This Lemon Yogurt Cake is wonderfully moist, tender, and bursting with fresh lemon flavor. Yogurt gives the cake a soft, delicate crumb, while lemon zest and juice add a bright citrusy finish. It’s simple enough for everyday baking but delicious enough for a special occasion.
Recipe Information
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: 1 hour 10 minutes
Servings: 10–12 slices
Pan: 9 × 5-inch loaf pan
Oven Temperature: 350°F (175°C)
Ingredients
For the Cake
- 1½ cups (190 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- ½ cup (120 g) plain Greek yogurt or full-fat plain yogurt
- ½ cup (120 ml) vegetable oil
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest, optional
Instructions
- Preheat the oven: Heat oven to 350°F (175°C). Grease and line a 9 × 5-inch loaf pan with parchment paper.
- Combine dry ingredients: Whisk together the flour, baking powder, and salt in a medium bowl.
- Mix wet ingredients: In a large bowl, whisk the sugar and eggs until smooth. Add yogurt, oil, lemon zest, lemon juice, and vanilla. Mix until well combined.
- Make the batter: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Avoid overmixing.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack and cool completely.
- Make the glaze: Whisk the powdered sugar and lemon juice together until smooth and pourable.
- Glaze: Drizzle the glaze over the completely cooled cake. Finish with extra lemon zest if desired.
Estimated Nutrition
Per slice, based on 12 servings:
| Nutrient | Amount |
|---|---|
| Calories | ~315 kcal |
| Total Fat | ~14 g |
| Saturated Fat | ~2 g |
| Cholesterol | ~35 mg |
| Sodium | ~150 mg |
| Total Carbohydrates | ~45 g |
| Dietary Fiber | ~1 g |
| Total Sugars | ~29 g |
| Protein | ~4 g |
Nutrition information is estimated and may vary depending on the yogurt, oil, and other brands used, as well as slice size.
Storage
Store the glazed cake in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days. Allow refrigerated slices to come to room temperature before serving.
Baking Tips
- Use fresh lemons for the best flavor.
- Zest the lemons before juicing them.
- Don’t overmix once the flour is added.
- Let the cake cool completely before adding the glaze.
- For an extra-moist cake, brush the warm loaf with a little lemon syrup before glazing.
Serving idea: Add fresh berries and a dollop of whipped cream for an elegant dessert.
