Lemon Yogurt Moist Tangy (Printable)

A tangy, moist blend of lemon and creamy yogurt in an easy, flavorful baked delight.

# 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:

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, combine Greek yogurt, eggs, vegetable oil, granulated sugar, lemon zest, lemon juice, and vanilla extract. Blend until smooth, about 30 seconds.
03 - Add all-purpose flour, baking powder, and salt to the blender. Pulse briefly just until the mixture is 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 in the center comes out clean.
06 - Allow the cake to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely.
07 - Whisk powdered sugar with lemon juice until smooth. Drizzle the glaze over the cooled cake before serving.

# Insider Tips:

01 -
  • The blender does nearly all the work, leaving you with barely any dishes to worry about.
  • It tastes just as good at breakfast with coffee as it does nestled beside afternoon tea, making it endlessly practical.
  • That tart-sweet balance feels indulgent without any heaviness, so you never feel guilty reaching for a second slice.
02 -
  • Don't skip the cooling time in the pan; pulling the cake out too early will cause it to crumble, a lesson I learned by ignoring my own instincts.
  • Fresh lemon juice makes an enormous difference, and it's worth the 30 seconds to squeeze it rather than reach for the bottle.
03 -
  • If you want even more lemon intensity, add a few extra zest pieces or a quarter teaspoon of lemon extract without overdoing it.
  • Room temperature ingredients blend more smoothly and create a more even crumb, so pull your eggs and yogurt out of the fridge 15 minutes before you start.
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