Description
This Lemon Yogurt Cake is a delightful and moist dessert that’s bursting with tangy lemon flavor. The addition of yogurt gives it a tender crumb, making it a perfect treat for any time of day.
Ingredients
Scale
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
- 1/2 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. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix wet ingredients: In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, lemon juice, and vanilla extract until smooth. Slowly whisk in the vegetable oil.
- Combine and bake: Add the dry ingredients to the wet mixture and stir just until combined. Pour the batter into the loaf pan and bake for 45–50 minutes. Let it cool before adding the optional glaze.
Notes
- For a tangier flavor, use Greek yogurt.
- This cake can be made into muffins with a reduced baking time of 20–25 minutes.
- Store covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
