4.6 from 345 votes
Lemon Yogurt Cake
This Lemon Yogurt Cake combines tangy yogurt and fresh lemon zest to create a moist and tender loaf with a subtle citrus brightness. The cake is perfectly balanced with ingredients like vegetable oil and vanilla extract, producing a soft crumb texture. A glossy lemon glaze poured over the warm cake adds a sweet-tart finish that soaks into the top layer, enhancing its flavor. It's a versatile dessert that can be enjoyed plain or with a dusting of powdered sugar or fresh berries.
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings:
12
Calories:
252 kcal
Course:
Dessert, Brunch
Cuisine:
American
Ingredients
Cake
- 1½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup yogurt plain, I used greek yogurt
- 1 cups sugar granulated
- 3 egg
- 2 teaspoon lemon from 1 lemon, zest
- ½ teaspoon vanilla extract
- ½ cup vegetable oil
Lemon Glaze
- ⅓ cup sugar granulated
- ⅓ cup lemon juice freshly squeezed
Instructions
- Preheat the oven to 350°F. Grease a loaf pan with butter or cooking spray.
- Make cake batter: In a medium size bowl, combine the flour, baking powder and salt. In another bowl, whisk together the yogurt, the sugar, eggs, lemon zest, vanilla, and vegetable oil. Add the wet ingredients to the dry ingredients and mix until well incorporated using a mixer.
- Bake: Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Make lemon glaze: Cook the ⅓ cup lemon juice and ⅓ cup sugar in a small saucepan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the loaf pan for 10 minutes. Carefully transfer the loaf to a rack that's placed over a sheet pan. While the cake is still warm, pour the lemon glaze over the cake and allow it to soak in.
- Let the cake cool before serving. Sprinkle some powdered sugar over the top or serve with berries. (optional)
Cup of Yum
Notes
- Allow the cake to cool completely before serving for best texture and flavor.
- Store leftover cake covered tightly in the refrigerator for 3 to 5 days to maintain freshness.
- Plain yogurt can be substituted with sour cream without significantly affecting the recipe.
- Sprinkling powdered sugar or serving with fresh berries adds an attractive touch to presentation.
- Be aware that nutritional values can vary depending on specific ingredient brands or substitutions used.
Nutrition Information
Serving
1slice
Calories
252kcal
(13%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
8g
(40%)
Cholesterol
43mg
(14%)
Sodium
123mg
(5%)
Potassium
154mg
(3%)
Sugar
23g
(46%)
Vitamin A
80IU
(2%)
Vitamin C
3.1mg
(3%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 252
% Daily Value*
| Serving | 1slice | |
| Calories | 252kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 123mg | 5% |
| Potassium | 154mg | 3% |
| Sugar | 23g | 46% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.