Lemon Greek Yogurt Cake Recipe With Fresh Lemon Juice

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  • December 29, 2025
Breakfast

This Lemon Greek Yogurt Cake is a moist, tender, and perfectly tangy dessert. The combination of fresh lemon juice and creamy Greek yogurt creates a bright, refreshing flavor that’s balanced with just the right amount of sweetness. It’s simple to make and always a crowd-pleaser.

Ingredients

For the Cake:

  • 2 cups (250g) all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup (200g) granulated sugar

  • 4 large eggs, room temperature

  • 1 cup (240g) plain Greek yogurt

  • ½ cup (115g) unsalted butter, melted and cooled

  • ¼ cup (60ml) fresh lemon juice

  • 1 tablespoon lemon zest

  • 1 teaspoon vanilla extract

For the Lemon Glaze (Optional):

  • 1 cup (120g) powdered sugar

  • 2–3 tablespoons fresh lemon juice

  • 1 teaspoon lemon zest

Instructions

Step 1: Prepare the Oven and Pan

  1. Preheat oven to 350°F (175°C).

  2. Grease a 9-inch round cake pan or loaf pan. Line with parchment paper if desired.

Step 2: Mix Dry Ingredients

  1. In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3: Mix Wet Ingredients

  1. In a large bowl, beat the eggs and sugar until light and fluffy.

  2. Add the Greek yogurt, melted butter, lemon juice, lemon zest, and vanilla. Mix until smooth.

Step 4: Combine

  1. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Step 5: Bake

  1. Pour batter into the prepared pan and smooth the top.

  2. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

  3. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Glaze (Optional)

  1. Whisk together powdered sugar and lemon juice until smooth.

  2. Drizzle over the cooled cake and sprinkle with lemon zest.

Tips for Success

  • Use room temperature ingredients for even mixing.

  • Do not overmix the batter to keep the cake tender.

  • For extra moisture, brush the cooled cake with a simple syrup made of equal parts sugar and lemon juice before glazing.

  • Store covered at room temperature for up to 3 days or refrigerate for longer freshness.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, but Greek yogurt is thicker and adds more moisture. If using regular yogurt, drain any excess liquid.

Can I make this cake ahead?

Yes, bake and cool completely, then wrap tightly and store at room temperature or freeze for up to a month.

Can I add berries?

Absolutely! Fold in ½ cup of fresh or frozen raspberries or blueberries into the batter before baking.

Enjoy!

This Lemon Greek Yogurt Cake is perfect for brunch, dessert, or an afternoon treat. Serve with fresh berries, whipped cream, or a cup of tea. Happy baking! 🍋

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