Lemon Yogurt Tangy Cake (Printable)

A moist, tangy cake featuring bright lemon zest and smooth yogurt for a delightful treat.

# What You Need:

→ Wet Ingredients

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

→ Dry Ingredients

08 - 1 1/2 cups all-purpose flour
09 - 2 teaspoons baking powder
10 - 1/4 teaspoon salt

→ Optional Glaze

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

# How-To Steps:

01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a blender, blend Greek yogurt, eggs, vegetable oil, granulated sugar, lemon zest, lemon juice, and vanilla extract until the mixture is smooth, about 30 seconds.
03 - Add the all-purpose flour, baking powder, and salt to the blender. Pulse just until the ingredients are combined; 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 before transferring it to a wire rack to cool completely.
07 - Whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled cake before serving.

# Expert Suggestions:

01 -
  • It comes together in a blender, which means minimal cleanup and zero intimidation factor.
  • The Greek yogurt keeps it tender and moist without feeling heavy or dense.
  • That lemon brightness lifts it beyond a typical cake, making it feel almost sophisticated without any extra effort.
02 -
  • Overmixing the batter after adding flour will make the cake tough and dense, so pulse just until the dry ingredients disappear into the wet ones.
  • Room-temperature eggs blend into the batter more smoothly than cold ones, creating a finer crumb and better emulsion.
  • A toothpick test is the only way to know when it's truly done; it might look set on top but still be wet inside, which is fine to leave in longer.
03 -
  • Make two loaves instead of one and freeze the second wrapped tightly in plastic and foil; it thaws perfectly and gives you backup for unexpected company.
  • If you want a brighter glaze, use fresh lemon juice instead of water, which doubles down on the flavor and makes it look more intentional.
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