Lemon Yogurt Cake
A moist and tangy lemon yogurt cake that is perfect for any occasion. This easy-to-make cake combines the bright flavor of fresh lemon with creamy yogurt for a tender crumb and delightful taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain Greek yogurt
1 cup granulated sugar
3 large eggs
1/2 cup vegetable oil
2 tablespoons lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1/4 cup powdered sugar (for dusting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk the plain Greek yogurt and granulated sugar until smooth.
Add the eggs one at a time to the yogurt mixture, whisking well after each addition.
Whisk in the vegetable oil, lemon zest, lemon juice, and vanilla extract until fully combined.
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 for 40 to 45 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 before serving.