Description
A light, moist lemon yogurt cake with bright citrus flavor that’s simple, comforting, and perfect for dessert, breakfast, or an afternoon treat.
Ingredients
- 1 cup plain yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup vegetable oil or olive oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan or round cake pan.
- In a large bowl, whisk together the yogurt, granulated sugar, and eggs until smooth.
- Stir in the lemon zest, lemon juice, and oil until fully combined.
- In a separate bowl, mix the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep the cake tender.
- A lemon glaze can be added for extra sweetness.
- The cake becomes more flavorful after resting.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
