Description
This Moist and Fluffy Lemon Yogurt Cake is bright, tender, and incredibly satisfying. Infused with fresh lemon zest and made extra moist thanks to Greek yogurt, it’s a citrusy loaf perfect for breakfast, dessert, or anything in between.
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain Greek yogurt
1 cup granulated sugar
3 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate large bowl, whisk yogurt, sugar, and eggs until smooth.
4. Stir in lemon zest, lemon juice, and vanilla extract.
5. Gently fold in dry ingredients, then add vegetable oil and fold until fully incorporated.
6. Pour into prepared pan and bake for 45–50 minutes, or until a toothpick inserted comes out clean.
7. Cool in pan for 10 minutes, then transfer to a wire rack. Drizzle with lemon glaze if desired.
Notes
Do not overmix the batter—fold gently to keep it fluffy.
Always zest your lemons before juicing them for maximum flavor.
Cake tastes even better the next day after the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 105mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 45mg
Keywords: lemon yogurt cake, lemon loaf, moist cake