Lemon Yogurt Cake Recipe

This lemon yogurt cake is a light, moist, and refreshing dessert perfect for any occasion. Made with simple ingredients like yogurt, fresh lemon juice, and zest, it has a soft texture and a bright citrus flavor. The tangy lemon glaze adds the perfect finishing touch, making this cake ideal for breakfast, tea time, or a sweet treat after dinner.

What Is Lemon Yogurt Cake?

Lemon yogurt cake is a moist and tender cake that combines the creaminess of yogurt with the zesty freshness of lemons. The yogurt keeps the cake soft and fluffy, while the lemon juice and zest enhance the citrus flavor. Topped with a simple lemon glaze, this cake is easy to make and incredibly delicious.

Why You’ll Love This Recipe

• Easy to make – Simple ingredients and minimal prep.
• Super moist – Yogurt ensures a soft and tender texture.
• Refreshing flavor – A perfect balance of sweetness and tangy lemon.
• Versatile – Great for breakfast, dessert, or an afternoon snack.

Ingredients

For the Cake:

• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup (200 g) sugar
• 3 eggs
• 650 g yogurt (plain or lemon-flavored)
• ½ cup (120 ml) vegetable oil
• Zest of 2 lemons
• Juice of 1 lemon
• 1 tsp vanilla extract

For the Glaze:

• 1 cup (120 g) powdered sugar
• Juice of ½ lemon

Step-by-Step Instructions

Bake the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour a loaf or bundt pan.
2. Mix the dry ingredients – In a bowl, whisk together the flour, baking powder, and salt.
3. Combine the wet ingredients – In another bowl, beat the sugar, eggs, yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.
4. Mix the batter – Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
5. Bake – Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the cake – Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Glaze:

1. Prepare the glaze – Whisk together the powdered sugar and lemon juice until smooth.
2. Drizzle over the cake – Pour the glaze over the cooled cake, allowing it to set before slicing.

Serving Suggestions

• Serve with a cup of tea or coffee for a delightful afternoon treat.
• Add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
• Garnish with fresh berries or a sprinkle of powdered sugar for a decorative touch.

Storing and Freezing

Storage Tips

• Store the cake in an airtight container at room temperature for up to 3 days.
• Keep it in the refrigerator for up to 1 week for extended freshness.

Freezing Instructions

• Wrap the cake tightly in plastic wrap, then in foil, and freeze for up to 3 months.
• Thaw at room temperature before serving.

Recipe Variations

• Gluten-Free Option – Use a gluten-free all-purpose flour blend.
• Dairy-Free Version – Substitute coconut yogurt and use a neutral dairy-free milk in the glaze.
• Extra Lemony – Add 1 extra tablespoon of lemon juice and more zest for a bolder citrus flavor.

FAQs

Can I use Greek yogurt instead of regular yogurt?
Yes! Greek yogurt works well but may make the cake slightly denser. You can thin it with a little milk if needed.

Can I use butter instead of oil?
Yes, replace the vegetable oil with ½ cup (115 g) melted butter for a richer taste.

Why is my cake dry?
Overbaking or using too much flour can make the cake dry. Be sure to measure ingredients accurately and check for doneness at 40 minutes.

This lemon yogurt cake is a simple yet irresistible dessert that’s bursting with citrus flavor. Its moist texture, thanks to the yogurt, and the tangy glaze make it a favorite for all occasions. Try it today and enjoy a slice of this refreshing treat! If you make this recipe, let us know how it turns out!

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