Go Back
+ servings
Lemon Yogurt Cake on a white cake stand.
Print

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!
Course Dessert
Cuisine American
Cook Time 35 minutes
Total Time 35 minutes
Servings 10 servings
Calories 518kcal

Ingredients

For the Cake:

For the Glaze:

For the Limoncello whipped cream:

Instructions

  • 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
  • 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 1/3 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.

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. 

Nutrition

Calories: 518kcal | Carbohydrates: 53g | Protein: 6g | Fat: 31g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 198mg | Potassium: 129mg | Fiber: 1g | Sugar: 36g | Vitamin A: 820IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 1mg