Lemon Yogurt Snacking Cake (8×8) with Streusel and Bright Lemon Glaze

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Why this cake works for weeknights and slow weekends

This is a simple snacking cake you can bake in one 8 by 8 inch pan. The batter is quick, the ingredients are familiar, and the payoff is real. You get a tender crumb with clean lemon flavor, a crisp streusel on top, and a tart glaze that wakes everything up.

The texture is soft and moist because yogurt brings both moisture and a little acidity. That gentle tang helps the baking powder and baking soda do their job, so the cake rises evenly without turning heavy. Lemon zest carries most of the flavor, and fresh lemon juice balances the sweetness. Nothing fancy. Just a reliable cake that tastes like home.

In the Pacific Northwest, we cook for weather that changes a lot. A bright lemon cake like this fits rain or shine. It holds up for brunch, a coffee break, or an after-dinner slice. It also packs well for a day trip.

Below you will find the full recipe with equipment, timing, ingredients in US and Metric units, step-by-step directions, and nutrition per serving. After that, you will find straight answers to common questions, substitutions, and troubleshooting so the cake turns out right the first time.

What you will make

A tender lemon cake baked in an 8 by 8 inch pan, topped with a crisp streusel, cooled until just warm, then finished with a bright lemon glaze. It cuts cleanly and keeps its moisture for days at room temperature if covered.

Key things to know before you start

  1. Bring cold ingredients to room temperature. Eggs and yogurt blend better and trap air more evenly when they are not cold. This gives you a lighter crumb.
  2. Do not overmix once the flour goes in. Mix just until you no longer see dry streaks. Overmixing develops gluten and can make the cake tough.
  3. Zest the lemons before you juice them. Zesting a cut lemon is messy and wasteful.
  4. Start checking for doneness early. Every oven runs a little different. Begin checking at the early end of the bake range so you do not overshoot.

Recipe: Lemon Yogurt Snacking Cake with Streusel and Lemon Glaze

Equipment

  • 8 by 8 inch metal baking pan, at least 2 inches deep
  • Parchment paper for lining
  • Two medium mixing bowls and one large mixing bowl
  • Microplane or fine grater for zest
  • Whisk and rubber spatula
  • Digital scale or measuring cups and spoons
  • Toothpick or thin skewer for doneness test
  • Wire rack for cooling

Yield

12 small squares or 9 larger squares

Time

  • Prep: 20 minutes
  • Bake: 34 to 40 minutes
  • Cool before glazing: 45 minutes
  • Total: about 1 hour 45 minutes

Ingredients

For the streusel topping

  • All-purpose flour 1/2 cup (65 g)
  • Granulated sugar 1/3 cup (67 g) or light brown sugar 1/3 cup (67 g)
  • Fine sea salt 1 pinch
  • Finely grated lemon zest 1 teaspoon
  • Cold unsalted butter, cubed 3 tablespoons (42 g)
  • Optional add-ins: chopped nuts 1/4 cup (30 g) or old fashioned rolled oats 1/4 cup (25 g)

For the cake batter

  • Granulated sugar 1 cup (200 g)
  • Finely grated lemon zest from 2 medium lemons, about 2 tablespoons
  • Neutral oil 1/2 cup (120 ml), such as light olive, canola, or vegetable
  • Large eggs 2, room temperature
  • Plain whole milk yogurt 3/4 cup (180 g), room temperature
  • Fresh lemon juice 1/4 cup (60 ml), strained
  • Vanilla extract 1 teaspoon (5 ml)
  • All-purpose flour 1 1/2 cups (180 g)
  • Baking powder 1 1/2 teaspoons (6 g)
  • Baking soda 1/4 teaspoon (1.5 g)
  • Fine sea salt 1/2 teaspoon (3 g)
  • Milk 1/4 cup (60 ml), room temperature

For the lemon glaze

  • Powdered sugar 1 cup (120 g), sifted if lumpy
  • Fresh lemon juice 2 to 3 tablespoons (30 to 45 ml), to taste
  • Optional: lemon zest 1/2 teaspoon for fragrance
  • Optional for thinning: milk 1 to 2 teaspoons (5 to 10 ml), if needed

Preparation

1. Prep the pan and heat the oven

Heat the oven to 350°F (177°C). Line the bottom and two sides of an 8 by 8 inch metal pan with parchment so you can lift the cake out after baking. Lightly grease any exposed sides.

