Go Back
–+ servings
Lemon cake slice cut.
Print Recipe
5 from 1 vote

Lemon Yogurt Layer Cake with Easy Lemon Buttercream

The cake is moist, sweet, creamy, and loaded with fresh lemon zest. And if the cake layers aren’t filled enough of that fresh lemon-y taste, this cake is layered with a buttercream that spikes more lemon flavor.
Total Time1 hour 35 minutes
Course: Desserts
Cuisine: American
Allergy: Nut Free, Vegetarian
Servings: 8
Calories: 510kcal
Author: Marina Rizhkov

Equipment

  • grater
  • hand mixer
  • Cake spatula

Ingredients

  • 1 cup sugar
  • 1 Tbsp lemon zest, grated
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 cup Greek yogurt
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt

Lemon Buttercream:

  • 2 cups powdered sugar
  • 3 Tbsp unsalted butter
  • 1 lemon, juiced
  • lemon zest, grated, optional topping

Instructions

  • Preheat the oven to 350F. Lightly oil cake form.
  • With an electrical mixer beat the softened butter, lemon zest, and sugar.
    1 Tbsp lemon zest,, ½ cup unsalted butter,, 1 cup sugar
  • Add in the eggs. Beat for 1 minute, then add the Greek yogurt. Beat until smooth and pale. Then, turn mixer to the lowest speed.
    3 large eggs, 1 cup Greek yogurt
    Egg in a soft butter mix in a glass bowl, with more eggs on the side.
  • Sift the dry ingredients together: flour, baking powder, and salt. Add to the mixing bowl.
    2 cups all-purpose flour, 2 tsp baking powder, ¼ tsp salt
    Adding flour to lemon cake batter from a sieve to a glass bowl.
  • Incorporate the wet and dry mixtures together. Transfer into prepared cake form.
    Lemon yogurt cake batter in a cake form ready to bake.
  • Bake for 40-45 minutes, or until inserted toothpick comes out clean. Cooldown completely.
  • Slice cake in half.
    Freshly baked lemon cake layers on a wooden board.
  • Make Lemon buttercream: Melt unsalted butter in a pan or microwave.
    3 Tbsp unsalted butter
  • Mix together powdered sugar, melted butter, and lemon juice.
    2 cups powdered sugar, 3 Tbsp unsalted butter, 1 lemon,
    Lemon cream ingredients- powdered sugar, butter, and lemon.
  • Spread on the top of the bottom slice of cake, and place the top half on top. Spread the rest of the cream all over the cake.
    Lemon yogurt cake, frosting with lemon buttercream using a spatula.
  • Decorate with lemon zest (optional).
    lemon zest,
    Lemon yogurt cake in a springform pan, decorated with cream and lemon zest.

Notes

  • For optimal lemon flavor, use only fresh lemon. 
  • ovens vary, to make sure your cake is cooked throughly, stick a knife or toothpick into the center and see that comes out clean. 

Nutrition

Calories: 510kcal | Carbohydrates: 81g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 215mg | Potassium: 117mg | Fiber: 1g | Sugar: 56g | Vitamin A: 579IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 2mg