Lemon Greek Yogurt Cake 🍋

A light, moist, and tangy lemon cake made with creamy Greek yogurt. Perfect for breakfast, brunch, or dessert with a cup of tea or coffee.

Ingredients

For the Cake

• 1½ cups (190g) all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• 1 cup (240g) plain Greek yogurt
• ¾ cup (150g) granulated sugar
• 3 large eggs
• ½ cup (120ml) vegetable oil or light olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest (from 1–2 lemons)
• 1 tsp vanilla extract

For the Lemon Glaze

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan or loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, whisk the Greek yogurt, sugar, eggs, oil, lemon juice, lemon zest, and vanilla until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and garnish with extra lemon zest if desired.

Tips

• Use full-fat Greek yogurt for the richest texture.
• Fresh lemon juice and zest provide the best flavor.
• Store in an airtight container for up to 4 days or refrigerate for up to a week.
• Serve with fresh berries or whipped cream for an extra-special dessert.

Prep Time

• Prep: 15 minutes
• Bake: 40 minutes
• Total: 55 minutes

Servings: 8