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Lemon Yogurt Cake with Easy Lemon Buttercream

ByMarina Rizhkov Posted onJune 12, 2024June 27, 2024 Updated onJune 27, 2024

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.

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 sunshine-y 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 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.

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.

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.

Step 4: Dry Mixture

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

Step 5: Mix Wet + Dry

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

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.

Step 8: Make Lemon Buttercream

Melt butter in a pan or the microwave.

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.

Step 11: Decorate

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

Recipe 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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This Strawberry Cake Roll is drizzled in chocolate and it only takes 30 minutes to make!
Enjoy a moist vanilla cake studded with juicy peaches. Upside Down Peach Cake is so easy to make and it practically screams summer!
Zebra Cake is such a show-stopper! The layers of vanilla and chocolate practically melt in your mouth.

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!

Marina Rizhkov

I’m Marina, a Mother, Culinary Nutrition Expert, and Blogger. I am so glad you took the time to stop by and treat yourself to some of my recipes. My goal is to give you the knowledge and courage to get out of your comfort cooking zone and cook from scratch! You’ll find a bunch of pictures, nutritional information, and step-by-step instructions to help you achieve tasty homemade meals.