• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Popular » Cakes & Cupcakes » Glazed Lemon Yogurt Cake

Glazed Lemon Yogurt Cake

By: Rosemary Published: September 28, 2020

Share

Share
Pin
Email
Jump to Recipe

This Lemon Yogurt Cake is the perfect dessert cake for any and all Lemon lovers. A simple lemon glaze makes it absolutely perfect. A soft moist cake will have everyone asking for a second slice. 

lemon yogurt cake on a black cake stand with a slice on a black plate

Italians are big on anything lemon especially desserts. They seem to add it to most cake and cookie recipes. To tell the truth I can’t really blame them because it does give a cake or cookie an extra boost of flavour.

Table of Contents

  • How to make it
  • What does yogurt do in a cake?
  • Can you use regular yogurt instead of Greek yogurt?
  • How to make homemade cake flour
      • Never Miss a Recipe!
  • Why are ingredients room temperature?
  • How to store it
  • How to freeze it
  • More Delicious Cakes
  • Glazed Lemon Yogurt Cake
    • Ingredients  1x2x3x
      • FOR THE CAKE
      • *If using unsalted butter add 1/4 teaspoon salt.
      • Remove the ingredients from the fridge 30-45 minutes before using for room temperature ingredients.
      • LEMON FROSTING
    • Instructions 
      • LEMON FROSTING
    • Notes
    • Nutrition

How to make it

In a bowl whisk together the flour, salt, baking powder and baking soda.

In a large bowl beat butter, sugar and zest until creamy.

butter & sugar creamed in silver mixing bowl

Add the egg and beat well, then add the flour and beat to combine, add the yogurt and milk and again beat until smooth.

batter mixed in silver bowl

Spoon into prepared cake pan and bake. Let the cake cool or pour the glaze over the cake while warmish.

cake in pan ready for baking

What does yogurt do in a cake?

When adding yogurt to a cake it adds moisture and fat to the batter which results in a moist cake. This way you will never have a dry cake but a delicious cake!

Can you use regular yogurt instead of Greek yogurt?

Yes you can with a one to one substitution. But since the regular yogurt is not as thick then you can leave out the milk.

How to make homemade cake flour

I like to use cake/pastry flour in my cakes rather than all purpose because it makes cakes softer and more tender. You can make your own, for every cup of all purpose flour remove 2 tablespoons and substitute with 2 tablespoons of cornstarch. Be sure to sift them together to combine them well.

lemon cake on a black cake stand

Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    Why are ingredients room temperature?

    When at room temperature, eggs, butter, and other dairy ingredients form an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked good.

    How to store it

    Any leftover frosted cake should be chilled uncovered in the fridge for about 15 minutes so that the frosting firms up, and then the cake should be covered with plastic wrap. Before serving, the cake should come to room temperature, let it sit on the counter for about 30-45 minutes depending on how warm your house is.

    How to freeze it

    To freeze an unfrosted cake, be sure to let it cool completely, then wrap it in plastic wrap and then again in foil, place it in a freezer safe bag or container. To thaw the cake, remove the bag and foil and let it thaw in the plastic wrap at room temperature. It will keep for up to 3-4 months in the freezer.

    To freeze a frosted cake, place the cake on a cookie sheet and freeze until frozen, very firm. Then wrap it in plastic wrap and foil. Place it in a freezer safe bag or container. To thaw, leave the cake at room temperature wrapped in plastic wrap. It will keep for up to two months in the freezer.

    More Delicious Cakes

    Mascarpone Cake with Raspberry Cream

    Caramel Apple Cake

    Homemade Carrot Cake

    Fresh Cream Vanilla Cake

    So if you are a lemon lover or you know someone who is, this Glazed Lemon Yogurt Cake just might be the cake for you. If you try it let me know what you think. Enjoy!

    a slice of lemon cake on a black plate

    lemon yogurt cake on a black cake stand with a slice on a black plate

    Glazed Lemon Yogurt Cake

    Rosemary Molloy
    This Lemon Yogurt Cake is the perfect dessert cake for any and all Lemon lovers. A simple lemon glaze makes it absolutely perfect.
    5 from 12 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American/Italian
    Servings 8 servings
    Calories 256 kcal

