There is something undeniably cheerful about a lemon cake. It reminds me of the first warm days of spring, when the windows are finally thrown open to let the breeze in. This particular recipe has that old-fashioned charm, dense yet tender, the kind you would find waiting on the counter after school in a well-loved kitchen.
Using yogurt in the batter is a trick home bakers have relied on for decades to keep cakes moist without being heavy. It is a simple, honest bundt cake that does not need fancy frosting—just a dusting of powdered sugar and a hot cup of tea to make the afternoon special.
Why This Recipe is a Keeper
This cake captures the essence of heritage baking: simple ingredients coming together to create something far greater than the sum of its parts. It is not fussy, and it does not demand hours of decoration.
The texture is what makes this recipe truly special. Thanks to the yogurt, the crumb is incredibly tender and moist, with a richness that balances the bright, citrusy notes of the lemon extract. It is the perfect centerpiece for a Sunday brunch or a quiet moment of solitude with your morning coffee.
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Lemon Yogurt Cake
- Total Time: 1 hour 20 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This classic Lemon Yogurt Cake is a bright and cheerful addition to any dessert table. With a dense yet tender crumb and nostalgic citrus flavor, it is an easy-to-make bundt cake that captures the heart of old-fashioned home baking.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 3 large eggs, room temperature
- 1 teaspoon lemon extract
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup lemon flavored yogurt
Instructions
- Preheat your oven to 325°F (165°C) and generously grease and flour a 10-inch bundt pan using a pastry brush to coat every corner.
- In a large bowl, cream together the softened butter and white sugar with an electric mixer until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the lemon extract.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
- On low speed, alternately add the flour mixture and the lemon yogurt to the butter mixture, starting and ending with the dry ingredients.
- Pour the batter into the prepared pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes to set before inverting it onto a wire rack to cool completely.
Notes
For the most successful release from your bundt pan, ensure the cake rests for exactly ten minutes before inverting. This short rest allows the structure to firm up while the residual steam helps loosen it from the sides of the pan. Additionally, using room temperature eggs and yogurt will ensure a smoother batter and a more even crumb.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
What You’ll Need
To make this vintage treasure, you will need a few pantry staples. I always recommend setting your ingredients out on the counter a good hour before you start; baking is a conversation, and ingredients speak best when they are at the same temperature.
- Butter: Use unsalted butter softened to room temperature so it creams properly with the sugar.
- White Sugar: Provides the structure and that classic sweet crust on the outside of the bundt.
- Eggs: Three large eggs, also at room temperature, to bind the batter together.
- Lemon Extract: A teaspoon gives it that nostalgic, concentrated citrus flavor.
- All-Purpose Flour: The foundation of our cake. Be sure to sift it to keep the crumb light.
- Baking Soda & Salt: Essential for the rise and for balancing the sweetness.
- Lemon Flavored Yogurt: The star ingredient. It adds moisture, acidity for the soda, and an extra layer of lemon flavor.
How to Make It
Step 1: Prepare the Pan
Preheat your oven to 325°F (165°C). This lower temperature allows the dense batter to bake evenly without burning. Generously grease and flour a 10-inch bundt pan. I like to use a pastry brush to ensure every nook and cranny is coated so the cake releases perfectly later.
Step 2: Cream Butter and Sugar
In a large bowl, beat the room-temperature butter and white sugar together with an electric mixer. Take your time here—beat until the mixture is pale, light, and fluffy. This incorporates air which is vital for the cake’s lift.
Step 3: Add Eggs and Extract
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. With the final egg, pour in the lemon extract. Scrape down the sides of the bowl to make sure everything is evenly mixed.
Step 4: Combine Dry and Wet Ingredients
Sift together the flour, baking soda, and salt in a separate bowl. With the mixer on low, alternately add the flour mixture and the lemon yogurt to the butter mixture. Start and end with the dry ingredients. Beat just until the flour disappears—do not overmix, or the cake may become tough.
Step 5: Bake and Cool
Pour the batter into your prepared bundt pan, smoothing the top. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes to set, then carefully turn it out onto a wire rack to cool completely before slicing.
Teresa’s Tips for Success
One of the secrets to a perfect bundt cake is patience. When the cake comes out of the oven, it is fragile. That 10-minute rest in the pan allows the structure to firm up just enough to release without breaking. If you try to turn it out too soon, it might crumble.
Also, ensure your baking soda is fresh. Since this recipe relies on the reaction between the yogurt and the soda for lift, active leavening is crucial. If you want to know more about how we stock our vintage pantry with the best essentials, you can read about us and our kitchen philosophy.
Make It Your Own
While this lemon version is a classic, this batter is beautifully versatile. You can easily adapt it to what you have on hand or the changing seasons.
- Orange or Lime: Swap the lemon extract and lemon yogurt for orange or lime versions for a different citrus twist.
- Poppy Seed: Add a tablespoon of poppy seeds to the batter for that timeless lemon-poppy seed combination.
- Glazed: While delicious plain, a simple glaze of powdered sugar and lemon juice drizzled over the cooled cake adds a lovely finish.
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How to Serve
This cake is wonderful in its simplicity. I prefer to serve it on a pretty floral platter with nothing more than a dusting of powdered sugar. It pairs beautifully with a pot of Earl Grey tea or a dark roast coffee.
For a summer gathering, add a dollop of freshly whipped cream and some sliced strawberries or raspberries on the side. We love hearing from fellow bakers, so please contact us with your own serving ideas or photos of your tea table.
A Final Slice
There is a quiet joy in baking a cake that has stood the test of time. This Lemon Yogurt Cake is more than just a dessert; it is a connection to the kitchens of the past where nothing went to waste and flavor was king. This recipe was adapted from a classic yogurt cake found online, proving that good recipes travel well across generations.
I hope this cake brings a little sunshine to your table. If you enjoyed this recipe, please consider pinning it or sharing it with a friend. We prioritize transparency in our recommendations, so please review our affiliate disclosure.
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