Description

This tender Lemon Yogurt Cake is a timeless treat that combines the bright acidity of fresh citrus with a moist, delicate crumb. Perfectly glazed and incredibly easy to whisk together, it serves as a comforting companion for your morning coffee or afternoon tea.

Ingredients

180g all-purpose flour
1 cup granulated sugar
1/2 cup sunflower or vegetable oil
1/2 cup full-fat plain yogurt
Zest and juice of 1 large lemon
1 large egg, room temperature
2 tablespoons whole milk
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup powdered sugar (for glaze)
1 tablespoon yogurt (for glaze)
1 tablespoon lemon juice (for glaze)

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Instructions

Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper.
In a large bowl, rub the lemon zest into the granulated sugar until fragrant, then whisk in the flour, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the oil, egg, yogurt, milk, lemon juice, and vanilla until smooth.
Create a well in the dry ingredients, pour in the wet mixture, and gently fold with a spatula until just combined.
Pour the batter into the prepared pan and bake for 25 to 30 minutes until a skewer comes out clean.
Let the cake cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
Whisk together the powdered sugar, yogurt, and lemon juice for the glaze and pour over the cooled cake.

Notes

For the best results, ensure your dairy and eggs are at room temperature to create a smooth, emulsified batter. If you prefer a more intense citrus flavor, you can add a half-teaspoon of lemon extract or extra zest to the glaze.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American