Description
This Lemon Yogurt Cake with Light Citrus Glaze is a soft, moist, and zesty cake that’s perfect for sharing with family and friends. Greek yogurt keeps it tender, while fresh lemon zest and juice brighten the flavor. A light citrus glaze adds a delicate sweetness. Ideal for afternoon tea, dessert, or breakfast, this cake is simple to make and full of warmth.
Ingredients
Scale
- 1 cup (240g) Greek yogurt, full-fat
- 1 cup (200g) granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup (120ml) vegetable oil
- 1 1/2 cups (180g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- Zest of 2 lemons
- 1 tsp pure vanilla extract
- 2 tbsp fresh lemon juice
- For glaze: 1 cup (120g) powdered sugar, 2 tbsp fresh lemon juice, 1 tsp orange juice (optional)
Instructions
- Preheat oven to 180°C (350°F) and line a 9-inch round cake pan with parchment paper.
- Whisk together Greek yogurt, sugar, eggs, oil, lemon juice, and vanilla until smooth.
- Sift together flour, baking powder, and salt in a separate bowl.
- Fold dry ingredients into wet mixture gently. Add lemon zest last.
- Pour batter into pan and smooth top.
- Bake 35–40 minutes, until toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack.
- Whisk powdered sugar and citrus juice for glaze.
- Drizzle glaze over cooled cake and let set 10–15 minutes.
Notes
Bring eggs and yogurt to room temperature for best results. Fold flour gently to keep cake light. Glaze lightly for shine without overpowering. Cake can be stored in airtight container 3–5 days or frozen up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg