Easy & Moist Lemon Greek Yogurt Cake with Luscious Lemon Caramel Sauce
Imagine a cake that’s not only incredibly light and fluffy but also bursting with a vibrant, tangy lemon flavor, perfectly balanced by a rich, creamy texture. This Lemon Greek Yogurt Cake is exactly that – an absolute dream to bake and even better to eat. It’s the ideal sweet ending to any meal or a delightful companion to your afternoon tea. And when generously drizzled with our irresistible homemade Lemon Caramel Sauce, it transforms into an unforgettable dessert that will have everyone asking for the recipe!
Why You’ll Adore This Lemon Greek Yogurt Cake
This recipe is a true gem, offering a perfect blend of simplicity and sophistication. What makes this Lemon Greek Yogurt Cake truly special and a consistent favorite? Let’s dive into why it stands out:
- Effortless Elegance: This cake is incredibly easy to prepare, making it ideal for both novice and experienced bakers. It comes together quickly, yet presents beautifully, making it perfect for impressing guests without hours of effort.
- Perfectly Balanced Flavors: The natural tanginess of Greek yogurt perfectly complements the bright, zesty notes of fresh lemon. It’s a harmonious blend that’s neither too tart nor overly sweet, creating a refreshing taste profile.
- Unmatched Moisture and Texture: Greek yogurt is a secret weapon in baking, known for imparting incredible moisture and a wonderfully tender crumb. This cake is light, fluffy, and moist, ensuring every bite is a delightful experience.
- Irresistible Lemon Caramel Sauce: The homemade Lemon Caramel Sauce elevates this cake from great to extraordinary. Its sweet, tangy, and slightly buttery notes add a layer of luxurious decadence that perfectly balances the cake’s fresh flavors. For those who love a little extra sweetness, this caramel is a dream come true.
- Versatile for Any Occasion: Whether you’re hosting a dinner party, enjoying a quiet afternoon with tea, or looking for a delightful potluck contribution, this cake fits the bill. It’s universally loved and always a crowd-pleaser.
Building on the success of other moist yogurt-based recipes like our Lemon Ricotta Cake, this Greek Yogurt version delivers similar fluffiness and moisture, proving once again that yogurt is a fantastic ingredient for creating truly exceptional baked goods. If you enjoyed our Yogurt Plum Cake or French Yogurt Cake, you’re in for another treat!
Essential Ingredients for Your Lemon Greek Yogurt Cake
One of the best things about this recipe is that it relies on readily available, everyday baking ingredients. You won’t need to hunt for anything exotic or fancy, just good quality basics that come together to create something truly spectacular. The secret lies in the freshness of the lemon and the creaminess of the Greek yogurt, which are key to achieving that signature tangy and moist texture.
For the Lemon Greek Yogurt Cake:
- Eggs: Provide structure and richness, contributing to the cake’s light and airy texture when properly whisked.
- Caster Sugar: Its fine crystals dissolve easily, creating a smooth batter and a tender crumb. It also helps in aerating the eggs.
- Canola Oil (or any neutral tasting cooking oil): Unlike butter, oil ensures a consistently moist cake that stays soft for days. Its neutral flavor allows the lemon to shine.
- Fresh Lemon (Juice and Zest): Crucial for that bright, authentic lemon flavor. The zest contains essential oils that deliver the most intense citrus aroma, while the juice provides the tangy notes. Always use fresh lemons for the best results!
- Natural Greek Yogurt: The star ingredient! It adds incredible moisture, a subtle tang, and helps create a tender, fluffy texture. Full-fat Greek yogurt is recommended for the richest flavor and texture.
- Plain Flour: The foundation of the cake’s structure. Be careful not to overmix once added.
- Baking Powder & Baking Soda: These leavening agents work together with the acidic yogurt to give the cake its beautiful rise and airy texture.
- Salt: A pinch enhances all the other flavors, balancing the sweetness and brightening the lemon.
Tip for Success: For optimal results, ensure your eggs and Greek yogurt are at room temperature before you start baking. This helps them combine more smoothly with other ingredients, creating a more uniform and airy batter.
Baking Your Delightful Lemon Greek Yogurt Cake: A Step-by-Step Guide
You’ll be delighted to learn that crafting this moist and flavorful Lemon Greek Yogurt Cake is surprisingly simple. With just one bowl and about 10 minutes of active prep time, you can have this batter ready for the oven. You absolutely don’t need to be a seasoned baker to achieve fantastic results with this recipe!
