Lemon Yogurt Cake

Here’s a simple and moist Lemon Yogurt Cake recipe – bright, tangy, and perfect with tea or coffee!

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🍋 Lemon Yogurt Cake

Ingredients:

• 1½ cups (190g) all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• 1 cup (200g) sugar

• 1 tbsp lemon zest (from 1–2 lemons)

• ½ cup (120ml) vegetable oil

• ½ cup (125g) plain or Greek yogurt

• 2 large eggs

• ¼ cup (60ml) fresh lemon juice

• 1 tsp vanilla extract

Optional Lemon Glaze:

• ½ cup (60g) powdered sugar

• 1–2 tbsp lemon juice (adjust for consistency)

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Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan (9×5 inch) or line with parchment.

2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.

3. Mix wet ingredients: In another bowl, beat sugar and lemon zest until fragrant. Add oil, yogurt, eggs, lemon juice, and vanilla. Whisk until smooth.

4. Combine: Gently fold dry ingredients into wet, just until combined. Do not overmix.

5. Bake: Pour into prepared pan and bake 45–50 minutes or until a toothpick comes out clean.

6. Cool: Let cake cool in pan for 10 minutes, then transfer to a wire rack.

7. Glaze (optional): Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cake.