· Kata

Soft Lemon Yoghurt Cake with Blueberries

A soft and moist Lemon Yoghurt Cake with fresh lemon, a simple glaze, and an optional blueberry layer that settles deliciously into the bottom of the cake.

This Soft Lemon Yoghurt Cake is light, moist, and full of fresh lemon flavour, with Greek yoghurt and oil keeping the crumb beautifully tender. A simple lemon soak adds even more citrus flavour, while a thin lemon glaze gives the finished cake a sweet, fresh finish.

Blueberries are completely optional in this recipe. The batter is naturally quite loose, so the berries may sink during baking rather than staying evenly suspended. That is exactly what happened when I made the cake for the video—the blueberries settled towards the bottom and created an unexpected fruity blueberry layer. It may not have been the original plan, but the cake was still soft, delicious, and full of flavour. If you prefer a classic lemon yoghurt cake, simply leave the blueberries out.

Servings: 9 Prep: 20 min - Cook: 35-40 min - Total: About 1 hour + cooling

Ingredients

For the Cake

  • 250 g plain flour (2 cups all-purpose flour)

  • 2 tsp baking powder

  • ½ tsp bicarbonate of soda (baking soda)

  • ¼ tsp fine salt

  • 180 g caster sugar (about ¾ cup + 2 tbsp granulated sugar)

  • Zest of 2 lemons

  • 3 large eggs

  • 200 g Greek yoghurt (about ¾ cup + 1 tbsp)

  • 120 ml neutral oil (½ cup)

  • 60 ml fresh lemon juice (¼ cup)

  • 1 tsp vanilla extract

  • 150 g blueberries, fresh or frozen (about 1 cup), optional

For the Lemon Soak

  • 30 g caster sugar (about 2½ tbsp)

  • 30 ml fresh lemon juice (2 tbsp)

For the Lemon Glaze

  • 100 g icing sugar (about ¾ cup + 2 tbsp powdered sugar)

  • About 1 tbsp fresh lemon juice

Instructions

1. Prepare the Tin and Oven

Preheat the oven to 175°C conventional / 155°C fan / 350°F. Grease a square cake tin and line the base and sides with baking paper, leaving a little paper extending above two sides so the cake can be lifted out easily after baking.

2. Prepare the Blueberries (if using)

If using fresh blueberries, wash them in advance and dry them thoroughly. If using frozen blueberries, keep them frozen until you are ready to add them to the batter. Do not thaw them first, as they will release additional moisture and can colour the batter.

The blueberries are optional. For a classic soft lemon yoghurt cake, simply leave them out.

3. Coat the Blueberries

Measure the flour, then remove 1 tablespoon and gently toss it with the blueberries. Set them aside while you prepare the cake batter.

This light coating can help the berries grip the batter, although because this particular batter is quite loose, some or all of the blueberries may still settle towards the bottom during baking.

4. Combine the Dry Ingredients

Whisk the remaining flour with the baking powder, bicarbonate of soda, and salt until evenly combined. Set aside.

5. Make the Lemon Sugar

Place the caster sugar and lemon zest in a large mixing bowl. Rub the sugar and zest together with your fingertips for about 30 seconds, until the sugar feels slightly damp and becomes very fragrant. This releases the natural oils from the lemon zest and gives the cake a stronger fresh lemon flavour.

6. Add the Wet Ingredients

Add the eggs to the lemon sugar and whisk for approximately 60 seconds. Add the Greek yoghurt, neutral oil, lemon juice, and vanilla extract. Whisk gently until the mixture is smooth and evenly combined.

7. Add the Dry Ingredients

Fold the dry ingredients into the wet mixture in two additions. Mix gently and stop as soon as no visible streaks of flour remain. Avoid overmixing, as this can make the finished cake heavier.

8. Add the Blueberries

If using blueberries, gently fold approximately 100 g into the batter. Mix as little as possible, particularly when using frozen blueberries, as excessive mixing can release their colour into the batter.

A Note About the Blueberries

This cake batter is quite loose, which gives the finished cake its wonderfully soft and moist texture. However, it also means that the blueberries may not stay suspended throughout the sponge.

When I made this cake for the video, the blueberries sank and formed a fruity layer towards the bottom. Rather than ruining the cake, they created a delicious contrast between the soft lemon sponge and juicy blueberries.

So don't worry if yours does the same—it is perfectly fine to enjoy it as an unexpected blueberry layer.

If you would rather have a simple lemon yoghurt cake without the possibility of sinking berries, leave them out completely.

9. Fill the Tin

Pour the batter into the prepared cake tin and gently level the surface. If using blueberries, scatter the remaining 50 g over the top and press them only very lightly into the batter. Do not push them down.

10. Bake

Bake for 35-40 minutes. Begin checking the cake after about 38 minutes. The centre should spring back lightly when touched, and a skewer inserted into a section without a blueberry should come out clean or with a few fine, moist crumbs. If the top begins to brown too quickly, cover it loosely with foil for the final few minutes.

11. Make the Lemon Soak

While the cake is baking, combine the caster sugar and fresh lemon juice in a small bowl. Stir well and set aside.

12. Add the Lemon Soak

Once baked, leave the cake in the tin for 10 minutes. Prick the surface gently with a skewer. Spoon the lemon soak gradually over the warm cake, allowing each addition to absorb before adding more. The soak adds moisture and gives the cake an extra burst of fresh lemon flavour.

13. Cool

Leave the cake in the tin for another 15-20 minutes. Carefully lift it out using the baking paper and transfer it to a wire rack. Allow the cake to cool completely before adding the glaze.

14. Make the Lemon Glaze

Place the icing sugar in a small bowl. Add the lemon juice gradually, stirring until you have a thick but slowly flowing glaze. If it is too thick, add a few drops of lemon juice. If it becomes too thin, add a little more icing sugar.

15. Glaze the Cake

Spoon or drizzle the lemon glaze over the completely cooled cake. Allow the glaze to set for approximately 20 minutes before slicing. Cut into squares and serve.

Tips and Tricks

✅ Rub the lemon zest into the sugar before adding the other ingredients. This releases the lemon oils and gives the cake a stronger citrus flavour.

✅ Use full-fat Greek yoghurt for the softest, most tender crumb.

✅ Do not overmix the batter once the flour has been added.

✅ The batter is intentionally quite loose. This helps create a very soft cake, but it also means blueberries may sink during baking.

✅ If your blueberries settle at the bottom, don't worry. They create a delicious fruity layer underneath the lemon sponge.

✅ The blueberries are completely optional. Leave them out if you want a classic soft lemon yoghurt cake.

✅ If using fresh blueberries, make sure they are completely dry before adding them to the batter.

✅ Add frozen blueberries straight from the freezer rather than thawing them first.

✅ Tossing the blueberries in a little flour can help, but it cannot completely prevent sinking in a loose cake batter.

✅ Add the lemon soak while the cake is still warm so it absorbs easily.

✅ Wait until the cake is completely cold before glazing it, otherwise the icing will melt and disappear into the surface.

✅ For neat slices, allow the glaze to set before cutting the cake.

Share: