Easy Lemon Yogurt Cake

This lemon yogurt cake is inspired by the classic French gâteau au yaourt, a simple cake that children in France often learn to bake. It is tender and moist thanks to yogurt and oil, bursting with fresh lemon flavor and finished with a sweet-tart glaze. No mixer is needed; just two bowls and a whisk.

Ingredients

For the cake
– 1 1/2 cups (190 g) all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup (200 g) granulated sugar
– Zest of 2 lemons
– 1 cup (240 g) plain whole-milk yogurt or Greek yogurt
– 3 large eggs, at room temperature
– 1/2 cup (120 ml) light olive oil or neutral oil
– 2 tablespoons fresh lemon juice
– 1 teaspoon vanilla extract

For the lemon glaze
– 1 cup (120 g) powdered sugar
– 2 to 3 tablespoons fresh lemon juice

Step-by-Step Instructions

1. Prepare the pan. Heat the oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper.
2. Rub the zest into the sugar. In a large bowl, combine the sugar and lemon zest. Rub them together with your fingertips for a minute until the sugar is moist and fragrant. This releases the oils in the zest for maximum lemon flavor.
3. Add the wet ingredients. Whisk in the yogurt, eggs, oil, lemon juice and vanilla until smooth.
4. Add the dry ingredients. In another bowl, whisk the flour, baking powder and salt. Add them to the wet ingredients and fold gently until just combined.
5. Bake. Pour the batter into the pan and bake for 45 to 55 minutes, until golden and a toothpick inserted in the center comes out clean. Cover loosely with foil if it browns too quickly.
6. Cool. Let the cake cool in the pan for 15 minutes, then lift it out onto a rack to cool completely.
7. Glaze. Whisk the powdered sugar with enough lemon juice to make a thick but pourable glaze. Pour it over the cooled cake and let it set for 15 minutes before slicing.

Why Yogurt and Oil?

Yogurt adds moisture and a gentle tang, while its acidity tenderizes the crumb. Oil stays liquid at room temperature, unlike butter, so oil-based cakes remain soft and moist for days.

Tips for Success

• Use fresh lemons. Bottled juice lacks the bright aroma of fresh lemons, and you need the zest anyway.
• Zest only the yellow part. The white pith underneath is bitter.
• Glaze a completely cool cake, or the glaze will melt and soak in instead of setting.
• For extra moisture, poke holes in the warm cake and brush it with a syrup of 2 tablespoons lemon juice and 2 tablespoons sugar.

Variations

• Orange yogurt cake: Use orange zest and juice.
• Lemon blueberry: Toss 1 cup blueberries with 1 tablespoon flour and fold them into the batter.
• Lemon poppy seed: Add 2 tablespoons poppy seeds with the dry ingredients.
• Bundt cake: Double the recipe and bake in a greased Bundt pan for 50 to 60 minutes.

Storage

Keep the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. Unglazed cake freezes well for up to 3 months.

Frequently Asked Questions

Can I use low-fat yogurt?
Yes, though whole-milk yogurt gives a richer, moister cake.

Can I use butter instead of oil?
Yes. Use 1/2 cup melted and slightly cooled butter for a richer flavor and slightly firmer crumb.

Why did my cake crack on top?
A crack down the center of a loaf cake is normal and a sign of a good rise.