Lemon Yogurt Cake

Lemon Yogurt Cake

Based off a recipe from Smitten Kitchen for a lime cake, this is a moist and tangy cake that comes together quickly.

Kaili Kreiner


  1. 2 cups yogurt
  2. 2/3 cup olive oil
  3. 2 cups sugar
  4. 3 lemons , zested
  5. 4 eggs
  6. 3 1/3 cups flour
  7. 3 tsps baking powder
  8. 3 tsps baking soda
  9. 1/4 tsp salt
  10. 1 jar raspberry jam
  11. sugar powdered


40 mins
  1. Add Photo

    Whisk together yogurt, oil, sugar, zest, and juice, then whisk the eggs in one at a time. Sift the flour, baking powder, baking soda, and salt into the batter, then stir until just combined.

  2. Add Photo

    Pour into 9-inch cake pans that have been greased, with parchment paper lining the bottoms. Bake in a preheated 350 ºF oven for 35-40 minutes.

  3. Add Photo

    Let the cakes cool in their pans for 10 minutes, then run a knife around the edges to loosen, and finish cooling on a rack. Spread jam on top of one cake, stack on the other layer, and finish with a dusting of powdered sugar.

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