Lemon Yogurt Loaf Cake Recipe
If you love soft, tangy and moist cakes, you will enjoy this Lemon Yogurt Loaf Cake Recipe.
Ingredients
For the Cake:
- 1 cup plain yogurt room temperature
- 3/4 cup granulated sugar
- 3 large eggs room temperature
- 1/4 cup vegetable oil or melted butter
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Glaze:
- 1/2 cup powdered sugar
- 1 –2 tablespoons fresh lemon juice
Instructions
Preheat Oven
- Preheat oven to 350°F (175°C). Grease and line loaf pan with parchment paper.
Mix Wet Ingredients
- In a bowl, whisk yogurt, sugar, eggs, oil, lemon juice and vanilla until smooth.
Combine Dry Ingredients
- In a separate bowl, mix flour, baking powder, baking soda, salt and lemon zest.
Fold Dry into Wet
- Gently fold dry ingredients into wet mixture using spatula. Do not overmix to keep cake light.
Pour Batter
- Pour batter into prepared loaf pan. Smooth top with spatula for even baking.
Bake the Cake
- Bake for 45–50 minutes, or until toothpick inserted comes out clean. Avoid opening oven too early.
Cool the Cake
- Remove from oven. Let cake cool in pan for 10 minutes. Transfer to cooling rack to cool completely.
Prepare Lemon Glaze
- In a small bowl, whisk powdered sugar and lemon juice until smooth and pourable.
Drizzle Glaze
- Once cake is completely cooled, drizzle lemon glaze over top. Let set for 10–15 minutes.
Slice and Serve
- Cut into thick slices. Serve with tea or coffee for a delightful treat.
Notes
- Use Greek yogurt for extra richness.
- Add poppy seeds for texture and flavor.
- For stronger lemon taste, increase zest to 3 lemons.
- Replace oil with melted butter for a buttery flavor.
- For a sweeter glaze, add more powdered sugar.
- Wrap leftover cake in plastic wrap to keep moist.