Lemon Yogurt Cake is a moist and tangy dessert that combines the fresh brightness of lemon with the creamy richness of yogurt. This simple yet flavorful cake is perfect for any occasion, from afternoon tea to a light dessert. The yogurt adds a lovely tenderness to the cake, while the lemon zest and juice infuse it with a zesty, citrusy flavor. It’s easy to make and doesn’t require any fancy techniques, making it a go-to recipe for anyone craving a refreshing, lemony treat. Serve it plain or with a dusting of powdered sugar for an elegant finish.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
For the glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tbsp fresh lemon juice
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix the wet ingredients: In a large bowl, whisk together the yogurt, sugar, eggs, oil, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine the mixtures: Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Bake the cake: Pour the batter into the prepared loaf pan and 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 transfer to a wire rack to cool completely.
- Make the glaze (optional): In a small bowl, whisk together the powdered sugar and lemon juice to make a smooth glaze. Drizzle over the cooled cake for an extra burst of lemon flavor.
This Lemon Yogurt Cake is a light, refreshing dessert with a perfect balance of sweet and tangy, making it an irresistible treat for lemon lovers!
