Description
A delightful lemon yogurt cake, perfect for a light dessert or breakfast.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup plain yogurt
- Zest of 1 lemon
- ¼ cup fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined.
- Stir in the yogurt, lemon zest, and lemon juice into the wet ingredients.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For an extra lemony flavor, you can make a simple lemon glaze by mixing powdered sugar with a little lemon juice and drizzling it over the cooled cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: lemon cake, yogurt cake, loaf cake, dessert, citrus dessert