This easy lemon cake is soft, moist, light, and full of bright lemon flavor. The basic cake uses only three ingredients: lemon cake mix, lemon Greek yogurt, and water. The recipe is based on the commonly published 3-ingredient version, which uses a 15.25-ounce lemon cake mix, 5.3-ounce lemon Greek yogurt, and 1 cup water.
For the cake shown in your picture, a simple lemon glaze can also be added on top.
Ingredients
For the 3-Ingredient Cake
1 box (15.25 oz / 432 g) lemon cake mix
1 container (5.3 oz / 150 g) lemon Greek yogurt
1 cup water
Optional Lemon Glaze
1 cup powdered sugar
2 tablespoons milk
2 tablespoons fresh lemon juice
¼ teaspoon vanilla extract
1 teaspoon finely grated lemon zest, optional
The glaze is optional and is not included in the traditional three-ingredient count.
Nut Information
The basic recipe does not intentionally contain peanuts or tree nuts.
Lemon cake mix is the ingredient that needs the most attention for allergies because formulations and manufacturing facilities vary.
Greek yogurt is naturally nut-free, but flavored yogurts can have different ingredient or cross-contact statements.
Water, lemon juice, milk, and powdered sugar do not naturally contain peanuts or tree nuts.
Almond milk should not be used if you need a nut-free cake; use regular milk or another nut-free alternative for the glaze.
Do not add almond extract, almond flour, chopped almonds, walnuts, pecans, pistachios, cashews, or nut-based toppings if you need the recipe to remain nut-free.
Always check the package labels for the specific cake mix, yogurt, powdered sugar, and milk, particularly when preparing this for someone with a severe nut allergy.
Coconut is botanically a fruit rather than a tree nut, but coconut-containing products can still be relevant to individual allergy precautions.
Equipment
9-inch Bundt pan or loaf pan
Large mixing bowl
Whisk or spatula
Measuring cup
Wire cooling rack
Small bowl for glaze
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a Bundt pan thoroughly with nonstick cooking spray or a small amount of oil.
Make sure to coat the center tube and all the grooves of the pan so the cake releases easily.
2. Make the Batter
Add the lemon cake mix to a large mixing bowl.
Add the lemon Greek yogurt and water.
Whisk or stir until the mixture is smooth and evenly combined.
Do not overmix once the batter is smooth.
The published version uses exactly these three cake ingredients and bakes the cake at 350°F.
3. Fill the Pan
Pour the batter evenly into the prepared Bundt pan.
Gently smooth the top with a spatula.
Tap the pan lightly on the counter once or twice to remove large air pockets.
4. Bake
Place the pan in the center of the preheated oven.
Bake for approximately 30 minutes.
Start checking around 28 minutes because oven temperatures and pan sizes vary.
Insert a toothpick into the thickest part of the cake. It should come out clean or with a few moist crumbs.
The original recipe specifies about 30 minutes and recommends the toothpick test.
5. Cool
Remove the cake from the oven.
Allow it to cool in the pan for approximately 10 minutes.
Place a wire rack over the pan and carefully turn the cake out onto the rack.
Allow it to cool completely before glazing.
How to Make the Lemon Glaze
1. Combine
Add powdered sugar to a small bowl.
Add milk, lemon juice, and vanilla extract.
Whisk until smooth.
2. Adjust the Consistency
If the glaze is too thick, add a few drops of lemon juice or milk.
If it is too thin, add a little more powdered sugar.
For a stronger lemon flavor, add finely grated lemon zest.
3. Glaze the Cake
Once the cake has completely cooled, drizzle the glaze slowly over the top.
Let the glaze run naturally down the sides, as shown in your picture.
Allow it to sit for approximately 10–15 minutes before slicing so the glaze can set.
Optional Lemon Zest Finish
For an extra lemony appearance and flavor:
Grate 1–2 teaspoons fresh lemon zest.
Sprinkle it over the glaze while the glaze is still wet.
Let the cake sit until the glaze sets.
You can also place a few thin lemon slices beside the cake when serving.
Tips for the Best Lemon Cake
Use room-temperature yogurt if possible.
