I love tea, and I have a habit of snacking on something sweet to complement the bitter tea.
I’m currently loving lemons and so I’m experimenting heavily with multiple variations. I just wrote this vegan lemon blueberry pound cake recipe that you might love here!
This Greek yogurt lemon cake is soft, bright, and perfectly tangy, the kind of cake that doesn’t need frosting to impress.
I love baking it on lazy weekends when I want something light but still sweet enough to feel special.
The Greek yogurt makes the texture super moist, while the fresh lemon juice gives it that zesty kick. It’s the sort of dessert that tastes like spring mornings and afternoon tea all rolled into one.
Please note I’m adding variations and substitutions after the recipe.
Let’s dive in!
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Tips to Make it Even Better
- Use extra-virgin olive oil for a deeper, richer flavor — it pairs beautifully with lemon.
- Make sure your Greek yogurt is thick and full-fat; it keeps the cake tender and moist.
- Don’t skip the lemon zest — it’s where most of the bright flavor comes from. A microplane zester makes it easy.
- Let the cake cool fully before glazing so it doesn’t absorb the icing too quickly.
- You can also add poppy seeds or blueberries for extra texture and flavor.
Easy Greek Yogurt Lemon Cake
Course: BreakfastDifficulty: Easy10
slices15
minutes45
minutesIngredients
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup sugar
½ cup olive oil (or any neutral oil)
1 cup plain Greek yogurt
3 large eggs
Zest of 2 lemons
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
- For the glaze (optional but highly recommended):
½ cup powdered sugar
1–2 tablespoons lemon juice
Directions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, mix the sugar, olive oil, Greek yogurt, eggs, lemon zest, lemon juice, and vanilla until the mixture is smooth and slightly glossy.
- Slowly add the dry ingredients into the wet mixture, whisking gently until no streaks of flour remain.
- Pour the batter into your prepared pan, smooth the top, and bake for about 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool for at least 15 minutes before glazing or slicing — this helps the crumb set perfectly.
- To make the glaze, simply whisk together powdered sugar and lemon juice until smooth and pourable. Drizzle it over the cooled cake and let it set before serving. It adds that extra burst of citrus that makes every bite sing.
- I love this with a glass of bitter black tea.
Variations & Substitutions
- Gluten-free version: Use a 1:1 gluten-free flour blend; add an extra tablespoon of Greek yogurt for softness.
- Vegan-friendly: Swap Greek yogurt for coconut yogurt and replace eggs with flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg).
- Coconut twist: Substitute half the olive oil with melted coconut oil and add a splash of coconut extract.
- Lemon drizzle cake: Double the glaze and let it soak into the warm cake for a sticky, tangy finish.
This Greek yogurt lemon cake is one of those recipes that’s simple but feels fancy — perfect for brunches, picnics, or just when you need a quick pick-me-up. Every bite is soft, light, and full of lemony goodness. It’s the kind of cake you’ll make once and then keep coming back to, again and again.
If you’re planning to bake this for guests, a ceramic loaf pan helps create that golden, bakery-perfect crust.
For smoother mixing and precise measuring, I always recommend using a digital kitchen scale, it ensures perfect texture every single time.
