This Lemon Yogurt Loaf Cake is bursting with zesty citrus flavor and just the right amount of sweetness. With its soft, moist crumb and a bright lemon glaze, it’s a simple yet elegant bake that’s perfect for everyday treats or special occasions. Plus, it’s straightforward enough to whip up even on a busy afternoon.
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Let’s just say, this lemon cake became an instant favorite in my kitchen. The light texture makes it ideal for breakfast with a cup of tea, while the sweet-tart flavor pairs beautifully with an afternoon coffee or as a post-dinner dessert. It’s like a bite of sunshine, no matter the season. Best of all, it’s made with ingredients you probably already have in your pantry and fridge, making it as convenient as it is delicious.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Lemon Yogurt Loaf Cake
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’m here to walk you through this simple lemon loaf cake recipe step by step. Follow along, and you’ll have a beautifully baked treat in no time!
Preheat and Prep
Start by preheating your oven to 160°C (325°F). Lightly grease an 11x6x3-inch loaf pan and line it with parchment paper. This makes sure your loaf slides out easily after baking.
Whisk the Wet Ingredients
In a large bowl, combine the eggs and sugar. Beat the mixture until it’s light, foamy, and the sugar dissolves. Add the lemon zest, vanilla extract, and olive oil. Keep whisking until everything is well incorporated. Now, mix in the natural yogurt and fresh lemon juice for a creamy, tangy base.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Sift and Combine the Dry Ingredients
In another bowl, sift together the flour and baking powder. This ensures there are no lumps and helps the loaf bake evenly.
Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula. Be careful not to overmix – you just want the batter smooth and lump-free.
Pour and Bake
Pour the batter into your prepared loaf pan, smoothing the top with your spatula. Bake in the preheated oven for 35-40 minutes.
Check for doneness by inserting a toothpick into the center of the loaf; if it comes out clean or with a few crumbs, it’s ready.
Glaze and Cool
While the loaf cools in the pan for about 10 minutes, prepare your lemon syrup glaze. Mix the powdered sugar and lemon juice in a small bowl until smooth and pourable.
Transfer the loaf to a wire baking rack and let it cool completely before drizzling the lemon-sugar mixture over the top.
Slice, serve, and enjoy the burst of fresh lemon in every bite!
Lemon Yogurt and Olive Oil Loaf
Add Preferred SourceIngredients
- 3 eggs
- 1 cup natural yogurt
- 1 cup sugar
- ⅓ cup olive oil
- 2 cups all-purpose flour
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 tablespoon baking powder
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 160°C (325°F). Lightly grease a loaf pan approximately 11x6x3 inches and line it with parchment paper for easy removal.
- In a large bowl, add the eggs and sugar. Beat until well combined and the mixture becomes slightly foamy.3 eggs, 1 cup sugar
- Add the lemon zest, vanilla extract, and olive oil to the bowl. Continue beating until all ingredients are fully incorporated. Whisk in the natural yogurt and lemon juice to the bowl and mix well until all liquid ingredients are evenly combined.1 cup natural yogurt, ⅓ cup olive oil, 1 tablespoon vanilla extract, 1 tablespoon lemon zest, 3 tablespoons lemon juice
- In another bowl, sift the flour and baking powder together to ensure there are no lumps.2 cups all-purpose flour, 1 tablespoon baking powder
- Gradually add the sifted dry ingredients to the liquid mixture, gently folding with a spatula until the batter is smooth and there are no flour clumps.
- Pour the batter into the prepared pan, ensuring it is evenly distributed. Bake in the preheated oven for approximately 35-40 minutes, or until the top of the loaf is golden brown and a toothpick inserted into the center comes out clean.
- While the loaf cools in the pan for a few minutes, prepare the lemon glaze by mixing the powdered sugar with lemon juice until smooth and pourable.1 cup powdered sugar, 1 tablespoon lemon juice
- Remove the loaf from the pan and place it on a wire rack to cool completely. Once cooled, pour the lemon glaze over the top of the loaf.
