There’s something very comforting about a simple lemon cake you can throw together on a weeknight. This moist lemon yogurt cake with berry coulis is exactly that kind of recipe: quick to mix, bakes in about 35–40 minutes, and comes out soft, tangy, and just sweet enough.

I first shared this lemon yogurt cake in a YouTube video, but since then I’ve adjusted the quantities and clarified the steps to make it more reliable for home bakers in Canada, the USA and beyond. The base is a classic lemon yogurt cake, topped with a bright berry coulis and a few fresh lemon slices for a simple but elegant finish.

If you love easy desserts like a good moist apple cake or moist and fluffy blueberry muffins, this lemon yogurt cake will quickly join your favourites.

Why You’ll Love This Lemon Yogurt Cake

Moist and tender: The lemon yogurt and butter combination keeps the crumb soft without being heavy.
Simple ingredients: Butter, sugar, eggs, flour, baking powder, yogurt and lemons – nothing fancy.
Bright lemon flavour: Lemon zest in the batter plus a bit of lemon juice gives a fresh, tangy taste.
Perfect with berries: A quick mixed-berry coulis turns a simple snack cake into a pretty dessert.
Great make-ahead dessert: The flavour is even better the next day, just like a good tiramisu.

Ingredients for Lemon Yogurt Cake

This recipe is designed for a round 20–22 cm (8–9 inch) cake pan or similar.

For the Cake

125 g salted butter, softened (about 1/2 cup)
150 g sugar (about 3/4 cup)
2 large eggs, at room temperature
250 ml lemon yogurt, lightly sweetened (about 1 cup)
Zest of 2 untreated lemons
45 ml freshly squeezed lemon juice (about 3 tbsp, from 1–2 lemons)
200 g all-purpose flour (about 1 1/2 cups + 2 tbsp)
8 g baking powder (2 tsp)
1 pinch fine salt
Butter and flour for the pan

For the Berry Coulis

300 g frozen mixed berries (about 2 cups: blueberries, raspberries, strawberries, blackberries)
40–50 g sugar (3–4 tbsp, to taste)
15–30 ml water (1–2 tbsp, only if needed to help blend)
1 tbsp lemon juice (optional, for extra tang)

For Decoration

A few thin lemon slices
Extra fresh berries (optional)

If you enjoy fruity desserts, this cake pairs beautifully on a dessert table with recipes like French fruit tart with pastry cream or a slice of Paris-style almond pear tart.

Step-by-Step Instructions

1. Prepare the Pan and Oven

Preheat the oven to 180°C / 350°F.
Butter your cake pan, then dust with flour to coat the sides and bottom. Tap out any excess flour.

A well-prepared pan will give you the same clean release you’d expect from a classic cake like a pineapple upside-down cake.

2. Make the Lemon Yogurt Batter

In a large mixing bowl, cream together the softened salted butter and sugar until the mixture looks pale and slightly fluffy. This step helps create a light, even crumb.
Add the eggs one at a time, mixing well after each addition so the batter stays smooth and emulsified.
Stir in the lemon zest and lemon yogurt. Scrape down the sides of the bowl so everything is evenly combined.
Add the lemon juice and mix again. The batter may look slightly looser—that’s normal.
In a separate bowl, whisk together the flour, baking powder and pinch of salt.
Add the dry ingredients to the wet ingredients in two additions, mixing gently just until no streaks of flour remain. Avoid overmixing so the cake stays tender.

The texture you are aiming for is similar to a thick, smooth batter like you’d use for bakery-style double chocolate muffins.

3. Bake the Cake

Pour the batter into the prepared pan and smooth the top with a spatula.
Bake at 180°C / 350°F for about 35–40 minutes.
Start checking around 30–32 minutes. Insert a small knife or toothpick into the center: it should come out clean or with just a few moist crumbs.
Once baked, place the pan on a rack and let the cake cool for about 30 minutes.
Run a knife around the edge, then unmold the cake onto a serving plate and let it cool completely before decorating.

4. Make the Berry Coulis

Add the frozen mixed berries and sugar to a small saucepan.
Cook over medium heat until the berries release their juice and the sugar dissolves, stirring occasionally.
Simmer for a few minutes until the fruit softens and the mixture thickens slightly. If it looks too thick, add 1–2 tbsp of water.
Optionally add 1 tbsp lemon juice for a brighter flavour.
Transfer to a blender or use an immersion blender to purée until smooth.
If you prefer a very smooth coulis, pass it through a fine sieve to remove seeds.
Let cool completely before pouring over the cake.

This simple fruit sauce is also delicious over no-churn dark chocolate ice cream or a bowl of creamy old-fashioned French rice pudding.

5. Decorate and Serve

Once the cake is fully cooled, spoon some of the berry coulis over the top, letting it drip slightly over the sides.
Garnish with a few thin lemon slices and fresh berries if you have them.
Slice and serve. You can keep extra coulis on the side for people who want more.

Substitutions and Variations

Yogurt: You can use plain Greek yogurt instead of lemon yogurt. In that case, increase the lemon zest or add a bit more lemon juice to keep the citrus flavour.
Flour: All-purpose flour works best. You can replace about 25% with finely ground almond flour for a slightly denser, richer cake.
Sugar: White sugar or fine cane sugar both work. For a deeper flavour, use part light brown sugar like in ultra-fudgy double chocolate chip cookies.
Berries: Any mix of berries will do—blueberries, raspberries, strawberries, blackberries. You can also skip the coulis and serve the cake with fresh fruit.
Glaze instead of coulis: If you prefer a simple lemon glaze, mix powdered sugar with lemon juice until pourable and drizzle over the cooled cake.

FAQ

Can I make this cake the day before?
Yes. The flavour actually improves by the next day, just like a good strawberry tiramisu. Store the cake covered at room temperature and add the coulis just before serving, or keep everything in the fridge if your kitchen is warm.

Can I freeze the lemon yogurt cake?
You can freeze the cake (without coulis) for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw at room temperature, then add the coulis before serving.

What size pan should I use?
A 20–22 cm (8–9 inch) round cake pan or springform pan works perfectly. A loaf pan will also work; just adjust the baking time and start checking early.

Can I make this recipe gluten-free?
You can try a good 1:1 gluten-free all-purpose flour blend. The texture may be slightly different, but the yogurt usually helps keep the crumb moist.

Can I reduce the sugar?
You can drop the sugar to about 120 g (a generous 1/2 cup) for a less sweet cake. Keep in mind the berry coulis also adds sweetness.

What to Serve with Lemon Yogurt Cake

This lemon yogurt cake makes a lovely finish to a meal of lighter or richer dishes. It pairs especially well with:

A classic bowl of creamy butternut squash soup
Comforting cheesy beef macaroni casserole on a cold evening
A French-inspired menu ending with crème brûlée another night and this cake the next
Holiday tables alongside classic French Yule log or French fruit tart

You can also explore all my dessert recipes for more ideas.