Go Back
+ servings
Sliced lemon yogurt cake with glaze and lemon curl slices on top.
Print Recipe
5 from 3 votes

Lemon Yogurt Cake

Delicately glazed lemon yogurt cake with a moist crumb and crisp lemon flavor. Perfect for teatime or dessert. Easy to make with simple ingredients and a crowd pleaser!
Prep Time15 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: French
Servings: 1 loaf
Calories: 406kcal
Author: Rachel
Cost: $8

Ingredients

Lemon Cake

  • 1 ½ cups all-purpose flour 212g, scoop and level to measure
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup Plain Greek yogurt
  • 1 ¼ cups Granulated sugar divided
  • 3 eggs
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil
  • ¼ cup freshly squeezed lemon juice

Glaze

  • 1 cup confectioners' sugar
  • 2 tablespoons freshly squeezed lemon juice
  • Sliced lemon for garnish

Instructions

  • Begin by preheating your oven to 350 degrees F. Use parchment paper or grease and flour the inside of a 5x9 loaf pan.
  • In a bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk together the yogurt, 1 cup of sugar, eggs, lemon zest, and vanilla extract. Slowly whisk the dry ingredients into the wet. Then, using a spatula, fold the vegetable oil into the batter until incorporated.
  • Pour the batter into the prepared pan and bake for 40-50 minutes or until a toothpick inserted near the center comes out clean.
  • When the cake is done, allow it to cool in the pan for about 10 minutes. Remove from the pan and place on a baking rack lined with a baking sheet.
  • For the glaze, whisk together the confectioners' sugar and lemon juice. Wait a few minutes slightly thickened. Drizzle over the cooled cake.

Notes

Want More tart lemon flavor?
  1. Mix ⅓ cup lemon juice and ⅓ cup sugar in a small pan. Stir gently over medium-low heat until the sugar dissolves and the mixture is clear.
  2. Remove the cake from the oven and lift out of the loaf pan within 10 minutes. Turn upside down and ladle or brush the lemon syrup mixture on.
  3. Allow the mixture to soak in for a few minutes before turning right side up to cool completely.
  4. At this point choose whether to use the lemon glaze to ice your cake as well.

Nutrition

Serving: 11-inch slice | Calories: 406kcal | Carbohydrates: 53.5g | Protein: 14.6g | Fat: 15.2g | Saturated Fat: 3.8g | Cholesterol: 63mg | Sodium: 67mg | Potassium: 144mg | Fiber: 0.7g | Sugar: 34.5g | Calcium: 123mg | Iron: 1mg