- Slice into portions and serve.
Notes
- Different types of yogurt: Greek yogurt works wonderfully, but you can also use regular plain yogurt or even sour cream for a slightly richer flavor.
- Olive oil: You can swap olive oil for vegetable oil, canola oil, or avocado oil. Melted coconut oil works too but may add a slight coconut flavor.
- Don’t overmix: Once you add the dry ingredients, fold gently until just combined. Overmixing can make the cake dense.
- Room temperature ingredients: Bring your eggs, yogurt, and lemon juice to room temperature before starting. This helps the batter mix smoothly and bake evenly.
- Glaze consistency: Adjust the lemon juice in your glaze to get your desired consistency—thicker for a more dramatic drizzle or thinner for a light coating.
- Baking test: Use a toothpick or cake tester to check for doneness. If it comes out clean or with a few crumbs, your loaf is ready.
- Cooling is key: Let the loaf cool completely before adding the glaze. Otherwise, the glaze might melt and slide right off or soak in too much.
- Custom flavors: Feel free to mix in blueberries, raspberries, or even poppy seeds for something a little different.
Storage Instructions
- Room temperature: If you’re planning to enjoy it within a couple of days, store it in an airtight container at room temperature.
- Fridge: For longer storage, pop it in the refrigerator, tightly wrapped or in a sealed container, to prevent it from drying out.
- Freeze: If you’re not eating it all right away, you can also freeze individual slices! Wrap each slice in cling film (pla and place them in a freezer-safe bag or container. When you’re ready to indulge, just thaw at room temperature or warm it up slightly for that just-baked feel. The cake stays delicious for up to three months in the freezer.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Recipe Notes and Tips
I’ve learned a few tricks along the way to make this lemon yogurt loaf cake turn out perfectly every time. Here are some helpful notes and tips:
- Different types of yogurt: Greek yogurt works wonderfully, but you can also use regular plain yogurt or even sour cream for a slightly richer flavor.
- Olive oil: You can swap olive oil for vegetable oil, canola oil, or avocado oil. Melted coconut oil works too but may add a slight coconut flavor.
- Don’t overmix: Once you add the dry ingredients, fold gently until just combined. Overmixing can make the cake dense.
- Room temperature ingredients: Bring your eggs, yogurt, and lemon juice to room temperature before starting. This helps the batter mix smoothly and bake evenly.
- Glaze consistency: Adjust the lemon juice in your glaze to get your desired consistency—thicker for a more dramatic drizzle or thinner for a light coating.
- Baking test: Use a toothpick or cake tester to check for doneness. If it comes out clean or with a few crumbs, your loaf is ready.
- Cooling is key: Let the loaf cool completely before adding the glaze. Otherwise, the glaze might melt and slide right off or soak in too much.
- Custom flavors: Feel free to mix in blueberries, raspberries, or even poppy seeds for something a little different.
How to Store Leftover Lemon Yogurt Loaf Cake
Proper storage is key to keeping your lemon yogurt loaf cake fresh and moist. If you plan to enjoy it within a couple of days, store it in an airtight container at room temperature.
For longer storage, pop it in the refrigerator, tightly wrapped or in a sealed container, to prevent it from drying out.
If you’re not eating it all right away, you can also freeze individual slices! Wrap each slice in cling film and place them in a freezer-safe bag or container.
When you’re ready to indulge, just thaw at room temperature or warm it up slightly for that just-baked feel. The cake stays delicious for up to three months in the freezer.
What to Serve With This Lemon Yogurt Cake Recipe
This lemon yogurt loaf cake shines on its own, but pairing it with the right sides can take it to the next level. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a creamy contrast.
For a lighter option, pair it with fresh berries or a simple fruit salad. A cup of tea or coffee also makes the perfect companion, balancing the zesty flavors of the cake.
If you’re feeling fancy, a drizzle of berry compote or a side of lemon curd can add an extra burst of flavor. Whether you keep it simple or dress it up, it’s a crowd-pleaser every time!
