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Triple Lemon Yogurt Cake



For the cake:

  • 1 1/2c flour
  • 2 tsp baking powder
  • 1/2tsp salt
  • 1c whole-milk, plain yogurt
  • 1c sugar
  • 1/2c canola oil
  • 3 eggs
  • zest from 2 lemons
  • 1/4tsp vanilla extract
  • 1/41/2tsp lemon extract

For the lemon syrup:

  • 1/3c sugar
  • 1/3c fresh lemon juice (23 lemons)

For glaze:

  • 2 Tbsp fresh lemon juice
  • 1c powdered sugar
  • 1/4tsp vanilla extract
  • milk, any percentage (optional)


  1. Make the cake by sifting the flour, baking powder, and salt into a medium bowl. In a large bowl, combine yogurt, sugar, and canola oil. Add eggs one at a time stirring until well incorporated. Add lemon zest, vanilla, and 1/4tsp lemon extract. Taste (if you’re not nervous), and add more lemon extract if desired. Add the sifted dry ingredients to your wet/yogurt mixture all at once and stir to combine.
  2. Pour into a well-sprayed loaf pan and bake at 350 degrees for 50 minutes, or until a toothpick comes out clean.
  3. During the last 5-10 minutes of baking, heat lemon syrup ingredients (1/3c sugar, 1/3c lemon juice) in a medium saucepan over medium heat until sugar is completely dissolved. Allow to cool slightly as you remove cake from the oven.
  4. Remove cake from the oven and let stand on a cooling rack about 5 minutes. Turn out onto platter or serving plate and, while still warm, drizzle with lemon syrup. Allow cake to cool completely.
  5. When cake is completely cool, make glaze by combining lemon juice, powdered sugar, and vanilla extract. If mixture is too thick to pour, you can thin it with a small splash of milk or more lemon juice. Pour over cake and allow to set before serving.