Lemony Yogurt Cake Recipe

Alex Guarnaschelli’s grandmother always made a dessert from scratch to end dinner when her daughter Maria (Alex’s mom) was growing up. When Maria raised Alex, she kept the ritual alive. This simple, lemony yogurt cake—soft, tangy, and impossibly moist—was Alex’s favorite of her mom’s homemade desserts. The batter leans on two kinds of citrus: finely grated lemon zest for perfume and plenty of fresh juice for brightness. A heaping cup of whole-milk yogurt folds into the mixture, lending tenderness and a subtle cultured tang that balances the sweetness and keeps the crumb supple for days.

Baked until the edges turn lightly golden and the center springs back to the touch, the cake needs little more than a snowfall of confectioners’ sugar. Slice while just warm and the aroma is all lemon blossom and butter; let it cool, and the flavors settle into an elegant, everyday treat. It’s the kind of cake that feels right after a weeknight supper, but it’s equally at home at brunch, packed for a picnic, or tucked beside a cup of strong black tea. It packs beautifully in lunch boxes, too.

This is a forgiving batter, too. Use Meyer lemons when you can, or add a whisper of vanilla. Swap in an orange for half the zest for a rounder citrus note, or finish with a thin lemon glaze if you like extra pucker. However you serve it, this cake carries a family tradition forward—unfussy, comforting, and destined to become the dessert you make on repeat.

What does the yogurt do to the cake?

Creamy, versatile yogurt is excellent for baking, and not just because of the classic tangy flavor it can bring to cakes or other baked goods. In this recipe, the yogurt is necessary to help the cake rise; baking soda needs an acidic ingredient to activate its leavening power and create a cake that’s more fluffy than dense, and tart yogurt does the trick. The natural acidity of the yogurt can also help “relax” the gluten in the cake, which (combined with the high milk fat content) makes for a tender crumb. That fat also helps keep the cake moist, even a day or two later. The cake won’t taste exactly like yogurt, but you’ll be able to sense it in the background.

How do I make my lemon cake more lemony?

The batter for this cake includes both lemon juice and a full tablespoon of fragrant grated lemon zest — zest is key in making sure the lemon flavor will shine through. And another way the yogurt in this cake is a game-changer is that its tartness has the power to bring out the complementary flavor in the lemons. For even more lemon goodness, you can garnish the cake with curls of zest or even strips of candied lemon peel in addition to the powdered sugar.

Notes from the Food & Wine Test Kitchen

This lemony cake is delicious served with sliced pears tossed in a little lemon juice.

Suggested pairing

A lively late-harvest Riesling from California will echo this cake’s tangy sweetness.

This recipe was developed by Alex Guarnaschelli; the text was written by Breana Killeen and Adam Callaghan.