Lemon Yogurt Cake (Print Version)

A moist, tangy lemon yogurt loaf ideal for breakfast, tea, or a light dessert option.

# Components:

→ 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 it with parchment paper.
02 - Combine Greek yogurt, eggs, vegetable oil, granulated sugar, lemon zest, fresh lemon juice, and vanilla extract in a blender. Blend until smooth, approximately 30 seconds.
03 - Add all-purpose flour, baking powder, and salt to the blender. Pulse briefly until just combined to avoid overmixing.
04 - Pour the batter into the prepared loaf pan, smoothing the surface evenly.
05 - Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
06 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
07 - Whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled cake before serving.

# Expert Advice:

01 -
  • A blender does all the work, so there's barely any cleanup and no intimidating mixing techniques.
  • The Greek yogurt keeps it so tender you won't believe it's real, and the lemon juice gives that sharp brightness that makes people ask for the recipe.
  • From oven to cooling rack takes less than an hour, making it perfect for unexpected guests or when you crave something sweet without the time commitment.
02 -
  • The difference between a tender cake and a dense one comes down to not overblending the dry ingredients. Once you add flour, stop the moment you see no white streaks.
  • Using room temperature eggs makes a huge difference. If yours are cold, set them on the counter while you prep and they'll blend into the wet ingredients like silk instead of leaving specks.
03 -
  • Zest your lemons before cutting them in half to juice, and use a microplane grater so you get only the yellow part, not the bitter white pith underneath.
  • If your blender struggles with whole eggs, crack them in first and blend them smooth before adding other wet ingredients, which distributes them evenly.
Return