Simple Lemon Yogurt Cake Recipe

Lemon yogurt cake is a simple pound cake made with plain yogurt and fresh lemon juice and zest. The acidic yogurt and juice react with baking soda or baking powder, which allows the cake to rise. Yogurt also adds moisture and a subtle tangy flavor to the cake. Some bakers fold in fresh fruit, such as blackberries, to balance the tanginess. Many countries have their take on yogurt cake, but one of the best known is the French gâteau au yaourt.

Follow these tips to make a light, lemony yogurt cake:

1. 1. Use plain, full-fat yogurt. Use unsweetened, full-fat, plain yogurt made with whole milk to make yogurt cake. This will produce the best tasting cake possible with a rich, buttery crumb.
2. 2. Adapt the fillings. In addition to the fresh lemon juice and zest, you can easily adjust this simple recipe to suit your taste preferences. Swap the yogurt for plain Greek yogurt or incorporate sour cream into your batter for an extra tanginess. Swap vegetable or canola oil for the more robust olive oil. Incorporate your favorite spices into the batter to introduce different flavor combinations, or stir in some chocolate chips, blueberries, or chopped nuts for some textural variation.
3. 3. Experiment with different toppings. Top this cake with a variety of garnishes and sauces to alter the flavor profile. Line the top of this tangy cake with fresh fruit like tart berries or a swirl of fruit preserves. Drizzle cream cheese icing, caramel sauce, or chocolate sauce on top for some added sweetness. Dust the top of the cake with powdered sugar, or serve the cake with a scoop of vanilla ice cream, whipped cream, or crème fraîche for a cool, creamy finish. Or, lean into the lemon flavor with a confectioners’ sugar lemon glaze.
4. 4. Make individual cakes. For individual desserts, divide the batter evenly between the cups of a muffin tin for lemon yogurt cupcakes.