Lemon Yogurt Cake Recipe | Bright And Moist Lemon Yogurt Loaf
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.
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Servings: 10 servings
Calories: 228kcal
Ingredients
- 1 1/2 cups All purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 tbsp lemon zest
- 1/3 cup lemon juice
- 1 cup Greek yogurt
- 3 Eggs
- 1/2 cup Vegetable oil
- 1 tsp vanilla extract
Glaze
- 1 cup Powdered Sugar
- 2 tbsp Lemon juice
Instructions
- 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.
- Mix Dry Ingredients. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Combine 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.
- Combine Wet and Dry. 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.
- 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.
- 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.
Nutrition
Calories: 228kcal | Carbohydrates: 49g | Protein: 6g | Fat: 2g | Fiber: 1g | Sugar: 33g