Lemon Yogurt Cake

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (580)

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Average Rating:

Total Reviews: 580

Showing 1-10 of 580

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  • on May 22, 2013

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    This recipe will be in my short file of perfect things FOREVER! It only has one drawback - its a small loaf cake and gets eaten up too FAST. Co-workers RAVED. Taste was moist and nicely textured - the fresh lemon shown through - the glaze set it all off nicely. In my family our big meal events have a standard set of recipes we always use - this is will be a new addition! We don't add new recipes without a lot of thought - this one is WORTHY!

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  • on May 21, 2013

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    This cake is really delicious! I mistakenly added 1/3 cup lemon juice to the batter so it tasted pretty lemony but I have to admit that I liked it that way. Definitely worth a try either way!

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  • on May 20, 2013

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    Easy. yummy...great lemon flavor.

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  • on May 19, 2013

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    Delicious cake. The yogurt makes it so moist. It has the perfect lemon flavor. I took this to a party and people went nuts!

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  • on May 19, 2013

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    This is a fantastic, moist delicious cake. After reading the reviews I did not use the glaze & I don't think it is needed.

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  • on May 16, 2013

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    Absolutely delicious. Perfect amount of lemon and so moist.

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  • on May 16, 2013

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    I watched the video then made the cake. It was very simple and easy to make. Also,as I could not find small cups of plain whole yogurt I used lemon low fat yogurt n I also used just large sized eggs. Which gave it a very lemony flavor. Very good n making it again to send to a friend for her birthday. Thanks Ina for this wonderful recipe Lisa

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  • on May 12, 2013

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    Great flavor and very easy to make. I have served it to guests and it was a hit and I will continue to use this recipe.

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  • on May 11, 2013

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    Everyone loved it and wanted the recipe.

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  • on May 11, 2013

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    Fabulous cake! Rich, moist, and full of lemon flavor.
    I can't imagine someone saying the cake is bland because it is so tangy.
    I added a tiny bit more vanilla, the very best quality Greek yogurt, a little more zest than called for, and concentrated lemon juice. I also added vanilla to the glaze.
    The cake seemed "juicy" the first day I ate a piece, but the next day it was dramatically different as the juices settled. I refrigerated the cake the second day and served it was fresh strawberries and whipped cream.

    I bake often and use products such as lemon, orange, or lime oil when citrus is called for. The oils can be purchased from King Arthur website or at Whole Foods.

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