Lemon Yogurt Cake with Lemon Glaze
Brighten your dessert table with this irresistibly moist Lemon Yogurt Cake with Lemon Glaze—a citrus lover’s dream! Infused with the vibrant zest of fresh lemons and the creamy richness of whole-milk yogurt, this easy-to-make loaf cake strikes the perfect balance of tangy and sweet. The batter comes together effortlessly, yielding a fluffy, tender crumb thanks to the addition of vegetable oil and eggs. Topped with a glossy lemon glaze that seeps into every bite, this cake bursts with fresh, sunny flavors in every slice. Perfect for brunch, tea time, or a light dessert, this zesty treat is a showstopper that’s as simple as it is delicious. Plus, it’s ready in just over an hour, making it the ideal go-to bake for any occasion.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cups plain whole-milk yogurt
- 1 cups granulated sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 1 teaspoons vanilla extract
- 0.5 cups vegetable oil
- 0.33 cups freshly squeezed lemon juice
- 1 cups powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, combine the yogurt, granulated sugar, eggs, lemon zest, and vanilla extract. Mix until smooth and well combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing.
Fold in the vegetable oil, stirring gently until the batter is smooth and the oil is fully incorporated.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully remove it and place it on a wire rack to finish cooling.
While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
Once the cake has cooled completely, pour the glaze evenly over the top, allowing it to drip down the sides.
Let the glaze set for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 488.6 g | 178% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 337.1 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 443 mg | 34% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 941 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.
