This lemon yogurt cake is perfect for lemon lovers. It’s easy to make and is super moist and delicious! The frosting is sweet, creamy and perfectly tangy. The lemon flavor can be tasted throughout the whole cake!
I love lemon cake to be pretty lemony. So I put lemon through out this cake but I also add a lemon on top so then you can squeeze the lemon over the cake and it really balances the creamy frosting and tastes extra lemony delicious. You can also dip each lemon slice in sugar before placing on the cake for a little sweeter treat.
What you need to make lemon yogurt cake:
makes 1 – 9 x 13 cake or 2 – 9 inch rounds or 1 bundt cake
For the cake:
- Zest from 2 lemons
- 1 1/2 cups sugar
- 1/2 cup butter – melted
- 3 eggs
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 – 6 ounce containers of lemon yogurt
For the frosting:
- 3/4 cup whipping cream
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- pinch of salt
Top with:
- 1 and 1/2 lemons (you can use the ones you zested earlier)- thinly sliced, then cut slices in half, you can dip lemon sliced in sugar if desired.
Instructions
- Pre-heat the oven to 350 F.
- Combine lemon zest, sugar, and butter together and blend until smooth.
- Add the eggs and blend again.
- In another bowl, add the flour, baking powder, baking soda and salt and blend until smooth.
- Add the flour to the butter mixture, along with the lemon yogurt and the lemon juice.
- Bake for the following bake times:
- 9 x 13 pan – ~30 minutes
- 2- 9 inch pans – ~22 minutes
- 1 Bundt cake – ~35-38 minutes or when a tooth pick comes out clean.
Lemon Yogurt Cake
If you love lemon flavors you will love this lemon yogurt cake!
Servings 1 cake
Ingredients
- Zest from 2 lemons
- 1 1/2 cups sugar
- 1/2 cup butter - melted
- 3 eggs
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 - 6 ounce containers of lemon yogurt
- For frosting:
- 3/4 cup whipping cream
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- pinch of salt
- Garnish with:
- 1 1/2 lemons - thinly sliced then cut slices in half, you can dip lemon in sugar if desired., you can also use the ones you zested earlier
Instructions
- Pre-heat the oven to 350 F.
- Combine lemon zest, sugar, and butter together and blend until smooth.
- Add the eggs and blend again.
- In another bowl, add the flour, baking powder, baking soda and salt and blend until smooth.
- Add the flour to the butter mixture, along with the lemon yogurt and the lemon juice.
- Bake for the following bake times:
- 9 x 13 pan - ~30 minutes
- 2- 9 inch pans - ~22 minutes
- 1 Bundt cake - ~35-38 minutes or when a tooth pick comes out clean.