Looking for something light, delicious and not too sweet?

Fresh seasonal berries pair beautifully with the tang of lemon and yogurt in this easy-to-make cake from Oh Sweet Day! bake shop in Vancouver.


Lemon Yogurt Cake

  • ½ cup canola oil
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1 cup plain yogurt
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Lemon Syrup

  • 1/3 cup granulated sugar
  • 1/3 cup lemon juice

Lemon Whipped Cream Topping

  • 1 cup whipping cream
  • 1 cup fresh berries
  • 1 teaspoon lemon zest


  1. Preheat oven to 350F. Grease an 8-inch round cake pan.
  2. In a large mixing bowl, whisk together oil, eggs, sugar, lemon zest and yogurt until well-combined.
  3. Fold in the flour, baking powder and salt until incorporated.
  4. Pour the cake mixture into the prepared cake pan.
  5. Bake 45 to 50 minutes or until a toothpick inserted in the cake centre comes out clean.
  6. To prepare the syrup, place all the ingredients into a saucepan. Bring to the boil and stir until the sugar has dissolved. Reserve a tablespoon for the whipped cream. Set aside.
  7. When the cake is done, let it cool in pan for 5 minutes. Run a pairing knife around the edge of the cake to loosen it from the pan. Peel off the parchment paper. Place cake on a wire rack.
  8. Pour the syrup on the warm cake, allow it to soak the syrup and cool completely.
  9. To prepare the topping, whisk the whipping cream and the reserved lemon syrup until it holds firm peaks. Gently spread a thick layer of whipped cream on top of the cake.
  10. Garnish with fresh berries and lemon zest.

Makes one 8-inch cake