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.

This Moist Lemon Yogurt Cake is extremely easy to make and can be served at any meal or party because of its light lemony flavors. 

This Moist Lemon Yogurt Cake is a MUST try !!!


A Light, Moist Lemon Yogurt Cake (Fluffy and Easy) is what all summer dreams are made up of !!!

If there is one thing that I crave the most or something that I cannot go without for long, is a Lemon Cake.

It’s like my worst kept secret between friends/family and if I see one in a bakery…if well made, then that’s definitely the first thing I order.

So Hello My Dear Friend today we are talking all things that lead us to this delicious – Moist lemon yogurt cake !! 

It’s been a long time since I shared a cake recipe and this one is a Keeper for Sure.

It’s also known as Healthy Lemon Yogurt Cake or Greek Yogurt Lemon Cake.


Infact, this cake was the 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 πŸ˜‰

Now, when it comes to cake, everyone has their favorite and for me, it’s this Moist Lemon Yogurt Cake (Fluffy and Easy) if you haven’t guessed till now πŸ˜‰ .

The Addition of Yogurt Makes It :

Absolutely heavenly.

Super Moist

Enhances the Lemon Flavor Further.

I like to make this cake especially for brunch/picnic as can you just imagine sitting on the beach, with sand in your toes and biting into this piece of yum….It’s Blissful !!!

This cake is especially meant to be made in the season of spring-summer when you get fresh Meyer lemons or fresh lemons from your garden or local farmers market.

I insist that ‘Please use Fresh Lemon Juice’ for the cake rather than the packaged one.


We did use a combination of Eggs-Lemon to give this cake an extra airy/light and moist feel and taste.

However, if you are a complete vegetarian and want to skip eggs, then:

Substitute with an extra 1/3 cup of yogurt and 2 tbsp of vinegar.

Also, please be extra careful when removing the cake from the mold as because of its light and moist texture, it may break really easily.

So always keep an extra plate or help around when transferring it to a plate or serving dish.

Hence, it’s recommended that you let the cake cool completely before slicing it.


Serving Suggestion:

As many of you have asked me regarding serving suggestion for this Moist Lemon Yogurt Cake so here you go

(These options work best when the cake is completely cooled down) :

Sprinkle with a light dusting of powdered sugar.

Add fresh berries or serve along with chopped berries.

Serve with sugared lemons.

Add a light layer of cream (since the cake is super moist, adding too much cream will break it).

Serve with Vanilla Ice-Cream.

Simply serve as is.

Sprinkle some Honey on Top along with Berries (Seriously THIS is EVERYTHING – Try it)

For me and everyone at home, we usually just sprinkle this Moist Lemon Yogurt Cake with light powdered sugar.

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


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Coconut-Lemon Mousse Trifle: 3 Ingredients Vegan + Glutenfree Mousse - #mousse #vegan #glutenfree #trifle #dessert #veganrecipes


More Cake Recipes :

Cardamom, Pistachio and Rosewater Eggless Cake (Yogurt Cake)rosewater-cake-recipe


Easy and Moist Kumquat Ginger Cake


Tried Our Recipe – AWESOME!!!

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Moist Lemon Yogurt Cake (Fluffy and Easy) #lemon #cake #moist #yogurt



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Recipe Inspiration, Easy to Follow Recipes & Much More.

Yield: 6 People

Moist Lemon Yogurt Cake (Fluffy and Easy)

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 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


Preheat the oven to 350-Farenheit (175-Centigrade).

  1. Spray a round cake pan with baking spray, set aside*
  2. Sift together flour, baking powder, salt in a large bowl.
  3. Whisk together, yogurt, sugar, and eggs, to form a batter.
  4. Add oil, lemon juice, lemon zest and whisk again to form a frothy batter.
  5. Fold the dry ingredients slowly into wet ingredients and form a smooth (lump-free batter).
  6. Pour the batter into prepared pan.
  7. 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.
  8. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
  9. Once the cake has completely cooled, sprinkle with powdered sugar.
  10. Serve fresh and enjoy the Moist Lemon Yogurt Cake (Fluffy and Easy) with your friends n family.


* If you want, you may line with parchment paper and spray parchment paper lightly

** You can use a 9 inch pan

Nutrition Information

Serving Size

8-10 Slices

Amount Per ServingCalories 225 Total Fat 14g Saturated Fat 1g Sodium 285mg Carbohydrates 22g Protein 2g


88 Replies to "Moist Lemon Yogurt Cake (Fluffy and Easy)"

  • comment-avatar
    Sumiya April 1, 2017 (11:16 am)

    Hi molly
    I recently tried your recipe and it turned out to be the best cake I ever made.i topped the cake with almond flakes and white chocolate chips and added a few drops of Sicilian lemon extract to the batter.simply heavenly.thank you.

    • comment-avatar
      Molly Kumar May 22, 2017 (6:47 am)

      Hi Sumiya, I’m so glad you liked the recipe and the topping you added sounds absolutely delicious !

  • Easy and Moist Kumquat Ginger Cake (Spring-Summer Cake) March 24, 2017 (8:42 am)

    […] couldn’t attend.Β If you’ve been reading my blog, then you might have come across my ‘Moist Lemon Yogurt Cake’ and this is something similar but with an orange flavor and a bit of cream cheese. Now, you can […]

  • Skinny Butternut Squash and Red Pepper Bisque (Vegan & Glutenfree) February 11, 2017 (6:48 am)

    […] this ‘Skinny Butternut Squash and Red Pepper Bisque’ along with garlic bread and my fav lemon yogurt cake. Now, I was thinking of a mixed vegetable chili but the girlsΒ really love bisque and bisque it is. […]

  • 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 πŸ™‚

  • 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 πŸ™‚ 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 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 πŸ™‚

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

    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
    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
    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
    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
    Zaria Stott February 13, 2016 (8:59 pm)

    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 πŸ™‚

  • 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 πŸ™‚ Happy Baking!!!

  • 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 πŸ™‚ Hugs, Molly

  • 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 πŸ™‚

  • 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 πŸ™‚

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

    This is beautiful Molly! I am so delighted that it’s your first FG acceptance πŸ™‚ 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 πŸ™‚

  • 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
    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 πŸ˜€

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

      Hahahha, You can definitely have a huge slice πŸ˜‰

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