This mini lemon yogurt cake is the perfect thing to make Mom for Mother’s Day! What could be better than having your own little personal cake with a luscious lemon flavor?

This mini lemon yogurt cake is fairly simple to make and can be made in a 6-inch round cake pan. However, I prefer to make it in a 3-cup Bundt pan. It just looks fancy when you make it in the Bundt cake.

You could even give Mom the mini Bundt pan along with the cake recipe. Then, she could make her own little cake in the future. The Nordic 3-cup Bundt pan I purchased on Amazon even comes with a similar recipe on the packaging for a vanilla pound cake. Then, Mom would have two recipes to go along with the pan and the actual cake.

You also want to prep the pan with baking spray. You can find it right next to the regular non-stick cooking spray just on the baking aisle of the grocery store. This is key to a foolproof cake removal from the Bundt pan with no problem.

Ingredients to Make Mini Lemon Yogurt Cake

• FLOUR
• BAKING POWDER
• SALT
• SUGAR
• LEMON
• WHOLE MILK YOGURT (PLAIN GREEK)
• CANOLA OIL
• LARGE EGG
• PURE VANILLA EXTRACT
• POWDERED SUGAR (AKA CONFECTIONERS’ SUGAR)
• MILK

How to Make Mini Lemon Yogurt Cake Recipe

This mini cake begins by whisking together some flour, baking powder, and salt. In another bowl, you will mix some sugar together with the zest of a lemon. You want to mix this with a fork to help release those oils from the zest into the lemon-sugar mixture.

Now, to that bowl of sugar, you add in some plain Greek yogurt, oil, egg, and vanilla. Once you combine the sugar, it’s time to add in the dry ingredients. You mix the dry ingredients in just until the flour is absorbed. You don’t want to overmix this cake.

Next, the cake bakes at 350 F degrees for about 40 minutes. Once the cake has cooked, allow it to cool in the pan for 10 minutes then invert it. This is essential to remove the cake from the pan without any trouble. Once the cake is out of the pan and cooled completely, you top it with a glaze. This glaze is made with powdered sugar, lemon juice, and milk. It is what really makes that lemon flavor pop for this cake.

Frequently Asked Questions

Can I make this recipe with gluten-free flour?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 substitute that includes a binder like xanthan gum to help the cakes hold their shape and texture.

How do I store mini lemon yogurt cakes?
Store mini lemon yogurt cakes in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. If freezing, wrap each cake individually in plastic wrap and place them in a freezer-safe bag.

Can I use a different citrus flavor instead of lemon?
Absolutely! You can substitute the lemon juice and zest with orange, lime, or even grapefruit to create a different citrus-flavored yogurt cake. Adjust the sugar slightly if using a sweeter citrus like orange.

How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. They should also be lightly golden on top and spring back when touched gently.

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This recipe is adapted from Leigh Anne Wilkes.