This no bake lemon yogurt cake doesn’t require any baking or cooking. The cake needs just 2 ingredients and can be made ahead of time for an event. The cake features layers of soft cake and creamy lemon filling.
A slice of lemon yogurt cake on a white plate

This no bake cake is easy to prepare. It’s a cool and refreshing dessert to serve for any occasion that is also secretly high protein. You can also customize it by adding fresh fruit to the layers.

Ingredients

  • Lemon Icelandic or Greek yogurt
  • Ladyfingers

Lemon Yogurt: This recipe uses either lemon flavored Icelandic skyr yogurt or lemon flavored Greek yogurt for the filling. I prefer using skyr yogurt because it has a much thicker consistency and more protein, but it is also generally not as sweet so it may not be sweet enough for some people. Greek yogurt also works but the filling will be a little more runny.

Ladyfingers: Ladyfingers are light sponge biscuits. They absorb the moisture from the yogurt, resulting in soft sponge cake layers when you cut the cake.

If desired, you can also add lemon curd, berries or sliced fruit into the filling layers for more variation.

How to Make No Bake Lemon Yogurt Cake

  • Line your prepared pan with a layer of ladyfingers.
  • Spread 2 cups of lemon yogurt over the surface with an offset spatula.The steps to make a no bake lemon yogurt cake
  • Repeat these steps 2 more times so you have three layers of ladyfingers and three layers of yogurt filling.
  • Lightly cover the surface of the cake and put it into the fridge for a few hours to set. This allows the ladyfingers to soften and allows the yogurt to thicken.
  • If desired, you can add a layer of whipped cream frosting on top for decoration. Or you can cover the surface with more yogurt and add some fruit for decoration.

A lemon yogurt cake with whipped cream frosting and lemon slices on top
A bite of cake on a fork taken from a slice

Expert Tips

  • Ladyfingers work best because they are sponge biscuits. When softened, they have a texture like sponge cake. You can make the cake with other type of biscuit cookies but the layers won’t be as cake-like.
  • This cake is best served chilled, otherwise the yogurt will start to weep if left out at room temperature too long.
  • How much lemon flavor the cake has will be determined by the yogurt you choose to use. You can also add more lemon flavor by stirring in some lemon zest into the yogurt or stirring in some lemon curd.

Slices of lemon cake on white plates

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5 from 3 votes

2 Ingredient No Bake Lemon Yogurt Cake

This no bake lemon yogurt cake doesn't require any baking or cooking. You only need 2 ingredients to make it. The cake has soft, sponge cake layers and creamy, tangy, lemon yogurt filling.
Servings: 12 slices
Prep Time: 15 minutes
Total Time: 15 minutes
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Ingredients

  • 42 ladyfingers
  • 6 cups (1437g) lemon Icelandic skyr yogurt, can use lemon Greek yogurt, see note

Instructions
 

  • Line a 9 x 9 inch pan with parchment paper, leaving enough overhang above the cake pan that can be gripped like handles to easily lift up the cake out of the pan later.
  • Line the bottom of the prepared pan with a layer of ladyfingers. You should have about 14 ladyfingers (2 rows of 7).
  • Add 2 cups (479g) of yogurt over the ladyfingers and use a small offset spatula to spread it evenly across. Try to only spread the yogurt out enough to cover the ladyfingers and not past the ladyfingers. Repeat this process two more times, so you should have a total of 6 layers. The final layer is yogurt. For the final yogurt layer, you can make it a little bit thinner; just enough to generously cover the surface. Lightly cover the surface of the baking pan with plastic wrap.
  • Place the cake into the fridge for about 4 hours or overnight to allow the ladyfingers to soften and yogurt to thicken. Keep the cake in the fridge until ready to serve. If desired, you can also add a frosting or fresh fruit on top for decoration before serving. The whipped cream frosting recipe I used is provided in the recipe notes. You can also add more yogurt for the frosting instead of whipped cream, fruit, and dust with powdered sugar. Store any uneaten cake in an airtight container in the fridge.

Notes

  • The cake in the photos is cut into generous large slices. I do recommend smaller slices for serving, around 12 slices or more.
  • I used Balocco Savoiardi ladyfingers.*
  • Yogurt note: I like using Icelandic skyr yogurt which has a thicker consistency. If you find skyr yogurt not sweet enough, you can mix in a little honey or other liquid sweetener to sweeten it. If you prefer Greek yogurt, try to use a brand that has a thick consistency. If it's too runny, it will make the ladyfingers too soft and the cake less set. I used Siggi's lemon yogurt.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Optional Whipped Cream Frosting:
    • 2 cups heavy cream
    • 3 tbsp granulated white sugar
    • Add cold heavy cream and sugar to a large mixing bowl. Beat on highest speed until soft peaks form. Frost over the surface of the cake.
Serving: 1slice, Calories: 230kcal, Carbohydrates: 33g, Protein: 14g, Fat: 6g, Saturated Fat: 3g, Sodium: 88mg, Sugar: 20g, NET CARBS: 33
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!