Lemon Yogurt Cake
A moist and tangy lemon yogurt cake that’s perfect for a light dessert or afternoon snack. This easy-to-make cake combines the freshness of lemon with creamy yogurt for a deliciously tender crumb.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8
Ingredients
1 cup plain Greek yogurt
1 cup granulated sugar
3 large eggs
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Zest of 2 lemons
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
Powdered sugar for dusting (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, whisk together the Greek yogurt, granulated sugar, and eggs until smooth and well combined.
Add the vegetable oil, lemon zest, lemon juice, and vanilla extract to the yogurt mixture and whisk until incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired before serving.