I made this yogurt cake on a whim a few years ago because I wanted to try substituting butter. Very quickly, it became a favorite! It's super moist and has a different texture from usual pound cakes. Sometimes I make it all lemon and also add half sour cream, which makes it even better. Both variations are in the recipe card.
This yogurt cake was the first one I tried. I was hooked.
On one hand, I'm quite traditional when it comes to cakes. You know, you cream butter and sugar, add the eggs, and so on.
They rarely fail, like the popular lemon pound cake, one of our top 10 recipes.
But being the proliferous baker that I am, things get boring pretty quickly, and one of the ingredients that caught my eye at the time was yogurt. It seems like a lifetime ago as yogurt is a common ingredient in baking.
The fact that it doesn't have butter makes for a very different cake in flavor and texture.
The acidic part of the yogurt makes it tender and moist. Sort of like what buttermilk does. It comes together quickly and bakes beautifully.
Ingredient list
- Lemons and limes: I use both whenever I can, but since limes are tricky sometimes (not enough juice, not much flavor), I also make this cake with just lemons. Both versions are excellent.
- Yogurt: the other key ingredient. It needs to be natural (no sugar), and Greek yogurt works well.
- Eggs: fresh, large.
- White granulated sugar.
- Vanilla extract.
- Vegetable oil: like sunflower oil or other neutral one.
- All-purpose or cake flour.
- Baking powder: is used as leavener to help the cake rise, so make sure it isn't expired.
- Salt.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Prepare the loaf cake pan
Pan size: for best results, fill the loaf cake pan ⅔ of its capacity; or ¾ at the most. This will ensure the cake has space to bake and grow.
Grease the pan: use soft shortening or butter and then flour it if you don't use parchment paper. If you do, only grease it. You can also use baking spray (with flour in it).
Line it with parchment paper: use a large strip as wide as the bottom of the pan and place it covering the two short sides and the bottom. This will make it easier to remove the cake from the pan and avoid it sticking.
Citrus glaze
I use a simple powdered sugar glaze, and it works great because the cake has enough citrus flavor to balance the sugary coating.
A sprinkle of powdered sugar also works if you want a simpler cake.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: Consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Yogurt: I found that different brands make a slight difference in the cake's texture, so you might need to find the one you like the most. I don't recommend using low-fat yogurts.
- Storing: this loaf cake keeps very well for a few days. I recommend covering it in plastic wrap so it doesn't dry out. It can be frozen up to a month.
- Use different pans:
Individual bundt cakes are so cute with the glaze dripping slowly. It never fails to impress the neighbors.
Muffins. This recipe yields at least 12 regular muffins.
Snacking cake. It is a good recipe to make a single-layer 9-inch round or square cake.
Related recipes you might like:
If you made this recipe and loved it, you can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Lemon Lime Yogurt Cake
Ingredients
For the yogurt cake:
- 1 ½ cups all-purpose or cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups sugar
- ½ cup plain Greek yogurt, room temperature
- ½ cup sour cream, at room temperature
- ½ cup vegetable oil
- 3 eggs, at room temperature
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh lime juice
- ½ teaspoon lemon zest
- ½ teaspoon lime zest
- ½ teaspoon vanilla extract
For the lemon lime glaze:
- ¾ cup powdered sugar
- 2 tablespoons lime and lemon juice
- Lemon and lime zest, to decorate
Instructions
For the yogurt cake:
- Preheat the oven to 350ºF (180ºC).
- Spray or butter a 10x4-inch (27x9cm) loaf cake pan and line it with a strip of parchment paper, covering the bottom and two short sides. The long sides will be greased but not lined.
- In a large bowl beat sugar, yogurt, sour cream, oil, eggs, half the lemon and lime juices, zest, and vanilla for 1-2 minutes.
- Add dry, sifted ingredients (flour, baking powder, and salt) in 2 parts and beat just to incorporate well. Don't overbeat or the cake will be tough.
- Pour batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted comes out clean. The surface will be shiny and possibly cracked, not as dry as regular cakes.
- Let cool on a wire rack.
- To remove the cake from the pan, run a smooth-bladed knife along the sides to unstuck any parts. Carefully lift the cake, helping yourself by lifting the parchment paper.
For the citrus glaze:
- Beat powdered sugar with remaining citrus juice until no lumps remain. Add juice in batches so you make it as thick or runny as you wish.
- Pour over room temperature cake and decorate with zest before it hardens.
Lily Aguilar says
So good easy to make
Kurt Williams says
Great recipe, very moist. Will make again.
Susana says
Love it! So simple and delicious
Catriona says
I made this using all yoghurt as didnt have any sour cream. Also just used lime juice and lots of grated rind as didnt have any lemons. I baked it in small square tin and iced with just lime juice and rind. It was delicious!!! It has a lovely moist texture and cuts well. I am going to make it again as I have lots of home grown limes. Thank you for sharing the recipe.
Jan says
Hello. Is it possible to make this cake without a mixer?
Paula Montenegro says
Hi Jan! You can, but make sure you beat it well by hand as specified in the recipe.
Julia Fitzgerald says
Is it possible to get a more specific measure for the juice? I am in Australia and have tiny limes and big limes, small juicy lemons and huge juicy lemons!
Paula Montenegro says
Hi Julia, about 7-8 tablespoons total, that would be between 110 to 120g metric. Only half goes into the cake batter, the rest is for the glaze. Hope this helps!
Julia says
Many thanks will give it a go!
Julia says
Many thanks I will give it a go!
Juliana says
What a perfect loaf! Citrus cakes are the best and on rotation in my home. Going to try your recipe soon!
MARY H HIRSCH says
I have a pan with 6 mini bundt pan molds. Am going to try this. When I do, I'll send a photo. I bet this tastes delicious.
Paula Montenegro says
Please do Mary! It's a wonderful cake!
angiesrecipes says
My mouth is watering ;-)) Beautiful cake with a lovely icing!