Lemon Yogurt Cake

Here’s a  Lemon Yogurt Cake recipe that’s moist, tangy, and super easy to make. Perfect for breakfast, dessert, or a snack with tea or coffee!

Ingredients

• 1 ½ cups (190g) all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup (240g) plain Greek yogurt (or any thick plain yogurt)

• ¾ cup (150g) granulated sugar

• 3 large eggs

• ½ cup (120ml) vegetable oil (or melted butter for richer flavor)

• Zest of 2 lemons (about 2 tbsp)

• Juice of 1 lemon (about 2 tbsp)

• 1 tsp vanilla extract

For the Lemon Glaze (optional but highly recommended)

• ½ cup (60g) powdered sugar

• 2 tbsp lemon juice

Equipment

• 8-inch (20cm) round cake pan or loaf pan

• Mixing bowls

• Whisk or electric mixer

• Grater for lemon zest

• Measuring cups and spoons

Instructions

1. Preheat and prepare the pan

• Preheat your oven to 350°F (175°C).

• Grease your cake pan with butter or non-stick spray, and optionally dust lightly with flour to prevent sticking.

2. Mix dry ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Mix wet ingredients

• In a large bowl, whisk the eggs and sugar until smooth and slightly fluffy.

• Add the yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Whisk until well combined.

4. Combine wet and dry

• Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently just until no streaks of flour remain — be careful not to overmix to keep the cake tender.

5. Bake

• Pour the batter into the prepared pan and smooth the top.

• Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.

• If using a loaf pan, start checking around 45 minutes.

6. Cool and glaze

• Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack.

• For the glaze: mix powdered sugar with lemon juice until smooth. Drizzle over the warm cake.

• Allow glaze to set before slicing.

Tips for success

• Use fresh lemons for the best flavor.

• Greek yogurt adds moisture and tanginess but you can use regular plain yogurt.

• Don’t overmix the batter — that keeps it light and fluffy.

• This cake keeps well for 2-3 days at room temp, or longer in the fridge.