Easy Lemon Yogurt Cake
Simple, tangy and soft, this lemon yogurt cake is the lemon cake I come back to again and again. The yogurt keeps the crumb moist and fluffy,
Servings 8
Equipment
- Pan: 8-inch (20 cm) round or a loaf pan
Ingredients
- 1¾ cups all-purpose flour 220 g
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup sugar 200 g
- 1 tbsp lemon zest about 1 large lemon
- 4 large eggs room temperature
- ⅔ cup plain yogurt 160 g, room temperature
- ⅔ cup neutral oil 160 ml
- 4 tbsp fresh lemon juice
- 1 tsp vanilla extract optional
Optional lemon glaze
- ½ cup powdered sugar
- 1 to 2 tbsp lemon juice
Instructions
- Prepare. Preheat the oven to 350°F (180°C). Grease an 8-inch round pan or loaf pan and line the bottom with parchment paper.
- Mix the dry ingredients. Whisk the flour, baking powder and salt in a bowl.
- Flavor the sugar. In a large bowl, rub the lemon zest into the sugar with your fingers until fragrant.
- Mix the wet ingredients. Whisk the eggs into the sugar until smooth, then whisk in the yogurt, oil, lemon juice and vanilla.
- Combine. Add the dry ingredients to the wet and stir just until no streaks of flour remain. Don't overmix.
- Bake. Pour the batter into the pan and bake 40 to 50 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool. Let the cake rest in the pan for 10 minutes, then turn it out onto a rack to cool completely.
- Glaze (optional). Stir the powdered sugar with enough lemon juice to make a thick, pourable glaze. Spoon it over the cooled cake.