Lemon Yogurt Tangy Cake (Printable)

A moist, tangy cake with fresh lemon zest and creamy yogurt, perfect for any occasion.

# What You Need:

→ Wet Ingredients

01 - 1 cup plain Greek yogurt
02 - 3 large eggs
03 - 1/2 cup vegetable oil
04 - 1 cup granulated sugar
05 - Zest of 2 lemons
06 - 1/4 cup fresh lemon juice
07 - 1 teaspoon vanilla extract

→ Dry Ingredients

08 - 1 1/2 cups all-purpose flour
09 - 2 teaspoons baking powder
10 - 1/4 teaspoon salt

→ Optional Glaze

11 - 1/2 cup powdered sugar
12 - 2 to 3 teaspoons lemon juice

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - Combine Greek yogurt, eggs, vegetable oil, granulated sugar, lemon zest, lemon juice, and vanilla extract in a blender. Blend until smooth, about 30 seconds.
03 - Add all-purpose flour, baking powder, and salt to the blender. Pulse briefly just until combined, avoiding overmixing.
04 - Pour batter into the prepared loaf pan and smooth the surface evenly.
05 - Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
06 - Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
07 - Whisk powdered sugar with lemon juice until smooth. Drizzle the glaze evenly over the cooled cake before serving.

# Expert Suggestions:

01 -
  • It comes together in one blender, which means minimal cleanup and maximum time for actually eating the cake.
  • The yogurt keeps it tender and moist for days, making it a backup dessert plan that never fails.
  • Bright lemon flavor that tastes like you spent hours zesting, but you didn't.
02 -
  • Don't overmix the batter once the flour goes in; the few seconds of restraint make the difference between tender cake and dense cake.
  • Fresh lemon juice tastes noticeably better than bottled, and the zest is where most of the lemon flavor actually lives, so those two things are worth prioritizing.
03 -
  • Zest your lemons the moment you get home from the grocery store and store the zest in a small jar in the fridge; it stays vibrant for weeks and saves you time on baking day.
  • If your blender struggles with thick batter, blend the wet ingredients first, then add dry ingredients last and pulse gently until just combined rather than running the whole thing together.
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