2. Make the streusel

In a medium bowl whisk together the flour, sugar, salt, and lemon zest. Add the cold butter cubes. Use your fingertips to pinch and rub the butter into the dry mix until it forms small clumps with a few larger clusters mixed in. If using nuts or oats, fold them in now. Chill the bowl while you make the batter. Cold streusel bakes up crisper.

3. Build the lemon sugar

In a large mixing bowl combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it feels slightly damp and smells bright. This step releases lemon oils into the sugar so the flavor carries through the cake.

4. Mix the wet ingredients

Whisk the oil into the lemon sugar. Whisk in the eggs one at a time until the mixture looks smooth and slightly thickened. Whisk in the yogurt, lemon juice, and vanilla until well combined.

5. Combine the dry ingredients

In a separate medium bowl whisk the flour, baking powder, baking soda, and salt until evenly distributed.

6. Bring the batter together

Add the dry mix to the wet mix in two additions, folding gently with a spatula just until no dry streaks remain. Fold in the milk to loosen the batter. It should be pourable but thick.

7. Fill the pan and add streusel

Scrape the batter into the prepared pan and smooth the top. Sprinkle the chilled streusel evenly across the surface. Do not press it in.

8. Bake

Bake on the center rack for 34 to 40 minutes. Begin checking at 32 minutes. The cake is done when a toothpick inserted near the center comes out with a few moist crumbs and no wet batter. The surface should look set and the streusel lightly golden.

9. Cool

Set the pan on a wire rack and let the cake cool in the pan for 15 minutes. Use the parchment to lift the cake out to the rack. Cool until barely warm or room temperature, about 30 minutes more.

10. Glaze

In a small bowl whisk the powdered sugar with 2 tablespoons lemon juice. Add more lemon juice, a few drops at a time, until the glaze runs in a thick ribbon. If you want a softer set, thin with a little milk. Drizzle over the cooled cake. Let the glaze set for 15 minutes before slicing.

Serving size and nutrition

  • Servings: 12 squares
  • Approximate per serving: 330 calories; fat 13 g; saturated fat 4 g; carbohydrates 49 g; sugars 34 g; fiber 1 g; protein 4 g; sodium 190 mg.
    These are estimates and will vary based on exact ingredients and slice size.

Frequently asked questions

Can I bake this in a different pan?

Yes. A 9 inch square pan yields a thinner cake and usually bakes a little faster. Start checking at 28 minutes. A 9 inch round pan works too. For a metal loaf pan, the batter fits but the bake time increases, and the streusel browns faster. Tent loosely with foil if the top colors too quickly.

Do I need Greek yogurt?

Plain whole milk yogurt works best because it adds moisture without making the batter watery. Greek yogurt works if you thin it with a couple of teaspoons of milk to reach the same consistency. Low fat yogurt can be used but may lead to a slightly drier crumb.

Can I use oil or butter in the batter?

This recipe calls for oil in the batter because oil stays liquid when cool, so the cake keeps a soft texture on day two and day three. Butter works if you prefer the flavor. Use 1/2 cup (113 g) melted and cooled unsalted butter and beat it well with the sugar and eggs so it emulsifies.

Does fresh lemon juice matter?

Fresh lemon juice tastes brighter and sets the balance for the glaze. Bottled juice is acidic but can taste flat. If you only have bottled, increase the zest in the batter by another teaspoon to support the lemon flavor.

How do I know when the cake is done?

Look for a set center and a few moist crumbs on a toothpick. If you have an instant read thermometer, the middle of the cake should read about 200°F to 205°F, which is a reliable doneness range for butter and oil cakes.

Can I skip the glaze?

You can. The cake is sweet enough without it. If skipping the glaze, consider increasing the zest in the streusel to 2 teaspoons so you do not lose that final pop of lemon.

