This lemon yogurt cake is soft, moist, and full of bright citrus flavor. Made with olive oil, butter, and a touch of almond flour, it has a tender crumb and a subtle richness that sets it apart from a classic loaf. The light lemon syrup soaks into the warm cake for extra moisture, while a thin lemon icing adds just enough sweetness on top. It’s simple to make, but perfect for serving with tea or as an easy, elegant dessert.
This lemon yogurt cake is soft, moist, and full of bright citrus flavor. Made with olive oil, butter, and a touch of almond flour, it has a tender crumb and a subtle richness that sets it apart from a classic loaf. The light lemon syrup soaks into the warm cake for extra moisture, while a thin lemon icing adds just enough sweetness on top. It’s simple to make, but perfect for serving with tea or as an easy, elegant dessert.
Yields1 Serving Cook Time35 mins
Cake 200 g (1 cup)sugar zest of 2 unwaxed lemons 2 large eggs (room temp) 60 ml (1/4 cup) mild olive oil 60 g (1/4 cup) unsalted butter, melted & cooled 120 g (1/2 cup) full fat Greek yoghurt 3 tbsp lemon juice ½ tsp vanilla extract 90 g (3/4 cup) all purpose flour 35 g (1/3 cup) almond flour 1 ½ tsp baking powder ¾ tsp saltLemon syrup 2 tbsp lemon juice 2 tbsp sugarLemon icing ¾ cup icing sugar 2 tbsp lemon juice
Cake
200 g (1 cup)sugar
zest of 2 unwaxed lemons
2 large eggs (room temp)
60 ml (1/4 cup) mild olive oil
60 g (1/4 cup) unsalted butter, melted & cooled
120 g (1/2 cup) full fat Greek yoghurt
3 tbsp lemon juice
½ tsp vanilla extract
90 g (3/4 cup) all purpose flour
35 g (1/3 cup) almond flour
1 ½ tsp baking powder
¾ tsp salt
Lemon syrup
2 tbsp lemon juice
2 tbsp sugar
Lemon icing
¾ cup icing sugar
2 tbsp lemon juice
1
- Preheat the oven to 175°C (350°F). Grease and line an 8-inch (20 cm) round tin with parchment paper.
- Make the lemon sugar: In a large bowl, rub the lemon zest into the sugar using your fingers until fragrant.
- Whisk in the eggs: Add the eggs to the sugar and whisk until slightly pale and thickened, about 1–2 minutes.
- Slowly whisk in the olive oil and melted butter until smooth and combined.
- Next add in the remaining wet ingredients: Whisk in the yogurt, lemon juice, and vanilla extract until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the flour, almond flour, baking powder, and salt.
- Finish the batter: Add the dry ingredients to the wet and fold gently with a spatula until just combined. Do not overmix. The batter should be smooth and slightly thick.
- Rest the batter: Let the batter sit for 10–15 minutes to allow the flour and almond flour to hydrate.
- Bake: Pour the batter into the prepared tin and smooth the top. Bake for 30–40 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. The top should spring back lightly.
- Cool slightly: Let the cake cool in the tin for 10–15 minutes, then transfer to a wire rack.
- Make the lemon syrup: In a small saucepan, heat the lemon juice and sugar until dissolved.
- Soak the cake: While the cake is still warm, lightly poke small holes across the surface. Slowly spoon or brush the syrup over the cake in 2–3 passes, allowing it to absorb between each addition.
- Cool completely: Let the cake cool fully before adding the icing.
- Make the icing: In a small bowl, mix the powdered sugar and lemon juice until smooth and thick but pourable.
- Finish: Drizzle the icing lightly over the cooled cake. Let it set before slicing.
1
- Preheat the oven to 175°C (350°F). Grease and line an 8-inch (20 cm) round tin with parchment paper.
- Make the lemon sugar: In a large bowl, rub the lemon zest into the sugar using your fingers until fragrant.
- Whisk in the eggs: Add the eggs to the sugar and whisk until slightly pale and thickened, about 1–2 minutes.
- Slowly whisk in the olive oil and melted butter until smooth and combined.
- Next add in the remaining wet ingredients: Whisk in the yogurt, lemon juice, and vanilla extract until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the flour, almond flour, baking powder, and salt.
- Finish the batter: Add the dry ingredients to the wet and fold gently with a spatula until just combined. Do not overmix. The batter should be smooth and slightly thick.
- Rest the batter: Let the batter sit for 10–15 minutes to allow the flour and almond flour to hydrate.
- Bake: Pour the batter into the prepared tin and smooth the top. Bake for 30–40 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. The top should spring back lightly.
- Cool slightly: Let the cake cool in the tin for 10–15 minutes, then transfer to a wire rack.
- Make the lemon syrup: In a small saucepan, heat the lemon juice and sugar until dissolved.
- Soak the cake: While the cake is still warm, lightly poke small holes across the surface. Slowly spoon or brush the syrup over the cake in 2–3 passes, allowing it to absorb between each addition.
- Cool completely: Let the cake cool fully before adding the icing.
- Make the icing: In a small bowl, mix the powdered sugar and lemon juice until smooth and thick but pourable.
- Finish: Drizzle the icing lightly over the cooled cake. Let it set before slicing.
Ingredients
Cake
200 g (1 cup)sugar
zest of 2 unwaxed lemons
2 large eggs (room temp)
60 ml (1/4 cup) mild olive oil
60 g (1/4 cup) unsalted butter, melted & cooled
120 g (1/2 cup) full fat Greek yoghurt
3 tbsp lemon juice
½ tsp vanilla extract
90 g (3/4 cup) all purpose flour
35 g (1/3 cup) almond flour
1 ½ tsp baking powder
¾ tsp salt
Lemon syrup
2 tbsp lemon juice
2 tbsp sugar
Lemon icing
¾ cup icing sugar
2 tbsp lemon juice