Description
This lemon yogurt cake is a moist and flavorful dessert featuring the tang of whole-milk yogurt and fresh lemon zest. Enhanced with a simple lemon glaze, this easy-to-make loaf is perfect for teatime or an elegant dessert, delivering a delightful balance of citrus brightness and creamy texture.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain whole-milk yogurt
- 1 cup granulated sugar
- 3 large eggs
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 2 tablespoons fresh lemon juice
Optional Lemon Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly or line it with parchment paper to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures that your cake will rise properly and have a uniform texture.
- Combine Wet Ingredients: In a large bowl, whisk the plain whole-milk yogurt, granulated sugar, eggs, lemon zest, and vanilla extract together until the mixture is smooth and well incorporated.
- Add Dry to Wet Ingredients: Slowly whisk the dry ingredients into the wet mixture until just combined to avoid overmixing, which can make the cake dense.
- Incorporate Oil and Lemon Juice: Stir in the vegetable oil and fresh lemon juice into the batter until smooth and fully mixed, which contributes to the cake’s moisture and bright lemon flavor.
- Bake: Pour the batter into the prepared loaf pan and bake for 45 to 50 minutes. Check doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs attached.
- Cool: Allow the cake to cool in the pan for 10 minutes, then carefully remove it and transfer to a wire rack to cool completely. This prevents sogginess and helps the cake set fully.
- Prepare Glaze (Optional): In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle this glaze over the cooled cake for an extra burst of lemon flavor before serving.
Notes
- This cake’s flavor improves if allowed to rest overnight, making it perfect for making a day ahead.
- You can substitute Greek yogurt for a denser texture and a tangier flavor twist.
- Store the cake covered at room temperature for up to 3 days or refrigerate for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
