and then enjoyed all week with your coffee or tea.

You are just seven ingredients away from a luscious moist slice of heaven.

Here’s what you need:

  • eggs – this recipe was tested with large organic brown eggs
  • white cane sugar
  • lemons – zest and juice
  • vanilla extract
  • vegetable oil – or olive oil will also work
  • plain yogurt – this recipe was tested with plain greek yogurt
  • self rising flour – or add 3 tsp baking powder and 1/2 tsp salt to your all purpose flour

That’s it!

a slice of lemon yogurt cake

Commonly Asked Questions

What does yogurt do in a cake?

The yogurt helps to keep the cake moist and adds a bit of tanginess.

What yogurt is best for baking?

We like to use plain greek yogurt in baked goods.

How do you make self rising flour?

To make your own self rising flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to every cup of all purpose flour.

Easy lemon yogurt cake sliced up on a plate

Enjoy more recipes by Alyssa Olla, like this Easy Roasted Eggplant and Halloumi Flatbread perfect for a weeknight dinner!

One Bowl Lemon Yogurt Cake

Alyssa Olla
Light and airy lemon yogurt cake comes together in less than hour using just one bowl. This moist cake is perfect for pairing with coffee or tea.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American, European
Servings 12 people

Equipment

  • Bundt Cake Pan
  • Mixer or Mixing Bowl

Ingredients
  

  • 2 eggs large
  • 1 ¼ cups white cane sugar
  • 2 lemons juice and zest
  • 1 tsp vanilla extract
  • 1 cup yogurt
  • ½ cup vegetable oil or olive oil
  • 2 cups self rising flour see above for notes on how to make your own

optional

  • powdered sugar for dusting

Instructions
 

  • Preheat the oven to 350° F or 180° C and grease your bundt pan.
  • In a bowl of a stand alone mixer using the whisk attachment or in a large mixing bowl, combine the eggs, sugar, lemon juice, zest and vanilla. Add in the yogurt and oil and mix until combined. Finally add the self rising flour and mix until no dry spots remain. *Try not to over mix.
  • Transfer the batter to the prepared bundt pan and bake the cake for 40-45 minutes and a toothpick comes out clean. Let cool for 10 minutes before inverting the cake onto a cooling rack to continue cooling.
  • Slice and serve once cooled.

Notes

This cake is best if kept in an airtight container for up to 5 days. 
Alyssa Olla

Alyssa Olla

My Name is Alyssa. I come from European background where life revolves around food and eating and also growing up in a restaurant environment sparked my love of food. I created my account not only to share my own love of food, but in hopes to inspire people to get in the kitchen and cook and share in the experiences that come with a love food and eating and cooking. Find me on Instagram @inthemoodforallthingsfood

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