Moist and Fluffy Lemon Yogurt Cake

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This Moist and Fluffy Lemon Yogurt Cake is the kind of dessert that feels like sunshine in every bite. Light, zesty, and soaked in a subtle lemon glaze, it’s the perfect balance of tangy and sweet. Whether you’re baking for brunch, a picnic, or just treating yourself on a cozy weekend, this loaf cake never disappoints.

The Greek yogurt in this recipe gives the cake a tender crumb and incredible moisture that lasts for days. And the lemon? It’s not just a whisper—it sings through each bite with bright, citrusy flavor. This cake is quick to put together and even quicker to vanish off the plate.

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Preparation Phase & Tools to Use

Before you begin, gather these tools to set yourself up for a smooth baking experience:

• Mixing Bowls (2): You’ll need one for dry ingredients and one for wet. This helps ensure even distribution of ingredients without overmixing.
• Whisk and Rubber Spatula: A whisk brings the wet ingredients together smoothly, while a spatula helps you gently fold the batter without knocking out air.
• 9×5-inch Loaf Pan: The right pan size guarantees proper baking time and even rise. Too small and it overflows; too large and it dries out.
• Zester or Microplane: For extracting maximum zest from your lemons—this is where much of the lemon flavor lives.
• Cooling Rack: Allows the cake to cool evenly, preventing sogginess on the bottom.
• Parchment Paper (Optional): Makes for easy removal from the loaf pan, especially helpful if gifting or storing.

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Ingredients for the Moist and Fluffy Lemon Yogurt Cake

• All-Purpose Flour: Forms the structure of the cake, giving it body and balance.
• Baking Powder: Helps the loaf rise and stay light.
• Salt: Enhances all the other flavors, especially the lemon.
• Greek Yogurt: Adds moisture and tenderness without excess fat.
• Granulated Sugar: Sweetens the cake and helps create a delicate crumb.
• Eggs: Provide structure and richness.
• Lemon Zest: Packs a punch of lemon flavor that’s more intense than juice alone.
• Lemon Juice: Adds acidity and fresh citrus brightness.
• Vanilla Extract: Adds warmth and depth to balance the tartness.
• Vegetable Oil: Keeps the cake moist longer than butter.

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How To Make the Moist and Fluffy Lemon Yogurt Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

Step 2: Combine Dry Ingredients

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3: Mix Wet Ingredients

In a large bowl, whisk the sugar, yogurt, and eggs until smooth and creamy. Stir in the lemon zest, lemon juice, and vanilla extract.

Step 4: Combine and Fold

Gradually add the dry ingredients into the wet mixture. Gently fold the batter using a rubber spatula just until combined—do not overmix. Pour in the vegetable oil and fold again until fully incorporated and silky.

Step 5: Bake the Cake

Pour the batter into your prepared loaf pan. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Glaze

Let the cake cool in the pan for 10 minutes before transferring to a wire rack. If desired, drizzle with a lemon glaze once the cake is fully cooled.

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How to Serve and Store This Lemon Yogurt Cake

This cake is best served slightly warm or at room temperature. A light drizzle of lemon glaze or a dollop of whipped cream on top can elevate it into a showstopper dessert for guests. Pair it with tea or coffee for a cozy afternoon treat.

To store, wrap the cake in plastic wrap or place it in an airtight container. It will stay moist at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze individual slices for longer storage—just thaw and enjoy!

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Frequently Asked Questions

What type of yogurt works best?

Greek yogurt is ideal because of its thickness and richness, but plain whole milk yogurt works as well.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is strongly recommended for the best flavor, but in a pinch, bottled can be used. The zest is key.

Why use oil instead of butter?

Oil keeps the cake ultra-moist and soft, even after a couple of days. Butter adds flavor but can dry out faster.

Can I turn this into cupcakes?

Absolutely! Reduce the bake time to around 20–25 minutes and keep an eye on them.

How do I make a simple lemon glaze?

Mix 1/2 cup powdered sugar with 1–2 tablespoons of lemon juice until smooth. Drizzle it over the cooled cake.

Is this recipe freezer-friendly?

Yes! Once fully cooled, wrap slices in plastic wrap and store them in a freezer bag. Thaw at room temperature before eating.

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Want More Cake Ideas with a Twist?

If you love this moist and fluffy lemon yogurt cake, you’ll definitely enjoy these other sweet picks:

• Pineapple Coconut Dream Cake for a tropical twist.
• Strawberry Crunch Pound Cake with that nostalgic crunch.
• Carrot Pound Cake with Vanilla Glaze if you’re into cozy spiced layers.
• Easy Carrot Cake Bars with Cream Cheese Frosting for a creamy, bite-sized treat.
• Lemon Blueberry Loaf if you love pairing lemon with juicy berries.

And if you’re hungry for more cake and dessert inspiration, check out my daily updates on Pinterest @LifeWithOlivia.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add a lemon glaze or keep it simple? Try it with blueberries or a sprinkle of powdered sugar?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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