meyer lemon yogurt cake

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Made with Greek yogurt and citrus olive oil, this sunny Meyer lemon loaf cake makes the perfect winter treat! This stir-together cake comes together quickly (no mixer required) and bakes up incredibly tender and delicious.

 Meyer Lemon Yogurt Cake

The Best Meyer Lemon Yogurt Cake

  • Meyer lemon zest and juice – Meyer lemons are sweeter and more fragrant than regular lemons. Fresh Meyer lemon zest and juice add plenty of delicious lemon flavor to this cake.
  • Meyer lemon olive oil – Bright and lemony, I love using Meyer lemon olive oil (or citrus olive oil) in this loaf cake. You can also use melted coconut oil or neutral baking oil.
  • Greek yogurt and buttermilk – Greek yogurt gives this cake the best texture, and buttermilk makes each slice springy and light.
  • Super fine almond flour – Ground from blanched whole almonds, almond flour gives this cake a moist and tender crumb.
Meyer Lemon Yogurt Cake

To make the cake, simply whisk the dry ingredients together in a large mixing bowl and make a well in the center. Whisk the wet ingredients together in a medium mixing bowl until smooth, then add to dry ingredients and fold in just until combined.

Spoon the batter into a loaf pan, tap the pan to reduce air bubbles, and bake the cake until golden. Once cool, drizzle with lemon butter glaze (my favorite!). Enjoy this easy Meyer lemon cake!

Meyer Lemon Yogurt Cake
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Meyer Lemon Yogurt Cake

Meyer Lemon Yogurt Cake

  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 1 loaf, 12 slices


This bright and sunny Meyer lemon yogurt cake is perfect for citrus season! Made with Greek yogurt and citrus olive oil, you’ll love this easy lemon cake!



  • 1 1/4 cups flour
  • 1/2 cup super fine almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 2 Tbsp fresh Meyer lemon zest
  • 1/3 cup Meyer lemon olive oil (or citrus olive oil)
  • 1 large egg, at room temperature
  • 3/4 cup Greek yogurt, at room temperature
  • 1/4 cup low-fat buttermilk, at room temperature
  • 2 Tbsp fresh Meyer lemon juice


  • 1 Tbsp unsalted butter, melted
  • 1/8 tsp salt
  • 2 tsp fresh Meyer lemon zest
  • 2 Tbsp fresh Meyer lemon juice
  • 3/4 cup powdered sugar, sifted


  1. Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan. Spray parchment paper lightly with nonstick spray.
  2. For the cake, whisk together flour, almond flour, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture.
  3. Combine sugar and Meyer lemon zest in a medium bowl, and whisk together for 1 minute to combine. Whisk in olive oil, egg, Greek yogurt, buttermilk, and Meyer lemon juice until combined; add to flour mixture and fold in just until combined.
  4. Spoon batter into prepared pan and smooth with an offset spatula; tap pan sharply to reduce air bubbles.
  5. Bake for 36 to 40 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully lift cake from pan and cool completely.
  6. For the glaze, whisk together melted butter, salt, Meyer lemon zest and juice, and powdered sugar in a small bowl. Drizzle glaze over cake and and let set before serving.


Cake can also be made with 1/3 cup melted coconut oil or neutral baking oil. If you use a different oil, increase Meyer lemon zest in the cake to 3 tablespoons.

Keywords: Meyer Lemon, Lemon, Yogurt, Greek Yogurt, Almond Flour, Loaf Cake

Meyer Lemon Yogurt Cake

Craving more Meyer lemon desserts?

Meyer Lemon Bundt Cake
Meyer Lemon Meringue Pie
Meyer Lemon Layer Cake

This recipe is created in partnership with Sur La Table. All opinions expressed are my own.

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  1. Hi there, I’m about to make your lemon cake but I only have reg olive oil, will that work as a substitute for the lemon olive oil? It looks so delicious, lemon cake is one of my absolute favs, thank you😊

    1. Hi Jennifer, yes you can use olive oil! You can also use melted coconut oil or another neutral baking oil. I also recommend bumping up the zest in the cake to 3 tablespoons. Happy baking! 🙂

  2. Hi! The loaf pan I have is tiny.. Do you think I can use cupcake form to use the remaining batter, or shall I reduce the ingredients? 🙂

  3. hi, i wanted to make the loaf gluten free.. was wondering if i could swap the flour for rice flour and keeping the rest of the ingredients intact in ur opinion would the recipe work..?

    1. Hi Divya, I’ve never baked with rice flour so I can’t speak to how it would impact the recipe. I would try a cup-for-cup gluten-free flour instead. 🙂

  4. I have made this cake a number of times, so yum yummy! If you have not tried it you are missing out on delicious flavors.