Description

This Lemon Yogurt Cake is incredibly moist, tangy, and bursting with fresh lemon flavor. Made with creamy yogurt, lemon zest, and a simple lemon glaze, it’s a quick, easy dessert that’s perfect for springtime, teatime, or anytime. With a tender crumb and citrusy zing, this cake is a bright and refreshing treat. Lemon yogurt cake, moist lemon cake, citrus loaf, yogurt dessert, lemon glaze cake, easy lemon cake recipe

Ingredients

Cake:

1 1/2 cups (192 g) all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup (245 g) plain whole-milk yogurt
1 1/3 cups (272 g) sugar, divided
3 extra-large eggs
2 tsp grated lemon zest (from 2 lemons)
1/2 tsp pure vanilla extract
1/2 cup (118 ml) vegetable oil
1/3 cup freshly squeezed lemon juice

For the Glaze:

1 cup confectioners’ sugar
2 tbsp freshly squeezed lemon juice

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
In a bowl, sift together flour, baking powder, and salt.
In another bowl, whisk together yogurt, 1 cup of the sugar, eggs, lemon zest, and vanilla.
Slowly whisk in the dry ingredients, then fold in the vegetable oil until fully combined and the batter is smooth.
Pour into the prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, combine the remaining 1/3 cup sugar with the 1/3 cup lemon juice in a small pan and heat until the sugar dissolves.
When the cake is done, let it cool for 10 minutes, then pour the lemon syrup over the warm cake. Allow it to soak in.
Once the cake is completely cooled, mix the glaze ingredients and drizzle over the top.

Notes

For extra lemon flavor, add more zest to the glaze or syrup.
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Great served with berries or a dollop of whipped cream.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: Mediterranean-Inspired