Description
This Lemon Yogurt Cake is a moist and tangy treat, perfectly balancing the freshness of lemon with the creamy texture of Greek yogurt. It’s an easy-to-make loaf cake that’s ideal for a breakfast snack, afternoon tea, or a light dessert. Featuring a tender crumb and a bright citrus flavor, it’s a delightful way to enjoy a slice of sunshine any time of day.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tbsp lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly combined.
- Combine Yogurt Mixture: In a large bowl, whisk the plain Greek yogurt, granulated sugar, and eggs until the mixture is smooth and creamy.
- Add Flavorings: Stir in the lemon zest, fresh lemon juice, and vanilla extract into the yogurt mixture, mixing thoroughly for a bright and fragrant batter.
- Incorporate Dry Ingredients: Gradually whisk the dry ingredients into the wet mixture until just combined to avoid overmixing and tough cake.
- Fold in Oil: Gently fold in the vegetable oil until fully incorporated and the batter is smooth, which helps keep the cake moist.
- Pour Batter: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake the Cake: Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool Down: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps avoid breakage when removing from the pan.
- Optional Topping: Once cooled, optionally dust the cake with powdered sugar or drizzle with a lemon glaze for extra sweetness and presentation.
Notes
- Use fresh lemon zest and juice for the best citrus flavor.
- Be careful not to overmix the batter to keep the cake tender.
- You can substitute vegetable oil with a light olive oil or melted coconut oil for a different flavor profile.
- The cake keeps well airtight at room temperature for up to 3 days or can be refrigerated for up to a week.
- For a lemon glaze, mix powdered sugar with lemon juice until desired consistency is reached.
