This lemon yogurt cake is incredibly moist, bright, and tender thanks to Greek yogurt, olive oil, and fresh lemon juice. What makes this version different is the balance of rich olive oil with whipped ricotta icing and pistachios for texture. I tested this cake several times to get a soft, plush crumb that stays moist for days without becoming dense or overly sweet.

This is the kind of cake I make when I want something simple but beautiful enough to serve to guests. The first time I tested it, I wanted a cake that felt lighter than a traditional butter cake but still rich and satisfying.

The combination of lemon, olive oil, and yogurt creates something incredibly fresh tasting. While it bakes, the kitchen smells warm and citrusy, and the edges turn lightly golden while the centre stays soft and delicate.

How I tested this recipe until perfect

When I made the first version, the lemon flavour disappeared once baked. Rubbing the lemon zest directly into the sugar completely changed that. It releases the oils from the zest and gives the cake a much deeper natural lemon flavor throughout.

I also tested this with both vegetable oil and olive oil. Olive oil gave the cake a softer texture and more complex flavor without making it heavy. The Greek yogurt keeps the crumb moist while still feeling light.

Why I love this lemon yogurt cake

• Moist for days thanks to Greek yogurt and olive oil
• Bright fresh lemon flavor without tasting artificial
• Simple ingredients with elegant results
• Perfect for brunch, dessert, or entertaining
• The whipped ricotta icing feels lighter than traditional frosting

Ingredients You’ll Need

For the lemon yogurt cake

Sugar + lemon zest

Rubbing the zest into the sugar is one of the most important steps. The sugar becomes fragrant and almost damp as the citrus oils release.

Eggs

Use room temperature eggs for a smoother batter and better rise.

Olive oil

I prefer olive oil over vegetable oil here because it gives the cake richness and keeps it incredibly moist.

Greek yogurt

Plain Greek yogurt creates a tender crumb and adds slight tanginess that balances the sweetness beautifully.

Lemon juice

Freshly squeezed lemon juice gives the brightest flavor.

Flour + leavening

The combination of baking powder and baking soda keeps the cake light without becoming overly airy.

For the whipped ricotta icing

This icing is softer and lighter than classic buttercream. The ricotta gives it a creamy texture that pairs beautifully with lemon.

• Ricotta
• Butter
• Powdered sugar
• Vanilla
• Lemon zest

Substitutions & Variations

• Use regular yogurt instead of Greek yogurt
• Swap pistachios for almonds or leave them out entirely
• Bake in a loaf pan for a lemon yogurt loaf
• Add fresh berries to the batter
• Use orange zest and juice for a citrus variation

How to Make Lemon Yogurt Cake

1. Prepare the pan

Preheat oven to 350°F. Grease and line a 9-inch cake pan.

2. Infuse the sugar

Add the lemon zest to the sugar and rub together with your fingers until fragrant.

3. Mix the wet ingredients

In a large bowl, whisk together sugar, eggs, olive oil, Greek yogurt, milk, vanilla, and lemon juice until smooth.

4. Add dry ingredients

Whisk together flour, baking powder, baking soda, and salt separately. Fold into the wet ingredients until just combined.

5. Bake

Pour batter into prepared pan and bake for 30–35 minutes until golden and a toothpick comes out clean.

The cake should smell deeply lemony and the top should spring back lightly when touched.

6. Make the icing

Whip ricotta, butter, powdered sugar, vanilla, and lemon zest until smooth and fluffy.

7. Finish the cake

Once cooled, spread icing over the cake and garnish with ground pistachios.

How to Store Leftovers

Store covered in the fridge for up to 4 days.

I like letting slices sit at room temperature for 15–20 minutes before serving so the texture softens again.

Final Thoughts

This lemon yogurt cake is exactly the kind of baking I love most—simple ingredients transformed into something elegant and memorable.

The olive oil keeps it rich, the yogurt keeps it tender, and the lemon makes everything taste bright and fresh. It’s the sort of cake that feels equally perfect with coffee in the afternoon or served after dinner with friends.

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