Lemon Yogurt Cake

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Get ready to make your weekend a little sweeter with a simple and delightful lemon yogurt cake! This cake is soft, flavorful, and has a hint of tanginess from the yogurt, along with a zesty kick from the lemon. Trust me, you might find yourself reaching for a second slice before you finish the first!

Lemon Yogurt Cake

Course Dessert


For the Cake:

  • 1 cup all-purpose flour
  • ½ cup almond flour
  • 2 teaspoons baking powder
  • ¾ teaspoon sea salt
  • ½ cup granulated sugar
  • 1 tablespoon lemon zest plus more for sprinkling
  • ¾ cup Greek yogurt whole milk
  • ½ cup extra-virgin olive oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Glaze:

  • 1 cup powdered sugar
  • 2 to 3 tablespoons fresh lemon juice


  • Preheat your oven to 350°F and grease an 8×4-inch loaf pan.
  • In a big bowl, mix together the all-purpose flour, almond flour, baking powder, and salt.
  • In another bowl, whisk the sugar and lemon zest. Add yogurt, olive oil, eggs, and vanilla. Whisk until well combined.
  • Pour the dry ingredients into the bowl with the wet ingredients, stirring until just combined. Don’t overmix.
  • Pour the batter into the prepared pan and bake for 40 to 50 minutes or until a toothpick comes out clean.
  • Let the cake cool completely before taking it out of the pan.
  • Make the lemon glaze by combining powdered sugar and 2 tablespoons of lemon juice. Whisk until smooth, adding more lemon juice if needed for a pourable glaze.
  • Drizzle the glaze over the cooled cake, sprinkle with lemon zest, slice, and enjoy!

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