Lemon Yogurt Cake
A bright, tender lemon yogurt cake that's easy to make and perfect for any occasion, blending pantry staples with a burst of lemon flavor.
Ingredients
Main Ingredients
- 1 cup plain yogurt Choose full-fat or low-fat; Greek yogurt can also be used if thinned.
- 1 cup granulated sugar Provides classic sweetness.
- 3 large eggs Room temperature eggs are preferred.
- 1/2 cup vegetable oil Gives a moist texture.
- 1 tablespoon lemon zest Use fresh lemons for best flavor.
- 2 tablespoons lemon juice Freshly squeezed is ideal.
- 2 cups all-purpose flour Standard flour for baking.
- 2 teaspoons baking powder Leavening agent.
- 1/4 teaspoon salt Enhances flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the yogurt, sugar, and eggs until smooth.
- Stir in the vegetable oil, lemon zest, and lemon juice until well combined.
- In another bowl, sift together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
For a stronger lemon flavor, increase the lemon zest slightly without changing the juice. Wrap cooled cake tightly and store at room temperature for up to 3 days. For longer storage, freeze slices individually.