Lemon Yogurt Cake
User Reviews
5
Lemon Yogurt Cake
Description
This cake batter combines flour, baking powder, and salt with wet ingredients including plain yogurt, eggs, granulated sugar, lemon zest, vanilla, and vegetable oil. The yogurt adds moisture and subtle tang while the baking powder acts as a leavening agent, giving a gentle rise. Once mixed, the batter is poured into a parchment-lined loaf pan and baked until a toothpick inserted near the center comes out with moist crumbs.
The cake develops a fragrant lemon scent and springy texture, with a tender crumb rather than dense. After cooling, a lemon glaze made from powdered sugar and lemon juice—optionally with lemon zest—is drizzled atop the loaf, imparting a glossy finish and extra citrus flavor. The glaze hardens slightly as it sets.
This cake slices into about eight pieces and stores well at room temperature covered for up to four days. It pairs nicely with tea or coffee and can be made with either regular or Greek yogurt depending on preference. Variations in neutral vegetable oils like avocado or canola also work without affecting flavor.
Always zest lemons before juicing to maximize zest yield. Avoid substituting baking powder for yeast as this is a quick bread. Careful mixing ensures uniform texture without overworking.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder (see note 1)
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup PLAIN yogurt (regular or Greek, see note 2)
- 4 egg
- 4 teaspoons lemon see note 3, zest
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil (see note 4)
For the powdered sugar icing:
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 1 teaspoon lemon optional, zest
Instructions
- Move an oven rack to the middle position and preheat oven to 350 degrees. Coat a 9-inch loaf pan with nonstick spray and line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together 1 cup sugar, yogurt, eggs, lemon zest, and vanilla. Add the dry ingredients in batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Pour into prepared pan.
- Bake until a toothpick inserted comes out clean with a few crumbs attached, about 50-60 minutes. The cake should be fragrant and spring back when pressed lightly. Remove from oven and cool in pan 10 minutes.
- Meanwhile, in a medium bowl, stir together powdered sugar, lemon juice, lemon zest (if using) until smooth.
- Using a sharp knife, slice around the inside of the cake pan to loosen the cake. Flip out onto a large plate. Slowly drizzle glaze over the top. Cool cake completely. The glaze will harden in 20 to 30 minutes.
Notes
- Use Greek or regular plain yogurt to maintain moistness and tang.
- Zest lemons before cutting to make zesting easier and preserve flavor.
- Use neutral vegetable oils such as avocado, canola, or sunflower for consistency.
- This recipe yields one loaf cake that slices into about 8 servings.
- Store wrapped at room temperature for up to 4 days to retain freshness.
- Baking powder provides rise; do not substitute with yeast for this quick bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 470kcal | 24% |
| Carbohydrates | 75g | 25% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 225mg | 9% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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