    Ingredients
      

    FOR THE CAKE

    • 1 1/4 cup pastry/cake flour (160 grams)
    • 1 pinch salt
    • 3/4 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 cup +1 tablespoon butter (softened)* (56 grams)
    • 1/2 cup + 2 tablespoons granulated sugar (125 grams)
    • zest of one lemon
    • 1 large egg (room temperature)
    • 1/4 cup + 2 tablespoons greek yogurt (plain or lemon if you want a more lemony flavoured cake) (91 grams)
    • 2 tablespoons milk (room temperature - I used 2%)

    *If using unsalted butter add 1/4 teaspoon salt.

      Remove the ingredients from the fridge 30-45 minutes before using for room temperature ingredients.

        LEMON FROSTING

        • 1 cup powdered/icing sugar (120 grams)
        • 1 tablespoon butter (softened)
        • 2 tablespoons lemon juice

        Instructions
         

        • Pre-heat oven 350F (180C). Lightly grease and flour an 8 inch (20cm) cake pan.
        • In a medium bowl whisk together the flour, salt, baking powder and baking soda.
        • In a large bowl beat the butter, sugar and zest until creamy about 3 minutes, then add the egg and beat well, add the flour and combine, then add the yogurt and milk and beat until smooth approximately 1 minute. Spread evenly in the prepared pan and bake for approximately 30-35 minutes or until toothpick comes out dry or with a couple of crumbs attached. Let the cake cool to warmish then pour the frosting on the cake. Serve. Enjoy!

        LEMON FROSTING

        • In a small bowl beat together the powdered sugar, butter and lemon juice until smooth.

        Notes

        You could also make a firmer icing and frost the cake when it is completely cool.

        Nutrition

        Calories: 256kcalCarbohydrates: 42gProtein: 4gFat: 8gSaturated Fat: 2gCholesterol: 28mgSodium: 132mgPotassium: 55mgFiber: 1gSugar: 28gVitamin A: 331IUVitamin C: 1mgCalcium: 25mgIron: 1mg
        Keyword frosted lemon cake, lemon cake with yogurt, lemon glazed cake, lemon yogurt cake
        Tried this recipe?Let us know how it was!

        Subscribe Today

        Never Miss a Recipe!

        Subscribe today and receive my free e-book of recipes!

          We won't send you spam. Unsubscribe at any time.


          Cakes & Cupcakes, Desserts, Frostings & Glazes

          Related

          Comments

            Leave a Reply Cancel reply

            Your email address will not be published. Required fields are marked *

            Recipe Rating




            This site uses Akismet to reduce spam. Learn how your comment data is processed.

          1. Amy Botticello says

            April 1, 2022 at 8:40 pm

            5 stars
            My husband and I enjoyed very much your lemon cake recipe! I used 5% Greek plain yogurt and 2% milk. The lemon juice really added a lot of lemon flavor to the icing (I let cake cool first before frosting).

            BTW, do you personally ever use a Convection Oven Bake for your cake recipes? I generally use mine (convection setting), but for new recipes I usually use regular bake. Just wondering about your experience.

            Reply
            • Rosemary says

              April 2, 2022 at 9:35 am

              Hi Amy, thanks so much, so glad you both enjoyed it. I don’t have a convection oven, but I have heard that cakes should not be baked in a convection oven. Apparently it can cause them to not rise properly. Have a great weekend, take care.

              Reply
              • Amy Botticello says

                April 2, 2022 at 3:16 pm

                5 stars
                Thanks so much for the advice (convection oven) Rosemary!

              • Rosemary says

                April 3, 2022 at 10:19 am

                Hi Amy, you’re welcome. Take care.

          2. Claire says

            May 8, 2021 at 9:07 am

            Can you use light/ low fat greek yoghurt

            Reply
            • Rosemary says

              May 8, 2021 at 9:33 am

              Hi Claire, I usually use whole but I thing light or low would work. Let me know how it goes. Have a great weekend.

              Reply
          3. Sharon says

            April 18, 2021 at 5:16 pm

            Do you use lemon yogurt or plain?

