Lemon Yogurt Cake


It’s still summertime here in San Diego. It is HOT. So a light lemon cake still tastes good, even though we’re all dying to enjoy pumpkin spice lattes on a cool night.

We invited a dog behaviorist to our house tonight. I try to have something nice to offer to guests and this cake is super easy & never fails me. She declined the offer, but a healthy serving made me feel a little better after our candid conversation. We have a dog that bites. I adore him & I want so badly to keep him. But, with the birth of our daughter, I’m having trouble committing to the possibility of letting him live here if he’s likely to hurt her. It’s breaking my heart. Anyhow…back to the sweets, my favorite diversion. This is an adaptation of the Pioneer Woman’s marmalade cake. It’s so versatile & can be made with lots of different flavors and spices. I just love a recipe that welcomes creativity!


1 1/2 cup flour

2 tsp baking powder

1/2 tsp salt

3 eggs

1 cup sugar

1 cup plain yogurt (heaping)

1/2 cup canola oil

1 tsp vanilla

zest from 1 lemon

Preheat oven to 350. Sift dry ingredients. Mix wet ingredients. Gently combine wet with dry ingredients. ?Do not over mix. It will be a little bit lumpy. Pour into greased 9-inch round pan. Cook for 35 minutes or until toothpick inserted in center comes out clean. Allow to cool out of pan. For glaze, juice one lemon and add powered sugar until desired consistency is reached. ?You can leave lemon out and add a cinnamon glaze or your favorite frosting. ?Bon appetit!

DSC04254 550x366 Lemon Yogurt Cake

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One Comment

  1. Ali

    oh my gosh this sounds so good today! Have you tried making it with Greek Yogurt?

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