Lemon Yogurt Cake

I try to limit how often I eat dessert, but I do love  a rich lemon flavored cake. Today’s recipe is a simple cake made with real lemon zest and juice with Greek yogurt. You could use regular plain yogurt, but Greek yogurt has more protein so I stick with that. You get that great tangy flavor in the cake.  I’m using canola oil, but you can use any neutral flavored vegetable oil with good results.  Use two medium sized lemons and zest before you squeeze the lemon.

 

 

 

 

 

What makes the cake so delicious is the heated drizzle of lemon juice and sugar on the warm cake.  It soaks in such a delicious flavor. Many bakers also like letting the cake cool and then glazing with lemon juice and powdered sugar. That is really optional; I love the unglazed drizzled cake and it has a little less sugar.  It’s really up to you.  I’ve included the glaze in the recipe.

 

 

 

 

Print

Lemon Yogurt Cake

Lemon Yogurt Cake has a great tangy flavor from the yogurt and lemon. A powdered sugar glaze is optional on cooled cake. Use organic when available.
Course Dessert
Cuisine American
Keyword Greek yogurt, lemon, lemon cake, lemon yogurt cake
Servings 1 loaf

Ingredients

Cake

  • 1 cup Greek yogurt
  • 1 cup sugar
  • 3 eggs at room temperature
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp pure vanilla extract
  • 1/3 cup sugar
  • 2 medium lemons

Glaze

  • 2 tbsp lemon juice
  • 1 cup powdered sugar

Instructions

  • Preheat oven to 350 degrees F (176 C)
  • Zest lemons
  • Squeeze lemons and reserve juice
  • Spray or grease 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan
  • Line bottom of pan with parchment paper
  • Spray or grease parchment paper
  • Combine yogurt, sugar, lemon zest, vanilla, and eggs in large bowl
  • Mix well
  • In another bowl sift flour, baking powder, and salt
  • Slowly whisk dry ingredients into wet ingredients
  • Fold oil into batter and mix well
  • Pour batter into pan and bake for about 50 minutes
  • Put cake tester into center of cake and it should come out clean
  • Cool in pan for 10 minutes
  • Place remaining 1/3 cup sugar in small pan with 1/3 cup lemon juice
  • Cook over medium heat until sugar dissolves and mixture is clear
  • Place cake on baking rack over sheet pan
  • While cake is still warm, pour lemon sugar mixture over cake and let it soak in
  • Cool cake
  • Make glaze with powdered sugar and lemon juice
  • Pour glaze over cake

 

 

 

 

 

 

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Carol

I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

31 thoughts to “Lemon Yogurt Cake”

  1. Lemon drizzle cake is our family’s favourite and I bake one about every two weeks or so, your recipe is a little different to mine so I’m going to try t next time.
    Happy MM and thanks for stopping by my blog again this week.

    1. I need to go check out your recipe – I’ve seen quite a few variations but they all look yummy to me.

  2. That looks so fabulous!! My mother loves lemon cake and I just know she’d love this!! Pinned.

  3. There’s nothing better than a cake that’s as moist as your cake looks! I definitely will choose the drizzle option because my sweet tooth says so. 🙂 Pinned.

  4. This looks great! I LOVE lemon and yogurt cakes are always so moist. Can’t wait to get baking!

  5. Yum, Carol! I can’t wait to try your recipe. Your cake look delicious. Thanks for sharing with us at the TFT party. I’m featuring your recipe at this week’s party! 🙂

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