Lemon Yogurt Moist Tangy (Printable)

Bright lemon flavor and moist texture combine in this tangy yogurt-based cake, perfect for any occasion.

# What You’ll Need:

→ Wet Ingredients

01 - 1 cup plain Greek yogurt (8 oz)
02 - 3 large eggs
03 - 1/2 cup vegetable oil (4 fl oz)
04 - 1 cup granulated sugar (7 oz)
05 - Zest of 2 lemons
06 - 1/4 cup fresh lemon juice (2 fl oz)
07 - 1 teaspoon vanilla extract

→ Dry Ingredients

08 - 1 1/2 cups all-purpose flour (6 3/4 oz)
09 - 2 teaspoons baking powder
10 - 1/4 teaspoon salt

→ Optional Glaze

11 - 1/2 cup powdered sugar (2 oz)
12 - 2 to 3 teaspoons lemon juice

# How-To:

01 - Preheat oven to 350°F. Grease and lightly flour a 9x5 inch loaf pan or line it with parchment paper.
02 - Combine Greek yogurt, eggs, vegetable oil, granulated sugar, lemon zest, lemon juice, and vanilla extract in a blender. Blend until smooth, approximately 30 seconds.
03 - Add all-purpose flour, baking powder, and salt into the blender. Pulse gently just until combined to avoid 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 into 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 the glaze evenly over the cooled cake before serving.

# Expert Advice:

01 -
  • It's shockingly simple—just dump and blend, no creaming butter or standing mixer required.
  • The yogurt keeps it impossibly moist while the lemon juice adds a subtle tang that prevents sweetness overload.
  • This cake somehow tastes both homemade and elegant, perfect for sneaking a slice with your morning coffee or impressing guests at tea time.
02 -
  • Don't overmix the batter once the dry ingredients go in—I learned this the hard way by making a dense brick the first time and wondering why it felt like chewing a sponge.
  • The blender does most of the aeration for you, so gentle pulsing at the end is all you need to avoid a tough crumb.
03 -
  • If your lemons are thick-skinned or waxy, roll them gently on the counter under your palm before zesting to release more oils and make them easier to work with.
  • Room-temperature ingredients blend more smoothly and create a better emulsion, so pull everything out of the fridge about 20 minutes before baking.
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