This classic, easy lemon yoghurt cake recipe is perfect for home bakers. It’s moist, lemony, and foolproof to make. It’s so quick and easy to prepare and has such a wonderful flavour and texture that it’s tough to find fault. Perfect for any occasion. Begin by spraying your nonstick loaf pan, then set it aside. Mix chocolate chips, cocoa, cinnamon, flavour extracts, seasonal spices, etc.

You can also top the cake differently or leave it plain. You can dust it with powdered sugar and frost it with light whipped cream frosting. Zest a lemon in a bowl, trying to zest just the outer layer of the lemon because that is where the essential oils and flavours are. Once you are done zesting, mix the sugar with the lemon zest; this will extract the oil and flavour from the zest.

Add your yoghurt to the sugar and zest mixture, mix that with vegetable oil and continue to stir. Add beaten eggs with vanilla extract, then whisk everything until all the ingredients are well combined. Set that aside and move to the dry ingredients. Add your all-purpose flour to a large bowl. Add baking powder and salt mix, then gently pour the dry ingredients into the wet mixture.

Combine the mixtures until well blended. Pour the batter into a non-stick greased pan and bake it in a preheated 350 degrees Fahrenheit oven for about 50 minutes. If you use the mini baking moulds, bake them at the same temperature for 30 to 35 minutes.


  • 1 1/2 cups (180 grams/ 6.3Oz) all-purpose flour, plus more for dusting
  • Two teaspoons of baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 cup (150 grams/ 5.2Oz) of sugar
  • One tablespoon finely grated lemon zest
  • 3/4 cup whole-milk Greek yoghurt
  • 1/2 cup (125ml) vegetable oil
  • Two large eggs
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.
  2. Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.
  3. Using your fingers, rub sugar with lemon zest in a large bowl until the sugar is moist.
  4. Add the yoghurt, oil, eggs, and vanilla extract; whisk to blend. Fold in the dry ingredients to combine.
  5. Pour batter into the prepared pan, then smooth it on top.
  6. Bake until the top of the cake is golden brown and a tester inserted into the centre comes out clean, 50–55 minutes.
  7. If baking in the mini cake moulds, bake them for 30 to 35 minutes.
  8. Let the cake cool in a pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.