If you're a fan of quick and easy desserts that you cannot mess up, then this is your cake! This easy lemon yogurt cake recipe comes from Spain, where it is a staple of family gatherings, picnics, and afternoon coffee breaks. It's famous for its flavorful lemon taste, moist crumb, and how easy it is to make!
If you love Spanish desserts, make sure to try these recipes for magdalenas (muffins) and pear tart.
Introduction
Spain's lemon yogurt cake has many names! Some call it yogurt cake (bizcocho de yogur) while others have deemed it 1, 2, 3 cake (bizcocho 1, 2, 3). Why this unusual name?
Traditionally, Spanish home cooks made this cake with 1 container of yogurt, and would use the same container to add oil, 2 containers of sugar, 3 containers of flour, and 3 eggs--hence the 1, 2, 3! It's also a reference to how quick and easy this yogurt cake is to prepare.
I first tasted this lemon yogurt cake from my sister-in-law. She makes it frequently for her family, sometimes substituting orange for lemon. I was surprised at how moist and flavorful it was from the combination of the lemon zest and yogurt!
My weakness is delicious snacking cakes like this (my apple olive oil cake is another favorite). There's no glaze on top, so they feel almost healthy, right? I hope you'll enjoy it as much as I do!
Ingredients
Wondering what ingredients you need for this moist lemon yogurt cake? Here's the key ingredients for this recipe.
- Sugar: Here in Spain we generally bake with white refined sugar, but you can experiment with other sugars if you wish.
- Olive Oil: We bake a lot with olive oil in Spain (usually extra virgin) meaning our baked goods have a delicious and unique taste and are a bit more healthy than if we used other oils. But if you prefer to use another vegetable oil you may. Sunflower oil, Canola oil, and walnut oil all work well.
- Vanilla Extract: This is totally optional and actually not very traditional in Spain. But I love vanilla so I add it!
- Yogurt: I use full-fat Greek yogurt for this recipe. I think it contributes to the moist texture of the cake. But you can use any plain, unsweetened yogurt or even sour cream.
See recipe card for full information on ingredients and quantities.
How to Make Lemon Yogurt Cake
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Combine the flour, baking powder, and salt in a bowl. (image 1)
- Mix the sugar, eggs, lemon zest, vanilla, and yogurt in another bowl. (image 2)
- Add the dry ingredients to the wet ones, little by little. Stop whisking when they are totally combined. (image 3)
- Slowly stir in the oil until it is just combined; don't over mix. (image 4)
- Pour the batter into a greased bundt pan, cake tin, or loaf tin and bake for 30-45 minutes, depending on the pan you use. (image 5)
- Check with a toothpick after 30 minutes, and check again every 5 minutes after. Remove when the toothpick is clean. (image 6)
- Let it cool for about 10 minutes, then turn it out of the pan and let it cool completely. (image 7)
- Slice the lemon yogurt cake and enjoy this moist, flavorful cake! (image 8)
Recipe FAQs
Yogurt is a fantastic addition to cake batter, as it adds moisture and fat (when using full fat yogurt). Cakes baked with yogurt are generally very moist and flavorful, and aren't dry or crumbly. This moist and delicious texture can also be achieved by using sour cream.
I recommend using full-fat yogurt for the richest flavor and texture, as it will add extra fat to the batter. If you're in a pinch, use any unflavored yogurt or even sour cream.
Both of these dairy ingredients work very well in a cake recipe, especially this lemon cake! Yogurt will create a lighter, moist cake, where sour cream will make it even richer and more dense.
Simply allow the cake to cool completely and then wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to three months and thaw completely before eating.
Serve
There is nothing better than a slice of lemon yogurt cake and a hot café con leche! If you prefer your coffee without milk, try a strong café americano.
I love having this cake after a traditional Spanish lunch. It's the perfect ending to a delicious meal of Spanish roast chicken or an assortment of Spanish tapas.
Expert Tips
- Pan size: a 9-inch loaf pan or a bundt pan both work well. People in Spain use whatever they have, and keep an eye on the cake for cook time!
- Cupcakes: Use cupcake tins and cut down on the baking time; start checking them after 20 minutes.
- Freezing: Simply allow to cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw completely before eating.
Lemon Yogurt Cake
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon kosher salt or sal grueso or sea salt
- 2 teaspoons baking powder
- 1 cup unsweetened, full-fat yogurt such as Greek yogurt
- 1 cup granulated sugar
- 3 eggs
- 2 teaspoons lemon zest from 1-2 lemons
- ½ teaspoon vanilla extract optional
- ½ cup extra virgin olive oil
Instructions
- Preheat the oven to 350°F (175°C). Grease your baking pan of choice. If you're using a loaf pan or round cake pan, line it with parchment paper.
- Whisk the flour, salt, and baking powder in a medium bowl until combined.
- Whisk together the yogurt, eggs, sugar, vanilla, and lemon zest in a large bowl until well blended.
- Slowly whisk the dry ingredients into the wet ones. Stop when everything is fully combined and the batter is smooth.
- Gradually mix in the oil, stopping as soon as everything is mixed together.
- Pour the batter into the prepared pan, and bake at 350°F (175°C) on the center rack for 30-45 minutes. Check it with a toothpick starting at 30 minutes, and remove from the oven as soon as the toothpick comes out clean.
- Allow the cake to cool for 10 minutes, and then remove it from the pan. Let it cool completely, then slice and enjoy!
Notes
- Pan size: a 9-inch loaf pan or a bundt pan both work well. But people in Spain use whatever they have, and just keep an eye on the cake for cook time!
- Cupcakes: these can even be cupcakes -- just use cupcake tins and cut down on the baking time -- start checking after 20 minutes.
- To freeze: this cake freezes well. Simply allow to cool completely and then wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to three months and thaw completely before eating.
Nutrition
Photography by Giulia Verdinelli
Giulia
This cake is so delicious!! I love the super fluffy and light consistency and the flavour is subtle, fragrant and not too sweet.
My go-to lemon cake recipe from now on!
TA
Delicious! Lovely fine crumb. I used self-raising flour (Australian) instead of plain flour and baking powder. It worked perfectly. I just served a slice warm with lemon curd, stewed rhubarb and strawberries. Gorgeous.
Peggy
Thank you for your post, SR flour is a timesaver, so glad to know it worked for you
Ksenija
Another wonderful recipe from this site and so easy to make. Also works nicely with grated ginger instead of lemon zest.
Ksenija Barysiene
What a wonderful recipe, will be making it again and again, thanks a lot.
Pattie
Up date on substitutions for a keto recipe I also substituted powder sweetener 1:1 for the sugar.
Pattie
I replaced flour for almond meal. This makes a great keto/low carb cake,
Doubled the lemon peel and used lemon extract in place of vanilla.
Thanks for the recipe.
Jeneva Canlas Takasawa
I am enjoying this baked delight! It certainly adds a healthy twist when using plain yogurt. Most american cake recipes I come across suggest sour cream.
I’m so thankful for everything you bring to the table!