When the afternoon slump hits, sometimes all you need is a small, bright escape. That’s exactly what this lemon cake with lemon yogurt topping offers — a little burst of sunshine on your plate. It’s moist, subtly tangy, and topped with a creamy layer that feels both fresh and indulgent without going overboard.
I remember the last time I made this cake—my kitchen filled with the scent of lemon zest and baking butter, that cozy warmth wrapping around me. I was halfway through cleaning up a small mess I’d made (spilled some sugar, as usual) when the timer went off. The cake was golden, the edges just a shade darker, and the yogurt topping waiting to be spread once it cooled. I didn’t rush it, even though I was tempted; letting the flavors settle was worth the wait. Biting into that first slice felt like a little victory over a busy day.
Why You’ll Love It:
- The cake strikes a balance between tangy and sweet — it’s refreshing but still comforting.
- The lemon yogurt topping adds a creamy brightness that’s not too heavy.
- It’s simple — and that’s kind of the point. No complicated fuss, just straightforward flavor.
- Perfect for an afternoon treat or a light dessert after dinner.
- It might not be the richest cake you’ve ever had, but that’s part of its charm.
If you’re worried about whether this cake will fit your typical dessert cravings, just know it leans more toward fresh and bright than overly sweet. It’s a nice change of pace when you want something a bit lighter but still satisfying.
PrintLemon Cake with Lemon Yogurt
A moist and tangy lemon cake paired with a creamy lemon yogurt topping, perfect for a refreshing dessert or afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup plain yogurt
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 cup milk
1 cup plain yogurt
2 tablespoons powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the plain yogurt, fresh lemon juice, lemon zest, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, prepare the lemon yogurt topping by combining the plain yogurt, powdered sugar, fresh lemon juice, and lemon zest in a small bowl. Mix until smooth.
Once the cake is completely cool, spread the lemon yogurt topping evenly over the top of the cake.
Slice and serve. Store any leftovers covered in the refrigerator.
Kitchen Notes: You don’t need any fancy equipment for this cake — just a basic round pan and a mixer or whisk. Serving it alongside a cup of tea or a glass of sparkling water with a slice of lemon feels just right to me. Sometimes I’ve swapped the lemon yogurt topping for a dollop of whipped cream with a sprinkle of zest, and it’s lovely, though less tangy. Other times, stirring a little honey into the yogurt topping softens the tartness in a way I hadn’t expected. I haven’t tested it with gluten-free flour, but I imagine it’d work okay if you’re careful with moisture levels. Also, if you like things a bit sweeter, adding a drizzle of glaze on top never hurts.
FAQ
Q: Can this cake be made ahead? A: Yes, it keeps well refrigerated for a couple of days, though the topping is best fresh.
Q: What’s the texture like? A: It’s moist but not dense, with a tender crumb that’s easy to slice.
Q: Can I use flavored yogurt? A: Plain yogurt works best to keep the lemon flavor bright, but a mild vanilla yogurt might be interesting to try.
Q: Is it too tart? A: It’s balanced — tangy but mellow, thanks to the sugar and creamy topping.
If you’re ready for a citrusy lift in your day, this lemon cake with lemon yogurt is waiting to brighten your kitchen and your taste buds. Give it a try, save the recipe, and enjoy that perfect moment when your fork meets moist cake and creamy topping.