# Labneh Cake > A bright, tender cake that uses tangy labneh to build a moist, slightly dense crumb and a clean lemon finish. It’s a modern twist on a simple butter cake with cultured dairy for extra depth and a silky texture. Canonical URL: https://www.topshelf.recipes/recipes/labneh-lemon-cake ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 23, 2026 Last Updated: September 3, 2026 ## About This Recipe Labneh Cake is a quiet showstopper — the kind of cake that doesn’t shout sweetness but lingers with a bright, cultured tang and a silky, slightly dense crumb. Using full-fat labneh in place of more familiar dairy fats gives the batter a richness that keeps the cake moist without making it heavy, while the natural acidity tightens structure so you get clean slices and a tender, almost cheesecake-like finish. The lemon zest and juice lift the flavor into a fresh, sunny place, so each bite feels balanced rather than cloying. This version works because it pairs a simple butter-cake technique with cultured dairy for depth; you beat butter and sugar for aeration, then fold in flour gently so the labneh can do the textural work. It’s an ideal bake for brunch, an afternoon tea, or when you want a dessert that’s elegant but unfussy: serve it plain with a scatter of berries, a drizzle of honey, or a spoonful of preserved lemon curd. Home bakers who like restrained sweetness and a reliable, sliceable cake will find this recipe forgiving and versatile enough for small adaptations. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 40 minutes - Total Time: 60 minutes - Servings: 5 - Difficulty: Medium - Category: Baking ## Ingredients ### Cream butter and sugar, add eggs and labneh - 1 1/2 cups Labneh (full-fat) - 3/4 cup Granulated sugar - 6 tbsp Unsalted butter, softened - 3 large Large eggs - 1 tbsp Lemon zest - 2 tbsp Lemon juice - 1 tsp Vanilla extract ### Prepare oven and dry ingredients - 1 3/4 cups All-purpose flour - 1 1/2 tsp Baking powder - 1/2 tsp Salt ## Ingredient Guide ### Labneh (full-fat) Labneh is a Middle Eastern strained yogurt cheese made by draining yogurt until thick and spreadable; full-fat labneh is very creamy with a tangy, slightly lactic flavor and a mild yogurt aroma. It’s commonly used as a dip, spread, or ingredient in both sweet and savory dishes and is sold at Middle Eastern/Mediterranean markets, many larger supermarkets (deli or specialty refrigerated section), or can be made at home by straining plain full-fat yogurt in cheesecloth for 12–24 hours. Good substitutes are extra-thick Greek yogurt (strained further) or a mix of cream cheese with a bit of yogurt or lemon juice to approximate the tang and texture. ## Instructions ### 1. Prepare oven and dry ingredients Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) springform pan with parchment; set aside. In a medium bowl whisk together the all-purpose flour, baking powder, and salt until evenly mixed. ### 2. Cream butter and sugar, add eggs and labneh In a large bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating briefly after each addition, then scrape down the bowl and beat in the labneh, lemon zest, lemon juice, and vanilla until the batter is smooth and homogeneous. ### 3. Combine batter and bake Gently fold the dry ingredients into the wet mixture in two additions, mixing just until no large streaks of flour remain to avoid overworking the batter. Pour the batter into the prepared pan, smooth the top, and bake in the preheated oven for 35–45 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs. ### 4. Cool and release from pan Allow the cake to cool in the pan on a wire rack for about 10 minutes, then run a knife around the edge and release the springform ring. Let the cake cool completely on the rack; chilling for 30–60 minutes will make cleaner slices and enhance the set texture. ### 5. Serve and store Serve slices plain, dusted with a little extra lemon zest, or with fresh berries or a drizzle of honey if desired. Store leftovers covered in the refrigerator for up to 3–4 days; bring to room temperature before serving for best flavor. ## Nutrition Estimated nutrition per serving (1 slice (207g)): - Calories: 660 kcal - Protein: 21.4 g - Carbohydrates: 65.9 g - Fat: 33.2 g - Saturated Fat: 20.5 g - Trans Fat: 0 g - Fiber: 0 g - Sugar: 30.2 g - Added Sugars: 29.9 g - Cholesterol: 154 mg - Sodium: 1596 mg - Potassium: 191 mg - Calcium: 421 mg - Iron: 3.5 mg - Vitamin D: 0 mcg ## Tips ### Use full-fat labneh Full-fat labneh gives the best texture and moisture; if yours is very thick, thin it slightly with a tablespoon or two of milk to make it easier to fold into the batter. ### Room-temperature ingredients Make sure eggs, butter, and labneh are close to room temperature so they incorporate evenly and the batter emulsifies smoothly without curdling. ### Zest before juicing Grate the lemon zest before cutting the fruit to capture maximum oils, then add the juice for balance so you preserve that bright citrus aroma. ### Fold, don't overmix Add flour in two additions and fold gently until no large streaks remain to keep the crumb tender — overmixing will develop gluten and make the cake tough. ### Test for doneness Insert a toothpick near the center; it should come out with a few moist crumbs, not raw batter — if the edges are browning too quickly, tent with foil and continue baking. ## Variations and Substitutions ### Greek yogurt substitute Use thick Greek yogurt strained through cheesecloth for an hour as a one-to-one substitute, but expect a slightly looser crumb and reduce any added liquid by a tablespoon if necessary. ### Olive oil lemon cake Replace half the butter with extra-virgin olive oil for a silkier texture and a savory-fruity backdrop; the cake will be a bit denser and more tender. ### Almond and gluten-free Swap 1 cup of the flour for 1 cup superfine almond flour and use a 1:1 gluten-free flour for the remainder to make a moist, nutty gluten-free version. ### Herbed honey drizzle Warm honey with a sprig of thyme or rosemary, cool, then drizzle over slices for a fragrant, savory-sweet finish that complements the labneh’s tang. ## Notes This cake shines at brunches, light dinners, or any time you want a dessert that’s rich but not heavy — the labneh keeps it tangy and fresh. Home bakers will appreciate how forgiving the batter is and how well it slices after a short chill. ### Storage and Make-Ahead Store the cake covered in the refrigerator for up to 3–4 days; labneh’s cultured nature keeps it tasting fresh longer than plain butter cakes. For cleaner slices, bring the cake to room temperature for 20–30 minutes before serving or warm individual slices briefly in a 300°F oven for 5–7 minutes. You can freeze wrapped slices for up to 2 months; thaw overnight in the refrigerator and then sit at room temperature before serving. ### Serving Suggestions Serve this cake with lightly sweetened whipped labneh or crème fraîche and a scattering of fresh berries to echo the citrus notes. For beverages, pair with a floral tea (bergamot or chamomile), a bright pour-over coffee, or a glass of Moscato d’Asti for a gently effervescent, slightly sweet contrast. ## Frequently Asked Questions ### Can I use store-bought labneh or do I need homemade? Store-bought full-fat labneh works perfectly and is convenient; if it’s very thick, loosen with a tablespoon of milk. Homemade labneh is fine too and may add a fresher tang. ### What if I only have yogurt? Use thick Greek yogurt strained in a fine sieve or cheesecloth for an hour to remove excess whey and concentrate the texture; use it 1:1 but consider reducing added liquid slightly. ### Why does the recipe call for a springform pan? A springform pan makes it easy to release a cake with a tender, slightly delicate edge without inverting it, preserving the smooth top and clean slice; you can use a regular 9-inch round pan, but line and invert carefully. ### How can I prevent the top from cracking or over-browning? If the top is browning too fast, tent loosely with foil after 20–25 minutes; slight cracking is normal with this batter but won’t affect flavor. ### Is it safe to reduce the sugar? You can reduce sugar by up to 25% for a less sweet cake, but sugar helps with texture and moisture so don’t cut more than that without expecting a firmer crumb. ## Related Recipes and Guides - [Gluten-Free Soft Pretzels](https://www.topshelf.recipes/recipes/gluten-free-soft-pretzels) - [Sticky Gochujang Spare Ribs (Oven-Baked Korean-Inspired)](https://www.topshelf.recipes/recipes/sticky-gochujang-spare-ribs-oven-baked-korean-inspired) - [Apple Cider Muffins](https://www.topshelf.recipes/recipes/apple-cider-donut-style-muffins) - [Baked Buffalo Chicken Wings with Blue Cheese Dip (Crispy Oven Method)](https://www.topshelf.recipes/recipes/baked-buffalo-chicken-wings-crispy-oven-blue-cheese-dip) - [Gluten-Free Honey Garlic Chicken Thighs with Tamari and Toasted Sesame](https://www.topshelf.recipes/recipes/gluten-free-honey-garlic-chicken-thighs-tamari-sesame) - [Sheet Pan Baked Honey Garlic Chicken Breasts with Roasted Vegetables](https://www.topshelf.recipes/recipes/sheet-pan-honey-garlic-chicken-with-roasted-vegetables) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)