Description

This moist and tangy lemon yogurt cake is made with Greek yogurt, fresh lemon juice, and zest—perfect for brunch, dessert, or a sweet afternoon treat.

Ingredients

1 cup plain Greek yogurt

1 cup sugar

3 large eggs

Zest of 2 lemons

½ cup fresh lemon juice (≈2 lemons)

½ cup vegetable oil

2 cups all‑purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

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Instructions

Preheat & Prep: Heat oven to 350 °F (175 °C). Grease and flour a 9″ round or loaf pan (or line with parchment).

Mix Wet: Whisk together yogurt, sugar, eggs until smooth. Add lemon zest, juice, and oil; blend until combined.

Combine Dry: In another bowl, whisk flour, baking powder, soda, and salt.

Fold Together: Gently fold dry mix into wet until just combined—avoid overmixing.

Bake: Pour batter into prepared pan. Bake 30–40 minutes, or until a toothpick comes out clean or with a few crumbs.

Cool & Serve: Allow to cool 10 minutes in pan, then remove and cool completely on a rack. Optional: dust with powdered sugar or glaze.

Notes

Add berries like blueberries or raspberries for extra flavor.

Try with orange zest/juice for a different citrus twist.

Make dairy‑free using plant‑based yogurt and coconut or neutral oil.

For sweetness, drizzle a simple lemon glaze after cooling.

Prep Time: 10 minutes
Cook Time: 30–40 minutes
Category: Dessert / Cake
Method: Baking
Cuisine: Bakery-style