Lemon Yogurt Cake
A moist and flavorful lemon yogurt cake with a tender crumb, perfect for brunches, teatimes, or any occasion craving bright citrus notes and comforting sweetness.
Ingredients
Instructions
- Combine all ingredients at low speed, then mix at medium speed for 3 minutes.
- Pour the batter into a greased Bundt pan.
- Bake in a 325°F oven for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before removing from the pan.
Tips & Substitutions
For a lighter texture, make sure your butter is softened but not melted, and avoid overmixing the batter after adding the dry ingredients. You can substitute plain yogurt or Greek yogurt for the lemon yogurt if needed, adding a bit of lemon zest for flavor. Consider using a non-stick spray or buttering the Bundt pan to prevent sticking.
Serving Suggestions
This Lemon Yogurt Cake is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra citrus kick, serve with a drizzle of lemon glaze. It also complements a cup of tea or coffee, making it perfect for brunch or afternoon gatherings.
Storage & Reheating
Once cooled, store the Lemon Yogurt Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and microwave for 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Yogurt Cake contains roughly 352 calories, with 4g protein, 33g carbohydrates, and 13g fat. It is a good source of vitamin C (18% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of yogurt for this recipe?
Yes, you can substitute plain yogurt or Greek yogurt for the lemon yogurt. If using plain yogurt, add a tablespoon of lemon juice and zest to achieve a similar flavor profile. This will keep the cake moist while still delivering that refreshing lemon taste.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there is wet batter on the toothpick, continue baking, checking every 5 minutes until done.
Can I freeze the Lemon Yogurt Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It will keep well for up to three months. To thaw, place it in the refrigerator overnight or at room temperature for a few hours before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).