Meta Info
Servings: 12 slices
Total Time: 40 minutes
Difficulty: Very Easy
Calories per Serving: ~146
Macros (Approx.):
Protein: 3g | Carbs: 31g | Fat: 2g | Fiber: <1g
Intro: When Simple Baking Actually Works
Some recipes don’t need fixing — they just need to be shared. This 3-Ingredient Lemon Cake is one of those rare, dependable bakes that turns out soft, fluffy, and full of citrus flavor every single time.
There’s no oil, no eggs, and no complicated steps. Just a boxed lemon cake mix, Greek yogurt, and water — combined into a batter that bakes up surprisingly moist with a light, tender crumb. Finished with a quick vanilla-lemon glaze, it tastes like something you’d expect from a bakery, not a shortcut recipe.
If you love easy desserts that still feel homemade, this one delivers. It’s bright, comforting, and perfect when you want something sweet without the stress.
Look at the Recipe
- Soft, fluffy texture with real lemon flavor
- Only 3 main ingredients for the cake
- Perfect for quick desserts, gatherings, or everyday baking
Ingredients Needed
For the Lemon Cake
- 1 box (15.25 oz) lemon cake mix
- 1 container (5.3 oz) lemon Greek yogurt
- 1 cup water
For the Vanilla Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 2 tbsp lemon juice
- ¼ tsp vanilla extract
How to Make Our 3-Ingredient Lemon Cake
- Preheat your oven to 350°F (175°C). Grease the inside of a bundt pan and set aside.
- In a large mixing bowl, combine the lemon cake mix, Greek yogurt, and water.
- Mix until smooth and fully incorporated. The batter should be thick but pourable.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely on a wire rack, then gently turn it out onto a serving plate.
- Slice into 12 even pieces.
To Make the Glaze
- In a small bowl, whisk together the powdered sugar, milk, lemon juice, and vanilla extract until smooth.
- Drizzle over the cooled cake just before serving.
Storage & Serving Suggestions
- Store covered at room temperature for 2 days or refrigerate for up to 5 days.
- This cake freezes well — wrap individual slices and freeze for up to 2 months.
- Serve as-is, or pair with fresh berries or a spoon of Greek yogurt for balance.
- Ideal for potlucks, family gatherings, or easy weekday desserts.
Tips & FAQs
Can I use plain Greek yogurt instead of lemon?
Yes. Plain yogurt works well — just add a little extra lemon juice or zest for flavor.
Do I need eggs or oil?
No. The Greek yogurt replaces both, keeping the cake moist without added fat.
SEO Enhancements
Main Keyword: 3 ingredient lemon cake
Semantic Variations: easy lemon cake, lemon cake with Greek yogurt, simple lemon dessert, quick lemon bundt cake
Internal Link Suggestions: Easy Dessert Recipes | Greek Yogurt Baking Ideas | Simple Cake Recipes
If you’d like, I can:
- Create a higher-protein lemon cake variation
- Rewrite this for Pinterest or Facebook engagement
- Convert it into a printable recipe card or blog template
