Moist Lemon Yogurt Loaf Cake — Full Recipe

The photo appears to be a soft lemon loaf/pound-style cake with a thin lemon glaze. Yogurt plus butter/oil gives the tender, moist crumb seen in the picture.

Ingredients

Cake

• 200 g (1⅔ cups) all-purpose flour

• 175 g (¾ cup + 2 tbsp) sugar

• 110 g (½ cup) softened butter

• 30 ml (2 tbsp) vegetable oil

• 2 large eggs, room temperature

• 80 g (⅓ cup) plain full-fat yogurt

• Zest of 1 large lemon

• 30 ml (2 tbsp) fresh lemon juice

• 1 tsp vanilla

• 1½ tsp baking powder

• ¼ tsp salt

Glaze

• 100 g (¾ cup) icing/powdered sugar

• 2–3 tbsp lemon juice

• 1 tsp milk, only if needed for consistency

Method

1. Heat oven to 170°C/350°F. Line a 9×5-inch loaf pan.

2. Rub lemon zest into the sugar with your fingers.

3. Beat butter and lemon sugar for 2–3 minutes until creamy.

4. Add oil and mix.

5. Add eggs one at a time, mixing well after each.

6. Mix in yogurt and vanilla.

7. Sift flour, baking powder and salt into the bowl.

8. Fold gently until almost combined.

9. Add lemon juice and fold just until smooth. Do not overmix.

10. Pour into the pan and level the surface.

11. Bake 45–55 minutes, until golden and a skewer comes out clean or with a few moist cr

12. Cool in the pan 10–15 minutes, then transfer to a rack.

13. Whisk icing sugar with lemon juice. Drizzle over the completely cooled cake.

 Q&A

Can I use yogurt instead of sour cream?
Yes. Full-fat Greek/plain yogurt works particularly well for moisture and tende

Why is my cake dense?
Usually overmixing, cold ingredients, too much flour, or expired baking powder.

Can I omit the oil?
Yes, but the cake will generally be slightly less tender.

Can I use margarine?
Yes, although butter gives a richer flavor.

How do I make it extra lemony?
Use plenty of finely grated zest and fresh juice; zest provides especially concentrated lemon fla

How should I store it?
Keep airtight at room temperature for about 2 days, refrigerate up to 5 days, or freeze well-wrapped for up to 3 months.

Nuts: This recipe contains no nuts. For allergies, check your flour, yogurt, vanilla, and other packaged ingredients for cross-contact warnings.

• Author
• Recent Posts

Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

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.

Latest posts by Sara Mitchell (see all)

• Grandma’s Cream Puffs – Light, Crisp & Creamy - October 17, 2026
• Easy Crockpot Creamy Garlic Parmesan Chicken - October 17, 2026
• Garlic Herb Roasted Potatoes - October 17, 2026