Orange Lemon Yogurt Cake (Moist, Citrusy, and Perfect for Brunch or Dessert)
If you love bright citrus desserts, this orange lemon yogurt cake is one to keep on repeat. It has a soft crumb and a fresh citrus flavor that feels light yet satisfying enough for dessert. It comes together quickly with basic pantry ingredients.
This citrus yogurt cake uses both lemon and orange, so the flavor is fresh but not sharp. It’s the kind of simple bake that works for brunch, snack time, or an easy after-dinner treat. Plus, it’s simple enough for everyday baking but pretty enough to share.
Why You Will Love This Recipe
- This orange lemon yogurt cake comes together quickly and uses just one bowl, so cleanup stays simple.
- The citrus flavor is fresh and easy to enjoy, with both orange and lemon coming through clearly.
- The crumb stays soft after baking and holds well for a day or two.
- It feels a little special, yet it’s still an easy, homey bake that works for at brunch, dessert, or an afternoon coffee break.
- You can bake it in an 8-inch pan, a loaf pan, or divide the batter into muffins, depending on how you plan to serve it.
How To Make Orange Lemon Yogurt Cake
Step 1: In a large bowl, whisk the eggs and granulated sugar until fully combined and slightly frothy. Add the lemon zest, orange zest, lemon juice, orange juice, Greek yogurt, olive oil, and vanilla extract. Whisk until smooth.
Step 2: In a separate bowl, combine the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix to maintain a light texture.
Step 3: Pour the batter into the prepared pan and bake for 25-30 minutes. Begin checking at 25 minutes by inserting a toothpick into the center; it should come out clean when done.
Step 4: Allow the cake to cool for 10 minutes on a cooling rack. If using a springform pan, release the outer ring before letting it cool completely to room temperature.
Expert Tips
- Use fresh citrus for the best flavor. Bottled juice will not give the same result.
- Do not skip the zest. That is where most of the citrus flavor comes from.
- Measure flour correctly. Spoon it into the cup and level it off to avoid a heavy cake.
- Room temperature ingredients help. The batter mixes more evenly and bakes more consistently.
- Grease the pan well. This cake is soft and can stick if the pan is not prepared properly.
Orange Lemon Yogurt Cake FAQs
Yes. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for 4-5 days.
Yes. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Yes, but the texture may be slightly less firm.
Yes. A loaf pan or muffin tin works well; adjust baking time accordingly.
Absolutely. A simple citrus glaze made with powdered sugar and orange or lemon juice complements the cake beautifully.
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Orange Lemon Yogurt Cake
Equipment
- Mixing bowl
- Whisk
- Spatula
- 8-inch Cake Pan or Springform Pan
- Measuring cups
- Measuring spoons
- Cooling rack
Ingredients
- 3 large eggs
- ½ cup granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 2 tablespoons lemon juice
- 3 tablespoons orange juice
- 1 cup Greek yogurt
- ¼ cup olive oil or vegetable oil
- 1 teaspoon vanilla extract
- 1½ cup all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350℉. Lightly spray an 8-inch baking pan with cooking spray.
- In a large bowl, whisk eggs and sugar until well-combined. Add lemon zest, orange zest, lemon juice, orange juice, Greek yogurt, olive oil, and vanilla extract.
- Continue to whisk until the mixture is smooth. Add flour, baking powder, and salt. Gently fold in dry ingredients using a spatula, being careful not to overmix.
- Pour the batter into the prepared pan and bake 25-30 minutes or until a toothpick inserted into the center comes out clean. Begin to check cake at 25 minutes to avoid over-baking.
- Allow the cake to cool for 10 minutes on a baking rack, then remove from the pan or release the outer ring if prepared in a springform pan. Continue to cool to room temperature before slicing.
Notes
- Zest is what gives this cake its citrus punch. If you reduce it, the cake will taste flat even if the juice is there.
- Greek yogurt affects the final texture. Full-fat gives a softer, richer crumb, while low-fat makes it slightly firmer.
- Olive oil adds a mild fruity note that works well with citrus. Vegetable oil keeps the flavor cleaner and more neutral.
- Flavor improves as it sits. The citrus comes through more clearly after a few hours or the next day.
- Works well as a plain tea cake. It does not need frosting, glaze, or toppings.
- You can swap the citrus balance. More lemon for a sharper taste, more orange for a softer, sweeter profile.
- Freezes well. Slice, wrap, and freeze for up to a month. Thaw at room temperature before serving.
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