Lemon Yogurt Cake | How to make Lemon Yogurt Cake

By Ruchira Hoon  |  21st Jul 2015  |  
4.8 from 4 reviews Rate It!
  • Photo of Lemon Yogurt Cake by Ruchira Hoon at BetterButter
Lemon Yogurt Cakeby Ruchira Hoon
  • Prep Time


  • Cook Time


  • Serves





About Lemon Yogurt Cake Recipe

Light and easy, this is an everyday cake

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 (4)

Pushpa Taroor2 years ago


Dipti Vishwas4 years ago


Darshana Vaishnav4 years ago


Manushi G PS4 years ago

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

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