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Lemon Yogurt Cake with Easy Lemon Buttercream

You’re going to love this lemon yogurt cake with easy lemon buttercream icing! The Greek yogurt creates a perfectly moist cake sponge, while the lemon zest and juice have the cake bursting with bright flavor! Drape your cake in a healthy layer of lemon buttercream and it’ll officially take home the Best Cake Ever award.  

lemon cake slices scaled

Why You’ll Love This Lemon Yogurt Cake Recipe

I adore lemon and I like to enjoy it however I can. Whether it’s my creamy lemon and turmeric golden milk smoothie, a lemon scone, lemony pasta, or lemon ricotta pancakes, you can sign me up! However, my absolute favorite way to enjoy lemon is at dessert time. If you’re anything like me, meet this deliciously moist lemon yogurt cake with lemon buttercream! 

This lemony confection is moist, sweet, creamy, and loaded with fresh lemon zest. As if the layers of lemon cake weren’t enough, I slathered this cake in a heavenly buttercream that spikes more of that mouthwatering lemon flavor. 

The flavor and texture aside, this cake calls for a simple recipe and even simpler ingredients. I definitely won’t send you on a wild goose chase through the grocery store for this tart, sweet, creamy cake. You can enjoy this lemon cake year-round, of course, but get ready to crave its sunshiney flavors all summer long!

Key Ingredients

For such a decadent cake, the ingredients are pretty darn simple! I think you’ll find that certain ingredients – like the lemon zest and Greek yogurt – pack a powerful punch. This cake doesn’t call for a million obscure ingredients because the flavor and moisture speak for themselves!

lemon cake

Lemon Yogurt Cake Ingredients

  • Sugar- fine
  • Lemon Zest – from fresh lemons
  • Unsalted Butter – softened
  • Eggs – large
  • Greek Yogurt – plain or vanilla flavor
  • All-Purpose Flour – unbleached
  • Baking Powder
  • Salt – fine

Lemon Buttercream Ingredients

  • Powdered Sugar
  • Unsalted Butter
  • Lemon Juice – from fresh lemon
  • Lemon Zest – optional topping

Find the full printable recipe with specific measurements below.

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How To Make This Easy Lemon Yogurt Cake

Step 1: Preheat and Prep

Preheat your oven to 350F and lightly oil your cake form. 

Step 2: Cream Butter + Sugar

With an electric mixer, beat the softened butter, lemon zest, and sugar together. 

butter sugar zest lemon cake

Step 3: Add Eggs

Add the eggs and beat for 1 minute, then add Greek yogurt and beat until the mixture is smooth and pale. Then, turn the mixer to the lowest speed. 

egg and butter with eggs lemon cake

Step 4: Dry Mixture

In a smaller bowl, sift the dry ingredients together and then add them to the larger mixing bowl. 

lemon cake flour

Step 5: Mix Wet + Dry

Incorporate the wet and dry mixtures together and then transfer them into the prepared cake form. 

lemon cake batter

Step 6: Bake

Bake the cake for 40-45 minutes, or until an inserted toothpick comes out clean. Allow the cake to cool completely once it’s removed from the oven. 

Step 7: Slice

Once the cake is cool, slice it in half for layering. 

lemon cake batter baked

Step 8: Make Lemon Buttercream

Melt butter in a pan or the microwave. 

cream ingredients

Step 9: Mix Buttercream

Mix together the powdered sugar, melted butter, and juice from one lemon. 

Step 10: Ice Cake

Spread the icing on the top of the bottom slice, then place the top slice over it. Ice the top and spread the rest of the cream all over the cake. 

lemon cake batter with cream

Step 11: Decorate

This part is optional, but you can decorate your cake with lemon zest, berries, etc. Whatever tickles your fancy!

lemon cake with cram and zest

FAQs

Why does my lemon cake not taste like lemon?

If your cake doesn’t have even lemon flavor, you can use this tip next time: using your fingers, rub the sugar and lemon zest together for a bit before adding it to the butter and creaming everything together. The friction between the sugar and lemon zest will release the natural oils and make the flavor stronger. 

What flavors enhance lemon?

So many different flavors go well with lemon, that’s why it’s one of my favorite flavors – especially for a dessert! You could add blueberries to the top of this cake, or sprinkle it with coconut flakes or shavings on top. I also love lemon and strawberry together, and sliced strawberries would make a beautiful decoration on top of the cake! Maybe next time you can get creative and make blueberry or lemon buttercream to complement the flavor of the lemon cake. 

Do I have to refrigerate cake with buttercream frosting?

No, you don’t have to refrigerate a cake made with buttercream frosting. It’ll stay good for three days at room temp, but keep in mind that to retain the cake’s moisture as long as possible you should cover it or store it in an airtight container.

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Check Out More Amazing Cakes!

Other recipes that call for lemon

If you tried this Lemon Yogurt Layer Cake with Easy Lemon Buttercream or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

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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.
5 from 1 vote
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Course: Desserts
Cuisine: American
Allergy: Nut Free, Vegetarian
Total Time: 1 hour 35 minutes
Servings8
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 oven to 350F. Lightly oil cake form.
  • With an electrical mixer beat 1/2 cup softened butter, 1 Tablespoon of lemon zest and 1 cup of sugar.
    1 Tbsp lemon zest,, ½ cup unsalted butter,, 1 cup sugar
  • Add in 3 Large eggs beat for 1 minute, and 1 cup Greek yogurt. Beat until smooth and pale. Then, turn mixer to the lowest speed.
    3 large eggs, 1 cup Greek yogurt
    egg and butter with eggs lemon cake 1000x668
  • Sift dry ingredients together: 2 cups flour, 2 teaspoon baking powder, and 1/4 teaspoon salt. Add to the mixing bowl.
    2 cups all-purpose flour, 2 tsp baking powder, ¼ tsp salt
    lemon cake flour  1000x667
  • Incorporate the wet and dry mixtures together. Transfer into prepared cake form.
    lemon cake batter in form 1000x667
  • Bake for 40-45 minutes, or until inserted toothpick comes out clean. Cooldown completely.
  • Slice cake in half.
    lemon cake batter baked 1000x667
  • Make Lemon buttercream: Melt 3 Tablespoons unsalted butter in a pan or microwave.
    3 Tbsp unsalted butter
  • Mix together 2 cups of powdered sugar, 3 Tbsp unsalted melted butter, and juice from 1 lemon.
    2 cups powdered sugar, 3 Tbsp unsalted butter, 1 lemon,
    cream ingredients 1000x667
  • 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 cake batter with cream 1000x667
  • Decorate with lemon zest (optional).
    lemon cake with cram and zest 1000x667

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
Tried this recipe?Mention @allweeat_com or tag #allweeat!
5 from 1 vote (1 rating without comment)

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