Moist Lemon Yogurt Cake (Fluffy and Easy)

Moist Lemon Yogurt Cake (Fluffy and Easy) is hands down super soft cake with delicious lemon flavor in every bite. It’s so easy to make and can be served at any meal or party because of its light lemony taste.

Hello, everyone, it’s been a long time since I shared a cake recipe. Cakes have always been my most favorite recipes to make and many a time it’s consumed within 1-2 days of being made as we’ll have a somewhat sweet-tooth at home. Infact, cake was my very first recipe that I ever made and I can still remember the sweet smell from the oven and the kitchen smelling heavenly….off-course the added advantage of licking the leftover cake batter from spatula cannot be ever forgotten 😉 Moist-lemon-yogurt-cakeNow, when it comes to cake, everyone has their favorite and for me, it’s this ‘Moist Lemon Yogurt Cake (Fluffy and Easy)’. The addition of yogurt makes it absolutely heavenly and enhances the lemon flavor further. I like to make this cake especially for brunch/picnic as can you just imagine sitting by the beach, with sand in your toes and biting into this piece of yum….It’s so blissful. lemon-yogurt-cakeNow, if you are a complete vegetarian and want to skip eggs, then substitute with 1/3 cup yogurt and 2 tbsp of vinegar. Just be careful handling this soft cake and because it’s so light and fluffy, at times it may break. Hence, it’s recommended that you let the cake completely before slicing it. lemon-cakeI’m serving it with just a sprinkle of powdered sugar but you can serve it along with fresh berries or freshly brewed coffee. It also goes with plain ice-cream.

As always enjoy this piece of yum and I look forward to hearing from you. You can tag pictures of my recipes made by you at #easycookingwithmolly .

Here are some more cake’s to try:

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Yields 8

Moist Lemon Yogurt Cake (Fluffy and Easy)
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Ingredients

1 1/2 Cups All-Purpose Flour

1/2 Cup Plain Yogurt or Greek yogurt (whatever is available)

1/2 Cup Canola Oil (You may use any light oil)

1 Cup Sugar - You may use sugar substitute of choice

2 Large Eggs

2 Tsp Baking Powder

1/2 Tsp Salt

Zest, from 1 Medium Lemon

1/4 Cup Freshly Squeezed Lemon Juice

Instructions

  1. Preheat the oven to 350?F (175?C).
  2. Spray a round cake pan with baking spray, set aside*
  3. Sift together flour, baking powder, salt in a large bowl.
  4. Whisk together, yogurt, sugar, and eggs, to form a batter.
  5. Add oil, lemon juice, lemon zest and whisk again to form a frothy batter.
  6. Fold the dry ingredients slowly into wet ingredients and form a smooth (lump-free batter).
  7. Pour the batter into prepared pan.
  8. Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Be careful not to over bake.
  9. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
  10. Once the cake has completely cooled, sprinkle with powdered sugar.
  11. Serve fresh.
Cuisine: American | Recipe Type: Dessert

Notes

* If you want, you may line with parchment paper and spray parchment paper lightly.
** You can use a 9 inch pan

http://www.easycookingwithmolly.com/2015/10/moist-lemon-yogurt-cake-fluffy-and-easy/
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78 Replies to "Moist Lemon Yogurt Cake (Fluffy and Easy)"

  • comment-avatar
    Dixya @ Food, Pleasure, and Health October 3, 2015 (8:48 am)

    oh yummmm i love the presentation in this post..and i bet it tastes equally delicious!

    • comment-avatar
      Molly Kumar October 5, 2015 (6:21 am)

      It sure tasted HEAVENLY !!! Thanks Dixya.

    • comment-avatar
      Jayne May 20, 2016 (10:15 pm)

      I just made this lemon cake. It is delicious! Thank you.

      • comment-avatar
        Molly Kumar May 21, 2016 (4:38 pm)

        That is Awesome! Thanks for trying the recipe Jayne 🙂

  • comment-avatar
    Paige @ Where Latin Meets Lagniappe October 3, 2015 (9:01 am)

    This cake looks absolutely divine! I love anything lemon, and I think this would pair so perfectly with a hot coffee on a cool day 🙂 Delicious!!

  • comment-avatar
    Steph @ Steph in Thyme October 3, 2015 (2:53 pm)

    Stunning! Looks so flavorful and moist, slice me two slices!

