Experience the magic of Grandma’s classic lemon cake, a wonderfully moist and tangy treat that comes together with just one egg in under 5 minutes of prep. This simple lemon yogurt cake recipe delivers a soft, fluffy crumb infused with fresh lemon zest and juice, creating a bright, citrusy flavor that truly melts in your mouth. Perfect for afternoon tea, breakfast, or anytime cravings, this easy one-egg lemon cake is budget-friendly and irresistible—follow the steps below for your new favorite homemade dessert.
Ingredients for Lemon Yogurt Cake
- 1 large egg.com egg
- Pinch of salt
- 100 g (½ cup) granulated sugar
- 1 teaspoon vanilla extract (a little vanilla)
- 80 ml (⅓ cup) vegetable oil
- 180 ml (¾ cup) plain yogurt
- Zest of 1 lemon
- Juice of 1 lemon (about 60 ml / ¼ cup)
- 250 g (2 cups) all-purpose flour
- 15 g (1 tablespoon) baking powder
- 60 ml (¼ cup) milk
Step-by-Step Instructions for Making Lemon Yogurt Cake
- Preheat your oven to 180°C (350°F). Grease a 25 x 13 cm (10 x 5 inch) loaf pan with a little oil or butter and line with parchment paper for easy removal.
- In a large mixing bowl, whisk the 1 large egg with a pinch of salt and 100 g (½ cup) granulated sugar until light and frothy, about 1 minute.
- Add 1 teaspoon vanilla extract, 80 ml (⅓ cup) vegetable oil, 180 ml (¾ cup) plain yogurt, zest of 1 lemon, and juice of 1 lemon. Whisk until smooth and well combined.
- Sift in the 250 g (2 cups) all-purpose flour and 15 g (1 tablespoon) baking powder. Gently fold with a spatula until halfway incorporated.
- Pour in the 60 ml (¼ cup) milk and continue folding just until the batter is smooth and no dry streaks remain—do not overmix to keep the cake tender.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the lemon yogurt cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve plain, or dust with powdered sugar for extra elegance.
Prep Time, Cook Time, Servings, and Nutrition
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Servings: 8-10 slices
Nutrition per serving (based on 10 servings): Approximately 220 calories, 9g fat, 31g carbohydrates, 4g protein, 1g fiber.
Why This Lemon Yogurt Cake is a Light and Refreshing Treat
Made with probiotic-rich yogurt for gut-friendly moisture and fresh lemon for vitamin C and zesty brightness, this one-egg lemon cake offers a lighter alternative to richer desserts. The minimal oil and single egg keep it simple yet nutritious, providing a wholesome citrus boost that’s perfect for everyday enjoyment or special moments.
Lemon Yogurt Cake
A wonderfully moist and tangy lemon cake made with just one egg, perfect for any time of day.
Wet Ingredients
- 1 large egg
- 1 pinch salt
- 100 g granulated sugar ((½ cup))
- 1 teaspoon vanilla extract ((a little vanilla))
- 80 ml vegetable oil ((⅓ cup))
- 180 ml plain yogurt ((¾ cup))
- Zest of 1 lemon
- 60 ml Juice of 1 lemon ((about ¼ cup))
- 60 ml milk ((¼ cup))
Dry Ingredients
- 250 g all-purpose flour ((2 cups))
- 15 g baking powder ((1 tablespoon))
Preparation
- Preheat your oven to 180°C (350°F). Grease a 25 x 13 cm (10 x 5 inch) loaf pan with a little oil or butter and line with parchment paper for easy removal.
- In a large mixing bowl, whisk the egg with a pinch of salt and granulated sugar until light and frothy, about 1 minute.
- Add vanilla extract, vegetable oil, plain yogurt, lemon zest, and lemon juice. Whisk until smooth and well combined.
- Sift in the all-purpose flour and baking powder. Gently fold with a spatula until halfway incorporated.
- Pour in the milk and continue folding just until the batter is smooth and no dry streaks remain—do not overmix to keep the cake tender.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the lemon yogurt cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
- Slice and serve plain, or dust with powdered sugar for extra elegance.
This light and refreshing treat is made with probiotic-rich yogurt for gut-friendly moisture and fresh lemon for a zesty brightness. The minimal oil and single egg keep it simple yet nutritious.
