I was craving a tea-time treat 2 days back and I ended up baking this incredibly easy, simple, one-bowl and no-mixer yogurt cake flavoured with a little lemon zest, lemon juice and vanilla. They go sooo well with the Earl Grey tea I was having that I went for a second slice, with an additional scoop of ice cream on top (no photos of that as I was busy pigging away haha).
Jump to: Step-by-Step Photos · Recipe
Yogurt - I used plain and full-fat Greek yogurt for this recipe. They can be easily substituted with any kind of yogurt you like - flavoured, plain, non-Greek... in a pinch, sour cream can also be used also.
Oil - I used a mix of extra-virgin olive oil and canola oil as I ran out of extra-virgin olive oil. You can use hazelnut oil, almond oil, peanut oil, vegetable oil and in a pinch, even melted butter.
Sugar - I used only caster sugar this time round, but I may substitute some with brown or golden sugar the next time for a change.
Add-Ons - I used vanilla paste (love seeing the specks of vanilla in the cake), lemon zest and lemon juice to give the cake a refreshing flavour. You can use orange or lime zest / juice instead and I'm thinking of experimenting with a chocolate version soon.
The cake is so easy to make (took me only about 5 minutes to put them together and send the batter into the oven) and though it takes a pretty long time to bake in the oven, the texture is still soft and tender. It has a pretty tight crumb so it doesn't crumble easily when cut. It's denser than a regular sponge / chiffon cake but much lighter than a butter cake. I love how it has just the right amount sweetness and I can't wait to experiment more on this basic recipe - baking them into cupcakes, changing the flavours etc. And really, I don't think you will need any step-by-step photos, but here are them just in case!
Step-By-Step Photos
Easy One-Bowl No-Mixer Lemon Yogurt Cake
INGREDIENTS
- 75 grams caster sugar
- 125 grams yogurt, at room temperature
- 3 tablespoon oil
- 1 egg, at room temperature
- ½ teaspoon vanilla
- 1 tablespoon lemon juice
- ½ lemon zest
- 100 grams all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
INSTRUCTIONS
- Preheat oven to 175 degrees Celsius. Grease a 5-inch cake tin and line the bottom with baking parchment. Set aside.
- Measure sugar, yogurt, oil, egg, vanilla, lemon juice and lemon zest directly into a large mixing bowl and whisk together until incorporated.75 grams caster sugar, 125 grams yogurt, 3 tablespoon oil, 1 egg, ½ teaspoon vanilla, 1 tablespoon lemon juice, ½ lemon zest
- Sift in flour, baking powder, baking soda and salt and whisk in gently until just incorporated. Use a spatula and scrape the sides and bottom of the mixing bowl to make sure all the flour mixture is incorporated.100 grams all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ⅛ teaspoon salt
- Scrape the batter into the cake tin and smooth the top. Bake for 40 to 45 minutes until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast, tent it with a piece of aluminum foil.
- Place the cake tin on a wire rack and let the cake cool completely. Run a spatula along the sides of the cake tin and turn out the cake. Peel off the baking parchment and turn the cake right side up and transfer to a serving dish. Dust with icing sugar and serve.
Lina Di Marco says
Can I replace yogurt with sour cream? Would love to try but would bake in a 9 by 13 pan…doubling recipe is probably necessary?
Rachel says
This was a winner! I ended up using a little coconut flour in addition to plain, and used coconut oil – came out tasting so yum!
Robyn L says
Believe the reviews…this cake is amazing! I came across it when looking for a recipe to use up some old yoghurt and lemons. So easy, looks beautiful, tastes amazing and not too sweet! Would be easy to jazz up and layer with some lemon curd/cream if you made 2. But I love that it’s a small recipe for a perfect afternoon tea treat. Now a go to -thank you!!!
Jasline N. says
You are most welcome Robyn! It really makes my day whenever someone loves a cake as much as I do, so happy you love this!
gg k says
I just made this cake and it is the best cake I have ever baked! I used Greek lemon strawberry yogurt and reduced sugar by half yet it tasted sweet enough to my personal taste.
Jasline N. says
This is such a great idea to use whatever yogurt on hand. Glad you like the recipe!
gg k says
I made this the second time with plain yogurt. It turned out really good. This is a recipe to keep! Have you experimented anything new with this cake?pls share. I love your recipes
Jacqueline says
Hi Jasline,
Thank you for posting this recipe i had some yoghurt to use up and just made the cake very easy and smells devine cake rised beautifully best cake I’ve made by scratch. I’m very happy with the cake will update when i have a piece tommorrow.
