If you’re craving a dessert that’s light, bright, and easy to whip up, this Lemon Yogurt Cake checks every box. It’s the kind of cake that feels both homemade and sophisticated — ideal for a casual brunch, afternoon tea, or even a last-minute celebration.
The tangy lemon flavor and silky yogurt base create a soft, melt-in-your-mouth texture that’s perfectly balanced, not too sweet, not too rich. Best of all, it comes together with simple pantry ingredients and minimal effort.
Serve it plain with coffee, drizzle it with honey, or dress it up with a lemon glaze: it’s effortlessly versatile and endlessly delicious.
What Is Lemon Yogurt Cake?
Lemon Yogurt Cake is a classic European-style loaf cake known for its moist, airy crumb and refreshing citrus flavor. The secret lies in the combination of whipped egg whites and creamy yogurt, which gives the cake its signature fluffiness.
The “invisible hero” of this cake is xanthan gum, a modern ingredient often used in gluten-free and cloud-like cake recipes. It stabilizes the batter, holding air bubbles from the whipped egg whites and producing a smooth, delicate texture.
Originally inspired by French and Mediterranean baking traditions, this cake takes humble ingredients —eggs, flour, yogurt, and lemon zest— and transforms them into something that tastes like it came from a pâtisserie.
Ingredients
How to Make Fluffy Lemon Yogurt Cake
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Preheat your oven to 320°F/160°C. Line a small loaf pan with parchment paper for easy release. In a clean, dry bowl, beat cold egg whites with a pinch of salt and xanthan gum until stiff peaks form. This means the egg whites should hold their shape when the beater is lifted. In a separate bowl, whisk together the vanilla yogurt and lemon zest until combined.
Preheat your oven to 320°F/160°C. Line a small loaf pan with parchment paper for easy release. In a clean, dry bowl, beat cold egg whites with a pinch of salt and xanthan gum until stiff peaks form. This means the egg whites should hold their shape when the beater is lifted. In a separate bowl, whisk together the vanilla yogurt and lemon zest until combined.
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Gently fold the stiff egg whites into the yogurt mixture. Be careful not to deflate the egg whites. Carefully transfer the batter into the prepared loaf pan.
Gently fold the stiff egg whites into the yogurt mixture. Be careful not to deflate the egg whites. Carefully transfer the batter into the prepared loaf pan.
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Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean. Take it out of the oven, let it cool slightly. Slice and serve. Enjoy!
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean. Take it out of the oven, let it cool slightly. Slice and serve. Enjoy!
Pro Tips for Perfect Results
- Choose the right yogurt: Plain, unsweetened yogurt works best. Greek yogurt makes it richer and denser; regular yogurt gives a lighter, fluffier result.
- Don’t overmix: Mix only until ingredients combine — overworking the batter makes it tough.
- Preheat the oven: Always start with a hot oven for even rising.
- Test for doneness: A toothpick should come out clean or with a few moist crumbs.
- Cool properly: Let the cake rest in the pan before moving it to a rack — it helps set the structure and prevents crumbling.
- Enhance flavor: Add vanilla, poppy seeds, or a touch of almond extract for variation.
What Yogurt Works Best?
Greek yogurt is the most popular choice because of its thick, creamy texture and subtle tang. It gives the cake structure and richness. However, regular plain yogurt works well if you prefer a lighter, more delicate crumb. Avoid flavored or sweetened yogurts, which can alter the balance of the recipe.
Can I Make It Gluten-Free or Dairy-Free?
Absolutely! For gluten-free, use a high-quality 1:1 gluten-free flour blend containing xanthan gum. For dairy-free, replace yogurt with a plant-based option (like almond or coconut yogurt) and use vegan butter or neutral oil in place of dairy fat.
Can I Use Lemon Juice Instead of Lemon Zest?
Yes, but with caution. Lemon juice provides acidity but not the same concentrated aroma. If substituting, use 1–2 teaspoons of juice per tablespoon of zest, and reduce other liquids slightly to keep the texture consistent.
How to Store Any Leftovers
Store at room temperature for up to 3 days in an airtight container. Refrigerate for up to 1 week.
How to Freeze Lemon Yogurt Cake
Cool the cake completely. Wrap in plastic wrap, then in foil, and store in a freezer-safe bag or container. When ready to enjoy, thaw at room temperature for a few hours or warm gently in the oven for a fresh-baked taste.
FAQs
Why is xanthan gum used in this recipe?
It helps stabilize the egg whites and gives the cake its light, cloud-like texture — especially useful if using gluten-free flour.
Can I add other flavors?
Yes! Poppy seeds, blueberries, or a touch of lavender add a delightful twist.
How do I prevent cracks on top?
Bake at the recommended temperature and avoid overbeating the egg whites. Rapid oven temperature changes can cause cracks.
Can I make cupcakes instead of a loaf?
Yes — divide the batter into muffin tins and bake for 18–20 minutes.
What can I serve it with?
Try pairing slices with lemon curd, Greek yogurt and honey, or even fresh berries for a bright, spring-inspired finish.
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