Easy Lemon French Yogurt Cake is a delicious tangy lemon, soft and moist, incredibly easy made from scratch cake recipe, great as a tea time snack.
Yogurt cakes are absolutely delicious! We've been making them for years, and we never get bored of them. They're very versatile as far as flavor goes.
For this recipe, we've used fresh lemon, using the juice and zest to give the cake a sharp, tangy flavor. You could replace the lemon for orange, throw in some berries, such as blueberries or cherries, or even use a different flavored yogurt.
I often end up making a yogurt cake because we buy large tubs of Greek yogurt to make smoothies each day, and sometimes, we end up with a cup of yogurt leftover at the end of the week, so what better than to use it in a cake!
What does yogurt do in a cake?
Adding yogurt to your cake will make the cake tender, soft and moist.
What is the difference between using yogurt and milk in a cake?
Using Greek yogurt will give your cake a slightly denser texture, similar to a pound cake, and will keep your cake moist for a longer period.
Using milk in a cake will give the cake a lighter texture, a little fluffier and a finer crumb.
The recipe itself is incredibly simple and easy to make.
You just need a bowl, a mixing spoon, such as a spatula or wooden spoon, and that's it!
2 cups or 250 g all-purpose flour
¾ cup or 150g Regular Sugar
2 tsp baking powder
1 cup or 250 g Greek Low Fat Yogurt
½ cup or 80 g vegetable oil
2 Large eggs
1 Tsp Vanilla extract
1 Lemon, juice and zest
2 Tablespoons Lemon Curd
Preheat the oven to 350F, 180C.
Grease and line a 9 inch loaf pan or 8x8 inch square pan.
See our guide on how to line a baking pan if you are not sure how to do this.
Take one lemon and juice and zest it. Set aside.
In a large bowl, combine the wet ingredients and mix with a whisk.
Start with the eggs,
then add the oil and lemon juice and zest
and then the yogurt.
Whisk until everything is combined.
Add all the dry ingredients to the wet ingredients, and using a spatula or wooden spoon, mix until just combined.
Transfer batter to your cake pan and place in the oven for 35 - 40 minutes.
Check 5 minutes before the end of cook time with a cake tester in the centre of the cake to see if it comes out clean.
Every oven is different so make sure you check it is cooked through in the middle.
Leave in the pan for 5 minutes and take a skewer and poke holes all over the surface of the cake.
Whilst still hot, warm the lemon curd in a small bowl for 30 seconds in the microwave
then pour over the surface of the cake.
Use a pastry brush to spread it evenly.
Then transfer to a cooling rack.
Slice and serve when cool enough.
Store in an airtight container, or wrap in plastic wrap and freeze in slices so you have some whenever you fancy!
Easy Lemon French Yogurt Cake
Delicious tangy lemon, soft and moist, incredibly easy made from scratch cake recipe, great as a tea time snack
- 2 cups or 250 g all-purpose flour
- ¾ cup or 150g Regular Sugar
- 2 tsp baking powder
- 1 cup or 250 g Greek Low Fat Yogurt
- ½ cup or 80 g vegetable oil
- 2 Large eggs
- 1 Tsp Vanilla extract
- 1 Lemon, juice and zest
- 2 Tablespoons Lemon Curd
- Preheat the oven to 350F, 180C. Grease and line a 9-inch loaf pan or 8x8 inch square pan.
- Take one lemon and juice and zest it. Set aside
- In a large bowl, add all the wet ingredients and mix with a whisk until all combined.
- Add all the dry ingredients to the wet ingredients, and using a spatula or wooden spoon, mix until just combined.
- Transfer batter to your cake pan and place in the oven for 35 - 40 minutes.
- Check 5 minutes before the end of cook time with a cake tester in the center of the cake to see if it comes out clean. Every oven is different so make sure you check it is cooked through in the middle.
- Leave in the pan for 5 minutes and take a skewer and poke holes all over the surface of the cake.
- Whilst still hot, warm the lemon curd in a small bowl for 30 seconds in the microwave, then pour over the surface of the cake. Use a pastry brush to spread it evenly.
- Then transfer to a cooling rack.
- Slice and serve when cool enough.
- Store in an airtight container, or wrap in plastic wrap and freeze in slices so you have some whenever you fancy!
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Wilton 3-Tier Collapsible Cooking and Baking Cooling Rack
Circulon Bakeware Meatloaf/Nonstick Baking Loaf Pan, 9 Inch x 5 Inch, Gray
USA Pan American Bakeware Classics 8-Inch Square Cake and Brownie Pan, Aluminized Steel
Cake Tester Needles Stainless Steel Reusable Cake Testing Needles Practical Cake Tester Skewer Needles for Kitchen Home Bakery Tools (4)
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 54mgSodium: 165mgCarbohydrates: 51gFiber: 1gSugar: 27gProtein: 6g
Nutrition information isn’t always accurate
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Lemon has always been one of my favorite flavors. This cake sounds like perfect combination of sweet and tangy.
I can literally feel how moist this cake is just from looking at your images. Can't wait to actually get to cooking now!
This is one of those recipes that just screams, summer! I love it and especially love the lemon curd for the glaze!
Delicious, the flavors of this cake are beautiful! I love all lemony desserts and cakes, and this one goes to the top of my list from now on. I will make it again. Thanks so much!
I love baking with lemon in the spring it's such a nice change from the heavier meals of the winter months. This yogurt cake was amazing!
I love lemon and in this recipe I know I'll enjoy them as much. It's a great recipe.
So much lemony goodness in this cake. It's the perfect combination of sweet and tangy.
This really looks delicious! I love yogurt cake! I am so excited to try it! Thanks a lot!
Soft and delicious, what else could you ask for? This baked treat was a hit! And also a perfect use of leftover Greek yoghurt!
I am a lemon lover. This is my kind of cake. Easy to bake, delicious to eat. Perfect for my afternoon coffee break, on the brunch menu...but I would for sure eat this for breakfast!!