One-Bowl Lemon Yogurt Cake
A moist and tangy lemon cake made effortlessly in one bowl with Greek yogurt and fresh lemon zest. This mediterranean-inspired desserts ready in about 50 minutes layers all-purpose flour, granulated sugar, Greek yogurt (full-fat) into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 230 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup Greek yogurt (full-fat)
- 2 large eggs
- 2 tbsp fresh lemon zest
- 1 1/2 tsp baking powder
- 1/4 cup vegetable oil
- 2 tbsp fresh lemon juice
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Step 2: In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, and 1 1/2 teaspoons baking powder until evenly combined.
- Step 3: Add 1/2 cup full-fat Greek yogurt, 2 large eggs, 1/4 cup vegetable oil, 2 tablespoons fresh lemon juice, and 2 tablespoons fresh lemon zest to the dry ingredients.
- Step 4: Whisk the mixture until smooth and well combined, scraping the sides of the bowl as needed.
- Step 5: Pour the batter into the prepared pan and bake for 35-40 minutes until a toothpick inserted in the center comes out clean and the top is lightly golden.
- Step 6: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Bowl Lemon Yogurt Cake take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover One-Bowl Lemon Yogurt Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in One-Bowl Lemon Yogurt Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Bowl Lemon Yogurt Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Bowl Lemon Yogurt Cake?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
