Description
A light, moist, and tangy lemon yogurt cake made with simple ingredients and bursting with bright citrus flavor. Perfect as a tea-time treat or light dessert.
Ingredients
Scale
- 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 (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, whisk together yogurt, sugar, and eggs until smooth.
- Add lemon zest, lemon juice, and vanilla extract. Mix well.
- Gradually whisk the dry ingredients into the wet mixture until just combined.
- Fold in the vegetable oil until fully incorporated and the batter is smooth.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a lemon glaze before serving.
Notes
- Use Greek yogurt for a richer texture, but regular plain yogurt works too.
- For extra lemon flavor, brush warm cake with lemon syrup (equal parts lemon juice and sugar boiled together).
- Can be made a day ahead—flavor intensifies after resting.
- Store in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg