Moist Lemon Yogurt Cake – 7 Simple Steps to Bright Bliss
Moist Lemon Yogurt Cake is a tender, citrus-infused loaf made with creamy yogurt and fresh lemon zest, finished with a simple lemon glaze.
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
Zest of 2 lemons
3 large eggs
1 cup plain whole-milk yogurt
1/2 cup neutral oil
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice for glaze
Instructions
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Preheat oven to 350°F and line a 9-inch loaf pan with parchment paper.
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Whisk flour, baking powder, and salt in a bowl.
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Rub lemon zest into sugar until fragrant.
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Whisk in eggs until pale.
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Stir in yogurt, oil, vanilla, and lemon juice.
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Fold dry ingredients into wet mixture until just combined.
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Pour batter into pan and smooth top.
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Bake 45 to 55 minutes until a toothpick comes out clean.
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Cool 10 minutes in pan, then transfer to rack.
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Mix powdered sugar with lemon juice and drizzle over cooled cake.
Notes
Do not overmix the batter. Thin Greek yogurt slightly if very thick. Allow glaze to set before slicing.