Lemon Yogurt Cake Delight (Printable)

Tangy lemon and creamy yogurt blend into a moist cake ideal for breakfast or light dessert.

# 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 - 2–3 teaspoons lemon juice

# How-To:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a blender, mix yogurt, eggs, oil, sugar, lemon zest, lemon juice, and vanilla extract until smooth, about 30 seconds.
03 - Add flour, baking powder, and salt to the blender and pulse just until combined, avoiding overmixing.
04 - Pour batter into the prepared loaf pan, smoothing the top evenly.
05 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
06 - Allow to 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.

# Expert Hints:

01 -
  • The blender does all the heavy lifting, so you skip the usual whisking and folding that makes baking feel like work.
  • Greek yogurt keeps every slice impossibly moist, and the lemon zest gives you this burst of brightness that makes you reach for another slice before the first one is gone.
02 -
  • Don't open the oven door before 30 minutes have passed, even if you're curious; the temperature drop can sink the cake and leave it with a sunken center.
  • If your blender isn't powerful enough to fully incorporate the zest, let it sit for a minute after blending, or pulse it longer; unblended pieces of zest look (and feel) grainy.
03 -
  • Room-temperature eggs and yogurt blend more smoothly and create better texture; take them out of the fridge 15 minutes before you start.
  • Use a microplane zester instead of a box grater for lemon zest; the pieces are finer and more evenly distributed throughout the batter.
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