Moist Tangy Lemon Yogurt (Printable)

A moist, citrusy cake featuring tangy lemon and creamy yogurt for a bright, fresh flavor.

# What You'll 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

# How To Make It:

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, sugar, lemon zest, lemon juice, and vanilla extract in a blender. Blend for approximately 30 seconds until smooth.
03 - Add all-purpose flour, baking powder, and salt to the blender. Pulse just until the mixture is combined, avoiding overmixing.
04 - Pour the batter into the prepared loaf pan, smoothing the surface evenly.
05 - Bake the batter for 35 to 40 minutes or until a toothpick inserted into the center emerges clean.
06 - Allow the cake to cool in the pan for 10 minutes, then transfer onto a wire rack to cool completely.
07 - Whisk powdered sugar with lemon juice until smooth. Drizzle the glaze over the completely cooled cake before serving.

# Expert Suggestions:

01 -
  • It comes together in under 10 minutes of actual work, which means you can have warm cake while your tea is still hot.
  • The yogurt keeps it impossibly moist without any heaviness, and the lemon brightness feels like springtime in every bite.
  • No fancy equipment or multiple bowls to wash, just a blender and one pan doing all the lifting.
02 -
  • Don't skip the lemon zest even if you think the juice will be enough, the zest is where the intense lemon flavor actually hides and makes people ask for your recipe.
  • Overmixing the batter after adding flour is the most common way this cake goes wrong, it's genuinely better to have a few flour streaks than to develop too much gluten and end up with a heavy crumb.
  • Greek yogurt really does make a difference compared to regular yogurt, the thickness creates a better texture and the tang is more pronounced in the finished cake.
03 -
  • Room temperature eggs blend more smoothly and create a lighter crumb, so take them out of the fridge 20 minutes before you start if you can remember.
  • If your powdered sugar glaze is too thick, add lemon juice one teaspoon at a time until it reaches that perfect drizzling consistency that looks elegant without being too runny.
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