Lemon Yoghurt Cake

Bright, zesty, and delightfully moist, this Lemon Yoghurt Cake is a must-try treat for citrus lovers! Bursting with fresh lemon juice and aromatic lemon zest, this cake is elevated by the addition of tangy plain yoghurt, resulting in an irresistibly tender crumb. Quick to prepare in just 15 minutes and baked to golden perfection, this dessert is ideal for any occasion, whether it's a casual afternoon snack or a special gathering. Crowned with a glossy lemon glaze, it delivers a layer of sweet, citrusy indulgence in every bite. Simple ingredients, minimal effort, and maximum flavor make this lemon cake recipe a winner. Serve it with tea, coffee, or fresh berries for a touch of extra elegance. Perfect for fans of easy loaf cakes, homemade desserts, and all things lemon!

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

Ingredients

• 210 grams All-purpose flour
• 200 grams Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 120 ml Plain yoghurt
• 120 ml Vegetable oil
• 3 large Eggs
• 60 ml Lemon juice
• 2 tablespoons Lemon zest
• 1 teaspoons Vanilla extract
• 100 grams Powdered sugar
• 2 tablespoons Lemon juice (for glaze)

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a standard loaf pan and line it with parchment paper for easy removal.

Step 2

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, combine the yoghurt, granulated sugar, and lemon zest. Whisk until smooth.

Step 4

Add the eggs, one at a time, to the yoghurt mixture, whisking well after each addition.

Step 5

Stir in the lemon juice, vanilla extract, and vegetable oil until incorporated.

Step 6

Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Be careful not to overmix to ensure a tender cake.

Step 7

Pour the batter into the prepared loaf pan, spreading it out evenly.

Step 8

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 10

To make the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Adjust the consistency with more lemon juice if necessary.

Step 11

Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.

Step 12

Slice and serve your Lemon Yoghurt Cake. Enjoy!

Nutrition Facts

Serving size	(1016.3g)

Amount per serving	% Daily Value*
Calories	3168.8

Total Fat 126.6g	0%
Saturated Fat 22.8g	0%
Polyunsaturated Fat 68.2g
Cholesterol 573.7mg	0%
Sodium 2384.8mg	0%
Total Carbohydrate 481.9g	0%
Dietary Fiber 8.2g	0%
Total Sugars 307.6g
Protein 45.4g	0%

Vitamin D 123IU	0%
Calcium 299.7mg	0%
Iron 12.5mg	0%
Potassium 766.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 5.6%

Carbs: 59.3%