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Lemon Yogurt Cake

Lemon Yogurt Cake Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 cup granulated sugar
  • 2 tbsp lemon zest
  • 3/4 cup plain full-fat Greek yogurt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup fresh lemon juice
  • 1 cup powdered sugar
  • 2 to 3 tbsp fresh lemon juice (for glaze)

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment.
  2. Whisk flour, baking powder, and salt in a bowl. In a separate large bowl, rub sugar and lemon zest together, then whisk in yogurt, oil, eggs, vanilla, and 1/4 cup lemon juice.
  3. Fold dry ingredients into wet until just combined. Pour batter into the pan and smooth the top.
  4. Bake 50 to 60 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a rack to cool completely.
  5. Whisk powdered sugar with 2 to 3 tbsp lemon juice until smooth. Pour over the cooled cake, let set 10 minutes, then slice and serve.

Notes

The cake tastes even better the next day after the lemon has mellowed. If you glaze it while slightly warm, the icing will sink in and turn translucent. For a thicker frosting-like finish, let the cake cool entirely before glazing.