A luscious Lemon Yogurt Cake topped with a sweet lemony glaze, Limoncello whipped cream, and plenty of fresh berries. Perfect for dessert or brunch!
I’ve had this Lemon Yogurt Cake recipe on my blog since 2014, but it just got a massive makeover.
It’s still moist and delicious with a sweet lemon drizzle, but now it’s done in half the time (thanks to a 10-inch round pan instead of loaf pan) and it has Limoncello whipped cream on top.
And possibly some berries.
(The instructions for the original loaf-pan version are in the recipe notes.)
First, the cake.
I’ve made this cake with both Greek yogurt and regular yogurt. It’s delicious both ways! I doubled the zest after a reader commented the cake was not lemony enough. Touché. That’s what makeovers are for.
The original version of this cake had two glazes (see recipe notes). I kept the first one, a simple lemony syrup poured over the cake while it’s still warm. In the 10-inch round pan, this works even better. Instead of most of the glaze dripping off the sloped sides of a loaf cake, it stays where it lands and soaks right in.
Then things get crazy: Whipped cream flavored with Limoncello.
The booze is optional, of course, but it really tastes great. Clarification: It tastes AWESOME on the cake. Eating Limoncello whipped cream straight out of a bowl is a little, well, strong.
To still have the lemon flavor without the Italian liqueur, fold in 1 tablespoon lemon zest and 1 to 2 tablespoons lemon juice.
Here’s a picture of the loaf pan version for your reference. It is denser and takes 1 hour to bake. And it’s so delicious! I also have a Blueberry Lemon Yogurt Cake, also baked in a loaf pan (you can use fresh or frozen blueberries).
Lemon Yogurt Cake Recipe
For the Cake:
For the Glaze:
- 1/3 cup lemon juice
- 1/3 cup granulated sugar
For the Limoncello whipped cream:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 cup Limoncello liqueur
- Fresh berries, for serving
- Lemon zest, for garnish
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together 1 cup sugar, yogurt, eggs, lemon zest, and vanilla. Add the dry ingredients in batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Pour into prepared pan.
- Bake until a toothpick inserted comes out clean with a few crumbs attached, about 30 minutes. The cake should be fragrant and spring back when pressed lightly. Remove from oven and cool in pan 10 minutes.
- Meanwhile, in a small saucepan or medium heat, heat lemon juice and ⅓ cup sugar. Whisk until the sugar has dissolved. Remove from heat.
- Using a sharp knife, slice around the inside of the cake pan to loosen the cake. Flip out on to a large plate. Slowly drizzle glaze over the top. Cool cake completely.
- To make the Limoncello cream, using an electric mixer with the whisk attachment, whip heavy whipping cream until soft peaks form. Gradually add sugar until stiff peaks form. Fold in Limoncello.
- Spread whipped cream on top of cake. Top with berries and additional lemon zest, if desired.
- Both the lemon glaze and the Limoncello whipped cream can be made while the cake is baking. Leave the glaze at room temperature. Cover and refrigerate the whipped cream until serving time.
- To make this cake in a loaf pan, preheat oven to 350 degrees, coat loaf pan with nonstick spray, and line with parchment paper. Follow the instructions for making the cake. Bake 1 hour or until a toothpick inserted comes out clean with a few crumbs attached.
- To make a second glaze for the loaf cake (in addition to the one outlined above), whisk 2 tablespoons lemon juice and 1 cup powdered sugar. Drizzle over cooled cake.
- Adapted from Barefoot Contessa at Home. Limoncello whipped cream inspired by Bon Appetit.