Moist Lemon Yogurt Cake

📝 Description:

This Moist Lemon Yogurt Cake is a tangy, tender, and fluffy delight that’s refreshingly light yet rich in flavor. Made with fresh lemon juice, zest, and creamy yogurt, this cake is easy to make and perfect for breakfast, teatime, or dessert. No mixer required — just a bowl, a whisk, and a love for lemon!

🌍 Origin:

Inspired by the French gâteau au yaourt (yogurt cake), this lemony version became a popular home-baking staple across Europe and America for its simplicity and incredibly moist texture — thanks to yogurt.

🧾 Ingredients Quantity:

For the Cake:

All-purpose flour – 1 ½ cups (190g)
Baking powder – 2 tsp
Salt – ¼ tsp
Plain yogurt (Greek or regular, full-fat preferred) – 1 cup (240g)
Granulated sugar – ¾ to 1 cup (150–200g, adjust to taste)
Eggs – 3 large
Lemon zest – 1 tbsp (from 1–2 lemons)
Fresh lemon juice – ¼ cup (60ml)
Vegetable oil (or light olive oil) – ½ cup (120ml)
Vanilla extract – 1 tsp

🍋 Optional Add-ins:

Almond extract – ¼ tsp
Poppy seeds – 1 tbsp
Blueberries – ½ cup (tossed in 1 tsp flour)
A few drops of lemon extract (for stronger flavor)

🍯 Optional Lemon Glaze:

Powdered sugar – 1 cup (120g)
Lemon juice – 2–3 tbsp
Lemon zest – ½ tsp (for garnish)

🍽️ Instructions:

1. Preheat Oven:

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan or 8-inch round pan.

2. Mix Wet Ingredients:

In a large bowl, whisk together yogurt, sugar, eggs, lemon zest, lemon juice, vanilla, and oil until smooth.

3. Add Dry Ingredients:

Sift flour, baking powder, and salt over the wet mixture. Gently fold with a spatula until just combined. Do not overmix.

4. Bake:

Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes (loaf) or 35–40 minutes (round), or until a toothpick inserted in the center comes out clean.

5. Cool & Glaze (Optional):

Let cool 10 minutes in the pan, then transfer to a wire rack. While slightly warm, drizzle with lemon glaze if desired.

✔️ Tips for Success:

Use fresh lemon zest and juice for the brightest flavor.
Full-fat yogurt gives the best texture — avoid fat-free.
Don’t overmix the batter; just fold until combined.
If using berries, coat them in flour before folding to prevent sinking.
Store covered at room temp for 2 days or refrigerate for up to 5.

⭐ Serving Recommendations:

Serve with fresh berries and whipped cream
Enjoy with a cup of Earl Grey or green tea
Turn into a layered dessert with lemon curd and yogurt cream
Toast slices and spread with butter for a breakfast treat

🥗 Nutrition (Per Slice – based on 10 slices):

Calories: ~240 kcal
Carbohydrates: 30g
Sugars: 17g
Protein: 5g
Fat: 11g
Saturated Fat: 2g
Fiber: 1g
Sodium: 150mg
Vitamin C: 6% DV
Calcium: 8% DV

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