    • comment-avatar
      Molly Kumar October 4, 2015 (1:03 am)

      Lolz, thanks Steph – You’re two slices are reserved 😉

  • comment-avatar
    Marisa Franca @ All Our Way October 3, 2015 (7:07 pm)

    The cake look wonderful and it appears as light as a feather. I love the flower on top. Really compliments the photo!

    • comment-avatar
      Molly Kumar October 4, 2015 (1:00 am)

      Isn’t it, I’m so glad you liked the flower on top pf the cake, It just made everything ‘POP’ 🙂 Thanks for visiting.

  • comment-avatar
    Nagi@RecipeTinEats October 3, 2015 (11:05 pm)

    No mixer – yay! I agree, yoghurt does wonders to keep cakes, muffins etc moist. This really looks fabulous, tucking it away to try soon! 🙂

    • comment-avatar
      Molly Kumar October 4, 2015 (12:59 am)

      So true Nagi, yogurt makes it perfectly soft. Thanks so much for visiting and liking the recipe – Hugs

  • comment-avatar
    J @ A Hot Southern Mess October 4, 2015 (12:52 am)

    What a pretty pretty cake! Looks delicious!

    • comment-avatar
      Molly Kumar October 4, 2015 (12:58 am)

      Thanks Jessica 🙂

      • comment-avatar
        veronica February 4, 2016 (2:58 am)

        does this cake rise? want to make for cupcakes!

        • comment-avatar
          Molly Kumar February 4, 2016 (5:43 pm)

          Yes, it does rise however for cupacakes, you can fill 3/4 of muffin tin.

  • comment-avatar
    Noor October 4, 2015 (3:00 am)

    I like how you give the vegetarian option too. And that pretty flower on top..makes for such pretty pictures.

    • comment-avatar
      Molly Kumar October 5, 2015 (6:20 am)

      Thanks Noor. I love that flower and Cake Combo Too 😉

  • comment-avatar
    kushi October 4, 2015 (2:23 pm)

    In love with your recipe. This looks amazing. flavorful and so moist

  • comment-avatar
    Byron Thomas October 5, 2015 (10:44 am)

    If that cake tastes half as good as your photos look, then we have a winner! 🙂

  • comment-avatar
    Chris @ SimpleFood365 October 5, 2015 (6:04 pm)

    Molly that cake looks awesome! I am going to save this one and send it over the Tara so we can try it! Thanks for sharing it!!

    • comment-avatar
      Molly Kumar October 8, 2015 (7:57 pm)

      Awee, thanks Chris. Glad you guys are gonna try it.

  • comment-avatar
    Catherine October 6, 2015 (1:52 pm)

    Dear Molly, what a beautiful cake!! This sounds absolutely splendid. I wish I had a slice with my afternoon tea. xo, Catherine

    • comment-avatar
      Molly Kumar October 8, 2015 (7:23 pm)

      Aweeee, thanks Catherine! I wish the same….If you’re ever in bay area, CA, drop in for some tea n cakes – Hugs, Molly

  • comment-avatar
    Rosemary @anitalianinmykitchen October 6, 2015 (6:38 pm)

    I love cake and your yogurt cake looks so delicious and very pretty too.

    • comment-avatar
      Molly Kumar October 7, 2015 (4:09 am)

      Thanks Rosemary, Glad you liked it 🙂

  • comment-avatar
    Cassandrea at chewsandbrews.ca October 6, 2015 (8:25 pm)

    Looks beautiful and delicious!!

  • comment-avatar
    Leslie @ Bessie Bakes October 6, 2015 (11:00 pm)

    Lemon lends such a great flavor to cake. This cake looks so light and fluffy. Absolutely beautiful!

    • comment-avatar
      Molly Kumar October 7, 2015 (4:08 am)

      Thanks Leslie. Lemon definitely perked the taste up.

  • comment-avatar
    Kathryn @ FoodieGirlChicago October 8, 2015 (12:12 am)

    Your photos of this cake are beautiful! They make me want to run out and purchase the ingredients right now!

    • comment-avatar
      Molly Kumar October 8, 2015 (7:14 pm)

      HAhahahha, thanks so much Kathryn, that’s so sweet of you 🙂

  • comment-avatar
    Sara @LifesLittleSweets.com October 8, 2015 (5:56 am)

    Oh Molly, this looks so pretty, I love how you decorated this cake, it’s so simple yet elegant, thank you for sharing this delicious recipe!

