If you’re looking for a light, tangy, and fluffy cake that feels both elegant and comforting, this Delicious Donut-Shaped Cake with Greek Yogurt and Lemon is the perfect recipe for you. Bursting with bright citrus flavor and balanced by the richness of full-fat Greek yogurt, this cake delivers a tender crumb and a beautifully moist texture in every slice. Finished with a glossy lemon glaze that drapes effortlessly over its donut-shaped curves, it’s a dessert that looks impressive yet is surprisingly simple to make.
Whether you’re hosting brunch, celebrating a special occasion, or simply craving something sweet with your afternoon coffee, this lemon yogurt cake fits the moment. It’s refined enough for guests and easy enough for a weekday treat.
Why You’ll Love This Lemon Yogurt Cake
This donut-shaped cake isn’t just beautiful — it’s also packed with flavor and practical benefits:
- Moist and tender crumb thanks to full-fat Greek yogurt
- Bright citrus flavor from fresh lemon zest and juice
- Balanced sweetness with a tangy glaze
- Simple ingredients you likely already have at home
- Elegant presentation without complicated decorating
The Greek yogurt acts as both a moisture booster and a flavor enhancer. Combined with melted butter and eggs, it creates a rich batter that bakes into a soft, fluffy cake. The donut shape (made in a bundt or tube pan) gives it visual appeal while ensuring even baking.
Who This Recipe Is Perfect For
This cake is ideal for:
- Home bakers who want an easy yet impressive dessert
- Lemon lovers craving a citrus-forward treat
- Hosts planning brunches, showers, or afternoon tea
- Busy families who want a reliable, foolproof cake recipe
It’s also a fantastic beginner-friendly bake. The steps are straightforward, and the results are consistently beautiful.
Ingredients You’ll Need
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup Greek yogurt (plain, full-fat)
- ½ cup granulated sugar
- 3 large eggs
- ½ cup unsalted butter, melted
- 1 ½ tsp baking powder
- ½ tsp baking soda
- Zest of 2 lemons
- 2 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- A pinch of salt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
Kitchen Equipment Needed
To make this donut-shaped lemon yogurt cake, you’ll need:
- 9-inch bundt pan or tube pan
- Mixing bowls (large and medium)
- Hand mixer or stand mixer (optional but helpful)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Zester or microplane
- Citrus juicer
- Cooling rack
- Small bowl for glaze
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and lightly flour your bundt or tube pan thoroughly, ensuring you coat all crevices to prevent sticking.
2. Combine Dry Ingredients
In a medium bowl, whisk together:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
Set aside.
3. Mix Wet Ingredients
In a large bowl, whisk together the Greek yogurt and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition.
Stir in:
- Melted butter
- Lemon zest
- Fresh lemon juice
- Vanilla extract
Mix until fully combined.
4. Combine Wet and Dry
Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined. Avoid overmixing, as this can make the cake dense.
5. Bake
Pour the batter evenly into the prepared pan. Smooth the top with a spatula.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool
Let the cake cool in the pan for 10–15 minutes before carefully inverting it onto a cooling rack. Allow it to cool completely before glazing.
Making the Lemon Glaze
In a small bowl, whisk together:
- Powdered sugar
- Fresh lemon juice
- Lemon zest
The glaze should be thick but pourable. If it’s too thick, add a few drops of lemon juice. If too thin, add more powdered sugar.
Drizzle the glaze generously over the cooled cake, allowing it to cascade down the sides.
Tips for the Perfect Lemon Yogurt Cake
Use Fresh Lemons
Fresh zest and juice make a noticeable difference. Bottled juice lacks the bright oils found in fresh lemons.
Room Temperature Ingredients
Let eggs and yogurt sit out for 20–30 minutes before mixing. This ensures smoother blending and better texture.
Don’t Overmix
Overworking the batter develops gluten and can result in a tough cake.
Grease the Pan Thoroughly
Bundt pans are notorious for sticking. Use butter and flour or baking spray with flour included.
Recipe Variations and Swaps
Make It Lighter
Use low-fat Greek yogurt instead of full-fat. The cake will still be moist, though slightly less rich.
Add Berries
Fold in ½ cup fresh blueberries or raspberries for a fruity twist.
Lemon-Poppy Seed Version
Add 1 tablespoon poppy seeds for subtle crunch and visual appeal.
Orange Yogurt Cake
Swap lemon zest and juice for orange zest and juice for a softer citrus flavor.
Gluten-Free Option
Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Serving Suggestions
This cake shines on its own, but you can elevate it further:
- Serve with fresh berries and whipped cream
- Add a dollop of vanilla Greek yogurt
- Pair with lemon curd on the side
- Dust lightly with extra powdered sugar
Perfect Drink Pairings
This lemon yogurt cake pairs beautifully with:
- Freshly brewed coffee
- Earl Grey or chamomile tea
- Iced lemon tea
- Prosecco or sparkling wine
- A crisp Sauvignon Blanc
The bright citrus flavor complements light, refreshing beverages.
Storage Instructions
Room Temperature
Store the cake in an airtight container at room temperature for up to 2 days.
Refrigeration
For longer storage, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving for best texture.
Freezing
You can freeze the unglazed cake:
- Wrap tightly in plastic wrap.
- Wrap again in foil.
- Freeze for up to 3 months.
Thaw overnight in the refrigerator and glaze before serving.
Why Greek Yogurt Makes This Cake Special
Greek yogurt adds:
- Moisture
- Protein
- Slight tanginess
- Tender crumb
It replaces part of the fat typically required in traditional cakes, making this recipe slightly lighter while still indulgent.
Common Mistakes to Avoid
- Skipping the zest — it contains most of the lemon flavor
- Overbaking — leads to dryness
- Glazing while warm — causes the glaze to melt and run off
- Not preparing the pan properly
Frequently Asked Questions
Can I use regular yogurt instead of Greek yogurt?
Yes, but strain it first to remove excess liquid. Greek yogurt is thicker and provides better structure.
Can I make this cake ahead of time?
Absolutely. It tastes even better the next day as the lemon flavor develops.
Why did my cake stick to the pan?
Bundt pans require thorough greasing. Be sure to coat every ridge and curve.
Can I reduce the sugar?
You can reduce it slightly (by about 2 tablespoons), but lowering it too much may affect texture.
Is this cake overly sweet?
No. The Greek yogurt and lemon balance the sweetness perfectly.
Can I double the recipe?
Yes, but bake in two separate pans for even cooking.
A Cake Worth Sharing
This Delicious Donut-Shaped Cake with Greek Yogurt and Lemon is proof that simple ingredients can create extraordinary flavor. It’s bright, moist, elegant, and versatile — perfect for nearly any occasion.
If you try this recipe, I’d love to hear how it turned out for you. Share it with friends and family who adore citrus desserts, and don’t forget to subscribe to the blog for more refined yet approachable recipes delivered straight to your kitchen.
Happy baking!
Delicious Donut-Shaped Cake with Greek Yogurt and Lemon
