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Lemon Yogurt Cake

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  • Author: Inas Recipes
  • Total Time: 1 hour
  • Yield: 8 slices 1x
  • Diet: Vegetarian

Description

This Lemon Yogurt Cake is tender, moist, and bursting with fresh lemon flavor. Made with creamy yogurt, lemon zest, and juice, then finished with a sweet lemon glaze, it is an easy and refreshing homemade cake.

Ingredients

Scale
  • 1.5 cups (180g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup (200g) granulated sugar
  • 2 tbsp fresh lemon zest
  • 1 cup (245g) plain whole-milk yogurt or Greek yogurt
  • 1/2 cup (120ml) neutral vegetable oil or melted unsalted butter
  • 3 large eggs, room temperature
  • 1/3 cup (80ml) fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tbsp fresh lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8.5×4.5-inch loaf pan or 9-inch round cake pan and line it with parchment paper.
  2. In a large bowl, combine the granulated sugar and fresh lemon zest. Rub the zest into the sugar with your fingertips for 1 minute until fragrant and light yellow.
  3. Add the yogurt, vegetable oil or melted butter, eggs, fresh lemon juice, and vanilla extract to the lemon-infused sugar.
  4. Whisk vigorously until the wet mixture is smooth and emulsified.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and sea salt.
  6. Gently fold the dry ingredients into the wet yogurt mixture using a spatula just until combined. Do not overmix.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake at 350°F (175°C) for 45 to 50 minutes, until a toothpick inserted into the center comes out clean.
  9. Cool the cake in the pan for 10 minutes, then transfer it to a wire rack and cool completely.
  10. In a small bowl, whisk the powdered sugar and fresh lemon juice until smooth.
  11. Drizzle the lemon glaze over the cooled cake and let it set before slicing and serving.

Notes

Rub the lemon zest into the sugar before mixing to release the lemon’s natural oils and maximize the fresh citrus flavor. Do not overmix the batter after adding the flour to keep the cake tender.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 390
  • Sugar: 32g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 80mg

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Find it online: https://inasrecipes.com/lemon-yogurt-cake/