Storage, freezing, and make-ahead

  • Room temperature: Store the glazed cake covered at room temperature for 3 to 4 days. A loose cover is best so the streusel keeps some crunch.
  • Refrigerator: Chilling extends the life by a day but softens the streusel. Bring slices to room temperature before serving.
  • Freezer: Slice the unglazed cake, wrap pieces tightly, and freeze for up to 3 months. Thaw at room temperature in the wrapper. Mix and drizzle fresh glaze before serving.
  • Make-ahead components: Streusel can be made 2 days ahead and kept cold. You can also zest and juice lemons a day ahead and refrigerate both in airtight containers.

Variations that make sense

Lemon blueberry snacking cake

Fold 1 heaping cup (150 g) fresh blueberries into the batter at the end. Toss them with 1 teaspoon flour first so they do not all sink. Reduce the milk by 1 tablespoon to keep the moisture level even.

Lemon poppy seed

Stir 1 tablespoon poppy seeds into the batter with the dry ingredients. Add a touch more vanilla if you like a rounder flavor.

Almond streusel

Swap half the streusel flour for very finely ground almonds and use sliced almonds as the optional add-in. A small splash of almond extract in the glaze can be nice, but go light so the lemon remains the main flavor.

Lemon raspberry

Use 1 cup (140 g) fresh raspberries. Fold them in gently; they are delicate. Expect a few streaks of pink in the crumb, which is normal and pretty.

Simple no-streusel version

Skip the streusel and bake the cake plain. Check for doneness a few minutes earlier since there is no topping to insulate the surface. Glaze as directed.

Ingredient notes and why they matter

Flour

Standard all-purpose flour gives a tender crumb with enough structure to hold the streusel. Weigh it if you can. If measuring by cups, fluff the flour, spoon it lightly into the cup, and level with a straight edge. Too much flour produces a dry cake.

Sugar

The cake uses granulated sugar in the batter for clean sweetness. Rubbing zest into the sugar is worth the extra minute because it spreads lemon flavor evenly. Light brown sugar in the streusel adds a hint of molasses and can make the streusel slightly more caramel-like. Granulated sugar works there too and bakes crisper.

Fat

Neutral oil in the batter keeps the cake plush, and cold butter in the streusel creates crisp nuggets. If you want full butter flavor throughout, use melted butter in the batter as noted earlier and know the crumb will feel a touch firmer the next day.

Eggs

Two large eggs provide structure and help the cake set. Room temperature eggs incorporate more easily and help the batter emulsify, which supports an even rise.

Yogurt

Yogurt is a moisture booster and a flavor helper. Its gentle acidity supports the leavening. Whole milk yogurt is the most forgiving. Nonfat yogurt is thinner and may require a teaspoon or two less milk to keep the batter from getting loose.

Leaveners

Baking powder handles most of the lift. A small amount of baking soda balances the acidity from yogurt and lemon juice. Do not skip the soda or the cake can taste a little sharp and may not brown as well.

Lemons

Zest brings aromatic oils that carry the lemon scent. Juice brings acidity and brightness. If your lemons are small, use three to get enough zest. Wash and dry them before zesting.

Milk

A small pour of milk loosens the batter so it spreads evenly in the pan. Whole milk is ideal, but any milk will do.

Salt

A bit of fine sea salt keeps the sweetness in check and sharpens the lemon.

Step-by-step cues so you know what to expect

  1. When you rub zest into sugar, the sugar should look pale yellow and smell strong.
  2. When you whisk the eggs into the oil and sugar, the mixture will thicken slightly and turn glossy.
  3. After adding the yogurt and lemon juice, the batter may look a bit looser. That is normal.
  4. When you fold in the dry mix, the batter should go from streaky to smooth in about 12 to 15 folds. Stop there.
  5. The streusel should feel like damp sand with small pebbles. If it melts in your hands, it is too warm. Chill it for a few minutes.
  6. At the 32 minute mark, the center of the cake should have a slight jiggle but not look wet. By 36 to 38 minutes, it usually settles and tests clean.
  7. The glaze should coat the back of a spoon and run slowly in a ribbon. If it sinks into the cake too fast, it is too thin. Add a tablespoon of powdered sugar and whisk again.

