Description
This one bowl lemon yogurt cake recipe delivers a moist, zesty, and easy-to-make dessert, perfect for any occasion. It’s a simple lemon yogurt bake with a tender crumb and vibrant citrus flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup Greek yogurt
- 3 large eggs
- 1/2 cup vegetable oil
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for optional glaze)
- 2 tablespoons lemon juice (for optional glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round pan with parchment paper to ensure easy removal and golden cake edges for your lemon yogurt cake.
- In your one bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until they are evenly combined and free of lumps.
- Crack in the eggs, pour in the Greek yogurt and vegetable oil, then stir in the lemon zest, lemon juice, and vanilla extract until just combined into a smooth, pale-yellow batter for your easy lemon yogurt cake.
- Gently fold the mixture using a spatula, making sure to scrape the sides to incorporate every bit. Be careful not to overmix to maintain a tender crumb for your one bowl lemon yogurt.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, indicating a perfectly cooked moist lemon yogurt cake.
- For the optional glaze, in a small bowl, whisk the powdered sugar with fresh lemon juice until smooth and pourable. Adjust the amount of juice to reach your desired thickness for this quick lemon yogurt dessert.
- Let the lemon yogurt cake cool for 10 minutes in the pan before inverting. Then, drizzle the glaze in a zigzag pattern over the cooled cake for an elegant shine and extra citrus zing.
Notes
- Use room temperature ingredients for a smoother batter and even rise in your one bowl lemon yogurt cake.
- Do not overmix the batter; mix until just combined to ensure a tender crumb.
- Grate lemon zest just before mixing to capture the brightest oils and fullest citrus aroma for your simple lemon yogurt bread.
- Greasing and lining the pan with parchment paper is crucial for easy release and to prevent sticking.
- Start checking the cake’s doneness around 35 minutes to avoid overbaking and drying out your delicious lemon yogurt loaf cake.
- Optional: Top with thin lemon slices or a sprinkle of zest for garnish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg