Baking has a way of turning a simple mix of ingredients into something magical, and this Lemon Yogurt Butter Cake is no exception. It’s light yet rich, packed with bright citrus flavor, and ridiculously easy to make. If you love a soft, moist cake with a bit of zing, this one’s for you. Let’s dive in!
I hope you are not yet tired of making butter cakes because I have another one for you to try. I promise you this will not take long. It is a super easy one bowl, no mixer, Lemon Yogurt Butter Cake. It nice fresh lemon flavor and a subtle sweetness that will make you want for more. This is a great breakfast cake. Yes, cake for breakfast, why not?
Because it is not over powering sweet and with milk flavoring, this makes it great breakfast cake, just my opinion but then again I can eat any cake for breakfast. You do not need to worry about making frosting like the layer cakes, a dusting of icing sugar or if you want a bit of sugar kick in the morning, drizzle some lemon glaze on top. Either way works. I personally like to serve this as is, I like to enjoy it plain, this way I get to appreciate the real flavor of the cake.
Why You Will Love This Cake
There’s something comforting about a slice of homemade cake, and this Lemon Yogurt Butter Cake delivers in every way. It’s perfect for breakfast, tea time, or when you simply need a sweet pick-me-up or even a grab and go snack. Made with fresh lemon juice and zest, this beauty has the ideal balance of tangy and sweet flavors, plus the yogurt adds an extra layer of moisture that makes each bite melt in your mouth.
A Go To Treat Cake
This recipe is proof that simple ingredients can create something extraordinary. Whether you’re baking for a cozy weekend treat or sharing with friends, this Lemon Yogurt Butter Cake is bound to impress. It’s easy, delicious, and packed with fresh, bright flavors—what more could you ask for? Just be warned: once you take a bite, you might not want to share!
The Easiest (and Delicious) Lemon YogurtButter Cake
Yes, it is super easy. I cannot stress enough but let me count the reason why
- One bowl recipe, that’s the kind of recipe that I love and I know you will too. One bowl means less things to clean up
- No Hand Mixer, all you need to do is manually mix everything in one bowl. Again, less thing to clean up and you can make it even if you do not have a mixer. Winner!
- Simple ingredients,we all love recipe like that. Easy to find ingredients, no fuss in searching for them.
- Simple steps, it cannot get any complicated than mixing everything in one bowl, right?
- Bakes in about an hr, that’s quick! Almost like a quick bread, but better. This means you can serve this fresh out of the oven even on a weekday. If you have kids who love to bake, this is a good recipe for them to help our with
- A breakfast cake, nothing too sweet which makes it perfect for breakfast cake, tea time or snack
Variations are Welcome
Not everyone loves Lemon, I get it. So if you are not into lemons, you can also make this with different variations
- Orange 🍊- simply replace lemon zest and juice with Orange zest and juice
- Vanilla Extract – for the pure and simple at heart, add pure Vanilla Extract for flavoring. 1 teaspoon goes a long way
- Early Grey Tea, sounds weird? Maybe but it’s a good variation too try. I had tried making it with my Earl Grey Butter Cake and it worked. Use 2 tea bags of Early Grey tea, use only the tea and remove it from the tea bag. Mix after mixing all the wet ingredients
- Cardamom is a nice unique flavor too. Add 1 teaspoon for a subtle cardamom flavor
The Aroma That Fills Your Kitchen
Few things compare to the irresistible scent of butter, sugar, and lemon baking away. The moment you pull this loaf out of the oven, the rich, citrusy aroma will make it impossible to wait. But give it time—this cake tastes even better when it cools slightly, allowing the flavors to deepen.
Magic of Yogurt in a Cake
If you’ve never baked with yogurt before, get ready to be amazed. The acidity in Greek yogurt works wonders in tenderizing the cake, keeping it soft and moist without making it overly dense. It also adds a mild tang, complementing the lemon flavor beautifully. Yogurt is a great why to add moisture to the cake, not to mention extra protein too.
Simple Ingredients, Maximum Flavor
The best part about this recipe? You probably already have everything in your kitchen! Here’s what you need.
- Egg – have the eggs at room temperature, NOT straight from the fridge. Leave it in the counter at least 30 minutes before using it or leave it on the counter overnight if you plan to bake it the following day.
