This light, fluffy lemon cake is perfect when you want a sweet treat without a complicated recipe. With just three simple ingredients, it’s beginner-friendly, quick to make, and great for a lighter dessert option.
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The texture is soft and airy with a fresh lemon flavor, making it ideal for breakfast, dessert, or an afternoon snack.
Ingredients
Cake
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1 box lemon cake mix (about 15–16 oz)
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1 cup plain Greek yogurt (non-fat or low-fat works well)
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3 large eggs
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Optional Lemon Glaze
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1 cup powdered sugar
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1–2 tablespoons fresh lemon juice
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½ teaspoon lemon zest
Optional Toppings
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Light whipped cream
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Fresh berries
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Lemon slices or zest
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Sugar-free frosting
Equipment
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Mixing bowl
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Whisk or electric mixer
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9×5 inch loaf pan or 8×8 cake pan
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Parchment paper or cooking spray
Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C).
Grease a loaf pan or line it with parchment paper.
Step 2: Mix Ingredients
In a large mixing bowl combine:
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Lemon cake mix
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Greek yogurt
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Eggs
Whisk or beat for 1–2 minutes until the batter is smooth and well combined.
The batter will be thick and creamy.
Step 3: Pour Into Pan
Pour the batter evenly into the prepared baking pan.
Gently tap the pan on the counter to remove air bubbles.
Step 4: Bake
Bake for 30–35 minutes or until:
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A toothpick inserted in the center comes out clean
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The top is lightly golden
Step 5: Cool
Let the cake cool in the pan for 10–15 minutes, then transfer to a rack to cool completely.
Step 6: Add Optional Glaze
Mix powdered sugar with lemon juice until smooth.
Drizzle over the cooled cake and sprinkle lemon zest on top.
Texture Tips
✔ Use room temperature eggs for a fluffier cake
✔ Do not overmix the batter
✔ Let the cake cool before slicing to keep it moist
Optional Flavor Variations
Lemon Blueberry Cake
Fold ½ cup fresh blueberries into the batter.
Lemon Coconut Cake
Add ¼ cup shredded coconut.
Lemon Vanilla Cake
Add 1 teaspoon vanilla extract.
Lemon Cream Cake
Top with light cream cheese frosting.
Storage
Room Temperature:
2 days in an airtight container
Refrigerator:
Up to 5 days
Freezer:
Wrap slices and freeze for up to 2 months
Estimated Nutrition (per slice)
Varies by ingredients used.
Approximate values:
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Calories: 160–190
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Protein: 6–8 g
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Fat: 3–5 g
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Carbs: 28–32 g
Common Mistakes
Cake too dense
→ Overmixing the batter.
Cake sticking to pan
→ Not greasing or lining the pan.
Cake too dry
→ Baking too long.
Frequently Asked Questions (Q&A)
Q1: Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt gives the cake a thicker texture and more protein.
Q2: Can I make this cake without eggs?
Yes. Replace eggs with:
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¾ cup applesauce, or
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2 mashed bananas.
Q3: Can I make cupcakes instead?
Yes! Pour batter into cupcake liners and bake 18–22 minutes.
Q4: Can I make it gluten-free?
Yes, simply use a gluten-free lemon cake mix.
Q5: Can I reduce sugar?
Use a sugar-free cake mix or skip the glaze.
Q6: Why is my cake rubbery?
This usually happens from overmixing the batter.
Q7: Can I add fresh lemon juice to the batter?
Yes. Add 1 tablespoon for extra lemon flavor.
Q8: Can I double the recipe?
Yes. Use a 9×13 pan and bake for 35–40 minutes.
💡 Beginner Baking Tip:
Always check the cake 5 minutes before the timer ends since oven temperatures vary.
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