Lemon Yogurt Cake

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.

A luscious Lemon Yogurt Cake topped with a sweet lemony glaze, Limoncello whipped cream, and plenty of fresh berries. Perfect for dessert or brunch!

(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.

A luscious Lemon Yogurt Cake topped with a sweet lemony glaze, Limoncello whipped cream, and plenty of fresh berries. Perfect for dessert or brunch!

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.

A luscious Lemon Yogurt Cake topped with a sweet lemony glaze, Limoncello whipped cream, and plenty of fresh berries. Perfect for dessert or brunch!

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).

A luscious Lemon Yogurt Cake topped with a sweet lemony glaze. Perfect for dessert or brunch!

Save this Lemon Yogurt Cake to your “Desserts” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

A luscious Lemon Yogurt Cake topped with a sweet lemony glaze, Limoncello whipped cream, and plenty of fresh berries. Perfect for dessert or brunch!
5 from 7 votes
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Lemon Yogurt Cake

A luscious Lemon Yogurt Cake topped with a sweet lemony glaze, Limoncello whipped cream, and plenty of fresh berries. Perfect for dessert or brunch!

Cook Time 35 minutes
Total Time 35 minutes
Servings 10 servings
Calories 435 kcal

Ingredients

For the Cake:

  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 cup plain yogurt (regular or Greek)
  • 4 eggs
  • 4 teaspoons lemon zest
  • 1/2 teaspoon vanilla
  • 1/2 cup vegetable oil

For the Glaze:

  • 1/3 cup lemon juice
  • 1/3 cup 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

Instructions

  1. Move an oven rack to the middle position and preheat oven to 350 degrees. Coat a 10-inch round cake pan with nonstick spray and line with parchment paper

  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  3. 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.

  4. 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. 

  5. Meanwhile, in a small saucepan or medium heat, heat lemon juice and 1/3 cup sugar. Whisk until the sugar has dissolved. Remove from heat.

  6. 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.

  7. 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. 

  8. Spread whipped cream on top of cake. Top with berries and additional lemon zest, if desired.

Recipe Notes

  1. 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.
  2. 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.
  3. 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.
  4. Adapted from Barefoot Contessa at Home. Limoncello whipped cream inspired by Bon Appetit. 

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A luscious Lemon Yogurt Cake topped with a sweet lemony glaze, Limoncello whipped cream, and plenty of fresh berries.

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23 comments

  1. I love how simple yet flavorful this is, wish I had some in front of me right now!!

  2. Looks perfect and so light. Lemon cake is one of my favorites and is perfect with a nice cup of tea :)

  3. Looks perfect and so light. Lemon cake is one of my favorites and is perfect with a nice cup of tea :)

  4. Not a fan of dessert?! He sounds like my husband. myself and the kid will all want dessert and he almost always puts the kibosh on that idea. This lemon cake looks delicious! I love all that yogurt :D

  5. Meggan, I am pretty thrilled by your little ‘double glazing’ (haha!) trick here! I’ve tried the poking holes and pouring sugar and juice over trick before and loved the result but now I can’t wait to try this. I also can’t wait for your chocolate version. This one is getting shared for sure. ;-)

  6. Can you use Greek yogurt? I’d love to try this with lemon Greek yogurt.

  7. I love combining yogurt and oil in cakes/breads. You can easily cut down on the fat and not really notice a difference in consistency. And I’ll be eating this whole thing by myself!! Yum!!

    Luci’s Morsels – fashion. food. frivolity.

  8. Yes! Lemon loaf cakes are one of my faves. And can we talk about DOUBLE glazes? What a great idea! I am so into that.

  9. wow! this looks amazing! can we use coconut oil instead? and about the lemon juice, should it be around quarter cup??

  10. I tried this and your lemon blueberry loaf. I followed the recipe exactly and took them out of the oven after one hour and the straw was clean. unfortunately, I found both cakes lacking in lemon flavour and the blueberry was actually raw in places. I should have followed my gut when I thought it was wrong that they could have the same cooking time. I am going to give this recipe a second try just in case I made an error. If it turns out better the second time – I’ll repost.

    • I’m sorry to here the cakes were lacking in lemon flavor for you. The plain lemon one in particular always makes my face pucker up because it’s so lemony. I feel like that is partly due to the lemon glaze which is 2 tablespoons of straight lemon juice. Did you glaze the plain lemon one? Regarding the blueberry one, I’m sorry to hear it was raw in places. Mine hasn’t been. They have both cooked correctly in one hour. And, that time has worked for me whether I use fresh blueberries or frozen blueberries. Could be a difference in oven temperature. Sorry to hear you were having issues!

  11. Tried the recipe a second time. Baked it for another 20 minutes and it’s fine but the flavour just isn’t very lemony. Sure the glaze is great. But the cake itself doesn’t have the bite I was hoping for. The search continues.

  12. Hey all you bakers out there here’s what I’ve learned: This may not be a new fact but with some ovens, you may have to turn the item half-way thru baking to ensure even cooking throughout. Get a GOOD oven thermometer and put it inside close to your item to ensure you’re baking at the the correct temperature.

    I bake gluten-free and it’s touchy but leaving it in a cooling oven for an additional 15 – 20 minutes will ofttimes finish the inside without over baking it. Not enough lemon taste? Add more lemon – I’ve found that citrus taste, like chili heat, diminishes somewhat with cooking heat. Everybody’s idea of “right” is different and it takes playing with a recipe to make it work for you. Anyone who does not play with a recipe while making it, is missing out on all the fun of DIY. Adjusting seasonings will seldom ruin it. Taste before throwing it into the oven. Gosh, it’s what, $1.00 worth of ingredients, and electricity at most plus an hour of time? A teaspoon or two here or there won’t make a spit of difference in the finish, unless it’s a delicate French recipe. Remember that, depending on the sensitivity of your tastebuds, the yogurt will somewhat overpower the sweet-tart of the lemon-sugar . That’s my story and I’m sticking to it. :-)

    • If this is an application to be a the Food Editor on my site, consider yourself hired! LOL! But seriously, everything you say is spot-on. As always. Thanks for contributing your genius.

  13. One more suggestion: Get an instant-read thermometer and measure the internal temperature of your baked goods into the center in several places – depending on the moisture of the batter used, toothpicks or straws don’t always work well. Digital thermometers are inexpensive and, for me, indispensable. I use either CIA, Taylor or ThermoWorks products. Since all oven’s are not created equal, check the commonly used temperatures of your oven with a GOOD thermometer. 200° (if you bake cheesecake low and slow like I do) 225°, 250°, 275°, 325°, 350°, 375°, 400°, 425° and 450°. See if your settings are really correct and at least eliminate one variable.

  14. Do you think this would keep in the fridge two days without getting smushy if it’s well covered?

    • Hi Judy! I think it would probably be okay. Homemade whipped cream usually lasts 2-3 days in the fridge. What I would do is keep the whipped cream in a separate container (and also keep the berries separate) and assemble it when you need it. So store everything in the fridge separately. That would be your best bet. If you need to assemble it 2 days in advance for some reason, I’d at least keep the berries aside. I hope this helps! Thanks for your question.

  15. This looks so bright and fresh! Definitely pinning!

  16. You officially decided my Easter dessert! Thank you for that and for the Limencello replacement suggestion. I’ve tried and tried to give Limencello a chance but we have agreed to disagree. :)

    • Thank you, Sarah! I think it’s great to know what you like and don’t like. Makes these things so much easier! Happy Easter and thanks again. :)

  17. Hey There. I found your blog just now. This is a really well presented. I will make sure to bookmark it and come back to read more of your useful information. Thanks for the post.

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