Bright and zesty, this lemon loaf is ultra-moist thanks to yogurt and packed with citrus flavor—perfect for dessert or an afternoon treat.

Cake:

1¾ cups all-purpose flour

1 tsp baking powder

¼ tsp salt

½ cup vegetable oil or melted butter

¾ cup granulated sugar

3 large eggs

Zest of 2 lemons (about 2 tbsp)

3 tbsp fresh lemon juice

½ cup plain Greek yogurt or regular yogurt

1 tsp vanilla extract

Optional Lemon Glaze:

½ cup powdered sugar

1 tbsp fresh lemon juice

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Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment.

In a bowl, whisk flour, baking powder, and salt.

In another bowl, whisk oil, sugar, eggs, lemon zest, lemon juice, yogurt, and vanilla until smooth.

Fold dry ingredients into wet mixture just until combined.

Pour batter into pan and smooth top.

Bake for 40–50 minutes, or until a toothpick comes out clean.

Cool in pan for 10 minutes, then transfer to a rack to cool completely.

For glaze, mix powdered sugar and lemon juice and drizzle over cooled cake.

Try with blueberries or orange zest for variation.

Sour cream can be used in place of yogurt.