Pin It I made this cake on a rainy Tuesday when I was craving something bright but didn't want to haul out the stand mixer. The blender method felt almost too easy, and when it came out of the oven with that golden cracked top and perfumed the whole kitchen with lemon, I realized sometimes the simplest methods give you the best results. My roommate walked in and asked what bakery I visited. The way the tart lemon glaze soaks into the tender crumbs makes this the kind of cake that disappears before you've even finished the dishes.
I brought this to a book club meeting once and forgot to mention the blender part. Three people asked for the recipe and when I explained the method they looked at me like I was hiding something. My friend Sarah said she would have guessed it came from a fancy bakery. Now every time I see her she asks if I have any of that lemon cake on hand. The best part was watching someone who claims they cannot bake actually make this successfully on their first try.
Ingredients
- Plain Greek yogurt: Full fat Greek yogurt adds moisture and a slight tang while keeping the texture tender and dense
- Large eggs: Room temperature eggs blend more smoothly and help the cake rise properly
- Vegetable oil: Oil keeps this cake moist for days unlike butter which can firm up when chilled
- Granulated sugar: Sugar sweetens and helps create that lovely golden crust on top
- Lemon zest: The zest holds all the essential oils so you get intense lemon flavor without making the cake bitter
- Fresh lemon juice: Brightens the flavor and cuts through the richness for that perfect tangy finish
- Vanilla extract: Rounds out the sharp lemon notes and adds warmth
- All purpose flour: Provides structure without making the cake tough or heavy
- Baking powder: Gives the cake lift so it has a tender light crumb
- Salt: A small amount enhances all the other flavors and balances the sweetness
- Powdered sugar: Creates a smooth quick glaze that sets beautifully on top of the cooled cake
Instructions
- Preheat your oven to 350F and prep your pan:
- Grease a 9x5 inch loaf pan thoroughly with butter and dust it with flour or line it with parchment paper so the cake releases easily later.
- Blend the wet ingredients:
- Add the yogurt eggs oil sugar lemon zest lemon juice and vanilla into your blender and blend for about 30 seconds until completely smooth.
- Add the dry ingredients:
- Dump in the flour baking powder and salt then pulse just a few times until no flour streaks remain but do not overmix or the cake will become tough.
- Pour and bake:
- Scrape the batter into your prepared pan and smooth the top then bake for 35 to 40 minutes until a toothpick in the center comes out clean.
- Cool completely:
- Let the cake rest in the pan for 10 minutes then turn it out onto a wire rack to cool completely before glazing.
- Make the glaze:
- Whisk the powdered sugar with just enough lemon juice to reach a pourable consistency then drizzle it over the cooled cake.
Pin It This cake has become my go to when a friend needs cheering up or when I want something special but do not have hours to spend in the kitchen. Last summer I served it with fresh raspberries from the farmers market and it was absolutely perfect. The way the tart berries play off the sweet lemon glaze makes the whole thing feel elegant without any fuss.
Making It Ahead
The unglazed cake stays fresh for three days wrapped tightly at room temperature or you can freeze it for up to three months. I actually think the texture improves after a day as the flavors settle and the crumbs become even more tender. Just wrap the cooled cake in plastic then foil before freezing and thaw it on the counter overnight before glazing.
Serving Ideas
Slice this cake thick and serve it with a steaming cup of Earl Grey or a glass of sweet Moscato. It is perfect for brunch alongside fresh berries and a dollop of whipped cream or as a simple dessert after a heavy meal. The yogurt makes it substantial enough for breakfast but light enough for after dinner.
Flavor Variations
Swap the lemon for orange or lime to change the profile completely or add fresh blueberries to the batter before baking for a fruity twist. I have also folded in poppy seeds for a lemon poppy seed version that became an instant favorite. You can substitute half the all purpose flour with almond flour for a nuttier flavor and slightly denser crumb.
- Try adding a tablespoon of fresh thyme or rosemary for an herby version
- Brush the warm cake with simple syrup before glazing for extra moisture
- Press chopped toasted nuts into the glaze while it is still wet for texture
Pin It Whether it is a quiet morning with coffee or an impromptu gathering with friends this cake somehow makes everything feel a little more special. There is something about that bright lemon flavor that just makes people happy.
Recipe FAQs
- → What gives this bake its moist texture?
The combination of Greek yogurt and vegetable oil ensures a tender, moist crumb throughout the bake.
- → How can I enhance the lemon flavor?
Adding extra lemon zest or a few drops of lemon extract can brighten and intensify the citrus notes.
- → Can I substitute the Greek yogurt?
Yes, plain whole-milk yogurt can be used as a substitute with a similar creamy effect.
- → What is the best way to check for doneness?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- → Is the lemon glaze essential?
The glaze adds a sweet, tangy finish, but the bake is delicious even without it.