Quick Five-Ingredient Lemon Yogurt Cake
Moist and tangy lemon cake made with simple pantry ingredients and Greek yogurt for a tender crumb. This american-inspired desserts ready in about 50 minutes layers all-purpose flour, granulated sugar, Greek yogurt 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 250 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
- 1 cup granulated sugar
- 1 cup Greek yogurt
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tsp baking powder
- 1/4 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt.
- Step 2: In a separate large bowl, whisk 1 cup granulated sugar and 3 large eggs until pale and slightly thickened, about 2 minutes.
- Step 3: Add 1 cup Greek yogurt, 1/4 cup fresh lemon juice, and 1 tbsp lemon zest to the egg mixture and whisk until smooth.
- Step 4: Gradually fold the dry ingredients into the wet ingredients with a spatula until just combined.
- Step 5: Pour batter into a greased 8-inch round cake 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 cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Serve plain or dust with powdered sugar.
Frequently asked questions
How long does Quick Five-Ingredient 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 Quick Five-Ingredient 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 Quick Five-Ingredient 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 Quick Five-Ingredient 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 Quick Five-Ingredient Lemon Yogurt Cake?
American 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.