Simple Steps to Cake Perfection:
- Whisk Eggs and Sugar: In your large mixing bowl, combine the Eggs and Caster Sugar. Whisk them vigorously until the mixture becomes light, pale, and very foamy. This step is crucial for incorporating air, which contributes significantly to the cake’s light and fluffy texture. Don’t rush it – a few extra minutes of whisking here will make a noticeable difference!
- Incorporate Wet Ingredients: Gently stir in the Canola Oil until just combined. Next, add the fresh Lemon Juice, aromatic Lemon Zests, and creamy Greek Yogurt. Mix until everything is smoothly incorporated. The mixture will be wonderfully fragrant at this stage!
- Add Dry Ingredients: Sift the Plain Flour, Baking Powder, Baking Soda, and a pinch of Salt directly into the wet ingredients. Sifting helps prevent lumps and ensures an even distribution of the leavening agents.
- Mix Until Just Combined: Using a spatula or a whisk on low speed, mix the batter until the dry ingredients are just incorporated and no streaks of flour remain. This is a critical point: do not overmix! Overworking the batter once flour is added can develop the gluten too much, leading to a denser, “cakey” or chewy texture instead of the desired light and fluffy crumb.
- Bake and Cool: Pour your beautifully prepared batter into a greased and floured pan (as discussed in the Bundt Cake section below). Bake until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for a bit before inverting it onto a wire rack to cool completely.
See? It’s genuinely that straightforward! No complex techniques, no multiple bowls, just pure baking bliss waiting to happen.
Baking in a Bundt Pan: Tips for Success
As you can see from the beautiful photos, I opted to bake this delightful cake in a Bundt pan. But what exactly is a Bundt Pan? In essence, it’s a distinctive baking pan, typically circular with a decorative fluted or grooved interior and a hollow tube in the center. This design is similar to a Tube Pan or Angel Food Cake Pan, but Bundt pans are characterized by their intricate patterns, which create stunningly shaped cakes without any extra effort from the baker.
Why Choose a Bundt Pan?
- Even Baking: The central tube allows heat to circulate more evenly through the center of the cake, ensuring it bakes more uniformly than in a standard round pan. This means no more undercooked centers or overbaked edges!
- Moisture & Texture: The design promotes a cake that is wonderfully moist in the center and often develops a slightly crispier, caramelized crust on the outside, as more of the cake batter touches the heated metallic surface.
- Effortless Presentation: The unique patterns of Bundt pans mean your cake comes out looking elaborate and beautiful with minimal decoration needed – a simple dusting of powdered sugar or a drizzle of glaze (like our lemon caramel sauce!) is often all it takes.
- Variety of Designs: From intricate swirls to elegant flutes, Bundt pans come in countless designs, making them a fun tool for any baker who loves a visually appealing dessert.
Tips for Using a Bundt Pan:
To ensure your gorgeous cake releases cleanly from its intricate pan, proper preparation is key:
- Generous Greasing: Use a pastry brush to thoroughly grease every nook and cranny of the pan with softened butter or a non-stick baking spray specifically designed for baking (the kind with flour).
- Flouring the Pan: After greasing, lightly flour the entire interior surface of the pan. Rotate and tap the pan to ensure the flour coats everywhere, then invert it and tap out any excess flour. For chocolate cakes, use cocoa powder instead of flour to avoid white residue.
- Cooling Time: Do not rush the cooling process. Allow the cake to cool in the pan on a wire rack for at least 10-15 minutes before attempting to invert it. This allows the cake to firm up slightly and pull away from the sides. If you try to remove it too soon, it might tear; too late, and it might stick.
For this cake, I proudly used my favorite Bundt Pan – the super fun Nordic Ware Heritage Bundt Pan. Nordic Ware is renowned for creating incredibly high-quality and beautifully designed Bundt pans, and this one has consistently delivered perfect results, proving itself to be the best quality among all the Bundt pans I own!
More Bundt Cake Inspirations:
- Mini Lemon Bundt Cake with Blueberries
- Mocha Bundt Cake from Marcellina in Cucina
Crafting the Perfect Lemon Caramel Sauce
While the Lemon Greek Yogurt Cake is a star on its own, the tangy Lemon Caramel Sauce is truly the crowning jewel of this recipe. It’s an exquisite topping that adds a layer of sweet and zesty decadence, elevating every single bite. What makes it even better? It’s surprisingly simple to prepare, requiring just a few basic ingredients and a little patience.
Ingredients for this Dreamy Caramel:
- Caster Sugar: The base for our caramel, providing the essential sweetness.
- Water: Helps dissolve the sugar evenly before it caramelizes.
- Unsalted Butter: Adds a rich, creamy texture and a touch of indulgence to the caramel.
- Fresh Lemon Juice: This is what transforms a traditional caramel into our unique lemon caramel, adding that bright, tangy counterpoint that cuts through the sweetness beautifully.
How to Make the Luscious Lemon Caramel Sauce:
- Prepare the Syrup: In a small, heavy-bottomed saucepan, combine the Caster Sugar and Water. Place it over low to medium heat. Allow the sugar to dissolve completely, stirring occasionally if necessary to encourage this process. Once dissolved, stop stirring and let the syrup bubble gently.
- Caramelization: Watch the syrup carefully. It will gradually thicken and begin to change color, starting with a pale straw yellow and progressing to a beautiful golden-amber hue. This is where the magic happens! Be patient but vigilant – caramel can go from perfect to burnt very quickly. Swirl the pan occasionally to ensure even coloring, but avoid stirring with a spoon to prevent crystallization.
- Finish the Sauce: As soon as the syrup reaches a rich golden-brown color, immediately remove the pan from the heat. Carefully add the Unsalted Butter and Fresh Lemon Juice. Be prepared for a vigorous reaction – the caramel will bubble and steam quite a bit, which is perfectly normal due to the temperature difference.
- Combine and Cool: Gently stir the mixture until the butter has fully melted and everything is well combined into a smooth, luscious sauce. Transfer the hot caramel into a heat-proof jar or container.
- Storage and Serving: Allow the sauce to cool completely at room temperature. As it cools, it will thicken. Once cool, you can store it in the fridge until ready to use.
Reheating Tip: Caramel tends to firm up significantly when refrigerated. If you want a more pourable consistency for drizzling, simply warm it up in the microwave for a few seconds or gently in a saucepan over low heat until it reaches your desired fluidity.
For an alternative, equally delicious topping, consider drizzling some vibrant Homemade Lemon Curd over your cooled Bundt cake. Both options offer a fantastic burst of lemon flavor!
Frequently Asked Questions About This Lemon Greek Yogurt Cake
This cake retains its lovely moistness for a good few days. You can store it at room temperature in an airtight container for up to 2-3 days. If you want to extend its freshness, it can be kept in the fridge for up to five days. However, it’s generally best enjoyed at room temperature for the optimal texture and flavor. I highly recommend drizzling the Lemon Caramel Sauce over individual slices just before serving, as prolonged contact with the sauce can make the cake soggy over time.
Absolutely! This lemon cake freezes beautifully. After it has completely cooled down to room temperature, wrap it tightly in two layers of protection. First, use cling wrap or plastic wrap, ensuring it’s sealed well to prevent freezer burn. Then, add a second layer of aluminum foil. Properly wrapped, this cake will keep well in the freezer for up to 2 months. When you’re ready to enjoy it, simply transfer the frozen cake to the fridge and let it thaw overnight. You can also let it thaw at room temperature if it’s not too warm. Please note that I do not recommend freezing the cake with the caramel sauce already poured over it, as the sauce’s texture can change upon thawing. Freeze the cake and sauce separately.
While Greek yogurt is highly recommended for its thickness and tang, you can substitute it with regular plain yogurt. However, regular yogurt has a higher water content. If you use it, consider straining it through a coffee filter or cheesecloth for about 30 minutes to remove some excess liquid. This will help maintain the cake’s desired texture and moisture level. The flavor profile might be slightly less tangy.
Caramel crystallization often happens if sugar crystals cling to the sides of the pan and fall back into the syrup. To prevent this, ensure your pan is perfectly clean. You can also “wash down” the sides of the pan with a wet pastry brush during the initial dissolving phase to remove any stray sugar crystals. Avoid stirring the syrup once the sugar has dissolved and it begins to boil, as this can encourage crystallization. Only swirl the pan gently.
This recipe is versatile! You can easily bake this cake in a standard 9-inch round springform pan, a 9×5-inch loaf pan, or even a 9×9-inch square pan. Baking times will vary depending on the pan size and shape. For a springform pan, expect a similar baking time, but keep an eye on it. For a loaf pan, it might take a bit longer (around 40-50 minutes), while a square pan might be slightly shorter. Always use the “skewer test” to check for doneness. Remember that if you’re not using a Bundt pan, you might not need to flour the pan as thoroughly; a good greasing is often sufficient for easier release.
