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Retro Rose turns 75: Lemon Yogurt Cake Fit for a Queen

Lemony olive cake with a lemon glaze.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts



  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • Pinch of salt
  • Freshly grated lemon zest of one lemon juice will go in glaze below
  • 1/2 cup plain yogurt I used non-fat
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup vegetable oil


  • 1/3 cup powdered sugar
  • Juice of 2 lemons
  • Freshly grated zest of one lemon


  • Preheat oven to 350 degrees and grease the bottom of a 9-inch round cake pan. Line the bottom on the pan with wax paper or parchment paper and grease the paper.
  • In a bowl, mix flour, baking powder, salt and lemon zest.
  • In a separate large bowl, add yogurt, sugar and eggs, stirring until well combined.
  • Add the flour mixture and stir to combine, then add the oil and mix until you have a pale yellow batter.
  • Pour into pan and bake for 35 minutes.


  • Mix powdered sugar and lemon juice. Add more powdered sugar a teaspoon at a time, if glaze seems too thin.
  • Pour over cake when cake is cooled. Grate lemon zest over the top immediately.


The original recipe had more lemon juice to powdered sugar and used it more as a syrup. I preferred it more as a glaze, but you might want to try that. In that case use 1/4 cup powdered sugar to 2 cups lemon juice. This is poured over after cake has cooled for twenty minutes.