Description
This Lemon Yogurt Cake is a moist and flavorful dessert that beautifully combines the tanginess of lemon with the creamy texture of yogurt. Perfectly balanced with a tender crumb and a zesty lemon glaze, this easy-to-make cake is ideal for any occasion and offers a refreshing twist on a classic loaf cake.
Ingredients
Scale
Cake Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup plain whole milk yogurt (or Greek yogurt)
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract
- ½ cup vegetable oil
- ¼ cup fresh lemon juice
Optional Glaze
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate large bowl, whisk together the plain whole milk yogurt, granulated sugar, eggs, lemon zest, and vanilla extract until the mixture is smooth and creamy.
- Incorporate Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, whisking gently until just combined to avoid overmixing.
- Add Oil and Lemon Juice: Gently fold in the vegetable oil and fresh lemon juice until the batter is fully incorporated and smooth.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, mix powdered sugar with 1–2 tablespoons of lemon juice until smooth. Drizzle the glaze over the cooled cake for added lemony sweetness.
Notes
- For an extra burst of lemon flavor, brush the warm cake with additional lemon juice mixed with a little sugar before applying the glaze.
- This cake freezes well; wrap tightly and store in the freezer for up to 2 months.
