Dessertsculinaryhill5.0
Lemon Yogurt Cake
This easy Lemon Yogurt Cake is a quick bread made with yogurt (Greek or regular) and lots of fresh lemon zest. It's moist, delicious, and it bakes in under an hour.
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 10 min🔥 Cook: 50 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
Move an oven rack to the middle position and preheat oven to 350 degrees. Coat a 9-inch loaf pan with nonstick spray and line with parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
baking powder (see note 1)2 teaspoons
3
In a large bowl, whisk together 1 cup sugar, yogurt, eggs, lemon zest, and vanilla. Add the dry ingredients in batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Pour into prepared pan.
eggs4lemon zest (see note 3)4 teaspoonslemon zest (optional)1 teaspoon
4
Bake until a toothpick inserted comes out clean with a few crumbs attached, about ⏱️ 50-60 minutes. The cake should be fragrant and spring back when pressed lightly. Remove from oven and cool in pan ⏱️ 10 minutes.
5
Meanwhile, in a medium bowl, stir together powdered sugar, lemon juice, lemon zest (if using) until smooth.
powdered sugar2 cupslemon zest (see note 3)4 teaspoonslemon zest (optional)1 teaspoon
6
Using a sharp knife, slice around the inside of the cake pan to loosen the cake. Flip out onto a large plate. Slowly drizzle glaze over the top. Cool cake completely. The glaze will harden in 20 to ⏱️ 30 minutes.
Nutrition Facts
calories
470 kcal
fat Content
17 g
serving Size
1 slice
fiber Content
1 g
sugar Content
56 g
sodium Content
225 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
86 mg
carbohydrate Content
75 g
saturated Fat Content
12 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...