LEMON YOGURT

CAKE RECIPE

MOIST AND BRIGHT DESSERT

TWOSLEEVERS.COM

WHY YOU'LL LOVE IT

If you’re a fan of bright citrus flavors and soft, melt-in-your-mouth cakes, you’re in for a treat! This Lemon Yogurt Cake is the perfect balance of sweet and tangy, with a tender crumb and a refreshing lemon glaze that makes each slice irresistible.

TWOSLEEVERS.COM

INGREDIENTS

All-Purpose Flour Baking Powder Salt Greek Yogurt Granulated Sugar Lemon Zest and Juice Eggs Vegetable Oil Vanilla Extract Powdered Sugar

TWOSLEEVERS.COM

PREHEAT AND PREP

Start by preheating your oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper for easy removal.

TWOSLEEVERS.COM

DRY INGREDIENTS

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

TWOSLEEVERS.COM

WET INGREDIENTS

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, lemon juice, oil, and vanilla extract until smooth and fully combined.

TWOSLEEVERS.COM

COMBINE BATTER

Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined. Don’t overmix or the cake may be dense

TWOSLEEVERS.COM

BAKE THE CAKE

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

TWOSLEEVERS.COM

COOL AND GLAZE

Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack. Once cool, whisk together powdered sugar and lemon juice to make a simple glaze. Drizzle over the cooled cake and let it set before slicing.

TWOSLEEVERS.COM