Lemon Yogurt Moist Cake (Printable)

A moist, tangy cake with bright lemon and creamy yogurt flavors, perfect for any occasion.

# What You 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 - 2–3 teaspoons lemon juice

# Directions:

01 - Preheat the 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 about 30 seconds until smooth.
03 - Add all-purpose flour, baking powder, and salt to the blender. Pulse just until the mixture is combined, taking care not to overmix.
04 - Pour the batter into the prepared loaf pan, spreading it evenly and smoothing the surface.
05 - Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
06 - Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
07 - Whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled cake before serving.

# Expert Advice:

01 -
  • A blender does all the work, so there's no separate creaming or whisking to fuss over.
  • The yogurt keeps it moist and tender while the lemon juice balances the sweetness perfectly.
  • It's light enough for breakfast with coffee but elegant enough to serve at tea time.
02 -
  • Fresh lemon juice makes a real difference; bottled lemon juice tastes metallic and one-dimensional by comparison.
  • Don't skip the zest because the juice alone can't carry the same brightness and warmth.
  • Overmixing the dry ingredients is the most common mistake, and it turns a tender cake into something dense and crumbly.
03 -
  • Room temperature ingredients blend more smoothly and incorporate better, so take the eggs and yogurt out of the fridge about 15 minutes before you start.
  • Using a microplane zester instead of a box grater gives you finer zest particles that distribute throughout the cake more evenly and taste brighter.
Go Back