Light, fluffy, tangy and oh-so easy to make, this Lemon Greek Yoghurt Cake is the perfect way to finish a meal or to enjoy with your afternoon tea. And that luscious Lemon Caramel Sauce makes it irresistible!
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Oh, yet again a super easy cake to whip up quickly but that looks spectacular! If you love tangy, lemony cakes, you will just love this one.
The sourness of the Greek Yogurt balances the tangy Lemon flavour perfectly. And for all the sweet tooth out there, do not worry… the Lemon Caramel topping drizzle over the Greek Yoghurt Lemon Cake has all the sweetness you need!
Lemon Yoghurt Cake Ingredients
You will only need some fairly basic baking ingredients to make this cake; no fancy ingredients here! Fresh Lemon Juice and Zest, creamy Greek Yogurt, some Canola Oil for a super moist cake, Eggs and Flour – that’s basically it; you are good to go!
To make this Greek Yogurt Cake with Lemon, you will need (see all quantities below):
- Eggs
- Caster Sugar
- Canola Oil (or any neutral tasting cooking oil)
- Fresh Lemon – juice and zest
- Natural Greek Yogurt
- Plain Flour
- Baking Powder
- Baking Soda
- Salt
How to make the Lemon Cake with Greek Yogurt
All you will need to make this cake is One Bowl and 10 minutes of free time. Yup, that’s it! It is so simple and easy to make, you really don’t need to be a baking expert to succeed this one.
Here is how to make it:
- Whisk the Eggs and Caster Sugar together. The more bubbly it gets, the lighter the cake will be so don’t be afraid to spend a few minutes whisking!
- Stir in the Canola Oil, then the Lemon Juice, Zests and Greek Yogurt.
- Add the rest of the dry ingredients: Plain Flour, Baking Powder, Baking Soda and Salt.
Make sure not to over-work the cake batter once the Flour has been added, otherwise the cake will become a bit cakey and chewy.
That’s it! There is really nothing tricky here like I said…
Lemon Bundt Cake with Greek Yogurt
As you can tell, I decided to bake this cake in a Bundt Pan. What is a Bundt Pan? It can come in many shape, form and size but as a general definition, it is a circular pan with a hollow centre – very similar to a Tube Pan or Angel Food Cake Pan.
It creates cakes that are moist in the centre and almost crunchy on the outside because more of the cake batter touches a metallic part of the pan. There are so many different pattern and designs – all so fun and making spectacular looking cakes without any extra effort!
For this cake, I used my favourite Bundt Pan – this super fun Nordic Ware Heritage Bundt Pan. Nordic Ware is known to create decadent – and high quality – bundt pan. From all the Bundt Pans I own, this one is definitely the best quality!
More Bundt Cake Ideas:
- Mini Lemon Bundt Cake with Blueberries
- Mocha Bundt Cake from Marcellina in Cucina
Lemon Caramel Sauce
The tangy caramel sauce topping may be my favourite part of the recipe. Not too sweet but oh-so luscious and decadent, this Lemon Caramel is also super easy to make!
To make this Lemon Caramel Sauce, you will need:
- Caster Sugar
- Water
- Unsalted Butter
- Lemon Juice
How to make the Sauce:
- Place the Water and Caster Sugar in a small pan on low to medium heat. Let the sugar melt completely, stirring occasionally if needed, then leave to bubble until the syrup starts to change colour.
- When the syrup turns a golden brown colour, remove from the heat and carefully add the Butter and Lemon Juice. It will create a lot of steam but do not worry, it’s normal.
- Stir until combined then transfer into a heat-proof jar or container. When cool, keep in the fridge until ready to serve.
The caramel will harden a bit when cool in the fridge. You may want to re-heat it up in the microwave for a few seconds before pouring over the cake so that it is more liquid.
How to store this Lemon Cake
This cake will keep nice and moist for a couple of days and can be kept at room temperature in an air-tight container, or in the fridge for up to three days.
I would recommend only pouring the Caramel Sauce over when serving as it will tend to make the cake soggy if left on it for too long.
Can I freeze this Yogurt Cake?
Absolutely! After having completely cooled down, this lemon cake will do fine in the freezer for up to 2 months – as long as it is wrapped properly.
I always recommend using two layers of protections around a cake in the freezer: first with cling wrap or plastic wrap, then with aluminium foil. This is to avoid any freeze burn on the cake.
When ready to be eaten, leave to thaw overnight in the fridge or at room temperature if not too warm.
Note that I do not recommend freezing this cake with the caramel sauce already poured over it!
More Lemon Cakes and Desserts:
- Lemon Raspberry Muffins
- Lemon Drizzle Cake
- Lemon Blueberry Muffins
- Lemon Poppy Seed Loaf Cake
- Lemon Meringue Cake
- Lemon Sweet Rolls
The best Lemon Yogurt Cake Recipe:
Lemon Yogurt Cake
Ingredients
Lemon Yogurt Cake
- 3 Eggs
- 1/3 cup (70gr) Caster Sugar
- 1/2 cup (120ml) Canola Oil
- 1 Fresh Lemon: Juice and Zest
- 1 cup (250gr) Natural Greek Yogurt
- 1 1/2 cup (225gr) Plain Flour
- 1/2 tbsp Baking Powder
- 1/2 teasp. Baking Soda
- 1 pinch Salt
Lemon Caramel Sauce
- 1/3 cup (70gr) Caster Sugar
- 1/4 cup (60ml) Water
- 1 tbsp (20gr) Unsalted Butter
- 3 tbsp (45ml) Lemon Juice
Instructions
Lemon Yogurt Cake
- Preheat your oven on 180'C / 350'F.
- In a large bowl, whisk the Eggs and Caster Sugar until foamy. Add the Canola Oil, then the Lemon Juice, Lemon Zest and Greek Yogurt. Whisk until combined.
- Sift in the Plain Flour, Baking Powder and Baking Soda. Stir until smooth.
- Grease your Bundt Pan and sprinkle with Flour. Tap the pan upside-down to remove any excess flour then pour the cake batter in (see note 1 if not using a bundt pan).
- Bake for 20 to 25 minutes or until the tip of a knife comes out clean.
- Leave to cool down for at least 15 minutes before flipping the cake (or removing from the pan if using a springform pan). Set aside to cool down completely.
Lemon Caramel Sauce
- Place the Caster Sugar and Water in a small saucepan on low heat. Leave until the sugar has dissolved, stiring occasionally if needed, and heat up until the caramel starts to turn golden brown.
- When the clear syrup turns into a golden colour, remove from the heat. Carefully add the Butter and Lemon Juice (the caramel will react to it and start bubbling, it's normal). Gently stir until combined before transfering into a jar or jug.
- Leave to cool down and thicken before pouring over the Lemon Yogurt Cake. Serve straight away (see note 2).
Notes
- You can use any other kind of pan to make this cake, like a Loaf Pan, a round Springform Pan etc,… If not using a Bundt Pan, you may not need to flour the pan as the release should be much easier than with a bundt pan.
- The Caramel Sauce will tend to make the cake soggy if left on the cake for too long – I recommend topping the cake with the caramel just before serving, and preferably over individual slices if the cake is not going to be eaten completely.
