If you’re craving a dessert that’s light, flavorful, and incredibly simple to whip up, this Easy Yogurt Cake with Lemon Zest Recipe is exactly what you need. It’s a beautifully fluffy cake balanced perfectly by tangy lemon zest and creamy Greek yogurt, all tied together with the subtle richness of olive oil. Whether you want a quick weekday treat or an elegant dessert for guests, this cake delivers on both taste and ease with just one bowl and straightforward ingredients.

Ingredients You’ll Need

A flat lay of various baking ingredients arranged on a white marbled surface includes a white bowl filled with white flour in the top right, a white bowl with white sugar above the center, and a brown wooden plate holding three brown eggs on the mid left. A small white bowl holds a mix of bright red raspberries, dark blue blueberries, and black blackberries at the bottom left. There is a gray bowl filled with white powder near the bottom center and a white bowl with thick white cream or yogurt to the right. Between these are small white bowls containing yellow lemon zest, dark liquid (likely vanilla or syrup), and white and beige powders or granules. The composition is neat, with soft natural light highlighting the texture and color of each item. Photo taken with an iphone --ar 4:5 --v 7

The magic of this cake lies in its simplicity. Each ingredient is carefully chosen to bring out the best texture, flavor, and moistness. From the bright lemon zest to the wholesome Greek yogurt, you’ll see how these essentials combine effortlessly.

Granulated sugar: Adds sweetness and helps create a tender crumb.
Lemon zest: Provides a fresh, citrus aroma that brightens the cake.
Plain whole milk Greek yogurt: Keeps the cake moist and gives it a slight tangy depth.
Extra virgin olive oil: Adds richness while keeping the cake wonderfully soft.
Large eggs: Bind ingredients and add structure.
Vanilla extract: Enhances the overall flavor with a warm, fragrant note.
Almond extract: Gives a subtle nutty hint that complements the lemon perfectly.
All-purpose flour: The foundation making the cake light and fluffy.
Baking powder: Leavens the batter to help it rise beautifully.
Kosher salt: Balances sweetness and intensifies flavors.

How to Make Easy Yogurt Cake with Lemon Zest Recipe

Step 1: Prep the oven and pan

First things first, preheat your oven to 350°F to have it nice and ready. Grease a 9-inch round cake pan and line it with parchment paper to make sure your cake pops out easily after baking.

Step 2: Combine sugar and lemon zest

In a large bowl, mix the granulated sugar with lemon zest by rubbing them together between your fingertips. This step releases the oils from the zest, which infuses the sugar with incredible lemony fragrance.

Step 3: Mix the wet ingredients

Add the Greek yogurt, extra virgin olive oil, eggs, vanilla extract, and almond extract to the sugar and lemon zest mixture. Whisk everything together until it’s smooth and fully combined, making the batter creamy and rich.

Step 4: Fold in the dry ingredients

Gently add the all-purpose flour, baking powder, and kosher salt. Stir the dry ingredients into the wet with a spatula just until combined. It’s key not to over mix here to keep the cake light and tender.

Step 5: Bake to perfection

Pour your batter into the prepared pan and bake for about 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean, and the top is a lovely golden color.

Step 6: Cool and unmold

Let the cake cool in the pan for 10 minutes before flipping it onto a wire rack. Peel off the parchment and allow it to cool completely. This step helps the cake finish setting and makes slicing easier.

How to Serve Easy Yogurt Cake with Lemon Zest Recipe

A round, golden brown cake sits in a silver baking pan, placed on a wire cooling rack on a white marbled surface. The cake has a slightly rough texture on top, with a warm, even color that fades into darker edges around the sides. To the right of the cake, there is a white bowl filled with fresh red raspberries and dark blueberries. The overall scene looks bright and cozy. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple is often best with this cake. A light dusting of confectioner’s sugar adds a touch of elegance and sweetness. For a more indulgent treat, try topping with freshly whipped cream and a handful of seasonal berries—they bring color and a burst of natural sweetness.

Side Dishes

This cake pairs beautifully with a cup of hot tea or a robust espresso, balancing the moist, lemony flavors with warm, comforting drinks. Fresh fruit salad or a smooth berry compote also complements the light citrus notes magnificently.

Creative Ways to Present

Want to impress your guests? Serve slices of the Easy Yogurt Cake with Lemon Zest Recipe alongside a drizzle of honey or a sprinkling of toasted almonds for crunch. You can also layer it with mascarpone and lemon curd for a simple, stunning trifle-style dessert.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cake covered at room temperature for up to two days to maintain freshness. If you want it to last longer, refrigerate it for up to four or five days, but allow it to come to room temperature or warm it slightly before serving for best texture and flavor.

Freezing

This cake freezes wonderfully! Wrap the whole cooled cake, or individual slices, tightly in plastic wrap and store them in a freezer bag for up to two months. When you’re ready, thaw at room temperature before enjoying.

Reheating

If you enjoy your cake a little warm, simply microwave slices for about 15 to 20 seconds or briefly heat in a low oven. This revives its softness and enhances the lemon and yogurt flavors beautifully without drying it out.

FAQs

Can I use a different type of yogurt for this cake?

Whole milk Greek yogurt works best for the creamy texture and subtle tang, but you can use regular plain yogurt if needed. Just be sure it’s at room temperature to blend smoothly into the batter.

What if I don’t have almond extract?

If almond extract isn’t on hand, you can omit it or replace it with an extra ½ teaspoon of vanilla extract. The cake will still taste delicious and moist, though it will have a slightly different aroma.

How do I know when the cake is done baking?

The key test is the toothpick method—insert a toothpick in the center, and if it comes out clean or with just a few crumbs, your cake is perfectly baked. The edges should also start to pull away slightly from the pan.

Can I add berries directly into the batter?

Absolutely! Fresh or frozen berries fold in nicely and burst with flavor while baking. Be gentle when mixing to avoid breaking them up too much, which could change the batter’s texture.

Is olive oil necessary in this recipe?

Olive oil adds a unique richness and moistness that butter or other oils can’t replicate. If you substitute, choose a mild-flavored oil to keep the cake’s delicate taste and texture balanced.

Final Thoughts

There’s something truly comforting about baking a cake that feels both simple and special, and this Easy Yogurt Cake with Lemon Zest Recipe is just that kind of treat. With minimal fuss, you get a delightfully fluffy cake bursting with fresh citrus notes and creamy goodness. I hope you’ll enjoy making it as much as I do, and maybe even find it becoming one of your go-to desserts or afternoon pick-me-ups!