Lemon Yogurt Cake (Printable)

A moist, tangy cake with bright lemon and creamy yogurt flavors, perfect for breakfast or tea time.

# What You Need:

→ Wet Ingredients

01 - 1 cup plain Greek yogurt
02 - 3 large eggs
03 - 1/2 cup vegetable oil
04 - 1 cup granulated sugar
05 - Zest of 2 lemons
06 - 1/4 cup fresh lemon juice
07 - 1 teaspoon vanilla extract

→ Dry Ingredients

08 - 1 1/2 cups all-purpose flour
09 - 2 teaspoons baking powder
10 - 1/4 teaspoon salt

→ Optional Glaze

11 - 1/2 cup powdered sugar
12 - 2 to 3 teaspoons lemon juice

# Step-by-Step:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a blender, combine Greek yogurt, eggs, vegetable oil, sugar, lemon zest, lemon juice, and vanilla extract. Blend until smooth, approximately 30 seconds.
03 - Add flour, baking powder, and salt to the blender. Pulse briefly until just combined, avoiding overmixing.
04 - Pour the batter evenly into the prepared loaf pan and smooth the surface.
05 - Bake for 35 to 40 minutes or until a toothpick inserted into the center emerges clean.
06 - Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
07 - Whisk powdered sugar with lemon juice until smooth. Drizzle glaze over the cooled cake before serving.

# Expert Suggestions:

01 -
  • It's genuinely moist because the yogurt does the heavy lifting, so you won't end up with sad, dry cake crumbs.
  • The blender method means no bowls to wash and no fussing with a mixer, just ten minutes of actual work.
  • That lemon flavor is bright and real, not artificial or overwhelming, so it works just as well for afternoon tea as it does for dessert.
02 -
  • Don't overmix the batter once the flour goes in, or you'll develop gluten and end up with a dense, tough crumb instead of that tender, delicate texture.
  • Use fresh lemon juice, not the bottled kind, because the difference in flavor is honestly stark and worth the thirty seconds it takes to squeeze it.
  • The cake tastes even better the next day because the flavors settle and the texture becomes somehow softer and more tender.
03 -
  • Add one extra teaspoon of lemon zest if you like your lemon flavor almost aggressive; some people love that edge.
  • If you're out of Greek yogurt, regular whole-milk yogurt works fine, but the cake will be slightly less creamy and a touch less tangy.
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