Moist Tangy Lemon Yogurt (Print Version)

A moist, tangy cake with fresh lemon flavor and creamy yogurt, ideal for breakfast or light serving.

# Ingredient List:

→ 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

# Recipe Steps:

01 - Preheat 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, granulated sugar, lemon zest, fresh lemon juice, and vanilla extract in a blender. Blend until smooth, about 30 seconds.
03 - Add all-purpose flour, baking powder, and salt to the blender. Pulse just until combined, avoiding 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 in 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 the cooled cake prior to serving.

# Expert Suggestions:

01 -
  • It comes together in a blender, no creaming butter or hunting for a mixer.
  • The tang from Greek yogurt keeps it moist for days, which means you actually get to enjoy it more than once.
  • Bright lemon flavor without being aggressively sour, somehow perfect with afternoon tea or as a sneaky breakfast.
02 -
  • Don't overmix the dry ingredients into the wet ones or your cake becomes dense and rubbery instead of light and tender.
  • Greek yogurt is thicker than regular yogurt, which is exactly why this works, so don't swap without thinking about how it changes the ratio.
03 -
  • Zest your lemons before you juice them so you get the bright oils from the skin without wasting half the fruit.
  • Room temperature eggs blend more smoothly and mix better with the other ingredients, so pull them out of the fridge twenty minutes before you start.
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