Description
A light, moist, and tangy lemon-flavored cake made with yogurt for extra tenderness. Perfect for breakfast, afternoon tea, or a refreshing dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain whole-milk yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1/4 cup fresh lemon juice
- Optional Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, whisk together yogurt, sugar, eggs, oil, vanilla, lemon zest, and lemon juice until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined—do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove and let cool completely on a wire rack.
- Optional: Whisk powdered sugar with lemon juice to make glaze and drizzle over the cooled cake.
Notes
- Use Greek yogurt for a richer texture, or plain yogurt for a lighter cake.
- Glaze the cake while still slightly warm for a sticky finish, or wait until fully cooled for a crisp glaze.
- This cake can be frozen for up to 2 months—wrap tightly and thaw at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: lemon yogurt cake, moist lemon loaf, lemon dessert, tea cake, citrus cake