Lemon Yogurt Cake
A delightful and refreshing lemon yogurt cake that is easy to make and perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
Wet Ingredients
- 1 cup granulated sugar
- 0.5 cups plain Greek yogurt can substitute with regular yogurt
- 3 large eggs
- 0.5 cups vegetable oil can substitute with melted butter
- 1 tablespoon lemon zest for extra lemon kick, increase amount
- 0.25 cups fresh lemon juice
- 1 teaspoon vanilla extract
Optional Glaze
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice for the glaze
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together sugar, yogurt, eggs, oil, lemon zest, lemon juice, and vanilla until smooth.
- Gradually stir in the dry ingredients until just combined, being careful not to overmix.
Baking
- Pour the batter into the prepared 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 for 10 minutes in the pan before transferring to a wire rack to cool completely.
Glazing (Optional)
- If desired, whisk powdered sugar and lemon juice to make a glaze and drizzle over the cooled cake.
Notes
Store leftover cake in an airtight container in the refrigerator for up to five days. To reheat, microwave a slice for 10-15 seconds. The cake can be frozen for up to three months, wrapped tightly to prevent freezer burn.