Growing up in Virginia, there was a specific rhythm to our Sunday afternoons that almost always involved the scent of a lemon cake cooling on the counter. It wasn’t about fancy decorations or complex layers; it was about the warmth of the kitchen and the promise of a sweet slice shared with family after a long week. This cake captures that nostalgic spirit, offering a bright, citrusy comfort that feels like a warm hug on a plate.
What makes this particular recipe a staple in my repertoire is the incredible texture achieved by incorporating yogurt. It transforms a standard batter into a moist, tender crumb that holds up beautifully for days, making it the perfect centerpiece for a casual brunch or a potluck dessert. The lemon flavor is present but not overwhelming, creating a balance that pairs perfectly with a morning cup of coffee or an afternoon sweet tea.
A Slice of Southern Sunshine
There is a reason this lemon yogurt cake often disappears minutes after the glaze sets. It combines the reliability of a classic pound cake with the tenderizing magic of dairy, resulting in a treat that is dense yet incredibly soft. Unlike sponge cakes that can dry out quickly, the fat and acidity in the yogurt work together to ensure every bite melts on your tongue.
For the home baker, this recipe is a dream because it relies on the creaming method—a fundamental technique that, when done right, provides that gorgeous golden dome we all covet. It is simple enough for a weekday treat but elegant enough to serve at a church social. The ingredients are likely already in your pantry, waiting to be transformed into something special. This isn’t just a cake; it is a reliable friend that brings people together, proving that you don’t need complicated pastry skills to create something truly memorable.
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Lemon Yogurt Cake
- Total Time: 1 hour 20 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This Lemon Yogurt Cake is a beautifully moist Southern-inspired dessert that combines a tender crumb with a bright citrus finish. The secret lies in the addition of lemon yogurt, which ensures every slice is incredibly soft and flavorful, making it a reliable centerpiece for any occasion.
Ingredients
- 1 cup butter, softened
- 2 cups white sugar
- 3 large eggs, room temperature
- 1 teaspoon lemon extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8-ounce) container lemon-flavored yogurt
Instructions
- Preheat your oven to 325°F (165°C) and thoroughly grease and flour a 10-inch Bundt pan.
- In a large mixing bowl, beat the softened butter and sugar together with an electric mixer for several minutes until the mixture is light, fluffy, and pale yellow.
- Add the eggs one at a time, beating well after each addition to ensure proper emulsification, then stir in the lemon extract.
- In a separate bowl, sift together the flour, baking soda, and salt.
- With the mixer on low speed, add the flour mixture and the lemon yogurt alternately to the butter mixture, beginning and ending with the flour; mix just until incorporated.
- Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for exactly 10 minutes before inverting it onto a wire rack to cool completely.
Notes
To ensure a perfect release from the Bundt pan, make sure the butter, eggs, and yogurt are all at room temperature before you begin mixing. If you find the cake is browning too quickly during the hour-long bake, loosely tent the top with aluminum foil for the final 15 minutes. For an extra touch of elegance, dust the cooled cake with powdered sugar or serve with a side of fresh blueberries.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
The Foundation of Flavor
To achieve that signature Southern comfort texture, we start with ingredients that prioritize quality and temperature. Baking is chemistry, and in this recipe, every element plays a specific role in building the perfect crumb.
- Butter: You will need one cup of butter, softened to room temperature. This is non-negotiable. Soft butter creates air pockets when beaten with sugar, which act as the leavening structure for the cake.
- White Sugar: Two cups provide not just sweetness, but moisture. Sugar is hygroscopic, meaning it holds onto water, keeping your cake tender.
- Eggs: Three large eggs, also at room temperature. They provide structure, richness, and stability to the batter.
- Lemon Extract: One teaspoon gives us a concentrated burst of citrus flavor without altering the liquid ratio of the batter.
- All-Purpose Flour: Two and a quarter cups is the standard here. It provides the gluten structure necessary to hold the cake’s shape without making it tough.
- Baking Soda & Salt: Half a teaspoon of each. The soda reacts with the acidity in the yogurt to help the cake rise, while the salt balances the sweetness.
- Lemon Flavored Yogurt: The star of the show. One 8-ounce container adds moisture, acidity for the rising agent, and an extra layer of lemon flavor.