- Granulated Sugar – if you have caster sugar, that is preferable because the fine texture makes it easy to dissolve with the butter. If you do not have one and you have a mini food processor, you can make your own by processing granulated sugar until fine. Last resort, if you don’t have both, use granulated sugar. You will need to beat the mixture a bit longer to get a light texture and pale yellow color but totally doable.
- Unsalted Butter – as expected, you will need butter because this is a yogurt butter cake. Spend few more bucks and get a good quality butter please, that is key for any butter loaf, cake, muffin recipe. Good quality butter. Have the butter at took temperature, soft enough to easily break with a hand mixer but not too soft that it is oily.
- Plain Greek Yogurt – use plain Greek yogurt as this is thicker with less water. Do not use flavored yogurt as it will affect the consistency of the batter.
- Lemon Zest – for natural citrus flavoring, use zest of 1 large lemon plus have the juice of fresh lemon. Avoid using the pre-squeeze lemon juice you can buy in small containers. They don’t have much strong flavor.
- Cake Flour – cake flour is my preferred type of flour when making butter or pound cake. Cake flour have the lowest gluten or protein content among other flour. This produces a light crumb cake which is why it is best for making cakes. All purpose flour will probably work too.
- Baking Powder – for the leavening agent, baking powder works.
- Salt – if you are using salted butter, mind checking amount of salt you are. I used 1/3 teaspoon, nothing much but enough to enhance the taste.
How to Make Lemon Yogurt Butter Cake
- Mix the Wet Ingredients and lemon zest in one bowl.
- Wet + Dry Ingredients – Sift all the dry ingredients. This is important especially when using cake flour so do not just dump the cake flour in the wet ingredients. Sifting also aerate the flour and removes lumps thus helping produce a light crumb cake.
- Pour in the Pan. You can bake this in a round, square or muffin pan. Baking time will vary. I used 7-inch loaf pan which I find perfect for the amount of batter.
- Cool – Always let it cool a bit before slicing, this wait time will make the cake texture better
- Optional Frosting – You can serve this as is or with a dusting of icing sugar or lemon glaze. For lemon glaze, simply mix water or lemon juice with icing sugar until you get the consistency that you like. Add some lemon zest too if using it to flavor the cake.
Baking it Right: Tips for Success
This cake is baked in a 7-inch loaf pan, which allows it to rise beautifully while staying perfectly moist. Here are a few baking tips to ensure your cake turns out just right:
- Bring ingredients to room temperature for a smooth batter.
- Cream butter and sugar until light and fluffy—this creates a soft texture.
- Fold in flour gently to avoid over-mixing, keeping the cake light.
- Bake until the top is golden brown and a toothpick comes out clean.
- Do NOT overbake
- The cake gets even better the following day
Lemon Yogurt Butter Cake (Moist, Bright, and Easy)
Ingredients
Equipment
Method
- Preheat the oven to 340°F (170°C). Grease a 7 inch loaf pan or line the pan with parchment paper
- Wet Ingredients: In a medium bowl, add the sugar, egg, melted butter, yogurt, lemon juice and lemon zest. Manually mix until combined.
- Wet + DryIngredients: Sift the cake flour, baking powder and salt onto the wet ingredients mixture. Mix to combine, stop as soon as no more raw flour is visible.
- Pour in the Pan: Spread the batter into prepared loaf pan. Bake for 33 – 35 minutes. Baking times vary, so it is more or less. Check at 30 minutes.
- Cool: Leave in the pan for 10 minutes then remove and transfer in the coolingrack. Let rest another 5 minutes before slicing.
- Optional Glaze: mix 1/3 cup icing sugar with 2 3- teaspoon lemon juice. Stir until the sugar is dissolved. Adjust the consistency by adding more lemon juice for thinner consistency or more sugar for thicker consistency.
Makes 1 7-inch loaf
Serving Ideas: Elevate the Experience
Enjoy this Lemon Yogurt Butter Cake just as it is, or add a little something extra:
- Dust with powdered sugar for a simple yet elegant finish.
- Drizzle with a lemon glaze for a boost of citrus sweetness.
- Serve with a dollop of whipped cream or yogurt for added indulgence.
- Pair with a cup of tea or coffee—pure perfection
Nutritional Information
Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.
Did You Try This Recipe?
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SweetnSpicyLiving
The recipe sounds terrific! How much sugar does it need?
Hi Juls, 1/3 cup.. Thank You for asking, I updated the recipe