Jacqueline says
Update this cake tasted amazing perfect amount of sugar just perfect best cake I have ever made my hubby and daughter loved it too. I doubled the recipe . Definately my go to cake for life .Thanks again
Astrid says
Just made this perfect little cake. Great for the weekend for two people. Added a few choc chips. Thank you for recipe. Will try your marble cake next. X
I need a new name. says
The texture was not what I was after, but interesting. It didn’t really taste like lemon.
jan says
I would like to use rice malt syrup instead of sugar – but I do not know how the extra liquid would affect the cake and there doesn’t seem to be any wiggle room to leave another liquid out. What can you suggest?
Jasline N. says
Hi Jan, sorry I won't be able to help because I've never baked with rice malt syrup. Do let us know how your attempt worked out!
Lena says
This recipe is a dream! I baked it in a muffin tin and I made probably some of the best cupcakes of my life. The texture was amazing and the rise was beautiful. Thank you very much 🙂
Emma Nucci says
I’m the most terrible baker on the planet. Everyone gives me their ‘fail-safe’ recipes and I still manage to ruin them. But this WORKED!!! Thank you a hundred thousand million times 🙂
Paul says
Very impressive simple cake. Love the texture. Doubled quantities and used 2lb loaf tin with a paper liner. Made it for my mother, who is accomplished home cook. She asked me to write your recipe into her cookbook.
Ailie Connell says
Any advice oon how long you think it would keep/ whether it would freeze well? Looking for something simple for a work bake.
Jasline N. says
Hi Ailie!
The cake will last about 5 days in the refrigerator in an airtight container.
I haven't froze the cake before, but I believe it can be frozen. Wrap the cake in clingfilm and aluminum foil and it can be stored in the freezer for up to 3 months.
Ailie Connell says
thank you so much, and thank you for such a prompt reply! You are a gem of the internet.
soo says
would love to try this as cupcakes (mini-cakes!) has anyone done that? seems like i should try 20-25 mins baking time, same temp?
thanks!
Jasline N. says
Hi Soo! I haven't made them into mini cakes but I'm sure they will look adorable! Similar to what you said, I will bake them for about 20min (checking them after 15min) at the same temperature. Happy baking! 🙂
Rebecca Howles says
Hi! This was the first Cake I ever made! I made it yesterday for my boyfriend's birthday and it was delicious. However, I only have a 10 inch round baking tray and I scaled up the ingredients and it didn't rise... Do you have any advice on the quantities for this size tin plus a recommended baking time? I would really appreciate it! Total cake novice here. 🙂 thank you!
Jasline N. says
Hi Rebecca, thank you for trying the cake and I'm so glad you like it!
To scale the recipe up from a 5-inch cake tin to a 10-inch cake tin, you will need to multiply the quantities by 4 (which will make a huge cake!). If the cake still didn't rise even after multiplying the quantities by 4, then it may be because your baking powder and baking soda are old (they are not as reactive), and you should buy new baking powder and baking soda.
If the above still didn't work, let me know and we can try figure it out again!
And in the future when you want to scale cake recipes based on your cake tin, you can use this conversion calculator: https://www.foodiebaker.com/recipes/cake-pan-conversions/
Have a great weekend and happy birthday to your boyfriend! Happy baking!
Rebecca Howles says
Thank you so much!!!!! I can't wait to try it again. So just to check it should bake for 4 times the amount stated as well? Thank you!!!
Jasline N. says
You are welcome Rebecca! The baking time should remain the same about 40 to 45 minutes. But always do the skewer test to make sure! If the skewer still comes out moist, just continue baking, checking every 10 to 15 minutes. And if the top is getting too browned, you can tent it with an aluminum foil 🙂
Rebecca Howles says
You're fantastic, thank you for taking the time!!
Jasline N. says
You are welcome, it's my pleasure!
LY Kee says
I replaced lemon with orange instead and baked this in my air fryer. Cake turned out moist but doesn’t seem as fluffy as yours. Do I need to whisk sugar,yogurt and egg mixture for long or just mix together? This is a keeper recipe for people without mixers like me!
Jasline N. says
Hi LY, I'm glad you like the recipe! By right there is no need to whisk the mixture for long as the leavening is done by the baking powder and the reaction between the baking soda and acid (yogurt and lemon juice). Have you tried baking this in a normal oven? I'm not sure if the air fryer affects the texture. Do note that this cake is not a super fluffy kind, so if you reattempt the cake in a normal oven and it's still not the fluffiness you want, this may not be the right recipe for you. 🙂
Lauren says
Made this into a 7 inch cake with my 3 year old. The recipe was easy to do with a toddler and tasted lovely. I used groundnut oil with the lemon. It could have had an extra 5 min in the oven as it was the slightest bit under done (so 50 min overall).
Jee says
I stumbled upon this recipe (and your blog) trying to find a recipe to use up my batch of almost expiring yogurt. This looks wonderful but I was wondering if I could bake this as muffins? Have you tried experimenting yet? I'm also adding poppy seeds... will report back on the results!!
