Description
This Lemon Yogurt Cake is a delightful treat that’s perfect for any occasion. With a moist crumb and a bright, tangy flavor, this easy-to-make cake is sure to impress. The optional lemon glaze adds an extra layer of sweetness that complements the citrusy notes of the cake.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup plain whole milk yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup vegetable oil
- zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a loaf pan.
- Mix dry ingredients: Combine flour, baking powder, and salt in a bowl.
- Prepare wet mixture: Whisk together yogurt, sugar, eggs, lemon zest, lemon juice, vanilla extract, and oil.
- Combine ingredients: Gently fold dry ingredients into wet mixture until just combined.
- Bake: Pour batter into pan and bake for 45–50 minutes.
- Cool and glaze: Let the cake cool, then drizzle with optional lemon glaze before serving.
Notes
- This cake stays moist for several days and is even better the next day.
- For a dairy-free version, use plant-based yogurt and neutral oil.
- Pairs well with fresh berries or whipped cream.
