Description
Lemon Yogurt Cake is a moist, tender cake bursting with fresh lemon flavor and a hint of tangy yogurt — perfect for brunch, dessert, or an afternoon treat.
Ingredients
Units
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- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- Optional glaze: 1 cup powdered sugar + 2-3 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, whisk yogurt, sugar, eggs, oil, lemon zest, lemon juice, and vanilla until smooth.
- Gradually fold in dry ingredients until just combined — do not overmix.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For glaze: whisk powdered sugar and lemon juice until smooth and drizzle over cooled cake.
Notes
- Use fresh lemons for the best flavor.
- Store leftovers in an airtight container for up to 3 days.
- This cake tastes even better the next day as flavors develop.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg