Moist Lemon Yogurt Cake (Fluffy and Easy) #oliveoil

Moist Lemon Yogurt Cake (Fluffy and Easy) is hands down super soft cake with delicious lemon flavor in every bite. Made using yogurt, fresh lemon juice, olive oil and few more ingredients.

This Moist Lemon Yogurt Cake is a MUST try !!!Moist Lemon Yogurt Cake on a black background

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

Moist Lemon Yogurt Cake using olive oil

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 😉

Now, when it comes to cake, everyone has their favorite and for me, it’s this Moist Lemon Yogurt Cake (Fluffy and Easy)

What Makes this Lemon Yogurt Cake Super Moist & Soft?

The Answer is Fresh Lemon Juice, Yogurt, and Olive Oil


The combination of these 3 ingredients with flour and a few other ingredients, make this cake absolutely heavenly and super moist.

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.

Lemon Yogurt Cake using olive oil

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

Want to Make this Lemon Yogurt Cake Completely Vegetarian or Vegan?

Simply use vegan yogurt and skip the eggs.

Egg Substitute:   2 Tbsp of White 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.

Super Moist Lemon Cake Recipe

Serving Suggestion for Super Moist Lemon Cake :

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


Tried Our Recipe – AWESOME!!!

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Moist Lemon Yogurt Cake (Fluffy and Easy)


:: You May Also Like ::

Cardamom, Pistachio and Rosewater Eggless Cake (using Yogurt)

Moist Kumquat Ginger Cake

Eggless Banana Walnut Cake – using overripe bananas

Moist Almond Blueberry Coffee Cake (using Yogurt)


Yield: 6 People

Moist Lemon Yogurt Cake (Fluffy and Easy)

Moist lemon yogurt cake recipe

Moist Lemon Yogurt Cake (Fluffy and Easy) is hands down super soft cake with delicious lemon flavor in every bite. Made using yogurt, fresh lemon juice, olive oil and few more ingredients.

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:


Amount Per Serving: Calories: 189Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 25mgSodium: 244mgCarbohydrates: 26gFiber: 1gSugar: 15gProtein: 6g

99 Replies to "Moist Lemon Yogurt Cake (Fluffy and Easy) #oliveoil"

  • Manda June 26, 2018 (7:36 am)

    This is the second time I have make this cake, it’s Devine and will be added to the kids moving out cooking books 😀
    Thank you for sharing

    • Molly Kumar June 27, 2018 (1:12 am)

      Thanks so much Manda and I’m so glad to be in your kids moving out cookbook 🙂 – Hugs, Molly

  • Sakinah Al Kayyal January 12, 2018 (12:57 pm)

    Wow I made this cake for afternoon tea today. It’s moist, light with perfect consistency and great taste. Definitely a winner and will certainly make it again YUM!

    • Molly Kumar January 12, 2018 (2:42 pm)

      Thank you so much Sakinah and so glad you liked it.

  • 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.

    • 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 !

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

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

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

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

  • 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? :))

    • 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

  • 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

    • 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 🙂

  • Gee May 29, 2016 (8:17 pm)

    What size pan for the Lemon Cake

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

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

  • 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?

    • 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

  • 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?

    • 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.

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

    Can you use no fat yogurt

    • 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.

  • 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

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

      You can definitely use bottled lemon juice.

  • 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?

    • 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 🙂

  • Jamie February 4, 2016 (2:57 pm)

    I’m making this cake tonight! SO EXCITED!

    • 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!!!

  • 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!

    • 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

  • 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

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

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

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

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

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

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

  • 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!

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

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

  • 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

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

      Aweee – Thanks a Ton Nagi n Hugs 🙂

  • 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 ?!

  • 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 😀

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

      Hahahha, You can definitely have a huge slice 😉

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