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Lemon Yogurt Cake

A light and zesty Lemon Yogurt Cake that's perfect for any occasion, offering a moist texture with delightful tangy notes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large egg
  • pinch salt
  • 100 g (½ cup) granulated sugar
  • 1 teaspoon vanilla extract
  • 80 ml (⅓ cup) vegetable oil
  • 180 ml (¾ cup) plain yogurt
  • 1 zest of 1 lemon
  • 60 ml (¼ cup) juice of 1 lemon
  • 250 g (2 cups) all-purpose flour
  • 15 g (1 tablespoon) baking powder
  • 60 ml (¼ cup) milk

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F). Grease a 25 x 13 cm (10 x 5 inch) loaf pan with oil or butter and line it with parchment paper.
  2. In a large mixing bowl, whisk the egg with a pinch of salt and the sugar until it's light and frothy, which should take about 1 minute.
  3. Add in the vanilla extract, vegetable oil, plain yogurt, lemon zest, and lemon juice. Whisk until everything is well combined.
  4. Sift in the flour and baking powder. Gently fold the mixture until it's about halfway incorporated.
  5. Slowly pour in the milk and continue folding until the batter is smooth. Make sure not to overmix.
  6. Pour the batter into your prepared loaf pan and smooth out the top.
Baking
  1. Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serving
  1. Slice and serve it plain or with a light dusting of powdered sugar for extra flair.

Notes

Keep your cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap well in plastic wrap and foil and freeze. You can also substitute ingredients for variations, such as using Greek yogurt or adding blueberries.