Grease the Bundt pan thoroughly.
Don’t overmix the batter.
Don’t open the oven repeatedly while the cake is baking.
Allow the cake to cool before removing it from the pan.
Make sure the cake is completely cool before adding glaze.
For stronger lemon flavor, add 1 teaspoon lemon zest to the batter.
For a less sweet cake, use only a light drizzle of glaze.
For easier slicing, use a sharp serrated knife.
Loaf Pan Version
If you don’t have a Bundt pan, you can use a 9 × 5-inch loaf pan.
Grease and line the pan with parchment paper.
Pour in the batter and bake at 350°F (175°C).
The baking time may be longer than the Bundt version, so begin checking around 35 minutes and continue baking until a toothpick comes out clean.
Air Fryer Version
For a smaller cake, use a suitable small baking pan that fits your air fryer.
Preheat the air fryer to 320°F (160°C).
Grease the pan.
Add the batter.
Air fry for approximately 20–30 minutes.
Check with a toothpick.
Cool completely before removing and glazing.
The exact time depends on the size and depth of the pan.
Storage
Store the glazed cake in an airtight container.
Room temperature: up to about 3 days
Refrigerator: up to about 5 days
Freezer: up to about 2 months
For freezing, it is best to freeze individual slices without the glaze. Wrap each slice well and place in a freezer-safe container.
Published versions of this recipe also recommend refrigeration for longer storage and freezing individual slices for later use.
Approximate Nutrition
For the basic cake divided into 12 slices, one published version lists approximately:
Calories: 146
Carbohydrates: 31 g
Protein: 3 g
Fat: 2 g
Sugar: 17 g
These values are for the cake without the optional glaze and will vary according to the brands used.
Weight Watchers Note
A commonly published version describes the cake as 1 WW point per slice without icing, based on its own calculation of 12 servings. However, Weight Watchers points can vary depending on the specific ingredients, brands, serving size, and the current WW program, so it is better to calculate the points using your exact products rather than relying on an old published point value.
Questions and Answers
Q: Is this really only 3 ingredients?
Yes. The basic cake itself uses only lemon cake mix, lemon Greek yogurt, and water.
Q: Does the glaze count as part of the 3 ingredients?
No. The glaze is optional and is a separate topping.
Q: Can I make this without the glaze?
Absolutely. The cake is sweet and lemony on its own.
Q: Can I use plain Greek yogurt?
Yes. Plain Greek yogurt works well, although the lemon flavor will be milder. You can add lemon zest or a little extra lemon juice for more citrus flavor.
Q: Can I use yellow cake mix?
Yes. You can use yellow cake mix and add lemon zest and lemon juice for a homemade-style lemon flavor.
Q: Can I use sugar-free lemon cake mix?
Yes, if you can find one. The nutrition and texture may differ from the standard cake-mix version.
Q: Can I make this cake gluten-free?
Yes, provided you use a certified gluten-free lemon cake mix and verify all other packaged ingredients.
Q: Can I make it dairy-free?
Use a suitable dairy-free lemon yogurt and dairy-free milk for the glaze. Check the cake mix ingredients as well.
Q: Is this cake nut-free?
The basic recipe contains no intentionally added peanuts or tree nuts, but the cake mix and other packaged ingredients should always be checked for allergy and cross-contact statements.
Q: Can I add fresh lemon zest?
Yes. Lemon zest is an excellent way to increase the natural lemon flavor without substantially changing the recipe.
Q: Why did my cake stick to the Bundt pan?
The pan may not have been greased thoroughly, or the cake may have been turned out too quickly. Let it cool for about 10 minutes before carefully removing it.
Q: Can I freeze this cake?
Yes. Wrap completely cooled slices individually and freeze for up to about 2 months.
Q: Can I make cupcakes with this batter?
Yes. Divide the batter among lined muffin cups and begin checking much earlier than you would for a full cake, usually around 15–20 minutes depending on the size.
Q: How do I get the same look as the picture?
Bake the cake in a loaf pan, let it cool completely, then drizzle a thin lemon glaze over the top. Finish with a little fresh lemon zest and serve with thin lemon slices.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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