            Reply
            • Rosemary says

              April 18, 2021 at 5:27 pm

              Hi Sharon, I used plain but if you want a more lemony cake then you can certainly use lemon yogurt. I hope you enjoy it.

              Reply
          4. Carole says

            November 18, 2020 at 3:36 pm

            5 stars
            This lemon yogurt cake is delicious, I’ve made it twice and will make it again for a friend who loves anything lemony, when we are out of lockdown

            Reply
            • Rosemary says

              November 19, 2020 at 12:38 pm

              Hi Carole, thanks so much. And yes I cannot wait until this is all behind us. Take care.

              Reply
          5. Karen says

            October 17, 2020 at 12:02 am

            Can I use a 9″ cake pan or will it be too big for the recipe?

            Reply
            • Rosemary says

              October 17, 2020 at 8:06 am

              Hi Karen, you could use a 9 inch pan although it won’t come out as high. 🙂

              Reply
          6. Nurie says

            September 30, 2020 at 4:12 pm

            Hi .I would like to make The glazed lemon yogurt cake.
            but im not sure if the butter is salted or unsalted for the recipe.
            Thank you
            Nurue

            Reply
            • Rosemary says

              September 30, 2020 at 4:28 pm

              Hi Nurie, I used salted because I can’t get unsalted here, but if you use unsalted add 1/4 teaspoon of salt instead of a pinch. I hope you enjoy it.

              Reply
          7. Diane says

            September 29, 2020 at 6:37 pm

            I’m wondering if I could replace cake flour with all purpose flour???

            Reply
            • Rosemary says

              September 29, 2020 at 7:14 pm

              Hi Diane, yes you can. Let me know how it goes.

              Reply
          8. Tony Serrano says

            September 29, 2020 at 5:16 pm

            Truly Great Recipes, Rosemary!!
            Just a suggestion:
            Why not add a thoughtful reference to a “Diabetic Option” right within your terrific recipes ??
            Just simply refer to using Splenda or Equal as a substitute for sugar to lower your sugar content, especially for cakes and desserts. Your site will become quite popular with the older crowds.
            Ciao ,
            Tony Serrano

            Reply
            • Rosemary says

              October 2, 2020 at 7:45 pm

              Hi Tony, thanks, but fruit substitution here is not the same brand as there, so it could cause a mix up and wrong amounts. Good idea though. 🙂

              Reply
          9. Martha Wong says

            September 29, 2020 at 1:29 am

            Hi I really like reading your recipes but can you also provide the metric equivalent in weight for your ingredients as it is hard to follow as butter are not sold in sticks or cups.

            Reply
            • Rosemary says

              September 29, 2020 at 10:47 am

              Hi Martha, so sorry, I usually do and that one I totally forgot, it has now been updated. Thanks.

              Reply

          Hi, I'm Rosemary.

          Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

          Most Popular

          pizza dough 3 rounds on parchment paper

          Best Pizza Dough

          puff pastry cut in half stacked.

          Quick & Easy Homemade Puff Pastry

          Homemade Potato Gnocchi

          Pieces of fudge on parchment paper.

          Old Fashioned Chocolate Fudge

          Sauce and pasta in a bowl with some on a fork.

          Authentic Bolognese Sauce

          5 stacked lemon cookies.

          Italian Lemon Cookies

          Filter By Date

          Readers Favorite Trending Recipes

          pizza dough 3 rounds on parchment paper

          Best Pizza Dough

          Homemade Potato Gnocchi

          puff pastry cut in half stacked.

          Quick & Easy Homemade Puff Pastry

          Sauce and pasta in a bowl with some on a fork.

          Authentic Bolognese Sauce

          Ingredients.

          • Beef
          • Chicken
          • Chocolate
          • Eggs
          • Fish & Seafood
          • Pasta
          • Pork

          Course.

          • Appetizers & Snacks
          • Breakfast / Brunch
          • Drinks
          • Lunch
          • Main Dish

          Browse.

          • About Me – Rosemary Molloy
          • Contact
          • Disclosure/Privacy
          • Recipe Index
          Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
          Design by Pixel Me Designs