If you’re on the hunt for a bright, tangy, and irresistibly moist dessert, this Lemon Yogurt Cake with Lemon Glaze Recipe is going to steal your heart. Imagine a tender cake bursting with fresh citrus notes, perfectly balanced by the creamy richness of Greek yogurt and a luscious lemon glaze that adds just the right amount of sweetness and shine. This cake is straightforward to make yet delivers that wow factor every time you slice through its soft crumb. It’s one of those special treats that feels like a warm hug from a sunny afternoon, perfect for gatherings or lifting your spirits any day of the week.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, holding a layer of white granulated sugar with bright yellow lemon zest scattered on top. Two woman's hands are visible, one steadying the bowl while the other holds a silver whisk mixing the sugar and lemon zest together. Around the bowl, parts of whole yellow lemons are seen on the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Lemon Yogurt Cake with Lemon Glaze Recipe lies in its simple, thoughtful ingredients. Each one brings a unique quality to the cake — from the fluffiness and subtle nuttiness added by the almond flour to the brightness of fresh lemon zest, every component plays its part perfectly. You’ll find that these staples come together quickly, turning pantry basics into something extraordinary.

1 cup all-purpose flour: Provides the base structure, ensuring a soft and tender crumb.
½ cup almond flour: Adds a delicate nutty flavor and moist texture that elevates the cake.
2 teaspoons baking powder: Helps the cake rise beautifully, giving it a light and airy feel.
¾ teaspoon sea salt: Enhances the overall flavor by balancing the sweetness and citrus.
½ cup cane sugar: Sweetens the cake with a touch of natural caramel undertones.
1 tablespoon lemon zest: Packs a punch of fresh lemon aroma and flavor; plus extra for sprinkling.
¾ cup whole milk Greek yogurt: Adds moisture and tang, making the cake wonderfully tender.
½ cup extra-virgin olive oil: Keeps the cake moist and gives a subtle richness.
2 large eggs: Bind the ingredients together and contribute to the cake’s fluffy texture.
1 teaspoon vanilla extract: Rounds out the flavors with a comforting vanilla note.
Lemon glaze ingredients: Fresh lemon juice and powdered sugar combine to make the perfect finishing touch.

How to Make Lemon Yogurt Cake with Lemon Glaze Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F. Grease an 8×4-inch loaf pan generously with olive oil to prevent sticking and add a subtle richness to the cake’s edges. Proper prep here ensures your cake will bake evenly and release easily from the pan.

Step 2: Mix Dry Ingredients

Combine the all-purpose flour, almond flour, baking powder, and sea salt in a large bowl. Whisking these together well evenly distributes the rising agents and seasoning, which makes sure your cake is fluffy and evenly flavored to every bite.

Step 3: Whisk Wet Ingredients with Lemon Zest

In a separate large bowl, whisk together the cane sugar and lemon zest. This step helps to release the oils and fragrance from the zest, infusing the sugar with that vibrant lemon essence. Then add the Greek yogurt, olive oil, eggs, and vanilla extract, and whisk until the mixture is smooth and creamy.

Step 4: Combine Wet and Dry Mixtures

Pour the dry ingredients into the wet bowl and gently stir with a spatula until just combined. This is key—overmixing can make the cake dense, so a few lumps are perfectly fine. The batter’s consistency should be thick but pourable, promising a tender crumb after baking.

Step 5: Bake the Cake

Pour the batter into your prepared loaf pan and smooth the top. Bake in the preheated oven for anywhere between 40 and 50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs. This golden, aromatic cake is almost ready to enjoy.

Step 6: Cool and Glaze

Allow the cake to cool completely in the pan. Patience here is rewarding because a cool cake absorbs the glaze much better. Once cooled, drizzle the lemon glaze generously over the top, letting it drip down the sides, and sprinkle with extra lemon zest for that extra punch of citrus freshness.

How to Serve Lemon Yogurt Cake with Lemon Glaze Recipe

A rectangular lemon cake sits on a white plate with blue patterns, placed on a white marbled texture. The cake is covered with a shiny, smooth pale yellow glaze that drips slightly down the sides. Bright yellow lemon zest is sprinkled on top unevenly, adding small pops of color. Around the cake, there are two lemon halves showing juicy, pale yellow inside and a blue cloth nearby. A silver knife rests on the side of the plate, completing the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh lemon slices or a few sprigs of mint on the plate can elevate the presentation and add a refreshing aroma that complements the cake beautifully. A light dusting of powdered sugar also adds a delicate, snowy touch.

Side Dishes

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for that creamy contrast. A cup of hot tea or freshly brewed coffee completes the experience, balancing the cake’s citrus tang and richness.

Creative Ways to Present

Try serving slices with fresh berries layered on top or alongside a small serving of lemon curd for an extra burst of lemony sweetness. For a fun twist, cut the cake into cubes and serve on skewers with lemon glaze drizzled over, perfect for party finger food.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to three days. This helps maintain its moist texture without drying out. If your kitchen is warm, keeping it in the fridge is a good option, though it might firm up slightly.

Freezing

You can freeze slices of this Lemon Yogurt Cake with Lemon Glaze Recipe wrapped tightly in plastic wrap and placed in a freezer bag for up to two months. Thaw at room temperature before serving to enjoy that fresh-baked taste any time you want.

Reheating

To bring the cake back to life after refrigeration or freezing, warm slices in a low oven or microwave for a few seconds. This step helps the oils soften and the lemon glaze to feel just freshly drizzled.

FAQs

Can I use regular yogurt instead of Greek yogurt?

While Greek yogurt adds thickness and tanginess, you can substitute with regular yogurt, but the cake might be slightly less dense and moist. Make sure to use plain yogurt to avoid altering the flavor.

Is almond flour necessary in this recipe?

The almond flour brings a lovely moistness and subtle nutty flavor that enhances the cake. You can omit it and use all all-purpose flour, but the texture and taste will be a bit different.

How tart is the lemon glaze?

The lemon glaze is pleasantly tangy but balanced with powdered sugar, so it provides sweetness without overwhelming the cake’s natural lemon flavor.

Can I make this cake vegan?

This recipe relies on eggs and Greek yogurt for texture and moisture, so substituting them for vegan alternatives would require some experimentation, especially with binding and moisture levels.

What’s the best way to zest a lemon?

Use a microplane or fine grater to zest just the yellow part of the lemon skin, avoiding the white pith which is bitter. Fresh zest has the brightest flavor, key to this Lemon Yogurt Cake with Lemon Glaze Recipe.

Final Thoughts

This Lemon Yogurt Cake with Lemon Glaze Recipe is one of those delightful desserts that feels at once elegant and comforting. It’s perfect for Sunday brunch, afternoon tea, or as a fresh finish to any meal. Don’t hesitate to whip this up and share it with friends and family — the bright, lively lemon and creamy texture always bring smiles. Once you try it, it’s sure to become a beloved staple in your baking repertoire!