Description
This delicious lemon yogurt cake is moist and bursting with fresh flavor, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 tbsp fresh lemon zest (from 2–3 lemons)
- 1 cup plain whole-milk yogurt
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1/2 tsp pure vanilla extract
- 1/3 cup granulated sugar (for syrup)
- 1/3 cup fresh lemon juice (for syrup)
- 1 cup powdered sugar (for glaze)
- 2 tbsp fresh lemon juice (for glaze)
- 1/2 lemon, very thinly sliced into half-moons (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a bowl, mix together the flour, baking powder, and salt.
- In another bowl, whisk together the granulated sugar and lemon zest until fragrant.
- Add the yogurt, vegetable oil, eggs, and vanilla extract to the sugar mixture, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the syrup by combining the granulated sugar and fresh lemon juice in a small saucepan over medium heat until the sugar dissolves.
- Once the cake is out of the oven, poke holes in the top with a toothpick and pour the syrup over the warm cake.
- For the glaze, whisk together the powdered sugar and fresh lemon juice until smooth and drizzle over the cooled cake.
- Top with thinly sliced lemon as garnish and serve.
Notes
- This cake is best served chilled and can be stored in an airtight container for up to 3 days.
- For extra lemon flavor, feel free to add more lemon zest!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg