This crazy delicious lemon yoghurt cake has a moist, tender crumb, takes minutes to make, and has a delightful history. You will start by sifting the dry ingredients, one and a half cups of flour then add two teaspoons of baking powder and half a teaspoon of salt. For the wet ingredients, you will need one cup of yoghurt in a bowl add one cup of sugar then break three eggs into a bowl and pour them into the wet mixture, the eggs should be at room temperature which will make the cake lighter.

For flavoring, you will add half a teaspoon of vanilla extract then zest one lemon which should be about two teaspoons this is what will give the cake its flavor which the ingredients well together then take the dry ingredients and which them into the wet ingredients.

Slowly start to mix everything then add a cup of flavourless oil the oil will give this cake the softest and fluffiest texture even when refrigerated the cake will remain soft. Grease and flour a baking pan, you can use a loaf pan or a round-shaped baking tin, pour the batter in and let the cake bake in a preheated oven at 350 degrees Fahrenheit for about 50 minutes.

Once baked, let the cake cool down while making the lemon syrup. Slice the zested lemon and juice then heat the juice with sugar and let it come to a boil while stirring until the sugar is dissolved then spoon it right over the cake and it will soak right into the cake and keep it moist.


  • 1 1/2 cups (192 grams/ 6.7Oz) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (245 grams/ 8.6Oz) plain whole-milk yogurt
  • 1 1/3 cups (272 grams/ 9.5Oz) sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (118 ml) vegetable oil
  • 1/3 cup freshly squeezed lemon juice

For the glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons freshly squeezed lemon juice


  1. Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
  2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yoghurt, 1 cup of sugar, the eggs, lemon zest, and vanilla.
  3. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
  4. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the centre of the loaf comes out clean.
  5. Meanwhile, cook the 1/3 cup lemon juice and the remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  6. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.
  7. For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.