Troubleshooting

The cake sank a little in the center

Common causes are underbaking, opening the oven door too early, or an oven that runs cool. Use the center rack, wait until the cake looks set around the edges before you test it, and do not pull it until the toothpick reads just shy of clean. If you use a glass pan, note that glass often needs a longer bake. Metal pans promote better browning and a more consistent rise.

The streusel melted into the cake

Warm streusel can melt into the surface. Keep it chilled while you mix the batter. Also check your butter amount. Three tablespoons is enough. More butter leads to melting.

The crumb is dry

This usually comes from too much flour or an overbake. Weigh the flour when possible. If using cups, measure lightly. Remove the cake from the oven as soon as it passes the toothpick test. If your kitchen is very dry, reduce the bake time by 2 to 3 minutes or add 1 tablespoon extra milk to the batter next time.

The lemon flavor is too mild

Increase the zest by 1 teaspoon. Keep the juice at 1/4 cup, since pushing the juice higher can disrupt the structure and slow browning. Another option is to add 1/2 teaspoon lemon extract to the glaze, but use a light hand because extracts can taste harsh if overdone.

The glaze is too sweet

Use more lemon juice and less milk, and add a pinch of salt. You can also whisk in 1 teaspoon very finely grated zest to bring back acidity without adding more liquid.

Smart substitutions

  • Flour: A 1:1 gluten-free baking blend that includes binders can work, though the crumb will be more tender and may not brown as deeply. Check a couple of minutes early.
  • Sugar: Swap 1/4 cup of the granulated sugar in the batter for light brown sugar if you want a slightly warmer flavor.
  • Oil: Light olive oil brings a subtle fruit note that plays well with lemon. Strong olive oil can taste bitter in cake, so keep it mild.
  • Dairy-free: Use a rich, unsweetened plant yogurt and a neutral oil. The texture will be a bit softer, but the cake still sets well.
  • Citrus: Lime works one-for-one for a sharper taste. Orange is sweeter, so reduce the glaze sugar by 2 tablespoons to keep balance.

Technique tips that improve the crumb

Work at room temperature

Cold eggs and yogurt create a thicker emulsion that resists mixing and can leave lumps. Room temperature batter spreads evenly, which promotes even baking and a level top.

Mix by hand after the flour goes in

A whisk is fine for the wet stage. Switch to a spatula once the flour is added. Gentle folding keeps gluten development low and crumb tender.

Use parchment for easy release

The parchment sling makes it simple to lift the whole cake out without breaking the streusel. This helps if you plan to glaze on a rack and transfer to a board for clean edges.

Calibrate your lemon to your taste

Zest is strong and juice is acidic. If you want a louder lemon profile without extra sourness, increase zest. If you want more pucker, adjust the glaze with more lemon juice rather than changing the batter.

Serving ideas without extra fuss

  • Warm slice with plain yogurt or a small spoon of whipped cream.
  • Afternoon coffee or tea companion.
  • Breakfast slice with fresh berries.
  • Small squares for a potluck tray. The glaze sets firm enough to stack with parchment between layers.

Why this cake is reliable

The yogurt-oil base gives you cushion. Even if you bake a couple minutes past ideal, the crumb stays tender. Streusel adds texture and protects the surface from drying. The glaze is adjustable, so you can match the cake to your mood by changing the tartness. The method is straightforward and does not ask you to cream butter or bring out special gear.

Clean-up checklist

  • Rinse the Microplane right after zesting so the oils do not gum up the teeth.
  • Wipe the whisk and bowl between the wet and dry stages or switch to a fresh bowl for the dry mix.
  • Keep one small bowl set aside for the glaze so you can whisk and pour without splatter.

Quick recap you can scan before you bake

  1. Heat oven to 350°F. Line and lightly grease an 8 by 8 inch pan.
  2. Make streusel and chill it.
  3. Rub lemon zest into sugar. Whisk in oil, eggs, yogurt, lemon juice, vanilla.
  4. Whisk dry ingredients. Fold into wet with milk.
  5. Spread batter in pan. Top with chilled streusel.
  6. Bake 34 to 40 minutes. Cool until just warm.
  7. Whisk glaze. Drizzle and set. Slice and serve.

That is it. A bright, balanced lemon snack cake with a crisp top and a clean crumb. It is simple enough for a weekday and good enough for company.

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