Lemon Yogurt Cake

Light, tender, and topped with a decadent glaze, this lemon yogurt cake is guaranteed to become a family favorite. Bursting with bright, citrusy flavors, it's the perfect combination of sweet and tangy for an indulgent dessert that comes together in less than an hour.

Course Dessert

Cuisine International

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 349kcal

Author Imma

Ingredients

The Cake

1½ cups (180g) all-purpose flour
1 cup (200g) granulated sugar
2 teaspoons (10g) baking powder
¼ teaspoon (1-2g) salt
1 cup (240g) plain yogurt
½ cup (120ml) vegetable oil
3 large eggs
2 large lemons, zested and juiced (reserving ¼ cup (60ml) juice for the cake)
1½ teaspoon (7-8ml) vanilla extract

Lemon Glaze

½ cup (60g) powdered sugar
1 lemon, zested and juiced (2 tablespoons juice and an optional teaspoon zest)

Instructions

The Cake

Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a loaf pan.
In a medium bowl, whisk flour, sugar, baking powder, and salt.
In a large bowl, combine the yogurt, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until well mixed.
Gradually mix the dry and wet ingredients until just combined. Please don't overmix; a few lumps are fine.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Lemon Glaze

While the cake is cooling, mix the powdered sugar with lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as necessary.
Once the cake has completely cooled, drizzle the lemon glaze over the top, letting it drip down the sides.
Garnish with lemon zest if desired.

Notes

Finely grate the lemon zest with a microplane to avoid large chunks. Always zest your fruit before squeezing it for the juice.
For a thicker glaze, add more powdered sugar. For a more pourable glaze, add an extra splash of lemon juice.
Slice the cake just before serving to help it stay moist and tender.
Let the cake completely cool before glazing it to maintain the glaze's silky texture.
Avoid overmixing to keep the cake light and airy.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition