This lemon yogurt cake is light, moist, and gently fragrant, the kind of dessert that feels familiar from the very first bite. The yogurt keeps the crumb tender, the lemon zest brings a fresh and clean aroma, and the apricot jam glaze adds a soft fruity sweetness on top. It is not overly sweet and never heavy, which makes it perfect both as a morning treat with tea and as a simple afternoon dessert.
It is a straightforward recipe built on pantry ingredients, yet the final result looks polished and inviting. Warm or fully cooled, each slice feels balanced, comforting, and quietly elegant.
Ingredients
For the cake batter
- 2 eggs
- A pinch of salt
- 2 teaspoons vanilla sugar
- 80 g sugar
- 100 ml vegetable oil
- 100 ml milk
- 200 g flour
- 7 g baking powder
For the yogurt lemon layer
- 150 g yogurt
- 1 tablespoon sugar
- 1 egg
- Zest of 1 lemon
For the topping
- 100 g apricot jam
- Powdered sugar, for dusting
Instructions
Prepare the oven and pan
Preheat the oven to 175°C. Lightly grease a rectangular baking dish or line it with parchment paper.
Mix the cake batter
In a bowl, whisk the eggs with salt, vanilla sugar, and sugar until pale and slightly frothy. Slowly add the oil and milk, mixing until smooth.
Sift in the flour and baking powder and stir just until combined. The batter should be smooth and pourable.
Prepare the yogurt lemon layer
In a separate bowl, whisk together the yogurt, sugar, egg, and lemon zest until creamy and uniform.
Assemble the cake
Pour the cake batter into the prepared dish and spread evenly. Spoon the yogurt lemon mixture over the top and gently smooth it into an even layer.
Bake
Bake for about 30 minutes, until lightly golden and a toothpick inserted into the center comes out clean.
Glaze and finish
Remove the cake from the oven and let it cool for about 10 minutes. Warm the apricot jam slightly so it spreads easily, then brush it evenly over the surface while the cake is still warm.
Allow the cake to cool completely, then dust lightly with powdered sugar before slicing.
Why this cake works
Yogurt keeps the crumb soft and moist without heaviness, while lemon zest cuts through the sweetness and adds freshness. The apricot jam glaze seals the top, adds shine, and introduces a gentle fruit note that pairs naturally with lemon.
Storage tips
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The glaze helps keep it moist. For a just baked feel, warm slices briefly before serving.
Variations
- Use orange or lime zest instead of lemon
- Replace apricot jam with raspberry or orange marmalade
- Add sliced almonds on top before baking
- Bake in muffin tins for individual portions
- Use plant based yogurt and milk for a dairy free version
Serving ideas
Serve with black tea, Earl Grey, or a mild coffee. It also pairs well with fresh berries or a spoon of lightly whipped cream. For a more indulgent dessert, add a small scoop of vanilla ice cream on the side.
Final thoughts
This lemon yogurt cake with apricot jam glaze proves that simple recipes can still feel special. Soft, lightly tangy, and gently sweet, it is the kind of cake that fits effortlessly into everyday life and still feels like a treat. Once you bake it, it is likely to become one of those reliable recipes you return to again and again.