How to Make It
Step 1: Prepare for Success
Begin by preheating your oven to 325 degrees F (165 degrees C). This lower temperature allows the dense batter to cook evenly without burning the exterior. Thoroughly grease and flour a 10-inch Bundt pan. Do not skip the flouring step; it ensures your cake releases perfectly, preserving that beautiful design.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the room-temperature butter and sugar together with an electric mixer. You want to beat this for several minutes until the mixture is pale yellow and significantly increased in volume. This process, known as creaming, aerates the fat and is the secret to a light, fluffy texture.
Step 3: Add Eggs and Extract
Add the eggs one at a time, beating well after each addition to ensure they are fully emulsified into the butter-sugar mixture. With the final egg, pour in the lemon extract. This gradual addition prevents the batter from breaking or curdling.
Step 4: Alternate Dry and Wet Ingredients
Sift together the flour, baking soda, and salt in a separate bowl. With the mixer on low speed, add the flour mixture and the lemon yogurt alternately. Begin with the flour and end with the flour (flour, yogurt, flour, yogurt, flour). Beat just until the flour is incorporated. Overmixing at this stage can develop too much gluten, leading to a tough cake.
Step 5: Bake to Perfection
Pour the batter evenly into your prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 60 minutes. Test for doneness by inserting a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached.
Step 6: Cool and Release
Allow the cake to cool in the pan for exactly 10 minutes. This resting period lets the structure set so it doesn’t fall apart when flipped. After 10 minutes, invert the cake onto a wire rack to cool completely before slicing.
Jesse’s Secrets to Success
Achieving that bakery-quality texture comes down to patience and respect for the ingredients. One of the most common mistakes I see is rushing the temperature of the ingredients. If your butter is too cold, it won’t hold air; if it’s melted, the cake will be greasy. Take the time to let your butter, eggs, and yogurt sit on the counter for an hour before you start.
Another key to perfection is the cooling process. A Bundt cake creates its own steam bath in the pan. If you leave it in the pan too long, it will become soggy and stick. If you turn it out too soon, it is liable to break. Stick to the 10-minute rule for the best results. If you are new to the importance of ingredient temperatures and basic techniques, you might find our guide on Foundational Recipes incredibly helpful for mastering these basics.
Finally, don’t be afraid of the browning. This cake bakes for an hour, and the sugar will caramelize into a beautiful golden-brown crust. This crust provides a lovely texture contrast to the soft interior. If you find the top browning too quickly before the center is cooked, you can loosely tent a piece of aluminum foil over the pan for the last 15 minutes of baking.
Make It Your Own
While the classic lemon profile is a crowd-pleaser, this sturdy batter is an excellent canvas for small tweaks. If you want to intensify the citrus profile, rub the zest of two fresh lemons into the sugar before you start creaming the butter. This releases the essential oils directly into the sugar crystals for a deeper flavor.
For a texture contrast, consider folding in a half-cup of poppy seeds or toasted chopped pecans. If you are feeling adventurous with fruit, you can fold in fresh blueberries or raspberries. Just be sure to toss them in a little flour first so they don’t sink to the bottom. For those who love adding texture and color to their desserts, try folding in fresh berries similar to our methods in Fresh Fruit Baking.
At the Table
Simplicity is often the ultimate sophistication when it comes to serving a Bundt cake. A simple dusting of confectioners’ sugar is often all you need to highlight the beautiful ridges of the cake. However, if you are serving this for a special occasion, a dollop of freshly whipped cream and a few fresh berries can elevate the presentation significantly.
For a warm afternoon treat, serve a slice alongside a glass of cold sweet tea or a hot cup of coffee. The citrus notes pair wonderfully with Earl Grey tea as well. Presentation is key, even for simple cakes, as we explore in the Celebration Design Studio, where we discuss how the right platter can transform a humble cake into a showstopper.
The Final Slice
There is something deeply satisfying about pulling a successful cake out of the oven. This Lemon Yogurt Cake is more than just a recipe; it is a testament to the magic that happens when simple ingredients are treated with care. Whether you are baking for a neighbor, a family reunion, or just a Tuesday night craving, this cake delivers consistent joy.
If you prefer smaller portions for gifting or a dessert table, you can adapt this batter using tips from Contemporary Small Format. We love seeing how you bring these recipes to life in your own kitchens. While this recipe is a classic that reminds me of community favorites found on sites like AllRecipes, I hope this version becomes a new tradition in your home.
Don’t forget to share your creations with us! Tag us on Instagram, pin this recipe to your Pinterest boards, or share your baking success on Facebook and X. Happy baking, y’all!