    • comment-avatar
      Molly Kumar October 8, 2015 (7:08 pm)

      Thanks Sara, so glad you liked it 🙂

  • comment-avatar
    Rachel @ Simple Seasonal October 8, 2015 (11:35 am)

    This cake sounds delightful! It would pair perfectly with a good cup of coffee with citrus undertones. My favorite way to enjoy a citrus dessert!

    • comment-avatar
      Molly Kumar October 8, 2015 (7:06 pm)

      So True, its my favorite afternoon coffee companion 😉 Thanks for your lovely comment Rachel.

  • comment-avatar
    Deepika@EasyBabyMeals October 8, 2015 (4:35 pm)

    This cake looks absolutely beautiful. I will give it a try soon.

  • comment-avatar
    Cristie October 9, 2015 (2:41 am)

    I love yoghurt cakes and lemon. I’m making this asap.

    • comment-avatar
      Molly Kumar October 9, 2015 (4:59 pm)

      Oh that would be awesome, Thanks Cristie.

  • comment-avatar
    Choclette October 9, 2015 (6:33 pm)

    Lemon cake is always a crowd pleaser and a fluffy one with yoghurt in has got to be good 🙂

  • comment-avatar
    Howie Fox October 9, 2015 (7:12 pm)

    Oh woowww!!! I love lemon and yoghurt cakes!! They are the freshest! If you cut a slice for me, a little bigger please 😀

    • comment-avatar
      Molly Kumar October 14, 2015 (7:07 am)

      Hahahha, You can definitely have a huge slice 😉

  • comment-avatar
    CiaoFlorentina October 9, 2015 (11:36 pm)

    Honestly anything so pretty and with flowers on top I’m game. I mean how beautiful is that ?!

  • comment-avatar
    Nagi@RecipeTinEats October 11, 2015 (2:24 am)

    This is beautiful Molly! I am so delighted that it’s your first FG acceptance 🙂 I’ve pinned it to my best boards to celebrate! N x

    • comment-avatar
      Molly Kumar October 14, 2015 (7:03 am)

      Aweee – Thanks a Ton Nagi n Hugs 🙂

  • comment-avatar
    Joy @ Joy Love Food October 11, 2015 (12:21 pm)

    I love lemon desserts, this cake sounds wonderful and I have some Greek yogurt in my fridge that I need to us up, so I think I may make this soon!

    • comment-avatar
      Molly Kumar October 14, 2015 (7:02 am)

      That would be a great way to use the leftover yogurt, Thanks Joy.

  • comment-avatar
    Oana @AdoreFoods October 14, 2015 (12:53 am)

    Well, this cake is a show stopper. Would love a generous slice of it right now

    • comment-avatar
      Molly Kumar October 14, 2015 (6:52 am)

      WoW, you made my day Oana – Thanks for your lovely comment 🙂

  • comment-avatar
    Dom October 29, 2015 (4:38 pm)

    this is the most beautiful cake… I love the idea of lemon and yoghurt together, thank you so much for linking to Simply Eggcellent x

    • comment-avatar
      Molly Kumar November 3, 2015 (9:28 pm)

      Thanks so much and I’m so glad you liked the cake 🙂

  • comment-avatar
    Wan Nguyen November 17, 2015 (6:06 pm)

    I just made this cake using half coconut oil and half apple sauce, with honey and maple syrup as sugar alternatives and it turned out wonderfully fluffy and light! Your recipe is amazing!

    • comment-avatar
      Molly Kumar November 17, 2015 (8:44 pm)

      Hi Wan, I’m SOOOOOO Happy to know that it turned out great. Love the healthy combination you used, must be tasting yummmm!
      I would love, if you can share a picture on any of my social media and I can share it further on my facebook 🙂 Hugs, Molly

  • comment-avatar
    Jamie February 4, 2016 (2:57 pm)

    I’m making this cake tonight! SO EXCITED!

    • comment-avatar
      Molly Kumar February 4, 2016 (5:39 pm)

      YaaaaY – I’m so happy that you’re making it tonight, it is one of my Most Fav Cake 🙂 Happy Baking!!!

