Lemon Yogurt Cake (Printable Version)

Bright lemon-flavored moist cake blended quickly for a light and tangy treat.

# 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 to 3 teaspoons lemon juice

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line 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 just until combined without overmixing.
04 - Pour batter into the prepared loaf pan and smooth the surface evenly.
05 - Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
06 - Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
07 - Whisk powdered sugar with lemon juice until smooth and drizzle over the cooled cake before serving.

# Additional Tips::

01 -
  • The blender does almost all the work, so you can have a beautiful cake ready before your coffee gets cold.
  • Greek yogurt keeps it tender and tangy without any heaviness, making it disappear faster than you'd expect.
  • That lemon brightness is the kind of flavor that makes people ask for the recipe immediately.
02 -
  • Don't skip cooling the cake completely before glazing, or the glaze will slide right off into a sticky puddle at the bottom of the pan.
  • Overmixing the batter after adding flour is the number one way to turn this tender cake into something dense and forgettable; a few dry streaks are fine, even preferable.
03 -
  • Room-temperature eggs blend more smoothly and create a more tender crumb than cold ones straight from the fridge.
  • Always zest your lemons before juicing them; the juice makes the zest nearly impossible to create afterward, and the flavor difference is real.
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