Lemon Yogurt Cake
Super simple and very moist Lemon Yogurt Cake made with lemon juice and lemon zest. It's bright with lemon flavor and topped with a tangy lemon glaze.
Servings: 8 servings
Calories: 250kcal
Cost: $15
Equipment
- 1 8-inch round cake pan Lightly greased and lined with parchment paper
- 1 Mixing bowls (for mixing batter and glaze)
- 1 Whisk (for mixing ingredients)
- 1 Cooling rack (for cooling the cake)
Instructions
- Preheat the oven to 350°F. Lightly grease the sides of an 8-inch round cake pan and line the base with parchment paper.
- In a large bowl, combine sugar and lemon zest, then whisk in flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together oil, egg, yogurt, milk, lemon juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Spread batter in prepared pan and bake for 25-30 minutes until a skewer inserted in the center comes out clean. Cool in pan for 20 minutes, then transfer to cooling rack.
- For the glaze, whisk together powdered sugar, yogurt, and lemon juice until smooth. Pour over the cooled cake and let it set.
- Serve immediately or store covered for later enjoyment.
Notes
This cake is perfect for any occasion and can be stored covered for freshness.