Yogurt Cake


This dense lemon-flavored cake has a very light flavor. It's perfect for an afternoon treat.

Nutritional info
per serving

Calories 277
Fat 10g
Saturated fat 2g
Carbohydrates 42g
Sodium 117mg
Fiber 1g
Protein 5g
Cholesterol 36mg

Yogurt Cake

1 (9-inch round) cake; 12 pieces
Prep time: Cook time: Total time:


  • 1 cup plain Greek yogurt
  • 1 cup sugar
  • 2 large eggs
  • 1 TB. vanilla extract
  • 4 TB. fresh lemon juice
  • 1 TB. lemon zest
  • [1/2] cup vegetable or light olive oil
  • 1[3/4] cups all-purpose flour
  • 2 tsp. baking powder
  • [1/2] tsp. salt
  • 1 cup confectioners' sugar


Preheat the oven to 350ºF. Lightly coat a 9-inch-round cake pan with cooking spray, and dust the pan using about 2 tablespoons all-purpose flour.

In a large bowl, using an electric mixer on medium speed, blend Greek yogurt, sugar, eggs, vanilla extract, 2 tablespoons lemon juice, lemon zest, and vegetable oil for about 2 minutes.

Add all-purpose flour, baking powder, and salt, and blend for 2 more minutes.

Pour batter into the prepared cake pan, and bake for 55 minutes or until a toothpick inserted in center of cake comes out clean. Cool cake completely.

In a small bowl, whisk together confectioners' sugar and remaining 2 tablespoons lemon juice to make glaze.

When cake is cool, pour glaze over top, cut, and serve.

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