Description
This Lemon Yogurt Cake is ultra-moist, zesty, and lightly sweetened with a refreshing lemon glaze. Greek yogurt adds richness and a delicate tang, making each slice tender and irresistible. Perfect for everyday baking or as a simple but elegant dessert for guests.
Ingredients
Units
Scale
- For the Cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup plain Greek yogurt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- For the Lemon Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, combine yogurt, sugar, oil, eggs, lemon zest, lemon juice, and vanilla.
- Stir the dry ingredients into the wet ingredients until just combined.
- Pour batter into the prepared pan and bake for 45–50 minutes, or until a toothpick comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack.
- Mix powdered sugar and lemon juice to make the glaze. Drizzle over cooled cake.
Notes
- Substitute orange for lemon for a citrus twist.
- Add poppy seeds to the batter for texture.
- Keeps well for 3–4 days wrapped at room temperature.
- Details
Nutrition
- Calories: ~220 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
