Lemon Yogurt Cake (Print Version)

A moist, tangy lemon yogurt bake with bright citrus flavor, ideal for breakfast or light indulgence.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup plain Greek yogurt
02 - 3 large eggs
03 - 1/2 cup vegetable oil
04 - 1 cup granulated sugar
05 - Zest of 2 lemons
06 - 1/4 cup fresh lemon juice
07 - 1 teaspoon vanilla extract

→ Dry Ingredients

08 - 1 1/2 cups all-purpose flour
09 - 2 teaspoons baking powder
10 - 1/4 teaspoon salt

→ Optional Glaze

11 - 1/2 cup powdered sugar
12 - 2–3 teaspoons lemon juice

# How To Make It:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - Combine yogurt, eggs, vegetable oil, sugar, lemon zest, lemon juice, and vanilla extract in a blender. Blend until smooth, about 30 seconds.
03 - Add flour, baking powder, and salt to the blender. Pulse briefly until just combined, avoiding overmixing.
04 - Pour batter into prepared loaf pan and smooth the surface evenly.
05 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
06 - Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
07 - Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cake prior to serving.

# Expert Tips:

01 -
  • It comes together in ten minutes with a blender and zero fussy techniques.
  • The yogurt keeps it impossibly moist while the lemon keeps it bright and never cloying.
  • You can serve it warm from the oven or store it for three days and it tastes even better.
02 -
  • The difference between a moist cake and a rubbery one is overmixing. Once the flour is barely combined, stop. Your hand will want to keep mixing but resist it.
  • Don't pull the cake out of the oven the moment it looks done. It will set as it cools, and you'll regret a cake that's slightly underbaked when warm but crumbly when cool.
03 -
  • If you want an extra lemon kick, brush the warm cake with a simple syrup made from equal parts sugar and lemon juice before it cools completely—the cake will absorb it and stay incredibly moist.
  • For a celebration version, toss fresh raspberries into the batter just before pouring, or top the finished cake with candied lemon slices you've made yourself.
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