Lemon Yogurt Moist Cake (Printable version)

A moist, tangy cake featuring bright lemon and creamy yogurt for a fresh, light treat.

# What You 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 to 3 teaspoons lemon juice

# How to Make It:

01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a blender, combine the Greek yogurt, eggs, vegetable oil, granulated sugar, lemon zest, lemon juice, and vanilla extract. Blend until smooth, approximately 30 seconds.
03 - Add all-purpose flour, baking powder, and salt to the blender. Pulse just until the mixture is combined, taking care not to overmix.
04 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
05 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center emerges clean.
06 - Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
07 - Whisk powdered sugar with lemon juice until smooth. Drizzle the glaze over the cooled loaf just prior to serving.

# Expert Advice:

01 -
  • It comes together in a blender, so there's almost no mixing bowl to clean afterward.
  • The yogurt keeps it incredibly moist for days, making it perfect for meal prep or unexpected guests.
  • That tangy-sweet lemon balance tastes far more complex than the simple ingredient list suggests.
02 -
  • Don't open the oven door before 30 minutes have passed, or the cake might collapse and bake unevenly.
  • If your lemon juice is too concentrated or acidic tasting straight from the bottle, add it slowly and taste the batter to avoid making it too tart.
  • The cake tastes even better the next day when the flavors have settled and the crumb becomes even more tender.
03 -
  • Room temperature ingredients blend more smoothly and incorporate air better, so pull your eggs and yogurt out of the fridge about 30 minutes before baking.
  • A box grater with multiple hole sizes works beautifully for zest, and the small holes catch the fragrant outer layer without biting into the white pith.
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