Moist Tangy Lemon Yogurt (Printable Version)

Tangy lemon and creamy yogurt blend for a moist, bright textured bake, ideal for an easy treat.

# What You'll 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 - 2–3 teaspoons lemon juice

# How To Make It:

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, blend Greek yogurt, eggs, vegetable oil, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth, about 30 seconds.
03 - Add all-purpose flour, baking powder, and salt into the blender. Pulse just until combined, taking care not to overmix.
04 - Pour the batter evenly into the prepared loaf pan and smooth the surface.
05 - Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
06 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
07 - Whisk powdered sugar with 2 to 3 teaspoons lemon juice until smooth. Drizzle over the cooled cake before serving.

# Expert Advice:

01 -
  • Everything goes into one blender so you are done in less than a minute
  • The yogurt keeps it incredibly moist for days unlike butter cakes that dry out
  • That bright lemon flavor hits the perfect balance between sweet and tangy
02 -
  • Overmixing after adding the flour will make the cake dense and rubbery so just pulse until combined
  • The cake continues cooking slightly as it cools in the pan so do not worry if it seems a tiny bit jiggly when you pull it out
  • Room temperature ingredients blend together more smoothly so take the eggs and yogurt out about 20 minutes before you start
03 -
  • Roll your lemons on the counter before zesting to release more oils and get more flavor from the peel
  • If you only have regular yogurt instead of Greek strain it through a cheesecloth for 30 minutes to remove excess liquid
  • The glaze should be thick enough to cling to the spoon but thin enough to pour so add liquid one teaspoon at a time
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