When Afternoon Cravings Hit: Lemon Cake with Lemon Yogurt That Refreshes

There’s a certain kind of comfort that comes from a dessert that feels bright and light, especially when the day drags on and you need a little something to lift your spirits. This lemon cake with lemon yogurt does exactly that — it’s like a little sunshine on your plate, tangy and moist, with that creamy yogurt topping that’s just the right balance of sweet and tart.

I remember the last time I baked it, the kitchen filled with this fresh lemony aroma that made me pause what I was doing and just breathe it in. The cake was still warm when I spread on the yogurt topping, and I probably should’ve waited longer, but impatience got the best of me. That first bite was a bit messy, the yogurt slipping off a bit, but the taste made up for it — so fresh, so vibrant. It wasn’t perfect, but it was exactly what I needed that afternoon.

• Bright and moist, with the perfect balance of tang and sweetness.
• The lemon yogurt topping adds a creamy freshness that’s refreshing, though it can be a bit slippery if the cake’s still warm.
• Simple enough to make for a casual snack, but elegant enough to serve for guests.
• It’s simple — and that’s kind of the point, no fuss, just honest flavors.

If you’re unsure about working with yogurt in a topping, this one is forgiving. It’s thick enough to spread without too much drippage, especially if your cake is fully cooled.

Lemon Cake with Lemon Yogurt

Print Recipe

A moist and tangy lemon cake paired perfectly with creamy lemon yogurt for a refreshing dessert or snack.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8

Ingredients

Scale 1x2x3x

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
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
1/2 cup powdered sugar
1 cup plain yogurt
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

Cook Mode Prevent your screen from going dark

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, baking soda, and salt. Set aside.
In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 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, mixing on low speed until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
While the cake cools, prepare the lemon yogurt topping by combining the powdered sugar, plain yogurt, fresh lemon juice, and lemon zest in a small bowl. Stir until smooth and well combined.
Once the cake is completely cool, spread the lemon yogurt topping evenly over the top of the cake.
Slice and serve the lemon cake with lemon yogurt immediately or refrigerate until ready to serve.

Don’t worry about fancy equipment for this one — just your usual baking essentials will do. I often serve this cake chilled, which makes the yogurt topping a little more set and less likely to slide off. Sometimes I add a few fresh berries on the side, though I haven’t tested them all with this particular cake. You could also swap in a dollop of whipped cream or a drizzle of honey if you want a different kind of sweetness. Or maybe add a few fresh mint leaves on top for a little herbal twist — I usually forget, but it’s a nice touch.

FAQ

Can I make this cake ahead of time? Yes, it keeps well in the fridge for a couple of days, just bring it to room temperature before serving for the best texture.

Is the yogurt topping tangy? It has a gentle tang that balances the sweetness of the cake without overpowering it.

Can I use flavored yogurt? Plain yogurt works best to keep the flavors clean, but I’ve tried a mild honey yogurt once and it was okay — not my favorite though.

If you’re looking for a treat that feels like a little moment of sunshine, this lemon cake with lemon yogurt is a solid choice. It’s easy to make, refreshingly tangy, and perfect for whenever you need a break from the usual.