This lemon yogurt cake is a soft, moist, and refreshing dessert with a perfect balance of tangy citrus and creamy richness. Made with simple pantry ingredients, it delivers a light texture and bright flavor that feels both comforting and elegant. Ideal for tea time, gatherings, or a quick homemade treat, this cake stays moist for days and can be served plain or with a light glaze.
Total Time:60 minutes
Yield:8–10 slices
Ingredients
1 cup plain yogurt (full-fat preferred)
1 cup granulated sugar
3 large eggs
½ cup vegetable oil
1½ cups all-purpose flour
2 teaspoons baking powder
Zest of 2 lemons
¼ cup fresh lemon juice
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat oven to 180°C (350°F) and grease a loaf pan.
In a mixing bowl, whisk eggs and sugar until pale and slightly thick.
Add yogurt, oil, vanilla extract, and lemon zest. Mix until smooth.
Sift flour, baking powder, and salt into the mixture.
Gently fold until just combined; avoid overmixing.
Stir in fresh lemon juice.
Pour batter into the prepared pan.
Bake for 40–50 minutes or until a toothpick comes out clean.
Let the cake cool completely before slicing.
Notes
Use fresh lemons for the best flavor and aroma.
Do not overmix the batter; it can make the cake dense.
Greek yogurt can be used but should be slightly thinned.
