Lemon Yogurt Cake (Print View)
Soft, citrusy cake packed with lemon zest and a sweet glaze that adds just the right tangy touch.
# What You'll Need:
→ Cake ingredients
01 -
Grated zest of a medium lemon
02 -
2 teaspoons of baking powder
03 -
1½ cups of regular all-purpose flour
04 -
½ cup Greek or plain yogurt
05 -
¾ cup sunflower, canola, or grape seed oil
06 -
A pinch (½ teaspoon) of salt
07 -
3 eggs, large-sized
08 -
1 cup of sugar
→ For the topping
09 -
¾ cup of powdered sugar
10 -
¼ cup freshly squeezed lemon juice
# Directions:
01 -
Set the oven to 175°C (or 350°F). Lightly grease an 8-inch round pan using cooking spray, wipe with a paper towel to spread evenly. Cover the bottom with parchment and spray a little more on that.
02 -
Stir the yogurt, eggs, and sugar in a big bowl until everything's nice and smooth.
03 -
Gently mix together the flour, lemon zest, salt, and baking powder. Don't over-stir.
04 -
Pour in the oil a bit at a time and stir. It might separate at first, but keep mixing until the batter looks silky and lump-free.
05 -
Transfer the batter to your prepped pan. Bake for roughly 30 to 40 minutes. It's ready when the top springs back, and a toothpick poked into the center comes out without crumbs.
06 -
Let the cake sit in the pan for 10 minutes on a rack. Then, pop it out of the pan onto the rack to cool further.
07 -
Whisk the lemon juice with the powdered sugar in a little bowl. Use a pastry brush to gently pat it onto the cake—it’ll soak right in. A bit may drip off, and that’s fine!
08 -
Let the cake come to room temperature. If you want, sprinkle some powdered sugar on top before serving.
# Notes:
01 -
This moist lemon cake with a soft texture is inspired by a classic French dessert.
02 -
Adding yogurt gives it a subtle tang and a fluffy consistency.