  • comment-avatar
    Zaria Stott February 13, 2016 (8:59 pm)

    Molly,
    My cake just came out of the oven, but i’m serving it tomorrow, for my lady friends! I know it says “serve fresh” but I like prepping some things a day in advanced before company comes.
    What’s the best way to preserve? I was thinking leave it out wrapped in foil?

    • comment-avatar
      Molly Kumar February 17, 2016 (9:30 pm)

      Hi Zaria, I’m so sorry to have replied late…we have been out of the city for long weekend. You can definitely wrap it with foil or cling wrap and serve the next day. I hope you’ll enjoy the cake 🙂

  • comment-avatar
    Sandra March 1, 2016 (6:22 pm)

    Is it possible to use lemon juice from a bottle as I am out of lemons and want to make this ASAP lol

    • comment-avatar
      Molly Kumar March 4, 2016 (6:37 am)

      You can definitely use bottled lemon juice.

  • comment-avatar
    Anonymous March 31, 2016 (2:20 am)

    Can you use no fat yogurt

    • comment-avatar
      Molly Kumar March 31, 2016 (2:59 pm)

      You can use no-fat yogurt, just add 1 tbsp of olive oil along with it…to help keep the cake moist – Thanks.

  • comment-avatar
    Kristen April 22, 2016 (7:42 pm)

    Hi Molly,
    This cake sounds delicious! Do you think it would be strong enough to work as a layer cake? I was thinking of making two 8-inch cakes and using some homemade lemon curd as filling in between. I’ve been searching for a recipe for a super-moist lemon cake to use for the layers. Would this cake work for that purpose or would the cake be too delicate?

    • comment-avatar
      Molly Kumar April 22, 2016 (10:30 pm)

      Hi Kristen, the cake is pretty moist and may be used as a part of layer cake but I would suggest a thin layer of icing / curd as its already moist. I’ve tried it with cream fillings and it stays pretty good. So I can say you may use and keep the icing thin.

  • comment-avatar
    shazu1990 May 8, 2016 (11:32 am)

    Hi,
    How can turn this cake into a regular vanilla cake without the lemon? Can i just skip the lemon juice?

    • comment-avatar
      Molly Kumar May 8, 2016 (2:40 pm)

      Hello Shazu, absolutely. Please use vanilla essence (1.5 tsp) or pure vanilla bean instead of lemon juice to give it a vanilla flavor. Thanks, Molly

  • comment-avatar
    Gee May 29, 2016 (8:17 pm)

    What size pan for the Lemon Cake

    • comment-avatar
      Molly Kumar May 31, 2016 (4:33 pm)

      I’m using a 9’inch round pan – Thanks.

  • comment-avatar
    Anonymous June 6, 2016 (3:17 am)

    This recipe turned out very well! I squeezed in extra lemon zest and juice as I love it extra lemony. Very happy with the outcome. Thanks heaps

    • comment-avatar
      Molly Kumar June 6, 2016 (7:21 am)

      Thanks so much trying the recipe and leaving us a comment ~ Really appreciate it and so glad you liked it 🙂

  • comment-avatar
    Lina July 25, 2016 (5:32 am)

    Tastes heavenly, i used coconut oil instead, the dough was kinda lumpy so i added a little extra wster, it didnt rise as i hoped but tge taste is yum, any suggestions on what to do if i only want to use coconut oil so that the dough wont clump and be hard? :))

    • comment-avatar
      Molly Kumar July 25, 2016 (6:30 am)

      Hi Lina, Thanks for visiting our site & trying our recipe 🙂 Here’s couple of things you can try if you’re using coconut oil:
      For Lumpy Batter – It usually happens if we don’t mix the sugar+oil/butter for long. Please do try to mix these two for at least 3-4 minutes or till mixture looks creamy (basically sugar is dissolved).
      For Cake, not Rising – since you’re using coconut oil (which has a different melting temperature), try using 1tsp of baking powder and the correct pan size also makes a difference as it gives the cake enough space to rise.
      Hope these two suggestions help and we would absolutely love for you to try the recipe again ~ Keep Visiting n Writing to us – Hugs, Molly

  • comment-avatar
    Anonymous October 15, 2016 (5:56 pm)

    Hi Molly, i just tried the cake. It turned out great, moist and yummy. Thank you!

    • comment-avatar
      Molly Kumar October 16, 2016 (5:58 am)

      That is awesome and thanks so much for trying my recipe n letting me know 🙂

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