Description
This lemon yogurt cake is a light, moist, and flavorful dessert with a refreshing citrus taste. Made with yogurt for extra tenderness and topped with a tangy lemon glaze, it’s perfect for breakfast, tea time, or a sweet treat any time of the day.
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
Instructions
Bake the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a loaf or bundt pan.
- Mix dry ingredients – In a bowl, whisk together the flour, baking powder, and salt.
- Combine wet ingredients – In another bowl, beat sugar, eggs, yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.
- Prepare the batter – Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- 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.
- Cool – Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Glaze:
- Whisk together powdered sugar and lemon juice until smooth.
- Drizzle over the cooled cake and let it set before slicing.
Notes
- For extra moisture, add 2 tbsp milk if the batter seems too thick.
- Storage: Store at room temperature for 3 days or refrigerate for up to 1 week.
- Freezing: Wrap in plastic and foil, then freeze for up to 3 months.
- Gluten-Free Option: Use a gluten-free flour blend.
- Dairy-Free Alternative: Use coconut yogurt instead of regular yogurt.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice (based on 10 slices)
- Calories: ~250 per serving