amazing lemon lime yogurt cake

Lemon lime yogurt cake

  • Author: Paula Montenegro
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 1 hour 10 minutes
  • Yield: 8 slices 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American


An easy citrus snack cake, moist and delicious.

Use any combination of citrus you want.



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 cup (245g) plain Greek yogurt, room tº
  • 1/2 cup (125g) vegetable oil
  • 3 eggs, at room tº
  • 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


For the cake:

  1. Preheat oven at 350ºF / 180ºC.
  2. Spray or butter a 10×4-inch (27x9cm) loaf cake pan and line with a strip or parchment paper.
  3. In a large bowl beat sugar, yogurt, oil, eggs, half the lemon and lime juice, 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.
  5. Pour batter into the prepared pan and bake for 45-55 minutes, until a toothpick inserted comes out clean. The surface will be shiny, 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 dense or runny as you wish.
  2. Pour over room tº cake and decorate with zest before it hardens.

It keeps well for a few days wrapped in film.


You can make cupcakes, about 12-14 for this recipe.

Or double it and make a tube cake.

Keywords: cake, lemon, lime