Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Top view of whole and sliced glazed citrus loaf cake, white marble surface, lemons and limes around.

Lemon Lime Yogurt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

I made this lemon-lime 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.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 slices

Ingredients

Units

For the cake:

  • 1 1/2 cups (210g) all-purpose or cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups (250g) sugar
  • 1/2 cup (120g) plain Greek yogurt, room temperature
  • 1/2 cup (120g) sour cream, at room temperature
  • 1/2 cup (125g) vegetable oil
  • 3 eggs, at room temperature
  • Zest and juice of 1 lemon, divided
  • Zest and juice of 1 lime, divided
  • 1/2 teaspoon vanilla extract

For the glaze:

  • 3/4 cup powdered sugar
  • Juice, from above
  • Zest to decorate

Instructions

For the cake:

  1. Preheat oven at 350ºF / 180ºC.
  2. Spray or butter a 10x4-inch (27x9cm) loaf cake pan and line with a strip or parchment paper.
  3. In a large bowl beat sugar, yogurt, sour cream, oil, eggs, half the lemon and lime juices, zest, and vanilla for 1-2 minutes.
  4. 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.
  5. 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.
  6. Let cool on a wire rack and unmold carefully.

For the glaze:

  1. 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.
  2. Pour over room temperature cake and decorate with zest before it hardens.

Notes

Size variations - Individual bundt cakes, so cute with the glaze dripping slowly. Never fails to impress the neighbors. Muffins, a recipe yields at least 12-14 regular muffins. Snacking cake, it's a good recipe for making a single layer 9-inch round or square cake.

Storing: it keeps very well for several days. I suggest wrapping and refrigerating it after 2 days. Or freeze up to a month.

  • Author: Paula Montenegro
  • Prep Time: 15
  • Cook Time: 50
  • Category: Cakes
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1/10
  • Calories: 354
  • Sugar: 34.6 g
  • Sodium: 153.3 mg
  • Fat: 14.9 g
  • Carbohydrates: 51.2 g
  • Fiber: 0.6 g
  • Protein: 5.9 g
  • Cholesterol: 61.7 mg