Description
A straightforward recipe for a moist lemon yogurt cake.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup plain yogurt
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk the sugar, yogurt, oil, and eggs until combined.
- Stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared cake pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- You can dust the cooled cake with powdered sugar for a simple finish.
- Use full-fat yogurt for a richer texture.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18
- Sodium: 150
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 50
Keywords: lemon yogurt cake, simple cake, quick dessert, citrus cake, moist cake