Lemon yogurt cake is a delicious, nuts-free dessert; it’s perfect for baking and making tarts. It’s made with all purpose flour, plain yogurt, granulated sugar, eggs, lemons and vegetable oil. Finally it is topped off with powdered sugar to give an extra sweet touch!
Special diets: Vegetarian | nuts-free |
️Allergens: not vegan | soy | gluten | lactose | eggs |
⏱ 70 mins – easy
🍽 8 servings – 431 kcal per serving
- 1½ cup all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- 1 cup plain yogurt
- 1¼ cups granulated sugar
- 3 eggs
- 2 lemons
- ½ tsp vanilla extract
- ½ cup vegetable oil
- 1 cup powdered sugar
- 1 zester
- 1 squeezer
- 1 loaf pan
- 1 parchment paper
- 2 bowls
- 1 oven
- 1 pan
- 1 baking rack
- 1 cup
- 1 whisk
- 1 spatula
- 1 wooden spoon
- 1 spoon
Zest lemons with a zester.
Squeeze lemons with a squeezer.
Line a loaf pan with parchment paper.
Combine all-purpose flour, baking powder, and kosher salt in a bowl with a spatula to get a flour mixture.
Crack eggs in a bowl and whisk. Put the lemon zest, yogurt, 1 cup of granulated sugar, and vanilla extract in the bowl. Add the flour mixture to the bowl and mix with a spatula. Then, add vegetable oil and whisk to get a batter.
Preheat the oven to 350°F for 12-15 minutes.
Transfer the batter to the loaf pan, put it in the oven, and bake for 50 minutes.
Heat a pan, add a third cup of lemon juice and a third cup of granulated sugar. Stir with a wooden spoon for 2 minutes to get lemon-sugar syrup.
Remove the baked cake from the loaf pan and place it on a baking rack. Drizzle lemon-sugar syrup over it.
Combine powdered sugar and 2 tbsp of lemon juice in a cup. Mix with a spoon to get a glaze.
Pour glaze over the lemon yogurt cake.
It’s ready to be served !