Easy One Bowl Lemon Cake with Yogurt and Lemon Glaze
This tender, moist lemon cake comes together in just one bowl, making cleanup a breeze. The addition of yogurt creates an incredibly soft crumb while fresh lemon zest and juice deliver bright, citrusy flavor throughout. Topped with a simple lemon glaze that soaks into the cake, this dessert is perfect for afternoon tea, family gatherings, or whenever you crave something sweet and sunny. The straightforward method and common ingredients make it an ideal recipe for beginner bakers or busy weeknight treats.
Ingredients
- ½ cup butter, room temperature
- 1 cup sugar
- 2 eggs
- zest of 2 lemons
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 ¼ cup flour
- 3 ounces yogurt, whole milk plain
- ¼ cup lemon juice, for glaze
- 1 cup powdered sugar
Instructions
- 1
Preheat oven to 350F
- 2
Grease and flour a loaf pan
- 3
Cream together butter and sugar until lighter in color and fluffy
- 4
Add eggs, lemon juice, zest, vanilla, salt, and baking powder
- 5
Add in half of flour and combine
- 6
Add in half of yogurt and combine
- 7
Repeat until flour and yogurt are gone
- 8
Bake for 40 to 50 minutes or until cake tester comes out clean
- 9
Remove from pan and allow cake to cool completely
- 10
Combine powdered sugar and lemon juice and adjust to pourable consistency with water or more lemon juice
- 11
Place cooled cake on a rack with a pan underneath and pour glaze over top
Tips
Room temperature butter creams more easily with sugar for better texture
Test doneness with a toothpick in the center - it should come out clean
Let cake cool completely before glazing to prevent the glaze from soaking in too quickly
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead - add glaze just before serving for best appearance
Slice and serve at room temperature with coffee or tea
Common Mistakes
Don't overmix after adding flour to avoid tough cake
Ensure butter is properly softened for smooth creaming
Cool completely before glazing to prevent melting
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt works well and will make the cake slightly denser with a tangier flavor.
How long will this cake keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can I freeze this lemon cake?
Yes, wrap tightly and freeze for up to 3 months. Thaw completely before adding glaze.