Explore More Zesty Lemon Cakes and Desserts:
If you’ve fallen in love with the bright, refreshing flavors of lemon in this cake, you’ll be thrilled to know there’s a whole world of lemon-infused desserts waiting for you to discover. Here are some of our other favorite lemon recipes that are sure to tantalize your taste buds:
- Lemon Raspberry Muffins: A delightful blend of sweet and tart, perfect for breakfast or a snack.
- Lemon Drizzle Cake: A classic, impossibly moist cake drenched in a vibrant lemon syrup.
- Lemon Blueberry Muffins: Bursting with fresh blueberries and bright lemon zest.
- Lemon Poppy Seed Loaf Cake: A tender loaf with a delightful crunch from poppy seeds and a refreshing lemon glaze.
- Lemon Meringue Cake: All the flavors of the classic pie, but in a stunning cake form.
- Lemon Sweet Rolls: Soft, fluffy rolls with a gooey lemon filling, perfect for a special breakfast or brunch.
- Lemon Ricotta Cheesecake: A lighter, creamier cheesecake with a delicate lemon essence.
Baked this delightful recipe?
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Full Recipe: Lemon Greek Yogurt Cake with Lemon Caramel Sauce
Lemon Yogurt Cake
Print Recipe
Equipment
- Bundt Cake Pan or Round Springform Pan
Ingredients
Lemon Yogurt Cake
- 3 Large Eggs (room temperature)
- 1/3 cup (70g) Caster Sugar (fine granulated sugar)
- 1/2 cup (120ml) Canola Oil (or other neutral vegetable oil)
- 1 Large Fresh Lemon: Juice and Zest
- 1 cup (250g) Natural Greek Yogurt (full-fat, room temperature)
- 1 1/2 cups (225g) Plain Flour (all-purpose flour)
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 pinch Salt
Lemon Caramel Sauce
- 1/3 cup (70g) Caster Sugar
- 1/4 cup (60ml) Water
- 1 tablespoon (20g) Unsalted Butter
- 3 tablespoons (45ml) Fresh Lemon Juice
Instructions
For the Lemon Yogurt Cake
- Preheat your oven to 180°C / 350°F. Prepare your Bundt pan by thoroughly greasing it with butter or baking spray and then dusting it evenly with flour (see note 1).
- In a large bowl, vigorously whisk the Eggs and Caster Sugar together for several minutes until the mixture is pale, thick, and very foamy. This step is essential for a light cake.
- Stir in the Canola Oil, followed by the fresh Lemon Juice, Lemon Zest, and Natural Greek Yogurt. Mix until all these wet ingredients are well combined and smooth.
- Sift the Plain Flour, Baking Powder, Baking Soda, and Salt directly into the wet mixture. Gently fold or stir until the dry ingredients are just incorporated and no streaks of flour remain. Be careful not to overmix the batter.
- Pour the cake batter evenly into your prepared Bundt pan. Bake for 20 to 25 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Allow the cake to cool in the Bundt pan on a wire rack for at least 15 minutes before carefully inverting it onto the rack to cool completely. This cooling time in the pan helps the cake release cleanly.
For the Lemon Caramel Sauce
- In a small, heavy-bottomed saucepan, combine the Caster Sugar and Water. Heat over low to medium heat, stirring occasionally until the sugar has completely dissolved. Stop stirring and bring to a gentle boil. Continue to cook until the syrup turns a rich golden-brown color. Swirl the pan occasionally to ensure even caramelization.
- Once the caramel reaches the desired golden hue, immediately remove it from the heat. Carefully add the Unsalted Butter and fresh Lemon Juice. The mixture will bubble and steam intensely; this is normal. Gently stir until the butter is fully melted and the sauce is smooth and combined.
- Transfer the lemon caramel sauce into a heat-proof jar or jug. Allow it to cool down completely to thicken before drizzling generously over the cooled Lemon Yogurt Cake. Serve immediately (see note 2).
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Notes
- Pan Alternatives: This versatile cake can be baked in various pans, such as a 9-inch round springform pan or a 9×5-inch loaf pan. If you’re not using a Bundt pan, you might find that thorough greasing is sufficient, and flouring may not be as critical for easy release. Adjust baking times accordingly and use the skewer test for doneness.
- Caramel Sauce and Cake Moisture: To prevent the cake from becoming soggy, especially if it won’t be eaten entirely in one sitting, it is highly recommended to drizzle the Lemon Caramel Sauce over the cake (or individual slices) just before serving. If you have leftover cake, store it plain and add sauce as needed.
Nutrition (per serving)