Lemon Yogurt Cake | How to make Lemon Yogurt Cake

By Ruchira Hoon  |  21st Jul 2015  |  
4.7 from 3 reviews Rate It!
  • Lemon Yogurt Cake, How to make Lemon Yogurt Cake
Lemon Yogurt Cakeby Ruchira Hoon
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About Lemon Yogurt Cake Recipe

Light and easy, this is an everyday cake

Lemon Yogurt Cake is delicious and authentic dish. Lemon Yogurt Cake by Ruchira Hoon is a great option when you want something interesting to eat at home. Restaurant style Lemon Yogurt Cake is liked by most people . The preparation time of this recipe is few minutes and it takes 60 minutes to cook it properly. Lemon Yogurt Cake is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Lemon Yogurt Cake. Lemon Yogurt Cake is an amazing dish which is perfectly appropriate for any occasion. Lemon Yogurt Cake is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Lemon Yogurt Cake at your home.

Lemon Yogurt Cake

Ingredients to make Lemon Yogurt Cake

  • 1/2 cup plain yogurt
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • Pinch of salt
  • 1 tablespoon grated lemon zest
  • 1/2 cup fragrant extra-virgin olive oil
  • For the lemon syrup: 5 tblsp powdered sugar
  • 1 tsp lemon juice
  • 3 tblsps water
  • For the Lemon drizzle: 3 tblsp powdered sugar
  • 2 tsp lemon juice

How to make Lemon Yogurt Cake

  1. 1. Preheat the oven to 180 degrees Centigrade . Grease a 9-inch round cake pan with butter or cooking spray. Line the bottom with parchment paper and grease the paper also.
  2. 2. In a large mixing bowl, mix together the yogurt, sugar, and eggs. Add the flour, baking powder, salt, and lemon zest. Stir until well-blended .
  3. 3. Add the olive oil and mix until the batter is smooth. Pour the batter into the prepared cake pan.
  4. 4. Bake for 25 to 35 minutes, until a toothpick inserted in the middle comes out clean.
  5. 5. Make the lemon syrup by mixing powdered sugar and lemon juice. Drizzle the syrup over it immediately.
  6. 6. Cool the cake in the pan for 15 minutes. Loosen the edges from the pan with a butter knife and invert it onto a wire and cool for about 5 to 10 minutes longer before drizzling the lemon drizzle by mixing the powdered sugar and lemon juice. Eat!

My Tip:

Eat on the day it's made.

Reviews for Lemon Yogurt Cake (3)

Dipti Vishwas2 years ago


Darshana Vaishnav2 years ago


Manushi G PS2 years ago

eggs = nonveg .... can you please suggest a substitute for eggs ?

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