Jasline N. says
Hi Jee! I haven't made them into muffins but I think it's perfectly possible! I think they will be done baking in about 20 minutes, can't wait to hear your poppy seed version, sounds so yummy!
May says
if i am to bake a 7-inch cake instead of the 5-inch cake in the recipe, do i need to adjust the oven temperature ? Or can i stick to 175 degrees? And can you also advise on the baking time required? Still 40 -45 mins or is there a change?
Jasline N. says
Hi May, are you going to scale the recipe to make a 7-inch cake or just replacing the 5-inch tin with a 7-inch tin? If you are scaling the recipe, there's no need to adjust the oven temperature and the baking time should still be similar. However, do keep an eye on the cake after 30 minutes of baking to make sure the top of the cake is not browning too fast. If it's browning too fast, cover the cake tin loosely with aluminum foil and continue baking until the cake is done. If you are replacing the cake tin, the oven temperature can be kept the same, but the baking time will be reduced. I'm not sure how long it will take to bake, so just keep an eye on the cake every 10 minutes.
May says
Hi I am planning to make a 7-inch cake. Will take note of your advice. Thanks very much! I have not tried the recipe yet but am sure it will taste splendid!
Jasline N. says
Hi May, good luck baking! Let me know how it goes!
SavoringTime IntheKitchen says
This sounds wonderful, Jasline! Just the kind of simple cake I love and I love lemon 🙂
Jasline N. says
Thank you so much Susan, glad I found another lemon lover!
Angie@Angie's Recipes says
Jasline, the cake looks so moist and lemon flavour is definitely my top favourite.
Jasline N. says
Thank you for the compliments Angie! I'm glad you like the cake!
Monica says
I love small cakes and the tenderness of yogurt cakes like this one. So fresh and simple, a joy to have with a cup of tea! It's lovely.
Jasline N. says
Glad you like mini cakes like me Monica! Let me grab you a cup of tea too! 😉
Mary Frances says
Wow so easy but it looks so good! Sounds like a great dessert for when guests come to visit.
Jasline N. says
Thank you Mary! Yes it's a light dessert that's perfect after a heavy meal.
Bam's Kitchen says
This cake is a tea time beauty Jasline! Moist and delicious! The only hard part is waiting for it to bake...
Jasline N. says
Thanks Bobbi! Haha yea I guess the toughest is the waiting part!
Stephanie Leduc says
Looks so good!! Definitely looks like the kind of cake that would be good with tea!
Jasline N. says
Thanks Stephanie! Would you like a cup of tea then? 😉
Barbara Bamber | justasmidgen says
This is just the sort of cake I love! Sliced plain with tea, just like you had it, now I'm going to have to bake this. I love that you used a 5" pan, it makes a nice high rising pretty cake! xx
Jasline N. says
Thank you so much Barbara! Tiny cakes always look more adorable, don't they? 😉
Jess @ What Jessica Baked Next says
This cake is beautiful, Jasline! It looks super fluffy and light! I love any cake with vanilla and lemon in, so I know I would love this!
Jasline N. says
Thank you Jess! Can't wait to see your bake on this!
Sharon D. says
This recipe is definitely a keeper! I could hug you forever for this one, Jasline!
Jasline N. says
Awwwww returning the forever hugs back to you Sharon! 🙂
Karen (Luvswesavory) says
Hi Jasline,
Ooh ! It's so quick & easy to bake this yummy cake ! Ok, I need to get a tub of yogurt ... thanks for sharing !
Jasline N. says
Hi Karen! Yes it's really easy... I always have yogurt about to expire at home because I always forget to eat them!
Emily says
Looks DeLisH!
Jasline N. says
Thank you Emily!
The Hungry Mum says
I love easy mix cakes and I love lemon so I am sold 🙂 This looks so moist and full of flavour.
Jasline N. says
Thank you! A touch of lemon really does wonder to food, isn't it? 😉
thea ong says
I already bookmarked this recipe! thanks for sharing this awesome one bowl recipe.... 🙂
Jasline N. says
Awww hope you bake this cake soon! And you're welcome! 🙂
apuginthekitchen says
Well it couldn't be easier, I love recipes that are so simple and come out so well without all the mixers and stuff we are so accustomed to using. Beautiful cake.
Jasline N. says
Thank you Suzanne! I'm really amazed by how simple yet delicious this cake turned out to be. Hope you give this a try!
May Law says
看似非常不错的蛋糕， 食谱我牵走了!
希望很快就能请你吃蛋糕， 但愿不会收至天长地久吧！ 哈哈哈。。。
Jasline N. says
不管收多久我都会等的！ 😉