Honey Lemon Yogurt Cake
Bright, zesty, and irresistibly moist, this Honey Lemon Yogurt Cake is the ultimate dessert for citrus lovers and fans of light, wholesome treats. Infused with the natural sweetness of honey and a burst of tangy lemon juice and zest, this cake is made even richer with the addition of creamy Greek yogurt, which ensures a tender crumb and a luscious texture. With its golden hue and a delicate dusting of powdered sugar, this easy-to-make cake comes together in just over an hour, making it perfect for any occasion, from afternoon tea to an elegant dinner party. Plus, with no refined sugar and minimal prep, it’s a guilt-free indulgence that's equally beautiful and delicious. Serve it with a dollop of whipped cream or enjoy it as-is for a simple yet stunning dessert!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cups Plain Greek yogurt
- 0.75 cups Honey
- 3 pieces Large eggs
- 0.25 cups Lemon juice
- 1 tablespoons Lemon zest
- 0.5 cups Vegetable oil
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or loaf pan. Line the bottom with parchment paper for easier removal.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the Greek yogurt, honey, and eggs until smooth and well combined.
Add the lemon juice and lemon zest to the wet ingredients, stirring until incorporated.
Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix.
Slowly pour in the vegetable oil, folding it into the batter until fully incorporated. The batter should be smooth and shiny.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, dust the cake with powdered sugar, if desired, before serving. Enjoy!
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 322.8 g | 117% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 172.3 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 417 mg | 32% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 920 mg | 20% | |
*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.
