Description
This Lemon Yogurt Cake is a delightful and moist dessert that perfectly balances the tartness of lemon with the richness of Greek yogurt. Easy to make and bursting with citrus flavor, it’s a perfect treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Additional:
- Optional powdered sugar for dusting or glaze
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Combine Wet Ingredients: In a separate large bowl, mix the yogurt, sugar, eggs, oil, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine and Bake: Add the dry ingredients to the wet ingredients and stir gently until just combined. Pour the batter into the prepared loaf pan and bake for 45–50 minutes. Let the cake cool before serving.
- Finish: Dust with powdered sugar or drizzle with a lemon glaze if desired.
Notes
- For a simple lemon glaze, mix 1/2 cup powdered sugar with 1–2 tablespoons lemon juice.
- Try using flavored yogurt like lemon or vanilla for a different twist.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 21g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
