Alright, I’ve got to tell you about this cake—it’s like a little sunshine slice that sneaks in some nutrition while still feeling like a treat. No white flour here, just wholesome goodness that keeps the crumb tender and ripe with tangy lemon notes. If you’ve ever thought, “Can a cake be light, moist, and still zing with fresh lemon?”—you’re about to find out the answer is a big, bubbly YES. Plus, yogurt does this magic trick where it keeps the texture moist without any extra fuss. I genuinely can’t wait for you to try this one; it’s become a fast favorite during my weekend baking escapades!
Quick Facts
Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the Main Dish:
1 ½ cups whole wheat flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup plain Greek yogurt (room temperature)
¾ cup granulated sugar
2 large eggs (room temperature)
½ cup vegetable or canola oil
Zest of 2 lemons
2 tbsp fresh lemon juice
1 tsp vanilla extract
How I Make It
Step 1:
First up, preheat your oven to 350°F and grease an 8-inch round cake pan—I like to line the bottom with parchment paper for an easy release. In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. This ensures your leavening is evenly distributed for a nice rise.
Step 2:
In a separate large bowl, beat the yogurt, sugar, eggs, and oil until smooth and creamy. The texture should be silky, with no lumps. Then, fold in the lemon zest, lemon juice, and vanilla extract. Your kitchen is about to smell like a citrus grove!
Step 3:
Slowly add the dry ingredients to the wet, folding gently until just combined. Be careful not to overmix; you want a batter that’s smooth but still light.
Step 4:
Pour the batter into your prepared pan, smoothing the top with a spatula. Pop it in the oven for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Step 5:
Let the cake cool in the pan for 10 minutes, then run a knife around the edges and transfer to a wire rack to cool completely. This step stops the cake from steaming and turning soggy.
Step 6:
Slice and enjoy! If you want to up the lemon game, try sprinkling a little powdered sugar mixed with lemon zest on top before serving.
Variations & Tips
Swap whole wheat flour for spelt flour for a nuttier flavor.
Add blueberries or raspberries to the batter for a fruity twist.
If you don’t have Greek yogurt, plain regular yogurt works too—just strain it to remove excess water.
For a dairy-free option, try coconut yogurt and coconut oil, though the texture will be a bit different.
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 4 days.
How I Like to Serve It
This cake is a dream with a cup of tea on a Sunday afternoon or as a fresh dessert after a light dinner. In spring and summer, I love serving it chilled with a dollop of whipped cream and fresh berries. During cozy months, a drizzle of honey or lemon glaze warms up this cake perfectly.
Notes
Because whole wheat flour can dry out baked goods, make sure your yogurt is full-fat and your oils fresh to keep it moist.
If your cake looks browned on top too quickly, tent with foil halfway through baking.
Closing: This lemon yogurt cake has that perfect balance of bright flavor and comforting texture, making it a winner every single time in my kitchen—and I know it will be in yours, too.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
