There is something about a Tuesday night that just begs for a slice of something bright and cheerful. I vividly remember needing a little pick-me-up after a long week of recipe testing, and this lemon yogurt cake was exactly the sunshine I was looking for. It’s one of those reliable bakes that feels like a warm hug—simple, sweet, and completely uncomplicated.
This recipe is a true champion of the “less is more” philosophy we love here. By using lemon-flavored yogurt, you get an incredible moisture and a tender crumb without needing a long list of fancy ingredients. It is a sturdy yet soft bundt cake that holds up beautifully for days, making it perfect for busy families who want a homemade treat on the counter.
Why You’ll Love This
This cake is the definition of low-effort, high-reward baking. You don’t need to be a professional pastry chef to get that perfect, dense-yet-fluffy texture; the yogurt does all the heavy lifting for you. It balances the sweetness of the sugar with a lovely tangy kick that keeps every bite interesting.
Plus, it is incredibly versatile. Whether you are serving it for a casual weekend brunch or sneaking a slice with your midnight coffee, it fits right in. There is no need for layers, frosting, or piping bags—just a simple Bundt pan and honest flavors.
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Lemon Yogurt Cake
- Total Time: 1 hour 15 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Brighten your day with this incredibly moist and tender Lemon Yogurt Cake. By using lemon-flavored yogurt, this simple Bundt cake achieves a perfect citrus zing and a soft, reliable crumb that stays fresh for days.
Ingredients
- 1 cup butter, softened
- 2 cups white sugar
- 3 large eggs
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8-ounce) container lemon-flavored yogurt
Instructions
- Preheat your oven to 325°F (165°C) and thoroughly grease and flour a 10-inch Bundt pan.
- In a large bowl, cream the softened butter and white sugar with an electric mixer for 3 to 5 minutes until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next; stir in the lemon extract with the final egg.
- Sift together the flour, baking soda, and salt in a separate bowl.
- With the mixer on low, add the flour mixture and the lemon yogurt alternately to the creamed butter, beginning and ending with the dry ingredients.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Notes
For an extra boost of flavor, you can stir a tablespoon of fresh lemon zest into the batter along with the extract. If you find your Bundt cake sticking, try letting it rest on a damp towel for a few minutes before inverting to help release it from the pan.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Simple Ingredients
One of the best things about this recipe is that you likely have almost everything in your pantry right now. Here is what you need to gather:
- Butter: Make sure it is softened to room temperature so it creams easily with the sugar.
- White Sugar: Provides the structure and sweetness we need.
- Eggs: Use room temperature eggs to ensure the batter emulsifies smoothly.
- Lemon Extract: A teaspoon gives that concentrated zesty flavor.
- All-Purpose Flour: The standard foundation for a tender cake.
- Baking Soda & Salt: Essential for the rise and for balancing the flavors.
- Lemon Flavored Yogurt: The star ingredient! An 8-ounce container adds moisture, fat, and flavor all in one go.
How to Make It
Step 1: Prep the Pan
Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch Bundt pan. This step is crucial so your beautiful cake slides right out later.
Step 2: Cream Butter and Sugar
In a large bowl, beat the room temperature butter and white sugar together with an electric mixer. You want it to look light and fluffy, which usually takes about 3 to 5 minutes.
Step 3: Add Eggs and Extract
Beat in the eggs one at a time, ensuring each one is fully mixed in before adding the next. Stir in the lemon extract with the final egg.
Step 4: Combine Dry and Wet
Sift the flour, baking soda, and salt together in a separate bowl. With the mixer on low, add the flour mixture and the lemon yogurt alternately to the butter mixture. Start and end with the dry ingredients. Beat just until the flour disappears—overmixing can make the cake tough.
Step 5: Bake and Cool
Pour the batter into your prepared pan and smooth the top. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Meagan’s Tips for Success
- Room Temperature is Key: I cannot stress this enough! Cold eggs or butter can cause the batter to curdle. If you forgot to take them out, place the eggs in a bowl of warm water for 5 minutes.
- Don’t Skimp on Greasing: Bundt pans can be tricky. Use a pastry brush to get butter or shortening into every nook and cranny before dusting with flour, or use a baking spray that contains flour.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs it down and can lead to a dry cake.
For more baking inspiration using fresh ingredients, check out our Fruit & Garden section.
Make It Yours
- Citrus Swap: Not a lemon fan? You can easily use orange or lime yogurt and matching extracts for a different citrus twist.
- Add a Glaze: While delicious plain, a simple mix of powdered sugar and lemon juice drizzled over the cooled cake adds a pop of sweetness and looks lovely.
- Berry Burst: Fold in a cup of fresh or frozen blueberries (tossed in a little flour) for a burst of color and flavor.
If you love tweaking recipes, you might find some great ideas in our Classic Favorites category.
Simple Serving
This cake is wonderful on its own, but a light dusting of powdered sugar makes it look finished and elegant. I love serving this with a hot cup of coffee in the morning or a scoop of vanilla bean ice cream for dessert. It’s sturdy enough to pack for picnics or potlucks, too.
Looking for more crowd-pleasers? Browse our Party Cakes & Events collection for your next gathering.
The Sweet Spot
This lemon yogurt cake is the kind of recipe I keep coming back to because it just works. It is honest, flavorful, and incredibly satisfying without requiring a sink full of dishes. Whether you are an experienced baker or just starting out, this cake proves that simple ingredients often make the best treats.
For even more easy inspiration, take a look at our Cute & Quick Bakes. You can also find the original inspiration for this style of baking on AllRecipes.
Don’t forget to share your bakes with us! Tag us on Instagram, pin this to your Pinterest board, or say hello on Facebook. Happy baking!
