Lemon Yogurt Moist Cake (Print view)

Tangy lemon and creamy yogurt combine in this moist, flavorful cake with a bright citrus zest.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a blender, combine yogurt, eggs, vegetable oil, sugar, lemon zest, lemon juice, and vanilla extract. Blend until smooth, about 30 seconds.
03 - Add flour, baking powder, and salt to the blender. Pulse just until combined; avoid overmixing.
04 - Pour the 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 to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
07 - Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cake before serving.

# Expert Suggestions:

01 -
  • It comes together in under an hour from start to finish, blender and all.
  • The tartness of lemon and yogurt means you don't need heavy cream or butter, yet it stays impossibly moist.
  • It's simple enough for a weekday breakfast but impressive enough to serve at tea time.
02 -
  • Don't skip cooling the cake completely before adding the glaze, or it will melt and slide right off.
  • The batter seems thin compared to traditional cakes, but that's exactly why this cake stays moist and tender.
03 -
  • Use a microplane zester for the lemon zest, as it captures more of the fragrant oils than a box grater.
  • If your blender struggles, blend the wet ingredients first, then carefully add the dry ingredients by hand with a spatula to avoid overworking the batter.
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