Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my fondest memories is baking with my grandmother on rainy afternoons. The kitchen would smell of citrus and sugar, and she’d tell stories about her childhood while we stirred bowls together. That’s exactly what inspired this Lemon Yogurt Cake with Light Citrus Glaze it’s soft, moist, and bright with flavor, the kind of cake that makes everyone pause for a moment and smile. Over the years, I’ve perfected it, keeping it simple yet full of love, perfect for sharing with family, friends, or just treating yourself to a little slice of sunshine.
Whenever I bake this Lemon Yogurt Cake with Light Citrus Glaze, I make sure to let the flavors shine without being too heavy. It’s tangy, sweet, and has just the right hint of zest to lift your spirits. I’ve made it countless times for birthdays, tea parties, and lazy Sunday afternoons and every time, it brings people together. This recipe is simple, comforting, and full of warmth, just like cooking should be.
Why I Love Making This Recipe
There’s something magical about the combination of yogurt and lemon. The yogurt keeps the cake incredibly moist, while the lemon adds a delicate zing that isn’t overpowering. I love making this cake because it’s versatile: serve it as a light dessert after dinner, a treat with afternoon tea, or even as a breakfast cake with a hot cup of coffee. Every time I bake it, I feel like I’m passing down a little tradition, a piece of happiness that anyone can enjoy.
The glaze is my favorite part. I like it light and simple, just a touch of citrus to enhance the cake’s natural flavor. It’s not overly sweet, but it creates a beautiful, glossy finish that makes this cake look as good as it tastes.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need:
Cake Ingredients:
- 1 cup (240g) Greek yogurt, full-fat
- 1 cup (200g) granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup (120ml) vegetable oil
- 1 1/2 cups (180g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- Zest of 2 lemons
- 1 tsp pure vanilla extract
- 2 tbsp fresh lemon juice
Citrus Glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp orange juice (optional for extra citrus brightness)
Little Kitchen Secrets:
- Always bring your eggs and yogurt to room temperature it helps the cake rise evenly.
- Gently fold in the flour instead of mixing aggressively; this keeps the cake light and tender.
- For extra zest, sprinkle some finely grated lemon zest over the glaze before it sets.
How I Make It, Step by Step
- Preheat your oven to 180°C (350°F) and line a 9-inch (23cm) round cake pan with parchment paper.
- In a large bowl, whisk together the Greek yogurt, sugar, eggs, vegetable oil, lemon juice, and vanilla until smooth and creamy.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Add the lemon zest last and fold gently.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, prepare the glaze by whisking together powdered sugar, lemon juice, and orange juice until smooth.
- Drizzle the glaze evenly over the cooled cake and let it set for 10–15 minutes before slicing.
How I Serve It at Home
I love slicing this cake and serving it on a simple white plate, with a cup of tea or coffee. Sometimes I’ll add a few fresh berries on the side or a dollop of whipped cream for extra indulgence. The cake is soft, lightly sweet, and zesty perfect for enjoying with family in the living room or gifting to friends. It’s one of those recipes that makes people feel warm and happy, just like being wrapped in a cozy blanket.
Storage, Reheating & Make-Ahead Tips
- Store the cake in an airtight container at room temperature for up to 3 days.
- If you want it to last longer, refrigerate for up to 5 days; bring to room temperature before serving.
- This cake freezes beautifully: wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge.
- You can also make the cake a day ahead just glaze it the morning you plan to serve it for the freshest finish.
100-Word Short Version
This Lemon Yogurt Cake with Light Citrus Glaze is soft, moist, and bursting with citrus flavor. Greek yogurt keeps it tender, while fresh lemon zest and juice add brightness. The light citrus glaze adds a delicate sweetness without overpowering the cake. Perfect for afternoon tea, dessert, or even breakfast, this cake brings comfort and joy to any table. Simple to make, with pantry-friendly ingredients, it’s a family favorite that warms hearts and creates lasting memories. Slice, serve, and enjoy a cozy, zesty treat with the people you love.
Print
Lemon Yogurt Cake with Light Citrus Glaze
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Lemon Yogurt Cake with Light Citrus Glaze is a soft, moist, and zesty cake that’s perfect for sharing with family and friends. Greek yogurt keeps it tender, while fresh lemon zest and juice brighten the flavor. A light citrus glaze adds a delicate sweetness. Ideal for afternoon tea, dessert, or breakfast, this cake is simple to make and full of warmth.
Ingredients
- 1 cup (240g) Greek yogurt, full-fat
- 1 cup (200g) granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup (120ml) vegetable oil
- 1 1/2 cups (180g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- Zest of 2 lemons
- 1 tsp pure vanilla extract
- 2 tbsp fresh lemon juice
- For glaze: 1 cup (120g) powdered sugar, 2 tbsp fresh lemon juice, 1 tsp orange juice (optional)
Instructions
- Preheat oven to 180°C (350°F) and line a 9-inch round cake pan with parchment paper.
- Whisk together Greek yogurt, sugar, eggs, oil, lemon juice, and vanilla until smooth.
- Sift together flour, baking powder, and salt in a separate bowl.
- Fold dry ingredients into wet mixture gently. Add lemon zest last.
- Pour batter into pan and smooth top.
- Bake 35–40 minutes, until toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack.
- Whisk powdered sugar and citrus juice for glaze.
- Drizzle glaze over cooled cake and let set 10–15 minutes.
Notes
Bring eggs and yogurt to room temperature for best results. Fold flour gently to keep cake light. Glaze lightly for shine without overpowering. Cake can be stored in airtight container 3–5 days or frozen up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Conclusion
Baking this Lemon Yogurt Cake with Light Citrus Glaze always feels like a hug in dessert form. It’s simple, comforting, and full of love everything I hope to share in my kitchen every day. From the moist cake to the bright, zesty glaze, it’s a treat that brings smiles, sparks conversation, and creates memories. I hope this recipe becomes a cherished part of your baking repertoire, just like it is in mine. Happy baking, and remember the best ingredient is always a little bit of joy.